Indian Ocean Restaurant

10091 Hidden Valley Drive NW Calgary AB T3A 5Z7 · Food - General

5 inspections

1. Risk Management InspectionAug 26, 2026

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths were stored on the counter.New cleaning cloths were stored in chlorine sanitizer solution at 100 ppm.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Used gloves were stored on the samosa food preparation counters and intended to be reused.The gloves were discarded.Disposable gloves should only be used once.Guidelines of proper glove use in food establishment was provided.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The cloth used to wrap the naan pillow was dirty.New cloth was used to wrap the naan pillow.Ensure cloth used to wrap the naan pillow is maintained in a sanitary condition at all times.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Rice was stored in a deep stainless-steel container on the counter to cool with an internal temperature of 54°C.The rice was promptly stored in shallow stainless-steel container to rapidly cool.2. Two packs of uncooked raw chicken was stored on the floor to thaw at 2.8°C and 4.1°C, respectively.The chickens were stored in the walk-in cooler.3. Pots of lentils and butter sauce were stored on the stove to cool while fire was underneath the stove.Obtain ice wands to rapidly cool food or store food in an ice bath.High-risk foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Tips for cooling food quickly:• Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use rapid-cooling equipment (e.g. a blast chiller)• stir liquid foods often, using a clean and sanitized utensil• use ice wands or ice water baths• allow air to flow freely around the cooling container (e.g. on a rack rather than the floor)• add ice as an ingredient
2. Monitoring InspectionAug 4, 2026

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Cleaning cloths were stored on the counter.2. Chlorine sanitizer spray bottles did not detect any sanitizer with the chlorine test strip.Fresh chlorine sanitizer solution was prepared at 100 ppm and the cleaning cloths were placed in the sanitizer buckets.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • A food handler wore a dirty apron.The food handler was instructed to change their apron.Ensue food handler practice good hygiene.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • There was an opened can of leftover crushed tomato in the walk-in the fridge.The leftover opened canned food was discarded. Do not store leftover food in the can. Store food in another clean food grade container.
   • 09. Are chemicals stored and handled in a safe manner?
     • Sanitizer spray bottles were not labelled to identify their contents.The sanitizer spray bottles were promptly labeled to identify their contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Cooked rice was stored on the counter cooling in a stainless-steel container with a temperature of 61°C.The rice was portioned into different containers.High-risk foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.2. Two packs of frozen basa fillet were stored on the counter. The operator noted that the food items were just delivered.Ensure delivery products are stored under refrigeration immediately after delivery.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The facility is operating a dine-in services and has a 2-compartment sink and a designated handwashing sink.Based on the level of food handling:-a 3-compartment sink and a designated handwashing sink is required or,- a 2-compartment sink, a mechanical dishwasher, and a designated handwashing sink.
   • 20. Do food handlers at the facility have adequate food safety training?
     • A food handler demonstrated a lack of knowledge in food safety.The link to the Alberta Food Safety Basics Interactive Course was sent to the operator.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Tapes were affixed to the chest freezer lid.Remove the tapes so surfaces are smooth, non-absorbent 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?
     • 1. Food debris were noted on the bulk food container stored on the rack.2. Food debris was noted on the spice containers tray next to the ventilation canopy filter.3. Grease build-up was noted on the ventilation canopy filters.4. Dust build-up was noted on the kitchen ceiling and around the ceiling air-vents.Clean the indicated areas.
3. Monitoring InspectionSep 18, 2025

   4 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Perishable food items were sitting on the counter.- cooked noodles measured 19C- uncooked raw chicken measured between 12 to 13C. The operator noted the cooked noodles were being cooled and the uncooked raw chicken were thawing and was in the process of putting them in the cooler.Food items were promptly stored in the cooler.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Improper manual 2-compartment dishwashing method.The operator was educated on how to use a 2-compartment dishwashing method.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Expired chlorine test strips were in use.Photos of valid chlorine test strips were sent via email.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. The handwashing sink was dirty.2. Underneath the counter at the handwashing sink area was dirty.3. Underneath the 2-compartment sink was dirty.4. Food splatters were noted on the walls in the kitchen.5. The caulking along the 2-compartment sink had black mold build up.6. Hard to reach areas in the kitchen was dirty.7. The cloth wrapped around the Naan bread pillow was dirty.8. No cleaning schedule available.1 to 7: Deep clean and re-caulk the indicated areas.8: AHS cleaning schedule checklist was provided to the owner. Incorporate and implement what is written on the cleaning schedule.
4. Monitoring InspectionMar 25, 2025

   3 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200 ppm (quat), along with submerged cleaning cloths, are available at all times during food processing
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Rice was observed soaking in a large bucket located under the prep table. The operator informed the inspector that the rice was left out from the night before to soak. Perishable foods, such as soaked rice, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator promptly discarded the rice.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The spice containers were observed to have residue build-up.The inspector informed the operator that the containers must be routinely replaced and kept clean. Please clean and sanitize the surface of the spice containers to prevent cross-contamination.
5. Monitoring InspectionApr 22, 2024

   2 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Ceiling surfaces in kitchen are acoustic style (pitted on surfaces). Moving forward, replace ceiling tiles with smooth washable surfaces (non-pitted). **OUTSTANDING (2024-04-22). The ceiling tiles were replaced, but it was still porous. The inspector informed the operator that the ceiling tiles must be replaced with a smooth, non-porous materials to allow easy cleaning.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Spice containers - buildup of spice residue on containers. Replace containers that are single-use plastic after use. When empty, clean and sanitize containers before restocking. **OUTSTANDING (2024-04-22). The spice containers still had residue build-up. The inspector informed the operator that the containers must be routinely replaced and kept clean. Please clean.