1101A - 4715 88 Avenue NE · SADDLE RIDGE
29 janvier 2026
Non conformeThere was no proof of purchase for the puffs that were displayed in the hot holding unit. , , Provide an invoice or a receipt from the source. Ensure foods are from approved sources.
Chlorine sanitizer in a spray bottle measured over 200 ppm., , Chlorine sanitizer was diluted to 100 ppm during the inspection.
A spray bottle that contained a sanitizer was not labeled to indicate its content., , The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
1) Potato filling was stored without temperature control. It measured 16.4C., , 2) A pot of green peas was stored without temperature control on the stove. Peas measured 17C., , 3) Partially frozen mixed vegetables were being thawed at room temperature. , , Thaw food in one of the following ways: 1) under refrigeration at 4C or less, 2) under cold running water, 3) in a microwave, or 4) as part of the cooking process. , , The food handler began preparing samosas with these ingredients during the inspection., , Keep perishable foods out of the temperature danger zone (4 to 60C) when there is no active food preparation.
Sanitizer was sprayed onto food equipment/ utensils as part of manual dishwashing., , Clean with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry.
There were no paper towels at the front hand sink., , The paper towel dispenser was stocked during the inspection.
1) There were dishes in the hand sink located in the dishwashing area., , Provide adequate space for air drying dishes and remove items that were blocking the hand sink. Hand sinks must be accessible at all times., , 2) There was a bar soap at the washroom hand sink., , Remove bar soap and use liquid soap from a suitable dispenser.
1) A gym bag was stored on the countertop in the front service area., , 2) A cell phone was stored on a food preparation table in the kitchen., , Personal items were placed in a separate area during the inspection.
1) There was an opened can of mango pulp in the line cooler., , Transfer food from cans into food grade containers., , 2) Bags of potatoes were stored on the floor., , Store food at least 6 inches off the floor.
The most recent pest control report was not available., , Provide report.
August 1, 2025, Could not confirm onsite training completion. Operator is to send copy of training., , Jan 29, 2026, Staff training is in progress., , Owners of more than one food establishment must have a manager with approved food safety training at each location.
A cardboard liner was being used on a shelf by the stove., , Remove the cardboard liner. Shelf liners that are non-absorbent to moisture and easy to clean can be used.
The kitchen had acoustic ceiling tiles., , Replace with light colored ceiling tiles that are smooth and easy to clean.
1) A dirty, disposable spoon for mixing drinks was stored in a plastic cup with water., , Do not reuse single use items. The plastic cup and spoon were discarded during the inspection., , 2) A disposable spoon was found flat in a bowl of mixed vegetables., , Replace with a reusable utensil and store utensils in a manner that prevents the handles from coming into contact with food., , 3) There was a wok stored upside down on the floor in the dishwashing area., , Store equipment in a clean and sanitary manner. If it is no longer required for the food operation, remove it from the facility.
Banaras Paan se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 118 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (3%) fermés.
Ce restaurant a été inspecté 2 fois depuis le 1 août 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
There was no proof of purchase for the puffs that were displayed in the hot holding unit. , , Provide an invoice or a receipt from the source. Ensure foods are from approved sources.
Chlorine sanitizer in a spray bottle measured over 200 ppm., , Chlorine sanitizer was diluted to 100 ppm during the inspection.
A spray bottle that contained a sanitizer was not labeled to indicate its content., , The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
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.
SADDLE RIDGE
1) Potato filling was stored without temperature control. It measured 16.4C., , 2) A pot of green peas was stored without temperature control on the stove. Peas measured 17C., , 3) Partially frozen mixed vegetables were being thawed at room temperature. , , Thaw food in one of the following ways: 1) under refrigeration at 4C or less, 2) under cold running water, 3) in a microwave, or 4) as part of the cooking process. , , The food handler began preparing samosas with these ingredients during the inspection., , Keep perishable foods out of the temperature danger zone (4 to 60C) when there is no active food preparation.
Sanitizer was sprayed onto food equipment/ utensils as part of manual dishwashing., , Clean with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry.
There were no paper towels at the front hand sink., , The paper towel dispenser was stocked during the inspection.
1) There were dishes in the hand sink located in the dishwashing area., , Provide adequate space for air drying dishes and remove items that were blocking the hand sink. Hand sinks must be accessible at all times., , 2) There was a bar soap at the washroom hand sink., , Remove bar soap and use liquid soap from a suitable dispenser.
1) A gym bag was stored on the countertop in the front service area., , 2) A cell phone was stored on a food preparation table in the kitchen., , Personal items were placed in a separate area during the inspection.
1) There was an opened can of mango pulp in the line cooler., , Transfer food from cans into food grade containers., , 2) Bags of potatoes were stored on the floor., , Store food at least 6 inches off the floor.
The most recent pest control report was not available., , Provide report.
August 1, 2025, Could not confirm onsite training completion. Operator is to send copy of training., , Jan 29, 2026, Staff training is in progress., , Owners of more than one food establishment must have a manager with approved food safety training at each location.
A cardboard liner was being used on a shelf by the stove., , Remove the cardboard liner. Shelf liners that are non-absorbent to moisture and easy to clean can be used.
The kitchen had acoustic ceiling tiles., , Replace with light colored ceiling tiles that are smooth and easy to clean.
1) A dirty, disposable spoon for mixing drinks was stored in a plastic cup with water., , Do not reuse single use items. The plastic cup and spoon were discarded during the inspection., , 2) A disposable spoon was found flat in a bowl of mixed vegetables., , Replace with a reusable utensil and store utensils in a manner that prevents the handles from coming into contact with food., , 3) There was a wok stored upside down on the floor in the dishwashing area., , Store equipment in a clean and sanitary manner. If it is no longer required for the food operation, remove it from the facility.
Could not confirm onsite training completion. Operator is to send copy of training.
Standing cooler was not functional and in disrepair. No food was stored in the cooler. Cooler is to be replaced as per the operator., - Cooler must be at 4 deg C or lower.