Maharaja Cuisine of India - CGY-1134
912 - 10 Discovery Ridge Hill SW Calgary AB T3H 5X2 · Food - Mobile Vendor
4 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Outstanding violation - noted on April 22, 2026***There were no thermometers equipped in the white chest cooler and the stand-up cooler. Please ensure that all refrigeration units are equipped with thermometers or any other tool to measure the temperatures of the units.
- 24. Is solid and liquid waste being managed in a suitable manner?
- No waste containers were available during the inspection. Obtain waste containers to ensure waste materials are disposed of in a safe and sanitary manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 1000-ppm (darker than the maximum color). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were no thermometers equipped in the white chest cooler and the stand-up cooler. Please ensure that all refrigeration units are equipped with thermometers or any other tool to measure the temperatures of the units.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water result was present for Total Coliforms.Ensure a satisfactory sample is obtained from Prov Lab before operating the mobile food truck for the season.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease built up at and near the fryers. - Ensure the areas are cleaned and sanitized
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
2 infractions
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 2024 water sample pending.- Ensure a satisfactory sample is submitted before the start of the season.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease built up at and near the fryers. - Ensure the areas are cleaned and sanitized
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?