Maharajah East Indian Restaurant

912 - 10 Discovery Ridge Hill SW Calgary AB T3H 5X2 · Food - General

4 inspections

1. Risk Management InspectionSep 4, 2025

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No sanitizer made available
   • 09. Are chemicals stored and handled in a safe manner?
     • Lemon scented bleach used to mix sanitizer solution. Use regular household bleach with no added scents or fabric guard
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Probe thermometer was not working
   • 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?
     • No pest control records available
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Floor tiles under back shelving unit in the dry storage room were missing. Surface was not smooth and easy to clean
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Cutting board stored behind dish sink faucet.Utensils/ equipment are to be stored in a clean and sanitary manner
2. Monitoring InspectionAug 5, 2025

   8 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Propane stove and tea urn stored inside the staff washroom.Food equipment is not to be stored in the washroom
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Probe thermometer was not working
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Test strips were old and discolored. Obtain new 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?
     • Hot water tap for hand sink was broken
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Bowls and plastic lids were placed directly inside kitchen hand sink blocking access
   • 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?
     • No pest control records available
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Floor tiles under back shelving unit in the dry storage room were missing. Surface was not smooth and easy to clean
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Cutting boards stored behind dishwashing sink faucet2. Knife stored in gap between countersUtensils and equipment are to be stored in a clean and sanitary manner. Corrected during inspection
3. Monitoring InspectionSep 24, 2024

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Wet/used cleaning cloths were kept on the counter.No sanitizer bucket was available.Fresh sanitizer bucket was promptly prepared and measured at 100 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) A cell phone was kept on the counter.Cell phone was promptly taken off the counter.Items not associated with or required for the operation or maintenance of the food areas must be stored separately from the food handling area.2) Utensils were stored in stagnant water with a surface temperature measured at 27.4°C.Utensils were promptly washed and kept in a bleach sanitizer solution at 100 ppm.Store utensils in ice bath at 4°C, hot water at 60°C or above, in a sanitizer solution, or continuously switch out used utensils with new ones.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Single-use and stainless containers without handles were being used and stored inside the bulk food bins.Obtain scoops that have handles.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Non-food grade container was used to store food in the storage room.Stroe food in a food grade container or store the food package in the bulk food bin.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Uncooked raw chicken was kept in the sink to thaw, the surface temperature of the raw chicken was 20°C.Food was discarded.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • There was no light in the dry storage area.
4. Monitoring InspectionJan 5, 2024

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Wet cleaning cloths were kept on the counter.No sanitizer bucket was available.Fresh sanitizer bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Recurring violation:Garbage bin was used for storing flour in the dry storage area. Replace the garbage bin with a food grade container.Previous violation:A garbage bin was in use for storing flour in the dry storage area. As discussed, replace the garbage bin with a food safe container.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Cell phone was kept on the counter.Cell phone was promptly taken off the counter.Items not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas.2. Scoops without handles were being used and stored in the bulk food container.Scoops were promptly removed.3. Rice scoop was stored on the rice cooker.4. Utensils were stored in water measured at 32°C.Utensils were promptly washed and kept in a sanitizer solution at 100 ppm.Store utensils in ice bath at 4°C, hot water at 60°C or above or in a sanitizer solution.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Three stainless steel pans containing cooked rice were kept on the counter cooling at 41°C, 46°C and 47°C respectively.Ensure rice are served in smaller portions, served in shallow stainless pans or in ice water to rapidly cool.2. Cambro containers are used to store takeout foods.Obtain hot holding units to hold takeout foods.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • 1. Staff was not sanitizing utensils.2. Sanitizer compartment sink was filled with dirty dishes.2-compartment sink manual dishwashing procedures was reviewed and explained the staff.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. Handwashing sink was filled with utensils and food equipment.Items were promptly removed.Handwashing sink must be accessible at all times.2. Soap dispenser in the staff washroom was empty.Refill soap dispenser with handwashing soap.
   • 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. The back exit door was opened at the time of the inspection. No screen door installed.Back door was promptly closed.Install a screen door if you want to have the back exit door opened.2. No pest control record available.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • A small stove was being used outside of the ventilation canopy cover. As discussed, ensure that all cooking occurs on grill and equipment under the canopy for fire safety.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • There was no light in the dry storage area.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Ventilation canopy filters are accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.