Skip to content
Loading map…

The Himalayan Restaurant

2 - 3218 17 Avenue SW Calgary AB T3E 0B3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of crushed tomatoes (Kitchen Essentials) was found on the dry storage. Operator removed item.-Ensure all cans are inspected, and food in dented cans are not used for food preparation
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs stored on counter within 2 hours measured 19.8*C. Operator returned eggs into cooler. -Ensure eggs are stored at temperature of 7*C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired. -Ensure valid test strips are available for measuring the sanitizing agent concentration at 100-200ppm Chlorine
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was gap underneath the back door.-Seal the gap beneath door to prevent pest entrance
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Measuring cups used as scoops were stored directly in contact with dry bulk food (rice). Operator removed cups.-Ensure scoops are stored outside of bulk food.-Use scoops with handle sticking out of the food for easy handling without contamination.2. Ice scoop was found on top of the ice machine at the serving station. Operator washed and sanitized the ice scoop and placed in a clean container.-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fish batter was kept on the counter at the cook line with a surface temperature of 24°C.The fish batter was discarded.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted a scented bleach jar had been used. Corrective Action: discontinue the utilization of scented bleach for the sanitizers. Ensure only unscented bleach or approved chemical solutions are used on food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2) A vinegar solution was used on food preparation tables (Corrected-on-site).Corrective action: use appropriate chemical solutions (Quat, Chlorine) to sanitize the food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Noted the presence of a hand towel next to the handwashing sink in the servery area and bar. It is important to avoid using non-disposable hand towels as they can potentially lead to cross-contamination.Corrective Action: Remove the non-disposable hand towel from its current location next to the handwashing sink. Use disposable paper towels or single-use hand drying options to promote better hand hygiene practices and reduce the risk of cross-contamination. Educate staff members on the importance of using disposable hand towels to maintain personal hygiene.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The container in the walk-in cooler was found to be damaged and had been temporarily repaired using duct tape.Corrective Action: Repairing containers with duct tape is not an appropriate solution as it can compromise food safety and hygiene. Replace the container with a suitable and intact food-grade container. 2) Noted personal items on covered food containers in the dry storage area. (corrected-on-site)Corrective Action: Keep all personal items in designated and separate areas away from food storage zones.
    • 09. Are chemicals stored and handled in a safe manner?
      • The Chlorine Sanitizer bottles were found without labels. (Corrected on-site)Corrective Action: Ensure all chemical bottles, including the Chlorine Sanitizer, are properly labelled to clearly identify their contents. Proper labelling complies with safety regulations and helps prevent accidental misuse or confusion.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler by the tandoor had an ambient temperature of 9 degrees Celsius. Upon closer inspection, the temperature reading of the cabbage slaw was stored at 10.5 degrees Celsius, and the basa fish was at 9.4 degrees Celsius inside the refrigerator. As per the temperature log, the refrigerator's temperature at the time of opening was recorded as 4.5 degrees Celsius.Corrective Action: Take immediate steps to adjust the refrigerator temperature and ensure it remains 4 degrees Celsius or below. To ensure food safety keep perishable foods either below 40°F (4°C) or above 140°F (60°C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The in-line minced garlic was stored without any additional temperature protection, and its temperature was measured at 15 degrees Celsius. Corrective Action: Keep the minced garlic at a safe temperature of 4 degrees Celsius or lower. Set up an ice bath when the minced garlic requires easy access.
    • 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) Mould has begun to infiltrate the silicone in the seams near the handwashing station, located close to the walk-in cooler.Corrective Action: Immediately address the mould issue by thoroughly cleaning or removing the affected silicone. Apply a fresh layer of mould-resistant silicone to seal the seams properly. Regularly inspect and maintain the area to prevent any future mould growth. 2) Concerns arose about water stains present on the ceiling.Corrective Action: Identify and remove the source of moisture and replace the water-damaged ceiling tiles. Regularly monitor the ceiling for any signs of water stains or leakage to maintain a safe and well-maintained environment.3) The stainless shelf by the two-comp sinks was fastened with duct tape to conceal sharp edges, but this compromises the ease of keeping the surfaces clean.Corrective Action: Remove the duct tape and find a safer solution to cover the sharp edges, such as using edge protectors or rounded caps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • According to the service records from 2022-2023, fat, oil and grease in the grease interceptor were up to 70%. -To ensure proper functionality, it is advisable to schedule more frequent servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The steamer and kneading machine were improperly stored, and covered with garbage bags.Corrective Action: Remove the garbage bags from the equipment and cover them with food-grade plastic bags to ensure proper storage and prevent potential contamination. 2) The scoop handles stored inside coconut-flake, flour, and rice grains made direct contact with the food contents. (corrected-on-site)Corrective Action: Store the scoops separately in designated containers or holders to maintain proper hygiene and prevent potential foodborne hazards. Educate staff members on proper handling and storage practices to ensure food safety and compliance with hygiene standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cocktail set such as shakers, strainers and shot glasses were stored on the raised bar countertop with customer seating. (corrected on-site).Corrective action: Ensure that the cocktail set is consistently placed in a suitable storage area, safely out of the range where customers may sneeze/ reach out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a grease buildup dripping from the exhaust canopy beneath the range oven.Corrective action: Clean and remove the grease buildup from the exhaust canopy and the area underneath the range oven. Regular maintenance and cleaning of the exhaust system are essential to ensure proper ventilation and prevent fire hazards.