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The Chaat Bar & Parontha Place

2030 - 6004 Country Hills Boulevard NE Calgary AB T3N 1T9 · Food - General

20 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the kitchen was not functional. The internal temperatures of the food items were measured between 11-12°C. The food items were discarded during the inspection. Please fix/repair/replace prep cooler to be able to maintain a temperature of 4°C or below.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    25 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cauliflowers were rotten, with mold growth observed.Discard rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Keep cleaning cloths immersed in a sanitizing solution when not in use.
    • 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?
      • May 21, 2025 Logs were not available to verify the procedures of yogurt production.Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all ingredients used- Heating temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation time (document the start and end times)- Fermentation temperature- Cooling temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain pH test strips or a pH meter to monitor the pH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.September 17, 2025 Written procedures have not been submitted.October 3, 2025An incomplete written procedures were submitted during the inspection.
    • 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?
      • 1) Temperature logs were not maintained after September 24, 2025.Monitor temperatures and sanitizer concentrations regularly and maintain written logs.2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. De-clutter and organize the kitchen.Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A fly strip with dead flies was installed on the wall near the mobile food preparation table.Remove the fly strip from areas with open food, food contact surfaces or food equipment.2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler.Store raw eggs below cooked or ready to eat foods.3) An open container of salt in storage was contaminated with debris.Discard salt. Cover foods properly during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottled and canned beverages were stored directly on the floor.Store foods including beverages at least 6 inches off the floor.2) Personal items were stored on the espresso machine and in contact with single-use food service supplies.Designate an area away from food handling and food storage for storage of personal items.3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash.Remove the wall art and tape from the backsplash.4) Cooking oil was stored in a non-food grade spray bottle.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C.2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C.3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C.Repair the coolers and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two large packs of frozen food were being thawed improperly at room temperature on the table.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail.Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table.2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink.Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap or paper towels at the rear kitchen handwashing sink.2) There was no soap in the front service area handwashing sink.Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.
    • 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 washing sink by the preparation counter was blocked during service.The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.
    • 15. Is the facility free of a pest infestation?
      • 1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers.2) Pest control reports were not available for review.Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.
    • 15. Is the facility free of a pest infestation?
      • Minimal fly pest activity observed in the kitchen and dining area.
    • 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?
      • The exterior rear door was propped open, hindering proper pest control.Install an effective screen door at the rear entrance or keep the exterior door closed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic.Large pot of boiled chick pea and india raida were sent home with staff.
    • 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?
      • The posted food handling permit had expired.Display a valid food handling permit for public viewing.
    • 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?
      • The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers lacked basic knowledge in food safety.All food handlers must successfully complete basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler.Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean.3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges.Remove all corrugated plastic boards. Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One of the doors had detached from the undercounter cooler.Repair the door.2) There was a knife with a damaged handle.3) A rope was being used to repair a handle of a pot.4) Storage racks in the freezer were cracked throughout.Properly repair or replace damaged food equipment.5) The food slicer and dough sheeter were dirty with old food debris.6) The handles of spatulas and ladles were encrusted with food debris.7) Knives on wall mounted magnetic strip were dirty.Clean and sanitize all food equipment.8) The espresso machine was leaking water onto the table and floor.Repair the machine to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood.Conduct a thorough cleaning of the entire facility.Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease.Properly dispose waste in a waste receptacle.Clean the contaminated ground behind the food establishment.
  4. Demand Inspection

    25 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cauliflowers were rotten, with mold growth observed.Discard rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Keep cleaning cloths immersed in a sanitizing solution when not in use.
    • 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?
      • May 21, 2025 Logs were not available to verify the procedures of yogurt production.Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all ingredients used- Heating temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation time (document the start and end times)- Fermentation temperature- Cooling temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain pH test strips or a pH meter to monitor the pH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.September 17, 2025 Written procedures have not been submitted.October 3, 2025An incomplete written procedures were submitted during the inspection.
    • 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?
      • 1) Temperature logs were not maintained after September 24, 2025.Monitor temperatures and sanitizer concentrations regularly and maintain written logs.2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. De-clutter and organize the kitchen.Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A fly strip with dead flies was installed on the wall near the mobile food preparation table.Remove the fly strip from areas with open food, food contact surfaces or food equipment.2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler.Store raw eggs below cooked or ready to eat foods.3) An open container of salt in storage was contaminated with debris.Discard salt. Cover foods properly during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottled and canned beverages were stored directly on the floor.Store foods including beverages at least 6 inches off the floor.2) Personal items were stored on the espresso machine and in contact with single-use food service supplies.Designate an area away from food handling and food storage for storage of personal items.3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash.Remove the wall art and tape from the backsplash.4) Cooking oil was stored in a non-food grade spray bottle.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C.2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C.3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C.Repair the coolers and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two large packs of frozen food were being thawed improperly at room temperature on the table.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail.Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table.2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink.Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap or paper towels at the rear kitchen handwashing sink.2) There was no soap in the front service area handwashing sink.Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.
    • 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 washing sink by the preparation counter was blocked during service.The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.
    • 15. Is the facility free of a pest infestation?
      • 1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers.2) Pest control reports were not available for review.Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.
    • 15. Is the facility free of a pest infestation?
      • Minimal fly pest activity observed in the kitchen and dining area.
    • 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?
      • The exterior rear door was propped open, hindering proper pest control.Install an effective screen door at the rear entrance or keep the exterior door closed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic.Large pot of boiled chick pea and india raida were sent home with staff.
    • 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?
      • The posted food handling permit had expired.Display a valid food handling permit for public viewing.
    • 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?
      • The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers lacked basic knowledge in food safety.All food handlers must successfully complete basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler.Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean.3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges.Remove all corrugated plastic boards. Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One of the doors had detached from the undercounter cooler.Repair the door.2) There was a knife with a damaged handle.3) A rope was being used to repair a handle of a pot.4) Storage racks in the freezer were cracked throughout.Properly repair or replace damaged food equipment.5) The food slicer and dough sheeter were dirty with old food debris.6) The handles of spatulas and ladles were encrusted with food debris.7) Knives on wall mounted magnetic strip were dirty.Clean and sanitize all food equipment.8) The espresso machine was leaking water onto the table and floor.Repair the machine to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood.Conduct a thorough cleaning of the entire facility.Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease.Properly dispose waste in a waste receptacle.Clean the contaminated ground behind the food establishment.
  5. Demand Inspection

    25 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cauliflowers were rotten, with mold growth observed.Discard rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Keep cleaning cloths immersed in a sanitizing solution when not in use.
    • 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?
      • May 21, 2025 Logs were not available to verify the procedures of yogurt production.Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all ingredients used- Heating temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation time (document the start and end times)- Fermentation temperature- Cooling temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain pH test strips or a pH meter to monitor the pH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.September 17, 2025 Written procedures have not been submitted.October 3, 2025An incomplete written procedures were submitted during the inspection.
    • 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?
      • 1) Temperature logs were not maintained after September 24, 2025.Monitor temperatures and sanitizer concentrations regularly and maintain written logs.2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. De-clutter and organize the kitchen.Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A fly strip with dead flies was installed on the wall near the mobile food preparation table.Remove the fly strip from areas with open food, food contact surfaces or food equipment.2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler.Store raw eggs below cooked or ready to eat foods.3) An open container of salt in storage was contaminated with debris.Discard salt. Cover foods properly during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottled and canned beverages were stored directly on the floor.Store foods including beverages at least 6 inches off the floor.2) Personal items were stored on the espresso machine and in contact with single-use food service supplies.Designate an area away from food handling and food storage for storage of personal items.3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash.Remove the wall art and tape from the backsplash.4) Cooking oil was stored in a non-food grade spray bottle.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C.2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C.3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C.Repair the coolers and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two large packs of frozen food were being thawed improperly at room temperature on the table.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail.Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table.2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink.Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap or paper towels at the rear kitchen handwashing sink.2) There was no soap in the front service area handwashing sink.Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.
    • 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 washing sink by the preparation counter was blocked during service.The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.
    • 15. Is the facility free of a pest infestation?
      • 1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers.2) Pest control reports were not available for review.Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.
    • 15. Is the facility free of a pest infestation?
      • Minimal fly pest activity observed in the kitchen and dining area.
    • 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?
      • The exterior rear door was propped open, hindering proper pest control.Install an effective screen door at the rear entrance or keep the exterior door closed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic.Large pot of boiled chick pea and india raida were sent home with staff.
    • 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?
      • The posted food handling permit had expired.Display a valid food handling permit for public viewing.
    • 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?
      • The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers lacked basic knowledge in food safety.All food handlers must successfully complete basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler.Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean.3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges.Remove all corrugated plastic boards. Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One of the doors had detached from the undercounter cooler.Repair the door.2) There was a knife with a damaged handle.3) A rope was being used to repair a handle of a pot.4) Storage racks in the freezer were cracked throughout.Properly repair or replace damaged food equipment.5) The food slicer and dough sheeter were dirty with old food debris.6) The handles of spatulas and ladles were encrusted with food debris.7) Knives on wall mounted magnetic strip were dirty.Clean and sanitize all food equipment.8) The espresso machine was leaking water onto the table and floor.Repair the machine to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood.Conduct a thorough cleaning of the entire facility.Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease.Properly dispose waste in a waste receptacle.Clean the contaminated ground behind the food establishment.
  6. Demand Inspection

    25 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cauliflowers were rotten, with mold growth observed.Discard rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Keep cleaning cloths immersed in a sanitizing solution when not in use.
    • 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?
      • May 21, 2025 Logs were not available to verify the procedures of yogurt production.Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all ingredients used- Heating temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation time (document the start and end times)- Fermentation temperature- Cooling temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain pH test strips or a pH meter to monitor the pH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.September 17, 2025 Written procedures have not been submitted.October 3, 2025An incomplete written procedures were submitted during the inspection.
    • 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?
      • 1) Temperature logs were not maintained after September 24, 2025.Monitor temperatures and sanitizer concentrations regularly and maintain written logs.2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. De-clutter and organize the kitchen.Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A fly strip with dead flies was installed on the wall near the mobile food preparation table.Remove the fly strip from areas with open food, food contact surfaces or food equipment.2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler.Store raw eggs below cooked or ready to eat foods.3) An open container of salt in storage was contaminated with debris.Discard salt. Cover foods properly during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottled and canned beverages were stored directly on the floor.Store foods including beverages at least 6 inches off the floor.2) Personal items were stored on the espresso machine and in contact with single-use food service supplies.Designate an area away from food handling and food storage for storage of personal items.3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash.Remove the wall art and tape from the backsplash.4) Cooking oil was stored in a non-food grade spray bottle.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C.2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C.3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C.Repair the coolers and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two large packs of frozen food were being thawed improperly at room temperature on the table.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail.Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table.2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink.Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap or paper towels at the rear kitchen handwashing sink.2) There was no soap in the front service area handwashing sink.Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.
    • 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 washing sink by the preparation counter was blocked during service.The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.
    • 15. Is the facility free of a pest infestation?
      • 1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers.2) Pest control reports were not available for review.Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.
    • 15. Is the facility free of a pest infestation?
      • Minimal fly pest activity observed in the kitchen and dining area.
    • 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?
      • The exterior rear door was propped open, hindering proper pest control.Install an effective screen door at the rear entrance or keep the exterior door closed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic.Large pot of boiled chick pea and india raida were sent home with staff.
    • 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?
      • The posted food handling permit had expired.Display a valid food handling permit for public viewing.
    • 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?
      • The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers lacked basic knowledge in food safety.All food handlers must successfully complete basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler.Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean.3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges.Remove all corrugated plastic boards. Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One of the doors had detached from the undercounter cooler.Repair the door.2) There was a knife with a damaged handle.3) A rope was being used to repair a handle of a pot.4) Storage racks in the freezer were cracked throughout.Properly repair or replace damaged food equipment.5) The food slicer and dough sheeter were dirty with old food debris.6) The handles of spatulas and ladles were encrusted with food debris.7) Knives on wall mounted magnetic strip were dirty.Clean and sanitize all food equipment.8) The espresso machine was leaking water onto the table and floor.Repair the machine to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood.Conduct a thorough cleaning of the entire facility.Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease.Properly dispose waste in a waste receptacle.Clean the contaminated ground behind the food establishment.
  7. Demand Inspection

    25 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Closure Order was active Oct 3, 2025 and business was in full operation during time of inspection.Closure Order posting was not observed during time of inspection.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cauliflowers were rotten, with mold growth observed.Discard rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Keep cleaning cloths immersed in a sanitizing solution when not in use.
    • 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?
      • May 21, 2025 Logs were not available to verify the procedures of yogurt production.Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all ingredients used- Heating temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation time (document the start and end times)- Fermentation temperature- Cooling temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain pH test strips or a pH meter to monitor the pH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.September 17, 2025 Written procedures have not been submitted.October 3, 2025An incomplete written procedures were submitted during the inspection.
    • 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?
      • 1) Temperature logs were not maintained after September 24, 2025.Monitor temperatures and sanitizer concentrations regularly and maintain written logs.2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. De-clutter and organize the kitchen.Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A fly strip with dead flies was installed on the wall near the mobile food preparation table.Remove the fly strip from areas with open food, food contact surfaces or food equipment.2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler.Store raw eggs below cooked or ready to eat foods.3) An open container of salt in storage was contaminated with debris.Discard salt. Cover foods properly during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottled and canned beverages were stored directly on the floor.Store foods including beverages at least 6 inches off the floor.2) Personal items were stored on the espresso machine and in contact with single-use food service supplies.Designate an area away from food handling and food storage for storage of personal items.3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash.Remove the wall art and tape from the backsplash.4) Cooking oil was stored in a non-food grade spray bottle.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C.2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C.3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C.Repair the coolers and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two large packs of frozen food were being thawed improperly at room temperature on the table.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail.Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.
    • 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 washing sink by the preparation counter was blocked during service.The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table.2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink.Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap or paper towels at the rear kitchen handwashing sink.2) There was no soap in the front service area handwashing sink.Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.
    • 15. Is the facility free of a pest infestation?
      • Minimal fly pest activity observed in the kitchen and dining area.
    • 15. Is the facility free of a pest infestation?
      • 1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers.2) Pest control reports were not available for review.Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.
    • 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?
      • The exterior rear door was propped open, hindering proper pest control.Install an effective screen door at the rear entrance or keep the exterior door closed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic.Large pot of boiled chick pea and india raida were sent home with staff.
    • 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?
      • The posted food handling permit had expired.Display a valid food handling permit for public viewing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers lacked basic knowledge in food safety.All food handlers must successfully complete basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler.Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean.3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges.Remove all corrugated plastic boards. Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One of the doors had detached from the undercounter cooler.Repair the door.2) There was a knife with a damaged handle.3) A rope was being used to repair a handle of a pot.4) Storage racks in the freezer were cracked throughout.Properly repair or replace damaged food equipment.5) The food slicer and dough sheeter were dirty with old food debris.6) The handles of spatulas and ladles were encrusted with food debris.7) Knives on wall mounted magnetic strip were dirty.Clean and sanitize all food equipment.8) The espresso machine was leaking water onto the table and floor.Repair the machine to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood.Conduct a thorough cleaning of the entire facility.Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease.Properly dispose waste in a waste receptacle.Clean the contaminated ground behind the food establishment.
  8. Risk Management Inspection

    21 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cauliflowers were rotten, with mold growth observed.Discard rotten produce.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Keep cleaning cloths immersed in a sanitizing solution when not in use.
    • 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?
      • May 21, 2025 Logs were not available to verify the procedures of yogurt production.Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all ingredients used- Heating temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation time (document the start and end times)- Fermentation temperature- Cooling temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain pH test strips or a pH meter to monitor the pH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.September 17, 2025 Written procedures have not been submitted.October 3, 2025An incomplete written procedures were submitted during the inspection.
    • 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?
      • 1) Temperature logs were not maintained after September 24, 2025.Monitor temperatures and sanitizer concentrations regularly and maintain written logs.2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. De-clutter and organize the kitchen.Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A fly strip with dead flies was installed on the wall near the mobile food preparation table.Remove the fly strip from areas with open food, food contact surfaces or food equipment.2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler.Store raw eggs below cooked or ready to eat foods.3) An open container of salt in storage was contaminated with debris.Discard salt. Cover foods properly during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottled and canned beverages were stored directly on the floor.Store foods including beverages at least 6 inches off the floor.2) Personal items were stored on the espresso machine and in contact with single-use food service supplies.Designate an area away from food handling and food storage for storage of personal items.3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash.Remove the wall art and tape from the backsplash.4) Cooking oil was stored in a non-food grade spray bottle.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C.2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C.3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C.Repair the coolers and store perishable foods at 4C or less under refrigeration.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two large packs of frozen food were being thawed improperly at room temperature on the table.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail.Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table.2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink.Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap or paper towels at the rear kitchen handwashing sink.2) There was no soap in the front service area handwashing sink.Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.
    • 15. Is the facility free of a pest infestation?
      • 1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers.2) Pest control reports were not available for review.Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.
    • 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?
      • The exterior rear door was propped open, hindering proper pest control.Install an effective screen door at the rear entrance or keep the exterior door closed.
    • 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?
      • The posted food handling permit had expired.Display a valid food handling permit for public viewing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers lacked basic knowledge in food safety.All food handlers must successfully complete basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler.Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean.3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges.Remove all corrugated plastic boards. Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One of the doors had detached from the undercounter cooler.Repair the door.2) There was a knife with a damaged handle.3) A rope was being used to repair a handle of a pot.4) Storage racks in the freezer were cracked throughout.Properly repair or replace damaged food equipment.5) The food slicer and dough sheeter were dirty with old food debris.6) The handles of spatulas and ladles were encrusted with food debris.7) Knives on wall mounted magnetic strip were dirty.Clean and sanitize all food equipment.8) The espresso machine was leaking water onto the table and floor.Repair the machine to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood.Conduct a thorough cleaning of the entire facility.Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease.Properly dispose waste in a waste receptacle.Clean the contaminated ground behind the food establishment.
  9. Demand Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in a spray bottle did not have any detectable concentrations of chlorine or quat.Prepare an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat.
    • 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?
      • May 21, 2025 Logs were not available to verify the procedures of yogurt production.Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all ingredients used- Heating temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation time (document the start and end times)- Fermentation temperature- Cooling temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain pH test strips or a pH meter to monitor the pH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.September 17, 2025 Written procedures have not been submitted.
    • 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?
      • 1) There were no written records of food temperature and sanitizer concentration readings.Monitor temperatures and sanitizer concentrations regularly and maintain logs.2) The kitchen was being operated beyond maximum capacity. It was disorganized and congested. The three-compartment sink and the floor in front of the sink were completely full of dirty equipment and utensils making food preparation and dishwashing difficult. Due to lack of space, the front kitchen hand sink was constantly obstructed by a mobile food preparation table.De-clutter and organize the kitchen and operate it within capacity to allow safe handling and storage of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A fly strip with dead flies was positioned above open food.Do not place fly strips above open food, food contact surfaces and equipment/ utensils.2) Shell eggs were stored on a container of cucumbers and above ready to eat food in the undercounter cooler.Store raw eggs below cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was an open bowl of sweets for customer self-serve.The bowl was taken to the kitchen during the inspection.2) Personal items were stored with single use food service supplies in the front service area.The area was organized during the inspection to separate personal items and food service supplies.3) Personal food was stored on clean equipment.Personal food was taken to a separate area for storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Paneer, butter and yogurt in the kitchen line cooler measured 9.6C,10.5C and 12C.All perishable foods in the cooler were discarded. Discussed the use of ice bath as a temporary measure for keeping food cold. The level of ice used must be equivalent to the level of food.2) Mashed potatoes and a mixture of beet, carrots and pomegranate in the front service line cooler measured between 7-8C.Repair coolers so that perishable foods can be kept at 4C or less during refrigeration.3) Seasoned mashed potato in the outdoor food stall measured 16.2C. Food was stored without temperature control.Food was discarded. Do not store perishable foods in the temperature danger zone (4C to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front kitchen hand sink was obstructed by a waste receptacle and a mobile table.2) A large amount of food containers was stored in front of the back kitchen hand sink. A pan was stored in the sink basin.Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The back kitchen hand sink had no paper towels or soap.Provide paper towels in a suitable dispenser. 2) There was no soap at the hand sink in the front service area. 3) There was not enough soap to be dispensed in the washroom.All soap dispensers were refilled during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The outdoor stall with open food handling was being operated without a hand sink.Cease operation of the outdoor food stall.
    • 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) There were flies on the walls in the dishwashing area.Remove all signs of pest.2) The exterior rear door was kept open.The door was closed during the inspection.
    • 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?
      • The posted food handling permit had expired.Display a valid food handling permit for public viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall by the front service line cooler was not smooth and easy to clean. Food debris had accumulated on the wall.Provide a light-colored wall that is smooth, non-absorbent to moisture and easy to clean.2) The space between the kitchen line cooler and undercounter cooler was covered in tape and aluminum foil.3) The ledge behind the kitchen line cooler was covered in aluminum foil.Remove tape and aluminum foil.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The handle of a utensil was coated with dried debris.2) The food slicer was left dirty from the day before.Clean and sanitize food equipment and utensils properly. Do not leave anything dirty overnight.3) The door for the undercounter cooler was partially detached from the unit.Repair the door.4) Storage racks inside a freezer were severely cracked.Properly repair or replace storage racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease, grime and debris throughout the facility including but not limited to equipment door handles, walls, shelf liners and floors.Conduct a thorough cleaning of the entire facility.
  10. Risk Management Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The were whole rotten fruits and vegetables stored in a basket (discarded). Ensure all foods in the facility are in good condition and safe for consumption.
    • 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?
      • Logs were not available to verify the procedures of making yogurt. Provide a standard procedure for the production of yogurt for review by the undersigned public health inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to 4C or less after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2X16L bucket of yogurt was fermentation at room temperature 27C. The operator was unable to provide logs and could not confirm source of starter culture (discarded).Provide logs and procedure for making yogurt to the public health inspector
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food in the top section of the prep cooler was at 9C and bottom section was at 10C. The inspector informed the operator to move all the foods to a working cooler. Repair the cooler and ensure it is able to maintain a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Repeat violation May 21st 25***The inspector observed that staff were washing and rinsing dishes in a single sink compartment, without a separate sanitizing step. Staff were not following proper 3-compartment sink procedures.Proper manual dishwashing procedures for 3-compartment sink must be followed by washing, rinsing, and sanitizing performed in separate, designated sink compartments,
    • 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 soap or paper towel in the handwashing sink beside the prep cooler. Paper towel and soap was provided during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Repeat violation May 21 25***The hand sink located next to the prep table in the cooking area was obstructed by a trash bin, limiting accessibility. Hand wash stations must remain fully accessible to all staff at all times. Please remove the bin to provide unobstructed access to the hand sink for staffPrevious violation 1. Hand sink next to prep table in cooking area was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Repeat violation May 21 25***The soap dispenser at the handwashing sink adjacent to the three-compartment sink was not functioning properly. Repair or replace the dispenser to ensure proper hand hygiene can be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** Outstanding violation May 21th 25***1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, by the back entrance/ area Infront of three compartment sink and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors, ceiling and walls, including hard-to-reach areas.2. Food containers were covered in food debris and grime.- Clean all the food storage bins 3. The equipment and food items on shelves were not organized.- Organize all dry food items and equipment.
  11. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact sanitizer was not made at the time of inspection. A fresh solution of chlorine-based sanitizer measuring 100 ppm was made at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A basket used for storing vegetables in the upright cooker was broken.Obtain food grade containers with fitting lids.2. Several foods were not covered in the cooler.cover all foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1X16L bucket of yogurt was fermentation at room temperature 30C. The Yogurt was being prepped to be served at the event (discarded). Provide a standard procedure for the production of yogurt for review by the undersigned public health inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following foods were stored at room temperature;- A bucket of chickpea curry 30C (discarded) - Cooked rice 20C (discarded)- Onion sauce 24C (discarded)- Several perishable sauces measuring between 24C - 30C (discarded)Store all high-risk food away from temperature danger zone. Store cold at 4C or less or hot at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The inspector observed that staff were washing and rinsing dishes in a single sink compartment, without a separate sanitizing step. Staff were not following proper 3-compartment sink procedures.Proper manual dishwashing procedures for 3-compartment sink must be followed by washing, rinsing, and sanitizing performed in separate, designated sink compartments,
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink adjacent to the three-compartment sink was not functioning properly. Repair or replace the dispenser to ensure proper hand hygiene can be maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Repeat violation May 7 25***The hand sink located next to the prep table in the cooking area was obstructed by a table, limiting accessibility. Hand wash stations must remain fully accessible to all staff at all times. Please remove or reposition the table to ensure unobstructed access to the hand sink for staffPrevious violation 1. Hand sink next to prep table in cooking area was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** Outstanding violation May 7th 25***1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, by the back entrance/ area Infront of three compartment sink and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Prepare a cleaning schedule, blank template is sent via email.3. The equipment and food items on shelves were not organized.Organize all dry food items and equipment.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during inspection.- The staff was educated on how to prepare sanitizing solution. 100ppm chlorine solution was prepared.How to prepare an approve sanitizing solution document was sent via email.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few food items were stored on the floor in the storage area and including during food preparation. - Store foods at least 6 inches off the floor and in a sanitary manner.
    • 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 next to the 3 comp sink was blocked by pail. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.2. Hand sink next to prep table in cooking area was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Lids for dry food items, spices were dirty with food grime.- Clean the lids and containers.2. Food processing equipment including the sugar cane juicer was stored directly on the floor. - Store food equipment at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, by the back entrance/ area Infront of three compartment sink and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Prepare a cleaning schedule, blank template is sent via email.3. The equipment and food items on shelves were not organized.Organize all dry food items and equipment.
  13. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **REPEATING VIOLATION**1) The edge of a shelf next to the cook line was damaged and particle board was exposed. Please repair so all surfaces are smooth, nonporous and easily cleanable.**OUTSTANDING (2024-11-27). The shelf above and beside the cookline was noted being damaged, with the side surface peeling, exposing the board particles; please remove the shelf directly above the cooking equipment as the heat would further damage the shelf.2) Unfinished wooden risers were used to raise the prep cooler. Please replace with properly sized cooler casters/legs or finish the wood so it is smooth, nonporous and easily cleanable.**FIXED (2024-11-27). The wooden risers were painted and was noted being smooth and non-porous during the inspection. Please maintain the wooden risers in clean condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen floor was dirty; the floor was cleaned during the inspection. Please ensure to maintain the floor in clean and sanitary condition at all times.
  14. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink next to the 3 comp sink was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff working during time of inspection had very limited knowledge of safe food handling and sanitation practices. Please have all staff members complete the AHS basic food safety course. There is no charge for this 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?
      • REPEATING VIOLATION:1) The edge of a shelf next to the cook line was damaged and particle board was exposed. Please repair so all surfaces are smooth, nonporous and easily cleanable.2) Unfinished wooden risers were used to raise the prep cooler. Please replace with properly sized cooler casters/legs or finish the wood so it is smooth, nonporous and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A food equipment shelf was not finished. The shelves were porous and not finished to promote easy cleaning. Please finish/replace shelves so they are smooth, nonporous and easily cleanable.2) The wall next to the appetizer prep cooler was decorated with plastic plants which were not easily cleanable. Please remove or place plexiglass over wall with plastic plants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler was not operating properly and did not maintain perishable foods at 4C or lower. Repair/replace as soon as possible.
  15. Demand Inspection

    15 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) There was a basket of unfresh/mouldy carrots stored on the floor and under the dishwashing sink (destroyed). Keep edible foods on site and store foods in a sanitary manner.2) Foods in the prep cooler were spoiled due to unit not operating at proper temperature (mouldy cheese, slimy lemon, etc. - all destroyed). Replace/repair the cooler immediately. Store perishable foods in separate cooler.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready to use surface sanitizer was not prepared and made available at food prep areas during time of inspection. Ensure to provide a readily made sanitizer during operation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were rinsing hands in a container of standing murky water at the prep line. Wash hands at the designated hand sink. Use soap and paper towels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods were stored on the floor in the storage area and including during food preparation. A pot of potatoes was on the floor in front of the dishwashing sinks, a bin of deep fried food was on the floor at the cook line, bins of vegetables and bags of dry ingredients on the floor in the corner prep space. Store foods at least 6 inches off the floor and in a sanitary manner.2) Food was stored inside a black garbage bag (not foodgrade). Remove garbage bags for food storage and use clean foodgrade containers.3) Staff were using plastic containers to scoop out liquid ingredients. The bowls were observed floating on top of liquids. Use proper utensils with handles.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Many containers of foods were not covered in the upright freezer. Please cover/protect foods in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored in the prep cooler ranged between 11-14C (all destroyed). Do not store perishable foods in this cooler unless it can maintain temp of 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink next to the 3 comp sink was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was a vehicle parked behind the restaurant with an electrical cord running into the restaurant. Inspector observed food, food packaging material, chemicals, miscellaneous items stored in the cabin of the vehicle in disorganized manner. Large amount of mouse droppings were noted inside vehicle. Interior also had freezers/coolers but staff did not have keys to open back door. Please have vehicle available for inspection next day. Note, this is not an approved space for storage of public food.
    • 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?
      • Facility was not operating within the conditions of the food handling permit and was serving food using reusable customer dishes/utensils.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff working during time of inspection had very limited knowledge of safe food handling and sanitation practices. Please have all staff members complete the AHS basic food safety course. There is no charge for this 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?
      • 1) A food equipment shelf was not finished. The shelves were porous and not finished to promote easy cleaning. Please finish/replace shelves so they are smooth, nonporous and easily cleanable.2) The wall next to the appetizer prep cooler was decorated with plastic plants which were not easily cleanable. Please remove or place plexiglass over wall with plastic plants.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:1) The edge of a shelf next to the cook line was damaged and particle board was exposed. Please repair so all surfaces are smooth, nonporous and easily cleanable.2) Unfinished wooden risers were used to raise the prep cooler. Please replace with properly sized cooler casters/legs or finish the wood so it is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several food processing equipment that were used on a previous day were contaminated with dried, discoloured food debris. Thoroughly clean food equipment after use.2) Food processing equipment including the sugar cane juicer was stored directly on the floor. Store food equipment at least 6 inches off the floor and in a sanitary manner.3) The prep cooler was not operating properly and did not maintain perishable foods at 4C or lower. Repair/replace as soon as possible.4) Interior of appetizer prep cooler was contaminated with grime and food debris. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Staff open drinks and dirty containers were stored above/among/on top of clean utensils/equipment on a wire rack near the dishwashing area. Store staff food and dirty equipment separately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:There was an accumulation of grime and old food debris under equipment, corners, and in hard to reach areas particularly around the mop sink area and in the front cookline area. Please clean.
  16. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Many containers of foods were not covered in the upright freezer. Please cover/protect foods in storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in spray bottle was prepared too strong and was unsafe to be used around food. Please dilute solution to 100 ppm and test with the use of a 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?
      • Hand sink next to the 3 comp sink was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The edge of a shelf next to the cook line was damaged and particle board was exposed. Please repair so all surfaces are smooth, nonporous and easily cleanable.2) Unfinished wooden risers were used to raise the prep cooler. Please replace with properly sized cooler casters/legs or finish the wood so it is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff open drinks and dirty containers were stored above/among/on top of clean utensils/equipment on a wire rack near the dishwashing area. Store staff food and dirty equipment separately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and old food debris under equipment, corners, and in hard to reach areas particularly around the mop sink area and in the front cookline area. Please clean.
  17. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were unlabelled bags of golgappa shells being used. The product was from an unapproved source and owner could not provide receipts. Only use foods obtained from approved sources. Product destroyed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of perishable foods (cooked vegetables) were stacked out of the cold zone in the front insert cooler. Temp measured above 10C (destroyed). Store foods inside/within cold zones of the cooler unit.2) Cooked noodles were cooling at room temp in the back prep table. Temp measured 30C. Cool foods rapidly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink across from cook line was obstructed by a prep table. Hand sinks must be easily accessible at all times - do not obstruct hand washing sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff open drinks and dirty containers were stored above/among/on top of clean utensils/equipment on a wire rack near the dishwashing area. Store staff food and dirty equipment separately.
  18. Initial Inspection

    0 infractions

  19. Initial Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Many containers of food in coolers are uncovered, observed one hair strand stuck on outer surface of a food container in the cooler.**Ensure all containers of food have proper lids or covers to protect food contents from possible contamination.2. Service counter cold prep table-- top unit inserts of food have missing lids**Ensure all inserts have a lid or cover 3. Observed food containers stacked ontop of uncovered food in coolers. Also observed soiled cloth bag containing fresh herbs was stored ontop of a uncovered pan of deep fried foods. **Do not stack food containers unless each container has a proper lid or cover4. Container of raw fish stored in cooler above cooked foodsin cooler. ** Ensure all raw meats, seafoods or eggs are stored below any cooked or ready-to-eat foods to prevent cross contamination
    • 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?
      • Owner had changed the trade name of business as of July 2023 and did not notify Alberta Health Services. Current Permit is invalid due to name change. **Permit application provided to operator at time of inspection. Ensure application is completed and submitted for processing
    • 20. Do food handlers at the facility have adequate food safety training?
      • More training needed for staff. Only approved certificate onsite is for Mr. BrarStaff lack understanding for safe thawing knowledge and safe food storage practices. Ensure at least 1 other person has an approved food safety training certificate.Provide
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Exterior back exit area- miscellaneous items stored on pavement outside door (deep fryer, shelving, panel boards). This creates a nuisance for pest harborage and for maintaining space in clean satisfactory condition**Remove all items stored outside, keep exterior area clean
  20. Monitoring Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Box containing whole cauliflower was visibly spoiled, with mold on surface. ACTION- discard spoiled food. Foods that are unwholesome should not be used for food preparation
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Many containers of food in coolers are uncovered, observed one hair strand stuck on outer surface of a food container in the cooler.**Ensure all containers of food have proper lids or covers to protect food contents from possible contamination.2. Service counter cold prep table-- top unit inserts of food have missing lids**Ensure all inserts have a lid or cover 3. Observed food containers stacked ontop of uncovered food in coolers. Also observed soiled cloth bag containing fresh herbs was stored ontop of a uncovered pan of deep fried foods. **Do not stack food containers unless each container has a proper lid or cover4. Container of raw fish stored in cooler above cooked foodsin cooler. ** Ensure all raw meats, seafoods or eggs are stored below any cooked or ready-to-eat foods to prevent cross contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was uncovered self-serve items (dry snack food) stored next to the cashier. ** Ensure all self serve items are protected from contamination with a lid or cover. 2. Many containers of food stored at floor level (Milk crates of onions, ginger, pails of potatoes)**Store all food, including ginger, onions and potatoes off the floor. Foods should be at least 6 inches from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing observed. A bin containing frozen samosas were left out at room temperature to thaw for use. Internal food temperature measured 5.7 deg C. Returned to cooler. **Do not thaw frozen foods at room temperature. Use safe thawing methods (ie. thaw in refrigerator, or use quick thawing in microwave)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical supply bottle for sanitizer (Diversey Final Step) was empty. No sanitizer used in sink at time of dishwashing seen onsite. *Ensure sanitizer is properly stocked for use. Sanitizing is required as part of dishwashing - Wash-Rinse-Sanitize-Air Dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handsink for front service area has been removed from kitchen area (wall built). **Designated handsink for front service area is required2. Handsink for back prep area was blocked by a prep table and inaccessible for use**Handsink for back preparation area must always be accessible for staff use. Do not block front area of handsink.3. Empty paper towel dispenser for handsink in back prep area **Handwashing supplies must be immediately replaced when empty
    • 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 door into prep area was propped open. **Close doors when not in use. 2. Black flies observed in kitchen and front service area**Ensure pest control measures are added for fly control
    • 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?
      • Owner had changed the trade name of business as of July 2023 and did not notify Alberta Health Services. Current Permit is invalid due to name change. **Permit application provided to operator at time of inspection. Ensure application is completed and submitted for processing
    • 20. Do food handlers at the facility have adequate food safety training?
      • More training needed for staff. Only approved certificate onsite is for Mr. BrarStaff lack understanding for safe thawing knowledge and safe food storage practices. Ensure at least 1 other person has an approved food safety training certificate.Provide
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Handsink for front service area has been made inaccessible for staff use (wall installed separates handsink from food handling area). 2. Additional prep table added to back area blocks access to handsink. 3. There is insufficient shelving for food/equipment storage. **Reorganize layout to ensure adequate shelving in-place for food and equipment storage. ** Prep table cannot block handsink access in back area. **Also ensure handsink is in the front food service area for staff use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Naan pillow stored on shelf had dried dough residue on surface**Naan pillow needs to be changed daily after use2. Unclean grinder unit was stored on the floor underneath the handsink in back area. Many clean pots and pans were stored on the floor below the dishwash sinks.**Do not store equipment on floor surfaces. Also do not store equipment underneath sinks3. Many storage containers in the back storage area are unclean with debris and spills on outer surfaces. **Ensure all bulk storage bins are cleaned and sanitized4. Personal cell phone was stored on server counter infront of the prep table.**Do not store personal items on food handling areas. Keep them stored separately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Heavy grime observed on the tile floor surfaces in the kitchen, including but not limited to underneath the sinks, around the grease traps, below prep tables, shelving, upright coolers, cookline and deli prep table.2. Heavy grime observed on tile floor in dining area3. Grease soiled cardboard was used to line underneath the cooking equipment (below deep fryers and gas stove)- DISCARD cardboard from use4. Could not inspect back area where mop sink is located as miscellaneous items (ladder, boxes, jackets) blocked access**Clean all areas noted above thoroughly, ensure proper organization for storage. All lower floor surfaces should be clear and easy to sweep.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Exterior back exit area- miscellaneous items stored on pavement outside door (deep fryer, shelving, panel boards). This creates a nuisance for pest harborage and for maintaining space in clean satisfactory condition**Remove all items stored outside, keep exterior area clean
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Alteration to install wall in front service area was not approved prior to renovation, this has removed the required handsink from the food handling area **A handsink is required in the front food service area