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New Spice Darbar Restaurant and Street Foods

912 Cityscape Square NE Calgary AB T3N 2A8 · Food - General

2 inspections

  1. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large woks were stored immediately adjacent to a kitchen hand sink and this sink did not have splashguard protection.Install splashguard protection at the hand sink or store food, equipment and utensils away from the hand sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function. Monitor the dishwasher daily to ensure that the sanitizing temperature is 71C minimum at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Since the approval inspection, a front service area for handling sweets had been added by the front door without a handwashing sink. Install a plumbed in handwashing sink with cold and hot running water. Provide adequate handwashing supplies in suitable dispensers at the handwashing sink. Alternatively, pre-packaged foods can be served from the front service area. Open food handling is not permitted without a handwashing sink.
    • 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?
      • The back door was propped open by a crate.The back door was closed during the inspection. An effective screen must be installed if the door is to be opened.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8, 2025 - There was a leak from the bottom of the dishwasher.Repair the equipment to stop the leak.July 8, 2025 - The dishwasher was filled. The operator indicated that it was checked by a service technician earlier today. The dishwasher was no longer being used. A new dishwasher of the same brand and model will arrive in approximately 2-3 weeks. Dishes were cleaned and sanitized manually at the sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry food was stored in damaged, non-food grade containers. Store food in food grade containers that are in good condition.
  2. Initial Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A pail of chlorine sanitizer measured 10 ppm.Fresh 100 ppm chlorine sanitizer was prepared during the inspection.2) Used cleaning cloths were stored on a prep table.Keep cleaning cloths immersed in a sanitizer between uses. This was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large pans were stored immediately adjacent to a kitchen hand sink and this sink did not have splashguard protection.Install splashguard protection at the hand sink or store food, equipment and utensils away from the hand sink.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained sanitizer was incorrectly labeled as a glass cleaner.The spray bottle was correctly labeled to indicate its content during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function. Monitor the dishwasher daily to ensure that the sanitizing temperature is 71C minimum at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water at the automatic hand sink measured at least 50C in one of the washrooms.Adjust the water temperature and ensure that it is comfortable for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cart was blocking the hand sink in the front service area.The cart was moved away from the hand sink during the inspection. Ensure that hand sinks are always accessible.
    • 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?
      • The weatherstripping on the rear door was damaged, revealing a gap along the bottom perimeter.Replace the weatherstripping. Ensure that sunlight is not visible from the inside.
    • 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 a leak from the bottom of the dishwasher.Repair the equipment to stop the leak.
    • 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 a foam like cover over the recessed grease interceptor. Remove the foam like floor cover. It can be replaced with a material that is non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used aluminum pans and covers were stored on top of a cooler.Used, disposable food service supplies were discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some spatulas and cooking utensils were damaged.Damaged utensils were discarded during the inspection.