Kerala Palace

6815 Temple Drive NE Calgary AB T1Y 5N4 · Food - General

4 inspections

1. Risk Management InspectionSep 3, 2026

   0 infractions

2. Demand InspectionAug 28, 2026

   11 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. No ready-to-use surface sanitizer was available at the time of inspection. Operator prepared a chlorine sanitizer solution during the inspection, which was tested and measured at 100 ppm.- Ensure a ready-to-use surface sanitizer is available at all times in each food handling area.2. Contaminated cleaning cloths were observed stored in a bucket in the back area.- Make sure to store washcloths in sanitizer solution at all times.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Peeled onions stored in milk crates were observed on the floor in the back area. Food items were discarded. - Operator is to ensure that all foods are stored in a safe manner using food-safe containers.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Food buckets, pots, and containers were stored on the floor in the walk-in cooler and back storage area.2. Large metal pots and trays were stored on the grease trap and on the floor near the dishwashing sinks.- Store all food and food related items at least 15 cm (6 inches) off the floor to protect them from contamination and facilitate cleaning.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Fried plantains/fritters were stored in the front display warmer at 28.1°C. The affected food items were discarded during the inspection.- Ensure food items in the hot holding unit are maintained at 60 degrees Celsius or above at all times.2. Cut vegetables and fruits (carrots, cucumbers, beans, and mango) were stored at room temperature above the chest freezer. Temperature was measured at approximately 18.4°C (discarded).- Operator is to ensure that food items are stored at an appropriate temperature range: <4C or >60C.3. Two plastic bags of cut meat were observed thawing at room temperature on top of the chest freezer; the product was measured at 1.6°C using a probe thermometer and was transferred to the walk-in cooler during the inspection.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • 1. Staff were unable to demonstrate the proper use of the two-compartment sink for manual dishwashing, as no sanitizing step was included in the process described during the inspection.- followed, as required. - Operator was informed on how to properly use the 2-comp sink for dishwashing. 1) Sink 1 - wash with soap and rinse with warm water2) Sink 2 - sanitize with 100ppm chlorine sanitizer for at least 2 minutes and then air dry.2. Drain plugs were not available for the two-compartment dishwashing sinks.- Obtain well-fitting drain plugs for the dishwashing sinks to facilitate proper dishwashing.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Chlorine test strips were not available to verify sanitizer concentrations during the inspection.- Obtain chlorine test strips.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. Open food processing/handling activities were observed in the back area where the handwashing sink was not readily accessible to staff; food processing was discontinued during the inspection.2. No paper towel was provided in the dispenser at the washroom handwashing sink.- Ensure all handwashing sinks are easily accessible and supplied at all times with soap, paper towels, hot and cold running water supply.
   • 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?
     • 1. Mouse droppings were noted on the floor underneath the wooden shelf located in the back area.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize the mentioned areas.- Ensure that adequate pest control is taking place in the facility.2. The front and back doors of the facility were observed propped open at the time of inspection.- Keep exterior doors closed when not in active use or install a tight-fitted screen doors to prevent potential pest entry.
   • 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?
     • A valid Food Handling Permit was not available or displayed on the premises at the time of inspection.- Ensure to display a valid food permit 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?
     • Food preparation was observed being conducted on the exterior surface of a chest freezer, and vegetables were being cut in an area adjacent to an open rear door and a mop bucket, increasing the risk of contamination.- Discontinue food preparation in the back area. - Open food handling/preparation must be conducted in the front service area that has easy access to handwashing sink and provides worktable that is smooth, durable, non-absorbent, and easily cleanable.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Old food debris and stains were observed on the food mixer/grinder, the chest freezer, the front-line cooler, and on the dishwashing sinks, indicating inadequate cleaning and sanitation.- Please ensure that above mentioned food equipment is cleaned more thoroughly and sanitized after use.
3. Initial InspectionJul 23, 2026

   0 infractions

4. Demand InspectionJul 20, 2026

   1 infraction

   • 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?
     • The facility is operating without valid FHP.- Obtain valid FHP.- Online FHP application link provided.