Samosa Cafe
2002 Luxstone Boulevard SW Airdrie AB T4B 3K8 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator has purchased chlorine test strips that are designed for pool facilities. These test strips can only measure up to 10ppm. Purchase appropriate chlorine test strips for food contact surface sanitizer at 100-200ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *** Repeat ViolationSolution in sanitizer bucket was measured at 0ppm. Staff prepared a new chlorine solution at 200ppm. Monitor chlorine sanitizer concentration regularly with available test strips. Keep chlorine level at 100-200ppm.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature monitoring log book is available on site but is not kept up-to-date. Complete temperature monitoring at least twice daily (AM/PM), and keep records up to date.Update (April 7, 2026): Temperature monitoring is incomplete.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired permit posted in a location not easily visible to customers. Post a copy of valid food handling permit in a location that is easily visible to customers.Update (April 7, 2026): Expired permit is still posted in a location that is not easily visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water faucet for the two-compartment sink available for food-preparation is in disrepair, and no hot water is available at this sink. Repair sink fixture and ensure that all sink faucets are supplied with hot and cold running water.Update (April 7, 2026): Food-prep sink is still not supplied with hot running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *** Repeat ViolationIce machine has not been properly cleaned with build-up of grime around the rim still noted. PHI instructed to stop using ice prior to thorough cleaning of ice machine. Staff turned off the ice machine during inspection. Keep all food contact surfaces clean. Clean and sanitize ice machine regularly. Do not use ice machine before thorough clean-up has been completed and follow-up inspection is conducted.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Heavy grease build-up noted on the side surfaces of cooking equipment. Degrease and remove build up. Keep all equipment surfaces clean and sanitary.2. Dust build-up noted on ceiling surface. Clean ceiling surface.Update (April 7, 2026): No cleaning has been done for surfaces noted to have build-up of grease and dust.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Solution in sanitizer bucket was measured at 0ppm. Staff prepared a new chlorine solution at 200ppm. Monitor chlorine sanitizer concentration regularly with available test strips. Keep chlorine level at 100-200ppm.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature monitoring log book is available on site but is not kept up-to-date. Complete temperature monitoring at least twice daily (AM/PM), and keep records up to date.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired permit posted in a location not easily visible to customers. Post a copy of valid food handling permit in a location that is easily visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water faucet for the two-compartment sink available for food-preparation is in disrepair, and no hot water is available at this sink. Repair sink fixture and ensure that all sink faucets are supplied with hot and cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine was noted to be unclean with build-up of grime around the rim. Staff wiped the surface with sanitizer to clean, but was unable to remove the build-up. PHI instructed to stop using ice prior to thorough cleaning of ice machine. Staff turned off the ice machine and posted an "out of service" signage on the equipment.Keep all food contact surface clean. Clean and sanitize ice machine regularly,
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Heavy grease build-up noted on the side surfaces of cooking equipment. Degrease and remove build up. Keep all equipment surfaces clean and sanitary.2. Dust build-up noted on ceiling surface. Clean ceiling surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine in the sanitizing bucket containing cleaning cloths was measured at 10ppm. Staff on site mixed fresh solution measured at 100ppm.**Ensure that sanitizing solution used in the food prep area for sanitizing food contact surfaces is maintained at 100ppm at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bowls containing chickpea sauce and curry chicken were left at room temperature. Staff on site stated foods were cooked and left out to cool. Temperature of food items were measured at 42 and 41 degrees C respectively. Food items were moved into the cooler.**Ensure that proper cooling technique are observed to prevent temperature abuse.**Cooked foods should be cooled to 20 degrees C within 2 hours and from 20 to 4 degrees within 4 hours
- 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 adequate chlorine sanitizer test strip available for testing sanitizer used in the facility. The test strip available in the facility was expired.**Equip facility with chlorine test strip.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink in the back kitchen was obstructed with a large black pot. Staff on site moved pot to the 3-compartment sink**Ensure that hand wash sink is unobstructed and easily accessible to promote hand hygiene practice.**Ensure hand wash sinks are only used for the purpose of hand washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no working thermometer on-site. Please obtain working thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no sanitizer available at time of inspection. Ensure a sanitizer is available when food prep is occurring and is used for surfaces in kitchen. 2. A contaminated cleaning cloth was observed on counter. Cloths must be stored in sanitizer solution between uses to prevent bacterial growth and cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no working thermometer on-site. Please obtain working thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Potato and spinach pakoras were being held at room temperature. These had been prepared that day and were placed into cooler during the inspection. 2. Cooked potato filling was observed in pot on floor and measured 21 degrees Celsius. This was discarded during the inspection. High risk foods must be held under 4 degrees Celsius or above 60 degrees Celsius to prevent to growth of pathogenic bacteria.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink in kitchen was blocked/inaccessible and did not have soap available.2. Hand sink in front prep area did not have paper towel in dispenser. 3. A reusable towel was being used to dry hands after washing. This is not permitted as it can recontaminate clean hands. Ensure all hand sinks are accessible and stocked with soap and paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap at three compartment sink was leaking. Operator had contacted plumber. Please ensure this is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple floor mats are being used throughout the facility that are made of absorbent fabrics, including in the dishwashing area. Please remove these floor mats and replace with rubber mats that are non-absorbent and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer was empty during the time of the inspection. The disinfectant that the operator is using until the quats is replaced is not considered to be a food safe sanitizer. Please ensure that a food safe sanitizer is being used to sanitize surfaces, equipment, dishes and utensils. Suggest using a 100 ppm bleach solution until quats solution is replenished.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A cooked chickpea curry dish was found on the counter. The operator corrected this during the inspection and placed the curry dish in the cooler. Consider using a hot holding unit to keep cooked foods above 60 degrees Celsius, or store foods in the cooler following cooking to maintain at a temperature below 4 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel in the dispenser located at the back hand washing sink. The operator corrected this during the inspection and put a roll of paper towel in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink tap beside 3 compartment sink was dripping. Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple floor mats are being used throughout the facility that are made of absorbent fabrics, including in the dishwashing area. Please remove these floor mats and replace with rubber mats that are non-absorbent and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?