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Termeh Cafe Restaurant

2 - 7337 Sierra Morena Boulevard SW Calgary AB T3H 3V4 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 door has the main door and a screen door. The screen door does not fully seal the door - as a result, a gap is present which allows pests (e.g. mice) to enter the establishment. The netting on the screen door is also in disrepair and could allow insects to enter.REQUIREMENT: This door must remain closed until a properly fitting screen door that's in good repair can be installed.2) Heavy mouse droppings were noted in a corner close by a tin can trap (close to the handwashing sink). A dead mouse was found inside that tin can trap.**March 11, 2026 - Dropping have been cleaned up and mouse has been removed. Facility will be further monitored for pest concerns**REQUIREMENT: Safely clean up the mouse droppings and monitor for further signs of mice. Take any actions to ensure the facility is free of pests.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was unable to dispense chlorine sanitizer at a concentration of 100 ppm.Facility has switched to manual sanitization which using the dishwasher for washing and rinsing.REQUIREMENT: Repair the dishwasher and ensure it's dispensing at the correct concentration.
    • 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 door has the main door and a screen door. The screen door does not fully seal the door - as a result, a gap is present which allows pests (e.g. mice) to enter the establishment. The netting on the screen door is also in disrepair and could allow insects to enter.REQUIREMENT: This door must remain closed until a properly fitting screen door that's in good repair can be installed.2) Heavy mouse droppings were noted in a corner close by a tin can trap (close to the handwashing sink). A dead mouse was found inside that tin can trap.REQUIREMENT: Safely clean up the mouse droppings and monitor for further signs of mice. Take any actions to ensure the facility is free of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen floor drain covers missing and or broken.Strong foul odor coming from floor drain.Fix / repair as needed.All plumbing fixtures must be maintained in good repair.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen floor drain covers missing and or broken.Strong foul odor coming from floor drain.Fix / repair as needed.All plumbing fixtures must be maintained in good repair.
  4. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Previous reports noted there was no quat sanitizer test strips on site for testing sanitizer concentration.The business now uses chlorine (bleach) for sanitizing.No chorine test strips on site.Obtain required strips and use them to test both the dishwasher sanitizer concentration and the sanitizing solutions in buckets daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at handwashing sink was empty.Ensure dispensers are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Top shelf of glass door cooler was extremely rusted and no longer smooth and easy to clean.Replace rusted shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen floor drain covers missing and or broken.Strong foul odor coming from floor drain.Fix / repair as needed.All plumbing fixtures must be maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty below shelves in walk-in cooler and in the utility room.All surfaces must be clean and well maintained.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The multi-quat sanitizer dispenser in the janitorial and hot water tank room measured 0 ppm.Fix the multi-quat sanitizer dispenser station.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were kept on the counter.2) Sanitizer spray bottle at 0 ppm was used to clean and sanitize the tandoorin meat skewers prep table.3) A sanitizer spray bottle was too strong and bleaching off the chlorine test strip.4) The sanitizer spray bottle at the bar area measured 0 ppm.-Fresh bleach sanitizer buckets and spray bottle were prepared for each prep station and measured 100 ppm, and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of potatoes was stored in the janitorial room.-The box of potatoes was removed.Ensure adequate shelves are available to prevent food from being stored on the floor, in the janitorial room, and store foods 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A tray of lamb shank was pet in the kitchen with a surface temperature of 22.4°C.2) A tray of soup was stored in the kitchen with a surface temperature of 20.6°C.The chef indicated that it was brought out within an hour to prepare an order.-Ensure cold food are stored at 4°C or less and hot food at stored at 60°C or above.3)A tray of uncooked rice was soaked in water with a surface temperature of 15.8°C. The chef indicated that rice is usually being soaked for 2 to 3 hours.-The soaked rice was stored in the walk-in cooler.Ensure soaked rice is stored in the walk-in cooler.Food must not be in the danger zone between 5°C and 59°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing violation noted on September 5, 2024:No quat test strip was available.Previous violation:No quat test strips available. Operator indicated to have purchased it.Recurring violation:No quat test strip available.Previous violation:Quat test strips were not available.Provide quat test strips and monitor sanitizer concentrations daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Ongoing violation noted on September 4, 2024:1) Dust and grease deposit were accumulated on the ventilation canopy filters.2) Under the 2-compartment sink, dishwasher, janitorial room and hard-to-reach areas in the kitchen was dirty. 3) Ceiling air-vents had dust and grime buildup.Clean and sanitize the indicated areas.Recurring violation:Ventilation canopy filters were accumulated with grease deposits and other residues.Previous violations:1. Grease trap was stored in the janitorial room and grease residues were noted on the floor. 2. Ventilation canopy filters were accumulated with grease deposits and other resides.3. Under the 2-compartment sink, dishwasher, janitorial room and hard-to-reach areas in the kitchen was dirty. 4. Ceiling air-vents had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.5. No written sanitation schedule was available.Develop a written sanitation schedule for the restaurant.
  6. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was too strong.Sanitizer bucket was prepared at 100 ppm.How to mix a sanitizer solution:- Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water or- Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water bleach into 1 litre water to give a solution strength of 100 - 200 ppm (200 ppm may be used for sanitizing surfaces in-place)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1. Foods were stored on the floor at the hallway area closed to the washroom.2. A bag of onions was store in the janitorial room.Ensure adequate shelves are available to prevent food from being stored on the floor, in the janitorial room, and store foods 6 inches off the floor.Recurring violation:1. Pre-packaged foods were stored on the floor of the walk-in freezer, under the 2-compartment sink, kitchen, bar and dry storage area located by the customer washrooms.Obtain adequate shelving and store foods at least 6 inches off the floor away from the janitorial sink and grease interceptors. Ensure there is adequate clearance under shelving for cleaning. ensure shelving are smooth, non-absorbent to moisture and easily cleanable.Previous violations:1) An opened food can was found in the line cooler.Transfer remaining food from the can to a food grade container.2) Pre-packaged foods were stored on the floor of the walk-in freezer, kitchen, bar and dry storage area located by the customer washrooms.3) A bag of onions was stored on the floor by the janitorial sink.4) A bag of onions was stored on the grease interceptor in the janitorial room.Provide adequate shelving and store foods at least 6 inches off the floor away from the janitorial sink and grease interceptors. Ensure there is adequate clearance under shelving for cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:1. Three trays of uncooked rice were soaked in water at room temperature at between 21°C and 22°C.One tray was cooked right away, and the other trays were stoked in the walk-in cooler.Food must not be in the danger zone between 4°C (40°F) - 60°C (160°F).2. Fesenjoon sauce was kept on the counter at 10°C.Fesenjoon sauce was discarded.Food must not be in the danger zone between 4°C (40°F) - 60°C (160°F).3. Yoghurt was hung in a sac at the 2-comp sink measured at 11°C.yoghurt was discarded.Food must not be in the danger zone between 4°C (40°F) - 60°C (140°F).4. Lamb was stored on the cart to thaw at 0°C.Lamb was stored in the walk-in cooler.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.Previous violation:1) There were three trays of rice soaked in water at room temperature. Hydrated rice measured 21C.2) There were two pots of lentils soaked in water at room temperature. Hydrated lentils measured 13.4C.Store hydrated rice and lentils out of the temperature danger zone (4 to 60C).3) At least eight bags of raw meat were thawing at room temperature. The surface temperature measured 3-4C. Thaw foods under cold running water, in a cooler at 4C or less, in a microwave or as part of cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Dill rice was stored on the counter to cool at 18°C.Dill rice was promptly discarded.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours under refrigeration.Food can be rapidly cooled using ice-bath, ice wand, stirring frequently, served in small portions or using shallow metal containers.2. Gheymeh stew was measured at 42°C on the hot holding unit.Food was promptly discarded.Food in hot holding unit must be measured at 60°C or above at all times.Ensure food are stored in metal containers that can be properly secured in the hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food from the walk-in cooler were held at 31°C and 44°C on the hot holding unit.Foods were reheated on the stove.Leftover or previously prepared foods stored in the cooler must be reheated to 74°C prior to serving to customers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips available. Operator indicated to have purchased it.Recurring violation:No quat test strip available.Previous violation:Quat test strips were not available.Provide quat test strips and monitor sanitizer concentrations daily.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Recurring violation:Paper towel was stored on the counter in the bar area.Ensure paper towel is stored in suitable paper towel dispenser.Recurring violations:Paper towel was stored on the counter in the bar and kitchen area.Ensure paper towels are stored in suitable paper towel dispensers.Previous violations:1) The paper towel holder/ dispenser in the bar was broken. A roll of paper towels was stored on the countertop.Repair or replace the paper towel holder/ dispenser.2) There was an odor in the janitorial room. Ensure there is adequate air flow in the room and the grease interceptor is in good condition with a proper seal. Remove build-up of debris from the floor.
    • 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?
      • Recurring violation:Expired food handling permit was displayed.Previous violation:Expired food handling permit was displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Food handlers showed lack of food safety knowledge.2. No food safety certificate was available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves and scratched surfaces cutting boards were being used.Resurface or replace cutting board as needed.Previous violation:Deep groves and scratched surfaces were noted on the prep cooler cutting board.Resurface or replace cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:Ventilation canopy filters were accumulated with grease deposits and other residues.Previous violations:1. Grease trap was stored in the janitorial room and grease residues were noted on the floor. 2. Ventilation canopy filters were accumulated with grease deposits and other resides.3. Under the 2-compartment sink, dishwasher, janitorial room and hard-to-reach areas in the kitchen was dirty. 4. Ceiling air-vents had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.5. No written sanitation schedule was available.Develop a written sanitation schedule for the restaurant.
  7. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wet cleaning cloths was kept on the counter.No sanitizing bucket was available.Bleach sanitizing bucket was prepared at 100 ppm and new cleaning cloths was 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.Alternatively, when using a bleach spray bottle, cleaning cloths can be used once, and then laundered or disposable paper towels can be used once and then discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1. Pre-packaged foods were stored on the floor of the walk-in freezer, under the 2-compartment sink, kitchen, bar and dry storage area located by the customer washrooms.Obtain adequate shelving and store foods at least 6 inches off the floor away from the janitorial sink and grease interceptors. Ensure there is adequate clearance under shelving for cleaning. ensure shelving are smooth, non-absorbent to moisture and easily cleanable.Previous violations:1) An opened food can was found in the line cooler.Transfer remaining food from the can to a food grade container.2) Pre-packaged foods were stored on the floor of the walk-in freezer, kitchen, bar and dry storage area located by the customer washrooms.3) A bag of onions was stored on the floor by the janitorial sink.4) A bag of onions was stored on the grease interceptor in the janitorial room.Provide adequate shelving and store foods at least 6 inches off the floor away from the janitorial sink and grease interceptors. Ensure there is adequate clearance under shelving for cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Winter jackets and bags were hung on the side door in the kitchen.Materials not associated with or required for food handling must be stored separately from food preparation area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:1. Three trays of uncooked rice were soaked in water at room temperature at between 21°C and 22°C.One tray was cooked right away, and the other trays were stoked in the walk-in cooler.Food must not be in the danger zone between 4°C (40°F) - 60°C (160°F).2. Fesenjoon sauce was kept on the counter at 10°C.Fesenjoon sauce was discarded.Food must not be in the danger zone between 4°C (40°F) - 60°C (160°F).3. Yoghurt was hung in a sac at the 2-comp sink measured at 11°C.yoghurt was discarded.Food must not be in the danger zone between 4°C (40°F) - 60°C (140°F).4. Lamb was stored on the cart to thaw at 0°C.Lamb was stored in the walk-in cooler.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.Previous violation:1) There were three trays of rice soaked in water at room temperature. Hydrated rice measured 21C.2) There were two pots of lentils soaked in water at room temperature. Hydrated lentils measured 13.4C.Store hydrated rice and lentils out of the temperature danger zone (4 to 60C).3) At least eight bags of raw meat were thawing at room temperature. The surface temperature measured 3-4C. Thaw foods under cold running water, in a cooler at 4C or less, in a microwave or as part of cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Dill rice was stored on the counter to cool at 18°C.Dill rice was promptly discarded.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours under refrigeration.Food can be rapidly cooled using ice-bath, ice wand, stirring frequently, served in small portions or using shallow metal containers.2. Gheymeh stew was measured at 42°C on the hot holding unit.Food was promptly discarded.Food in hot holding unit must be measured at 60°C or above at all times.Ensure food are stored in metal containers that can be properly secured in the hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm.Two-compartment sink was used in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:No quat test strip available.Previous violation:Quat test strips were not available.Provide quat test strips and monitor sanitizer concentrations daily.
    • 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. Back exit door was opened and screeen door was not in use.Back exit door was closed.Use the screen door when you intend to open the back door.2. No pest control record was available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Recurring violations:1. Paper towel was stored on the counter in the bar and kitchen area.Ensure paper towels are stored in suitable paper towel dispensers.Previous violations:1) The paper towel holder/ dispenser in the bar was broken. A roll of paper towels was stored on the countertop.Repair or replace the paper towel holder/ dispenser.2) There was an odor in the janitorial room. Ensure there is adequate air flow in the room and the grease interceptor is in good condition with a proper seal. Remove build-up of debris from the floor.
    • 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 food handling permit was displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Food handlers showed lack of food safety knowledge.2. No food safety certificate was 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?
      • Dust and grease had accumulated on the ventilation system. It was last professionally serviced in July 2022. The next service was due in January 2023.Arrange professional cleaning and update the service sticker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves and scratched surfaces were noted on the prep cooler cutting board.Resurface or replace cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease trap was stored in the janitorial room and grease residues were noted on the floor. 2. Ventilation canopy filters were accumulated with grease deposits and other resides.3. Under the 2-compartment sink, dishwasher, janitorial room and hard-to-reach areas in the kitchen was dirty. 4. Ceiling air-vents had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.5. No written sanitation schedule was available.Develop a written sanitation schedule for the restaurant.