Skip to content
Loading map…

The Himalayan Moose

321 - 3508 32 Avenue NE Calgary AB T1Y 6J2 · Food - General

9 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry products were stored inside the bins, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 10 ppm after multiple cycles.- Repair the dishwasher.- Operator advised to wash/rinse dishes in the dishwasher and sanitize dishes using the 2-comp sinks available in the area.**June 24, 2026: Chlorine concentration measured <50 ppm. Operator contacted technician during inspection to fix the dishwasher.
    • 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?
      • Mice droppings were observed behind containers/buckets stored on the white food storage shelves.- Remove the mouse droppings from all areas using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.**June 24, 2026: Mouse dropping still present under the shelves. Thoroughly clean the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Areas near the walk-in cooler and mop sink were disorganized and cluttered. 2) Debris and spills were noted underneath the shelves in the walk-in cooler.- Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. The entire back storage area requires immediate cleaning and organizing.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The cooking line utensils (scoops, tongs) were stored in dirty, stagnant, warm water. Operator advised to place utensils for dishwashing during inspection.- Ensure to use ice baths for utensils/scoop storage OR use new/clean utensils after use.2) Old food debris was noted on wooden rolling pins. Operator advised to place items for dishwashing during inspection.- Regularly clean and sanitize utensils used for food preparation.3) Scoops for dry products were stored inside the bins, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.4) Metal scoop was stored directly on ice cubes inside the ice machine. Operator removed scoop during inspection.- Ensure scoop is stored in a clean, designated holder/container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 10 ppm after multiple cycles.- Repair the dishwasher.- Operator advised to wash/rinse dishes in the dishwasher and sanitize dishes using the 2-comp sinks available in the 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?
      • Mice droppings were observed behind containers/buckets stored on the white food storage shelves.- Remove the mouse droppings from all areas using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Doors and handles of stand-up cooler, freezers, walk-in coolers, and line coolers were dirty with debris, spills, etc.- Thoroughly clean and sanitize all food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris on white storage shelves.2) Buildup of soot and dust noted on the walls and ceiling in the back kitchen.3) Areas near the walk-in cooler and mop sink were disorganized and cluttered. 4) Debris and spills were noted underneath the shelves in the walk-in cooler.- Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. The entire back storage area requires immediate cleaning and organizing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide Chlorine test paper for the mechanical washer and Iodine test paper for the glass washer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the plastic cart
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Do not handle food in street clothing. Wear at least an apron.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towels for the hand sink in the kitchen
    • 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?
      • Display the most recent Food Handling Permit