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Madras Cafe

110 - 115 Carrington Plaza NW Calgary AB T3P 1Y3 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • April 04, 2026 - Houseflies were observed in the kitchen during the inspection. The operator advised that sticky fly traps were placed in several areas and an insect light installed.**Continue monitoring for pests and improve on the overall sanitation of the facility.Jan 05, 2025 - Reviewed pest control report from Jan 02, the pest operator applied chemical treatments in cracks and crevices in the kitchen and recommended installation of insect lights as a long-term solution. PHI observed a couple of flies in the kitchen area during reinspection.**Continue to monitor for pests and follow the recommendations of your pest operator.Dec 31 2025 - Several houseflies were observed in the kitchen during the inspection.**Please have your pest operator have an assessment and install the required mitigation measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris/food stains/dirt/grease was observed with regards to the following areas/items:1. The floors and walls of the walk in cooler.**Ensure to the aforementioned areas/items cleaned.**In addition to the required cleaning, please develop a written sanitation plan for daily, weekly and monthly cleaning.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizers measured at 100ppm during the inspection.**Ensure quat sanitizers are maintained at 200ppm.-The operator mixed bleach to 100ppm of chlorine for use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed during the inspection; food handlers were not changing gloves frequently enough or practicing hand hygiene while changing gloves.**Ensure gloves are frequently changed and ensure to carry out hand washing when changing gloves.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing their hands frequently during food preparation.**Ensure food handlers are washing their hands frequently during food preparation especially after handling soiled utensils, soiled food contact surfaces and other high touch surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Samosas were being stored directly in a cardboard box inside the standing freezer, with the food items coming in direct contact with the box.**Ensure food items are stored in appropriate containers and in manner that protects them from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as shoes, phones, water bottles were observed in areas designated for food/utensil storage, on food equipment, shelves and other food contact surfaces throughout the kitchen.**Ensure to have a designated area for storage of personal items that is distinctly separate from areas for food preparation and food/utensil storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles were observed in the kitchen.**Ensure all containers holding chemicals are adequately labeled to identify their contents in order to prevent the contamination of food, utensils, and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling procedures were described by the operator. Sauces and other high risk food items prepared during batch cooking, are allowed to be cooled unaided in large quantities.**Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60C (140F) to 20C (70F) or less within two hours and then from 20C (70F) to 4C (40F) or less within 4 hours. This can be achieved by packing smaller amounts in very shallow containers or the use of a cooling wand.
    • 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?
      • April 04, 2026 - Houseflies were observed in the kitchen during the inspection. The operator advised that sticky fly traps were placed in several areas and an insect light installed.**Continue monitoring for pests and improve on the overall sanitation of the facility.Jan 05, 2025 - Reviewed pest control report from Jan 02, the pest operator applied chemical treatments in cracks and crevices in the kitchen and recommended installation of insect lights as a long-term solution. PHI observed a couple of flies in the kitchen area during reinspection.**Continue to monitor for pests and follow the recommendations of your pest operator.Dec 31 2025 - Several houseflies were observed in the kitchen during the inspection.**Please have your pest operator have an assessment and install the required mitigation measures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several areas of the cookline including the walls, work surfaces and some equipment were lined with aluminum foil.**Have the foil removed to allow for proper cleaning of these areas and items.2. The top layer of the black steel shelf opposite dishwasher was lined with an unfinished wood board. **Have the lining removed or replaced as shelves must be finish/constructed with materials that are smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris/food stains/dirt/grease was observed with regards to the following equipment/utensils:1. All cooking equipment at the cooklines including the stoves, fryers and trolleys.2. The body of the dough mixing machine.3. The utensil trays.**Have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris/food stains/dirt/grease was observed with regards to the following areas/items:1. The floors below the cooking equipment.2. The floors and walls of the walk in cooler.3. Floors below the counters and food equipment.4. The floor of the dry storage area including the areas below the shelves.5. The filters of the ventilation canopy.6. The shelves throughout the facility.**Ensure to the aforementioned areas/items cleaned.**Ensure the storage areas and shelves in the kitchen decluttered and organized to allow for proper sanitation activities. **In addition to the required cleaning, please develop a written sanitation plan for daily, weekly and monthly cleaning.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 05, 2026 - An out of order sign was placed on the equipment. The operator advised that repairs/replacement of the unit would be carried out shortly.Dec 31, 2025 - The line cooler opposite the cookline measured at 19 degrees C.**Have the cooler repaired to ensure high risk foods are maintained at 4 degrees C or below.-The food items under storage in the cooler were discarded during the inspection.
    • 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?
      • Jan 05, 2025 - Reviewed pest control report from Jan 02, the pest operator applied chemical treatments in cracks and crevices in the kitchen and recommended installation of insect lights as a long-term solution. PHI observed a couple of flies in the kitchen area during reinspection.**Continue to monitor for pests and follow the recommendations of your pest operator.Dec 31 2025 - Several houseflies were observed in the kitchen during the inspection.**Please have your pest operator have an assessment and install the required mitigation measures.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Quat sanitizers available for use measure above 500ppm.**Ensure quat sanitizers are maintained at 200ppm.The staff mixed the sanitizers to 200ppm during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Not all food handlers were wearing appropriate hair coverings at the time of the inspection.**Ensure food handlers and other staff working in food preparation areas wear appropriate hair restraints/coverings to prevent the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler opposite the cookline measured at 19 degrees C.**Have the cooler repaired to ensure high risk foods are maintained at 4 degrees C or below.-The food items under storage in the cooler were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher was not adequately sanitizing dishes. The final rinse temperature was 67 degrees C, measured at dish level.**Have the dishwasher repaired to ensure a minimum sanitizing temperature of 71 degrees C at dish level.**Revert to manual dishwashing procedures pending when the dishwasher is repaired and verified to meet the sanitizing requirements.
    • 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?
      • Several houseflies were observed in the kitchen during the inspection.**Please have your pest operator have an assessment and install the required mitigation measures.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The spray nozzle located at the three-compartment sink was observed to be leaking.Please repair the indicated area to ensure it is no longer leaking.
  6. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A min/max probe thermometer was unavailable for testing sanitization temperatures (71C or greater) of the mechanical dishwasher.Please obtain a min/max probe thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The spray nozzle located at the three-compartment sink was observed to be leaking.Please repair the indicated area to ensure it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperatures of two prep coolers were tested using an infrared and probe thermometer, reading 11.5C and 8.6C, respectively. Coolers must maintain a temperature of 4C and below to ensure the safe storage of perishable foods and prevent the growth of harmful bacteria.Please repair or replace the prep coolers to ensure they are consistently maintaining temperatures of 4C and below. Remove any perishable food items from the cooler and store them in a cooler consistently measuring 4C and below. Please regularly monitor and test the coolers to ensure this temperature is being met.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottles located in the kitchen and at the bar was tested using test strips and measured at 0 ppm, rendering the solution ineffective at eliminating harmful bacteria.The operator prepared a new quat sanitizer solution, which was retested using quat sanitizer test strips and measured at 200 ppm. Please monitor and test the quat sanitizer regularly to ensure it maintains a concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The temperatures of two prep coolers were tested using an infrared and probe thermometer, reading 11.5C and 8.6C, respectively. Coolers must maintain a temperature of 4C and below to ensure the safe storage of perishable foods and prevent the growth of harmful bacteria.Please repair or replace the prep coolers to ensure they are consistently maintaining temperatures of 4C and below. Remove any perishable food items from the cooler and store them in a cooler consistently measuring 4C and below. Please regularly monitor and test the coolers to ensure this temperature is being met.2) Processed potato products, dairy products, dosa batter, rice flour buns, and ritha stored in the prep coolers were measured using a probe thermometer and read 11C - 16C. Perishable foods 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 temperature abused food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Quat sanitizer test strips were unavailable upon request.Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified2) A min/max probe thermometer was unavailable for testing sanitization temperatures (71C or greater) of the mechanical dishwasher.Please obtain a min/max probe thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The shelving unit across from the commercial ranges was observed to be made of exposed wood, with the lower shelves covered in tin foil. The exposed wood is not a smooth, easily cleanable, or impervious surface. Additionally, the tin foil used to cover the wood was observed to have crevices, which could trap food debris.Please remove the tin foil and finish raw wooden boards so it is smooth, easily cleanable, and impervious to moisture.2) The spray nozzle located at the three-compartment sink was observed to be leaking.Please repair the indicated area to ensure it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Leftover protective adhesive stickers were observed on the mechanical dishwashers located at the bar and in the kitchen, as well as the shelving under the flat tops. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.2) Table mounted can opener was observed to be covered with syrup and food debris posing a risk of cross-contamination of food in contact with the surface of the blade.Please clean and sanitize the table mounted can opener.3) The plastic spoon handles were observed to be melted and in disrepair. The contact surfaces of the handles were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination.Please replace utensils with melted handles to ensure that the surfaces are smooth, easily cleanable and impervious to contaminants.4) The soda dispenser located at bar was very dirty and had a build-up of grime in the nozzle. Please clean and sanitize the nozzle and add to a regular cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A piece of red tape was observed to be used to cover the power button on the NutriBullet blender. The tape used was observed to be peeling, trapping food debris and potentially causing cross-contamination.The operator promptly removed the red tape from the blender.2) Rubber bands were observed being used to secure metal components of the mixer. Since rubber bands are not smooth, cleanable, or impervious materials, they can trap food debris and pose a risk of physical contamination if the rubber band were to snap and fall into the mixer.The operator promptly removed the rubber bands from the mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the wire shelving unit used to store clean dishes was observed to be dirty and covered with grime and food debris.Please clean the indicated area to ensure it is free of grime and food debris.
  8. Initial Inspection

    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?
      • The trim on the corner of the wall outside of the storage room has peeled off and is being held in place by duct tape.Remove the duct tape and repair the wall trim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors of the storage closet and walk-in cooler require a thorough cleaning.