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Karma Restaurant

309 - 4600 130 Avenue SE Calgary AB T2Z 0C2 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous containers of food in the walk-in cooler were uncovered. Cover all food containers to prevent contamination.*Noted during last inspection. On-going violation*
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous containers of food stored on the floor in walk in coolerBag of onions stored on the floor *Ensure no food is stored on the floor.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site in kitchen.Ensure fresh sanitizing solutions are prepared and are readily available. Surfaces must be sanitized frequently. *Noted during last inspection, still an issue. Ensure kitchen staff prepare a fresh sanitizing solution for use in the kitchen at the start of their shift.*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous containers of food in the walk-in cooler were uncovered. Cover all food containers to prevent contamination.*Noted during last inspection. On-going violation*
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing sanitizer concentration of dishwasher's rinse water or kitchen sanitizing solution.Obtain required strips.Use strips daily to ensure dishwasher's chlorine concentration is adequate.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in staff washroom was empty.Ensure all hand washing sinks are equipped with paper towel in dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and food debris present below fryer.All areas must be clean and well maintained.Clean noted area.