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Shahi Flavours

4130 - 4310 104 Avenue NE Calgary AB T3N 1W4 · Food - General

2 inspections

  1. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat stored on left side in long display cooler (close to kitchen entrance) measured approximately 8C while air temp was 10C. Opposite end was also warm at approximately 8-9C but no product was stored there. Please adjust temp so perishable foods are stored at 4C or lower at all times.**OUTSTANDING (2025-08-01). The two front display coolers were measured at 8-9°C, both surface and internal temperatures of the meat. Please adjust the temperatures of the cooler so that the perishable food remains at or below 4°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispensing system at dishwashing sinks was previously installed and calibrated for quat but owner had connected it to chlorine instead. Chlorine sanitizer dispensing too weak at approximately 50ppm. Please either recalibrate system or if no longer using, remove and manually mix sanitizer to 100 ppm chlorine.**OUTSTANDING (2025-08-01). The sanitizer dispensing system was still not working. The sanitizer was tested and found to be 0-ppm for Quats and Chlorine. Improper manual dishwashing was also noted as the staff mentioned that they only wash with soap and water, then air-drying utensils without sanitizing them. The inspector informed the staff that all sanitizers must be maintained at proper concentrations. The inspector also mentioned that they must be following the proper manual dishwashing including a wash-rinse-sanitize procedure. Please fix the dispenser. In the meantime, the staff was instructed to manually mix a bleach sanitizer by adding 1/2 teaspoon of bleach per liter of water, then testing it using a chlorine test strip to confirm that the bleach-water solution is at 100-ppm chlorine. Please also ensure to educate all staff about properly sanitizing dishware and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. 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.
    • 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?
      • There was a gap under the back delivery door. Please replace seal and ensure there are no gaps under exterior doors.**OUTSTANDING (2025-08-01). There was still a gap on the bottom of the backdoor, where sunlight can still be seen penetrating the backdoor.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Bleach used for food contact surfaces had lemon scent additive (not food-grade). Please obtain plain bleach without any additives to prepare food sanitizer.**OUTSTANDING (2025-08-01). A lemon-scented bleach was still being used to sanitize food-contact surfaces. The staff found another unscented bleach on site and started using it. Please educate all staff so that unscented, regular bleach is being used on sanitizing food-contact surfaces. Please also ensure that they remain at the required concentration of 100-ppm chlorine.
  2. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat stored on left side in long display cooler (close to kitchen entrance) measured approximately 8C while air temp was 10C. Opposite end was also warm at approximately 8-9C but no product was stored there. Please adjust temp so perishable foods are stored at 4C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispensing system at dishwashing sinks was previously installed and calibrated for quat but owner had connected it to chlorine instead. Chlorine sanitizer dispensing too weak at approximately 50ppm. Please either recalibrate system or if no longer using, remove and manually mix sanitizer to 100 ppm chlorine.
    • 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?
      • There was a gap under the back delivery door. Please replace seal and ensure there are no gaps under exterior doors.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Bleach used for food contact surfaces had lemon scent additive (not foodgrade). Please obtain plain bleach without any additives to prepare food sanitizer.