The 1947 Indian Restaurant
202 - 4457 50 Avenue Lacombe AB T4L 1A5 · Food - General
8 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure cloths that are in use, are stored in a sanitizer concentration.Sep 3rd, 2025: No sanitizer observed in the kitchen area.Note: A sanitizer bucket, with appropriate sanitizer concentration should always be available at food handling stations for storing used cleaning cloths..**Spray bottle with chlorine-based sanitizer was observed near the reception area.Concentration was adjusted to 100ppm during the inspection**
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper thawing observed, where buckets with frozen lamb and lentils were stored on the freezer. Sep 3rd, 2025: Not observed during the inspection.2) Please ensure a low to high range thermometer is available (0C +). The one available in the restaurant is an oven thermometer. This thermometer is not capable of verifying internal food temperatures below 100C.Sep 3rd, 2025; Still not in compliance.** Raw meat was observed to be stored directly above the tomatoes**Violation was corrected during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher present in the facility was not operational.Three compartment dishwashing sink is not able to accommodate the quantity and size of dishes used in the facility.Make sure to repair the dishwasher on priority basis.
- 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?
- Gap observed at the back receiving door. Please repair or replace door sweep.Sep3rd, 2025: Violation still pending.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please remove items that are not in use at the back of the restaurant. Items piled at the back are a potential pest breeding area, which can easily enter the facility.Sep 3rd, 2025: Violation still pending. Food packages were observed to be stored directly on the floor. Make sure to store the food items at least 15cm above the ground and remove all the unnecessary items near the exit door to prevent pest harborage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility needs extensive cleaning and organization in the kitchen area, including counter surfaces, floors, spice containers and storage shelves.Develop a cleaning schedule and train staff members to promote kitchen cleaning and sanitization.Template for sanitation schedule will be shared.
- 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?
- Please ensure cloths that are in use, are stored in a sanitizer concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper thawing observed, where buckets with frozen lamb and lentils were stored on the freezer.2) Please ensure a low to high range thermometer is available (0C +). The one available in the restaurant is an oven thermometer. This thermometer is not capable of verifying internal food temperatures below 100C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please replace chlorine sanitizer test strips.
- 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?
- Gap observed at the back receiving door. Please repair or replace door sweep.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please remove items that are not in use at the back of the restaurant. Items piled at the back are a potential pest breeding area, which can easily enter the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please repair or remediate wall above the three-compartment sink. Strongly recommend installing a smooth, non-porous surface on this wall to prevent further damage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw eggs in the shelving unit of the cooler were observed to be on the top of ready to eat food which can contaminate any food underneath. -Staff complied to move the egg tray to the bottom shelf. Please ensure to segregate all food - no ready to eat food under raw food/meat.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing ceilings were observed near the walk-in cooler. Please ensure to cover the ceilings to prevent potential pest harborage and all the surfaces should be smooth, easy to clean, and non-absorbent.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust and grease build up on the fume hoods and in hard-to-reach areas. Please ensure to clean the implicated area to prevent further accumulation. Food stains were also observed on the walls. Please ensure to clean the walls to prevent further build up.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quats test strips were available on-site. Please ensure to obtain the correct test strips in order to measure the concentration of the sanitizer (i.e., quats at 200ppm).
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust build up on the fume hoods and in hard-to-reach areas. Please ensure to clean the implicated area to prevent further accumulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quats test strips were available on-site. Please ensure to obtain the correct test strips in order to measure the concentration of the sanitizer (i.e., quats at 200ppm).
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust build up on the fume hoods and in hard-to-reach areas. Please ensure to clean the implicated area to prevent further accumulation.
- 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
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed uncovered food in the walk-in cooler. Please ensure food is always covered to prevent potential contamination. This infraction was fixed at the time of the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand soap was available in the men's and ladies washroom. Please ensure handwashing station is fully equipped with hot/cold running water, soap, and single use paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?