127 - 5120 47 Street NE · WESTWINDS
27 mars 2026
Non conformeOctober 1, 2025 , Handwashing sink was wobbly and not secured properly to the wall., - Secure the handwashing sink to the wall and seal the wall sink joint with silicon., , March 27, 2026, Wall brackets had been installed; however, the handwashing sink was still movable side to side.
The food handling permit had expired., , The overdue invoice was paid during the inspection.
Lighting level in the kitchen was not sufficient., , Provide adequate lighting. Ensure light fixtures in the food handling area are equipped with protective covers or shatterproof shields.
Al Noor Restaurant se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 179 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 26 novembre 2024, avec 2 conformes, 2 non conformes et 2 fermetures au dossier.
October 1, 2025 , Handwashing sink was wobbly and not secured properly to the wall., - Secure the handwashing sink to the wall and seal the wall sink joint with silicon., , March 27, 2026, Wall brackets had been installed; however, the handwashing sink was still movable side to side.
The food handling permit had expired., , The overdue invoice was paid during the inspection.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
WESTWINDS
Lighting level in the kitchen was not sufficient., , Provide adequate lighting. Ensure light fixtures in the food handling area are equipped with protective covers or shatterproof shields.
Hand washing sink was wobbly and not secured properly to the wall., - Secure the hand washing sink to the wall and seal the wall sink joint with silicon.
1. The trim around service window and shelves in dry food storage area were made up of raw wood., - Paint or seal the raw wood., 2. Lighting level in kitchen was not sufficient., - Install a light fixture, clean existing the light covers and plan to paint the cooking area ceiling with light color (white or cream)
Water was backing up in the 2 comp sink and/or hand sink when the dishwasher was running. Please service the plumbing to correct the back up issues.
A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
The dishwasher final rinse did not register a sanitizing residual. Please repair/adjust so dishwasher is fully functional and conducts wash, rinse, and sanitize cycles. Sanitize rinse should measure 100 ppm chlorine.
1) The soap dispenser for the kitchen hand sink was mounted behind the faucet arm and was not easily accessible. Please reposition the dispenser so soap can be easily dispensed., 2) Paper towels were not provided at the kitchen hand sink. Please provide paper towels in a suitable dispenser.
1) The main prep counter was low and missing legs. It was also long and blocking easy access for staff to drop off dirty dishes at the sink., 2) The kitchen equipment arrangement was not set up to allow safe handling of food and equipment sanitation. The dishwasher located next to a prep counter and not positioned near the dishwashing sinks, and the long prep table was blocking path of dirty dishes/equipment to the dishwashing sinks (it is not ideal/suitable for staff to walk dirty dishes past the cook line and around the counter for drop off). Please reconfigure equipment layout so operation allows for safe food handling and sanitation., 3) Lemon scented bleach was provided as a food contact sanitizer. Please obtain plain bleach (with no additives).
Test strips for chlorine were not provided. Please obtain.
There is a hole in the wall in the back shelving area. Please properly repair so surface is smooth, nonporous and easily cleanable.