Skip to content
Loading map…

Lotus Fine Indian Cuisine

2 - 3843 19 Street NW Calgary AB T2L 2B3 · Food - General

Official record from Alberta →

Inspection summary

Lotus Fine Indian Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 8, 2025. The most recent inspection, on September 18, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on September 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on September 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Somel food items at the buffet were not protected from customer contamination and were publicly displayed with no covers or sneeze guard.Cover or place under the sneeze guards or do not display.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the dishwasher. No sanitizer being dispensed into the machine. The concentration of source seemed to be low as well. - Service the machine and ensure it measures 100 ppm during the sanitation cycle. - Instructions provided for 2 compartment manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of chemicals is not being verified regularly. - Verify the concentration of chemicals daily using the appropriate test strips.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Somel food items at the buffet were not protected from customer contamination and were publicly displayed with no covers or sneeze guard.Cover or place under the sneeze guards or do not display.
  3. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A cell phone was stored directly on the cutting board on the main line at the time of inspection. - Do not store personal items in the kitchen, especially on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Clean frying pans stored too close and within the splash zone of the handwashing sink. - Store away from this area to prevent contamination. 2) Pens, markers and stapler stored in the food handling area. - Remove to prevent physical contamination of foods.3) Several food items at the buffet were not protected from customer contamination and were publicly displayed with no covers or sneeze guard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable food items such as salads, juices and sauces were stored in room temperature. The internal temperature of the food was measured between 17-18 degrees Celsius. - Discarded. - All perishable foods must be stored under 4 degrees Celsius or greater than 60 degrees at all times. - If an ice bath is being used, ensure the ice surrounds the container completely.2) Raw frozen fish was left out in room temperature to thaw. - Do not thaw high-risk foods in room temperature. Use one of the following approved methods to thaw:- in the cooler ahead of time- under running cold water- during the cooking process- in the microwave if cooked/consumed immediately
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the dishwasher. No sanitizer being dispensed into the machine. The concentration of source seemed to be low as well. - Service the machine and ensure it measures 100 ppm during the sanitation cycle. - Instructions provided for 2 compartment manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of chemicals is not being verified regularly. - Verify the concentration of chemicals daily using the appropriate 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?
      • Paper towel dispenser at the handwashing sink on the main line is in disrepair. Fix or replace. All handwashing sinks must be supplied with soap and paper towels in suitable dispensers at all times.
  4. Initial Inspection

    0 infractions

Own this business? Add a badge to your website