Lotus Fine Indian Cuisine

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

4 inspections

1. Risk Management InspectionSep 18, 2025

   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 InspectionSep 18, 2025

   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 InspectionSep 17, 2025

   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 InspectionJun 8, 2025

   0 infractions