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Hyderabad House Canada

105 - 5120 47 Street NE Calgary AB T3J 4K3 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A 20L container of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Violations still exist** Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film.Remove or replace the film and thoroughly clean the cooler walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler.- Make sure to thoroughly clean all above areas of food debris and residue as discussed.2. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen.- Ensure to clean these areas and ensure regular cleaning is done.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have working sanitizing solution.- The staff member was educated to prepare 100ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Violations still exist**1. Disposable cups used as scoops for bulk items were stored in the containers, with cups covered in the product. - Operator is to remove cups and make sure to use scoops with handles and store them away from the food product.2. Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • *The violation still exists**Spray chemical bottles used in the kitchen were not properly labelled. - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film.Remove or replace the film and thoroughly clean the cooler walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler.- Make sure to thoroughly clean all above areas of food debris and residue as discussed.2. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen.- Ensure to clean these areas and ensure regular cleaning is done.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach (chlorine) surface sanitizer solution was initially prepared for use in the kitchen. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100ppm.- As discussed, ensure that sanitizer solution is prepared for use at all times for each food handling area and check sanitizer concentration regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Peeled onions in milk crates were stored on the floor near the walk-in cooler. - Operator is to ensure that all foods are stored in a safe manner using food-safe containers.2. Uncovered/open food containers were observed stored in the walk-in cooler. Operator covered food items during inspection.- Cover and protect foods against contamination while in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable cups used as scoops for bulk items were stored in the containers, with cups covered in the product. - Operator is to remove cups and make sure to use scoops with handles and store them away from the food product.2. Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Two opened metal cans were observed stored in the prep-line cooler. Operator voluntarily transferred food items to a food-grade container.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray chemical bottles used in the kitchen were not properly labelled. - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, and one-way flow of dirty to clean utensils was not being followed.- Operator was informed on how to properly use the 3-comp sink for dishwashing and maintain one-way flow. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit (FHP) was not displayed at the facility.- Please ensure FHP is displayed in a conspicuous place at the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***Walls in several areas of the kitchen are pitted and in disrepair making them difficult to clean. - Walls need to be repaired and refinished with paint or other material that is smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Oil and grease build-up on ventilation hoods in the back kitchen was noted.- Please clean ventilation hood and include routine cleaning of canopy filters in the cleaning schedule.2. Cardboard was used as liners on shelving rack in the walk-in cooler.- Operator is to remove cardboard liners to make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film.Remove or replace the film and thoroughly clean the cooler walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal scrappers and food utensils were improperly stored besides the food prep sink. Operator moved utensils immediately.- Ensure to store dishes and utensils in a manner that prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler fan covers were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.2. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler.- Make sure to thoroughly clean all above areas of food debris and residue as discussed.3. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen.- Ensure to clean these areas and ensure regular cleaning is done.
  5. Monitoring Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were noted behind the stand mixer and equipment storage shelf.Please clean and sanitize all areas contaminated by droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no full -time staff member in a supervisory position that holds the required Food Safe Certificate. At least one member of full-time staff (not including any of the owners of both NE and NW locations) must hold a certificate in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Walls in several areas of the kitchen are pitted and in disrepair making them difficult to clean. 2. The surface of the wall around the sink in the washroom was damaged, missing tiles, and has exposed drywall. Walls need to be repaired and refinished with paint or other material that is smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film.Remove or replace the film and thoroughly clean the cooler walls.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Non -food grade rubbermaid containers are still being used for dry goods (sugar and spices).2. Bowls are being used to scoop out dry goods. ACTION TAKEN/ REQUIRED1. Alternatives for containers, including liners, in the next few months. 2. Please ensure scoops with handles are used in bulk dry goods and that handles are stored out of the dry good. (in container above dry goods)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff cell phone was again stored on the food preparation counter. ACTION TAKEN/REQUIREDA designated stainless-steel container will be placed out of the way of the food prep. counter and will hold staff cell phones and other non-food items. Cell phones should not be used during times of food preparation. If it is used, hands must be washed prior to resuming food handling.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. There is no full time staff member in a supervisory position that holds the required Food Safe Certificate. 2. Staff on site at the beginning of inspection (one woman at front and two men in kitchen), did not display basic food safe knowledge.ACTION TAKEN/REQUIRED1. At least one member of full time staff (not including any of the owners of both NE and NW locations) must hold a certificate in food safety. Current full time kitchen employee, Afzal Motorwala, if being put in a superviosory role, must complete the course by Feb 5, 2024. 2. All other staff members must take an online Basic Food Safe course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Walls in several areas are pitted and in disrepair making them difficult to clean. 2. Baseboards to the right of the walk-in cooler door are rusty and in poor condition. ACTION REQUIRED/TAKEN1.Walls need to be refinished with paint or other material that is smooth, impervious to moisture and easy to clean. 2.Replace baseboards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the large garbage can is very dirty and spattered with food. ACTION TAKEN/REQUIREDExterior of garbage must be cleaned and all surfaces throughout the facility must be maintained in a clean and sanitary manner.
  7. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no bleach concentrate available at the time of inspection. Staff could not mix sanitizer to properly clean and sanitize dishes/utensils. INFRACTION FIRST NOTED ON NOVEMBER 25, 20222. Towards the end of the inspection, one unlabeled spray bottle of sanitizer was located. Sanitizer in the bottle was too strong to correctly measure.3.Food contact surfaces are not being washed and sanitized throughout the day. .ACTION TAKEN/REQUIRED1)Plain bleach or other sanitizer concentrate must be available at all times. 2) Water was added to bottle to dilute the sanitizer to the correct concentration of 100ppm. Sanitizing solution must be measured with test strips every time it is made and then daily to ensure concentration is and remains at 100ppm. 3. All food contact surfaces must be washed and sanitized a least once every 4 hours or more often if required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was watched washing hands after coming in the back door of the restaurant. Staff member was briefly rinsed hands under the tap at the dishwashing sink. No soap or paper towel was used. ACTION TAKEN /REQUIREDFood handler was shown correct method of handwashing and asked to wash hands again using the proper method. Hands must be washed with soap and water for a minimum of 20 seconds at the designated hand wash station with warm water, rinsed and dried with paper towel. **Please use paper towel to turn taps off ****Correct handwashing was again discussed with Afzal at the end of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Rubber nonfood grade containers are being used for food storage. INFRACTION WAS FIRST NOTED APRIL 18, 2023ACTION TAKEN/REQUIREDAll non- food grade containers must be replaced with safe food grade storage by Thursday, January 25. As infraction was noted 9 months, ago, any food stored in non-food grade containers (including yogurt stored in Home Depot buckets in cooler) will be discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen's main cutting board was in disrepair and unclean. Deep black grooves were visible across the surface and the cutting board cannot be properly cleaned and sanitized. ACTION TAKEN/REQUIREDThe underside of worn grooved cutting board was new and in perfect condition. Cutting board was immediately turned over and new side will be used. Please ensure condition of cutting board is evaluated regularly and replaced or repaired if badly worn.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items, including a cell phone and backpack were stored directly on and next to food and food handling surfaces. Backpack was being stored on top of packaged dry goods and cell phone was stored on top of cutting board. CELL PHONE INFRACTION FIRST NOTED IN April 2023 ACTION TAKEN/REQUIREDBackpack and cell phone were moved immediately. Ensure all non-food items are stored separately and away from food and food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large container of marinating chicken was stored at room temp on the prep line. Temp measured 10C and was put back in the walk-in cooler. Store perishable foods at 4C or lower, or 60C or higher. Infraction was first noted April 2023. 2) Numerous pots of chicken, beef, mutton and goat biryani are being stored on top of empty milk crates and at room temp in the kitchen. Most pots measured at least 60C, however, the several pots that were being used to serve customers were measured between 43- 54C. First noted April 20233)Numerous (over 10) containers of rice was soaking in warm water at room temperature. Rice was soft and hydrated and measured between 20-25 degrees Celsius. ACTION TAKEN/REQUIRED1)Container of chicken was moved immediately to the walk-in cooler. 2)Biryani must be briefly cooled after taken from heat then portioned into takeout containers and moved to front heating unit or walk-in cooler. 3)All containers of rice were discarded. Please soak rice in walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff demonstrated incorrect cleaning method for all food equipment and utensils. Items were being rinsed, washed with soap and then scrubbed with a solution of bleach water (sanitizer) and rinsed again. There was no sanitizer concentrate to mix sanitizer so employee verbally indicated what they usually do... ACTION TAKEN/REQUIREDAll staff must know and use the correct method of washing and sanitizing equipment / utensils Sink 1 - Wash items with soap and water. Sink 2 - Rinse with warm water. Sink 3 - Immerse items in sanitizer (bleach/water) mixture of 100ppm for minimum 2 min. Air Dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer were not located at time of inspection. Provide test strips and ensure surface sanitizer is maintained at a food safe concentration. INFRACTION FIRST NOTED ON NOVEMBER 25 2022ACTION TAKEN /REQUIREDTest strips must be available at all times in order to confirm sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen hand sink was obstructed with, food equipment which was stored inside the basin. Do not at any time, obstruct the hand washing sink.INFRACTION FIRST NOTED SEPTEMBER 20212)There were no paper towel in the dispenser at the kitchen's only hand sink and staff on site could not locate any to refill dispenser. 3) There was no hot water at the front service hand sink as it was shut off. Please restore the hot water immediately. Not observed. January 19, 2024 inspectionACTION TAKEN/REQUIRED1)Hand sink must be open and available at all times. 2)Paper towel must be stocked in dispenser at all times and available for use. 3)Will confirm hot water is available at front end hand wash station during a reinspection Thursday January 25.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. There is no full time staff member in a supervisory position that holds the required Food Safe Certificate. 2. Staff on site at the beginning of inspection (one woman at front and two men in kitchen), did not display basic food safe knowledge.ACTION TAKEN/REQUIRED1. At least one member of full time staff (not including any of the owners of both NE and NW locations) must hold a certificate in food safety. Current full time kitchen employee, Afzal Motorwala, if being put in a superviosory role, must complete the course by Feb 5, 2024. 2. All other staff members must take an online Basic Food Safe course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Swinging door that separates the front and back of kitchen was very dirty and spattered with food debris on the kitchen side of the door. The outside of the adjacent garbage can is also very dirty and spattered with food. ACTION TAKEN/REQUIREDDoor and exterior of garbage must be cleaned and all surfaces throughout the facility must be maintained in a clean and sanitary manner.