Nooren Samosa
3 - 2650 36 Street SE Calgary AB T2B 0Y3 · Food - General
8 inspections
- Risk Management Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels on pre-packaged bake goods. All pre-packaged bake goods require a label to identify the source.
- 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?
- July 3, 2026, inspectionFound one dead mouse in the back door mouse trap.Previous Inspection:1) Two dead mice were found in the back door mouse trap.Remove the dead and increase pest control until the mouse problem is resolved. 2) All metal mouse traps were covered with grease on top.Wash or replace the mouse traps.
- 20. Do food handlers at the facility have adequate food safety training?
- Six staff working during inspection, no staff with certified food safety course onsite. Register and take certified food safety course.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) No cleaning scheduleProvide a cleaning schedule.2) No temperature charts for coolers and freezers or food surface sanitizer. Check and record coolers, freezers and food surface sanitizer daily.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels on pre-packaged bake goods. All pre-packaged bake goods require a label to identify the source.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- June 8, 2026, inspection.Deep grooves and stains observed on the white plastic cutting boards. Previous Inspection.Cutting boards need to be resurfaces as there are large grooves.
- 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) Two dead mice were found in the back door mouse trap.Remove the dead and increase pest control until the mouse problem is resolved. 2) All metal mouse traps were covered with grease on top.Wash or replace the mouse traps.
- 20. Do food handlers at the facility have adequate food safety training?
- Six staff working during inspection, no staff with certified food safety course onsite. Register and take certified food safety course.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) No cleaning scheduleProvide a cleaning schedule.2) No temperature charts for coolers and freezers or food surface sanitizer. Check and record coolers, freezers and food surface sanitizer daily.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine in the sanitizer bucket was measured at 50ppm.Change the sanitizer more often to maintain chlorine at 100ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- June 8, 2026, inspection.Deep grooves and stains observed on the white plastic cutting boards. Previous Inspection.Cutting boards need to be resurfaces as there are large grooves.Bakery cloth sheets observed to be dirty, damped and stained covering food equipment and dough.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cloth sheets used to cover samosas/dough were covered with grease and stains. Use clean cloth sheets for food.
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine in a sanitizer bucket was measured at 800ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer available that can measure from 0 to 100 degrees C. Provide a probe thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Observed staff washing a food utensil at the mop sink. Do not wash dishes in the mop sink. 2) No sink stoppers for the three-compartment sink. Sanitizing step was not done after washing and rinsing the dishes.Follow the three-step manual dishwashing.1) wash with soap and warm water2) rinse with warm water. 3) sanitize with 100ppm chlorine by submerge in the chlorine sanitizer for 2 minutes and then air dry.
- 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) Black flies in the facility.Remove files2) Front door was propped open with a metal rod.Keep all doors close.
- 20. Do food handlers at the facility have adequate food safety training?
- Six staff working during inspection, no staff with certified food safety course onsite. Register and take certified food safety course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Black stains and paint was peeling off small white table .Refinish or discard the table.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cardboards were used to line the shelf by the deep fryer.Remove cardboard and clean shelf when it gets dirty.2) No cleaning scheduleProvide a cleaning schedule.3) No temperature charts for coolers and freezers or food surface sanitizer. Check and record coolers, freezers and food surface sanitizer daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting boards need to be resurfaces as there are large grooves.Bakery cloth sheets observed to be dirty, damped and stained covering food equipment and dough.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef samosas observed to be sitting out in room temperature at 40 degrees C prior to being put into the hot holding unit.Chutney observed to be sitting out in room temperature. Operator states they are refrigerated, in the service area, chutney observed sitting out in room temperature under the counter.Ensure potentially hazardous foods are kept above 60 degrees C or below 4 degrees C
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked beef stored on table outside. The internal temperature measured to be 64C. The operator stated that the beef was cooked and kept it for cooling down.- Cool down the cooked food in shallow pans instead of big/deep containers.- The operator transferred the cooked beef in shallow containers during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A few moldy and rotten cabbage heads were observed in the cooler.Ensure to check the produce more frequently and use FIFO method.The cabbage heads were discarded during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area between hand washing sink and cooking stove appeared dirty.Ensure to remove the food debris from the water lines/wall and clean the area.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken and cooked beef were stored in tow different containers.Temperature ranged between 57-62C.Upon inquiring from operator about the cooling procedure and the operator stated it is kept outside and at the prep table. When it is cool down, we put it in cooler.A proper cooling method was explained during inspection.The operator transferred cooked meat into shallow pans and transferred to the cooler. It is advised to have ice bath or ice wands.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer concentration in third sink measured to be 0ppm.The operator was educated about how mix an approved sanitizing solution.The operator added bleach to the water and concentration measured to be 100pp.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?