2750 Sunridge Boulevard NE · SUNRIDGE
8 janvier 2026
Non conformeThe Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper., , -Ensure that the bleach solution is maintained at 100ppm.
Food was stored uncovered inside the prep line coolers., , -Ensure that the food is covered to prevent contamination.
No probe thermometer was present on site at the time of inspection., -Ensure that the thermometer is present to measure that food temperatures.
The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink., -Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used., , The high temperature dishwasher was measured at 72.8 degrees C. , There was a part loose which had to be fixed properly before the dishwasher got started.
1)The washroom hand sink had no paper towels., , 2) No garbage bin was present beside the kitchen hand sink., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen., -Ensure that the food/food containers are stored at least 6 inches above the floor.
1)No Chlorine tests strips were present on site., -Obtain valid chlorine tests strips., , 2) No thermometer was present for the high temperature dishwasher to measure the water temperature., -Ensure that thermometer is present to measure the water temperature.
Old mouse droppings were cleaned but still some mouse droppings were observed under the oven., -Clean and monitor., , " Previous inspection", 1) Some mouse droppings were observed under the oven., -Clean and monitor., , 2) Small gap was observed under the bottom right of the exit door., -Fix the gap and weatherstripping.
1)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink., -Repair/replace the ceiling tiles., , 2) Hole in the drywall under the food counter in the back kitchen., -Seal the hole., , 3) Floor drain had no cover in the food storage area., -Ensure that the floor drain is covered., , 4) Crack was noticed on the light cover in the chef area., -Ensure that the lighting covers are shatterproof., , 5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer., -Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas., , 6) One side wall of the employee washroom was in disrepair., -Repair the wall.
1) The microwave plate had food debris on it and the handle had food stains., -Ensure that the utensils are kept in clean and sanitary condition., , 2) Lid for the salt container was broken., -Replace the lid as the surface cannot be cleaned and sanitized., , 3) The trays in the pizza warmer were not clean and still had food debris and other debris on them., -Clean the trays and ensure that the utensils are maintained in clean and sanitary condition., , 4) Clean utensils were stored on dirty shelves., -Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers., , 5) Big utensils were stored on the floor of the kitchen., -Ensure that the utensils/equipment are stored at least 6 inches above the floor., , 6) The cutting board on the prep line cooler had deep knife gorges., -Resurface /replace the cutting boards.
1)Aluminum foil was used as shelf liners., 2) The area behind the cookline had grease and food debris accumulated., 3) Grime observed under the aluminum foil liners on the shelves., 4)Cleaning schedule was not available on site., 5) Food preparation sink tap had food debris on it., 6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen., 7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation., 8) Clutter was observed near the utensil's storage rack and other storage rack., , -Clean and organize the areas mentioned in 1) to 8)., -Maintain cleaning schedules and make it easily available on site.
Butt Karahi se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 144 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 19 septembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper., , -Ensure that the bleach solution is maintained at 100ppm.
Food was stored uncovered inside the prep line coolers., , -Ensure that the food is covered to prevent contamination.
No probe thermometer was present on site at the time of inspection., -Ensure that the thermometer is present to measure that food temperatures.
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.
The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink., -Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used., , The high temperature dishwasher was measured at 72.8 degrees C. , There was a part loose which had to be fixed properly before the dishwasher got started.
1)The washroom hand sink had no paper towels., , 2) No garbage bin was present beside the kitchen hand sink., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen., -Ensure that the food/food containers are stored at least 6 inches above the floor.
1)No Chlorine tests strips were present on site., -Obtain valid chlorine tests strips., , 2) No thermometer was present for the high temperature dishwasher to measure the water temperature., -Ensure that thermometer is present to measure the water temperature.
Old mouse droppings were cleaned but still some mouse droppings were observed under the oven., -Clean and monitor., , " Previous inspection", 1) Some mouse droppings were observed under the oven., -Clean and monitor., , 2) Small gap was observed under the bottom right of the exit door., -Fix the gap and weatherstripping.
1)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink., -Repair/replace the ceiling tiles., , 2) Hole in the drywall under the food counter in the back kitchen., -Seal the hole., , 3) Floor drain had no cover in the food storage area., -Ensure that the floor drain is covered., , 4) Crack was noticed on the light cover in the chef area., -Ensure that the lighting covers are shatterproof., , 5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer., -Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas., , 6) One side wall of the employee washroom was in disrepair., -Repair the wall.
1) The microwave plate had food debris on it and the handle had food stains., -Ensure that the utensils are kept in clean and sanitary condition., , 2) Lid for the salt container was broken., -Replace the lid as the surface cannot be cleaned and sanitized., , 3) The trays in the pizza warmer were not clean and still had food debris and other debris on them., -Clean the trays and ensure that the utensils are maintained in clean and sanitary condition., , 4) Clean utensils were stored on dirty shelves., -Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers., , 5) Big utensils were stored on the floor of the kitchen., -Ensure that the utensils/equipment are stored at least 6 inches above the floor., , 6) The cutting board on the prep line cooler had deep knife gorges., -Resurface /replace the cutting boards.
1)Aluminum foil was used as shelf liners., 2) The area behind the cookline had grease and food debris accumulated., 3) Grime observed under the aluminum foil liners on the shelves., 4)Cleaning schedule was not available on site., 5) Food preparation sink tap had food debris on it., 6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen., 7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation., 8) Clutter was observed near the utensil's storage rack and other storage rack., , -Clean and organize the areas mentioned in 1) to 8)., -Maintain cleaning schedules and make it easily available on site.
The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper., , -Ensure that the bleach solution is maintained at 100ppm.
Food was stored uncovered inside the prep line coolers., , -Ensure that the food is covered to prevent contamination.
No probe thermometer was present on site at the time of inspection., -Ensure that the thermometer is present to measure that food temperatures.
"Ongoing violation", , Inspection conducted on November 25, 2025,, The dishwasher was still not operational at the time of inspection. According to the operator, some parts were missing. A technician had checked the unit, but as the required parts were not available, the dishwasher could not be repaired. The operator indicated that the parts were expected to arrive within the week and the dishwasher would be fixed., , In the interim, the operator was advised to use the 3‑compartment sink for dishwashing., , Inspection conducted on September 18, 2025, , 1) The operator had called in the technician for the dishwasher. The operator mentioned that some parts of the dishwasher were not working properly and so the technician will be back on Monday with the parts., In the interim period the operator was advised to use the 3-compartment sink for dishwashing., , -Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level., , 2) The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink., -Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used., , " Previous inspection", The high temperature dishwasher was measured at 69.8 degrees C., , -Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.
1)The washroom hand sink had no paper towels., , 2) No garbage bin was present beside the kitchen hand sink., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen., -Ensure that the food/food containers are stored at least 6 inches above the floor.
1)No Chlorine tests strips were present on site., -Obtain valid chlorine tests strips., , 2) No thermometer was present for the high temperature dishwasher to measure the water temperature., -Ensure that thermometer is present to measure the water temperature.
Old mouse droppings were cleaned but still some mouse droppings were observed under the oven., -Clean and monitor., , " Previous inspection", 1) Some mouse droppings were observed under the oven., -Clean and monitor., , 2) Small gap was observed under the bottom right of the exit door., -Fix the gap and weatherstripping.
1)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink., -Repair/replace the ceiling tiles., , 2) Hole in the drywall under the food counter in the back kitchen., -Seal the hole., , 3) Floor drain had no cover in the food storage area., -Ensure that the floor drain is covered., , 4) Crack was noticed on the light cover in the chef area., -Ensure that the lighting covers are shatterproof., , 5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer., -Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas., , 6) One side wall of the employee washroom was in disrepair., -Repair the wall.
1) The microwave plate had food debris on it and the handle had food stains., -Ensure that the utensils are kept in clean and sanitary condition., , 2) Lid for the salt container was broken., -Replace the lid as the surface cannot be cleaned and sanitized., , 3) The trays in the pizza warmer were not clean and still had food debris and other debris on them., -Clean the trays and ensure that the utensils are maintained in clean and sanitary condition., , 4) Clean utensils were stored on dirty shelves., -Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers., , 5) Big utensils were stored on the floor of the kitchen., -Ensure that the utensils/equipment are stored at least 6 inches above the floor., , 6) The cutting board on the prep line cooler had deep knife gorges., -Resurface /replace the cutting boards.
1)Aluminum foil was used as shelf liners., 2) The area behind the cookline had grease and food debris accumulated., 3) Grime observed under the aluminum foil liners on the shelves., 4)Cleaning schedule was not available on site., 5) Food preparation sink tap had food debris on it., 6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen., 7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation., 8) Clutter was observed near the utensil's storage rack and other storage rack., , -Clean and organize the areas mentioned in 1) to 8)., -Maintain cleaning schedules and make it easily available on site.
The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper., , -Ensure that the bleach solution is maintained at 100ppm.
Food was stored uncovered inside the prep line coolers., , -Ensure that the food is covered to prevent contamination.
No probe thermometer was present on site at the time of inspection., -Ensure that the thermometer is present to measure that food temperatures.
Inspection conducted on September 18, 2025, , 1) The operator had called in the technician for the dishwasher. The operator mentioned that some parts of the dishwasher were not working properly and so the technician will be back on Monday with the parts., In the interim period the operator was advised to use the 3-compartment sink for dishwashing., , -Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level., , 2) The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink., -Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used., , " Previous inspection", The high temperature dishwasher was measured at 69.8 degrees C., , -Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.
1)The washroom hand sink had no paper towels., , 2) No garbage bin was present beside the kitchen hand sink., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen., -Ensure that the food/food containers are stored at least 6 inches above the floor.
1)No Chlorine tests strips were present on site., -Obtain valid chlorine tests strips., , 2) No thermometer was present for the high temperature dishwasher to measure the water temperature., -Ensure that thermometer is present to measure the water temperature.
Old mouse droppings were cleaned but still some mouse droppings were observed under the oven., -Clean and monitor., , " Previous inspection", 1) Some mouse droppings were observed under the oven., -Clean and monitor., , 2) Small gap was observed under the bottom right of the exit door., -Fix the gap and weatherstripping.
1)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink., -Repair/replace the ceiling tiles., , 2) Hole in the drywall under the food counter in the back kitchen., -Seal the hole., , 3) Floor drain had no cover in the food storage area., -Ensure that the floor drain is covered., , 4) Crack was noticed on the light cover in the chef area., -Ensure that the lighting covers are shatterproof., , 5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer., -Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas., , 6) One side wall of the employee washroom was in disrepair., -Repair the wall.
1) The microwave plate had food debris on it and the handle had food stains., -Ensure that the utensils are kept in clean and sanitary condition., , 2) Lid for the salt container was broken., -Replace the lid as the surface cannot be cleaned and sanitized., , 3) The trays in the pizza warmer were not clean and still had food debris and other debris on them., -Clean the trays and ensure that the utensils are maintained in clean and sanitary condition., , 4) Clean utensils were stored on dirty shelves., -Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers., , 5) Big utensils were stored on the floor of the kitchen., -Ensure that the utensils/equipment are stored at least 6 inches above the floor., , 6) The cutting board on the prep line cooler had deep knife gorges., -Resurface /replace the cutting boards.
1)Aluminum foil was used as shelf liners., 2) The area behind the cookline had grease and food debris accumulated., 3) Grime observed under the aluminum foil liners on the shelves., 4)Cleaning schedule was not available on site., 5) Food preparation sink tap had food debris on it., 6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen., 7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation., 8) Clutter was observed near the utensil's storage rack and other storage rack., , -Clean and organize the areas mentioned in 1) to 8)., -Maintain cleaning schedules and make it easily available on site.
1)No food safe sanitizer was prepared in the kitchen area at the time of inspection., * The operator prepared the bleach solution which was tested between 100-200 ppm., -Ensure that the bleach solution is maintained at 100ppm., , 2) Dirty cleaning cloths were observed on the floor., -Ensure that the cleaning cloths are placed inside the sanitizer in between uses.
The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper., , -Ensure that the bleach solution is maintained at 100ppm.
Food was stored uncovered inside the prep line coolers., , -Ensure that the food is covered to prevent contamination.
No thermometers were found inside the prep line cooler and Coco Cola cooler., The operator placed the thermometers inside the coolers., , -Ensure that thermometers are present to measure the food temperatures.
1)No probe thermometer was present on site at the time of inspection., -Ensure that the thermometer is present to measure that food temperatures., , 2) The butter chicken was asked to be cooked, and it was observed that the butter chicken was cooked at 68.5 degrees C. The operator was asked to reheat the butter chicken and the reheated butter chicken was measured at 77 degrees C., , 3)The prep line cooler in the kitchen was measured between 6.8 to 7 degrees C., The server prep line cooler was measured at 7.5 to 8.3 degrees C., * The operator was asked to store the perishable food items inside the walk-in cooler from the both the prep line coolers., , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
The high temperature dishwasher was measured at 69.8 degrees C., , -Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.
1)The washroom hand sink did not have soap and paper towels., , 2) No garbage bin was present beside the kitchen hand sink., , 3) No paper towels were present in the paper towel dispenser of the chef area hand sink., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
Hand sink was obstructed by food liner paper roll., The food liner paper roll was removed., , -Ensure that the hand sink is not obstructed is easily available for hand washing.
1)Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen., -Ensure that the food/food containers are stored at least 6 inches above the floor., , 2) Dirty aprons were stored beside the clean utensils rack., 3) Dirty cloths laundry basket stored beside the onions., -Ensure that articles and materials which not associated with food should be stored separately.
1)No Chlorine tests strips were present on site., -Obtain valid chlorine tests strips., , 2) No thermometer was present for the high temperature dishwasher to measure the water temperature., -Ensure that thermometer is present to measure the water temperature.
1)Some mouse droppings were observed under the oven., -Clean and monitor., , 2) Small gap was observed under the bottom right of the exit door., -Fix the gap and weatherstripping.
1)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink., -Repair/replace the ceiling tiles., , 2) Hole in the drywall under the food counter in the back kitchen., -Seal the hole., , 3) Floor drain had no cover in the food storage area., -Ensure that the floor drain is covered., , 4) Crack was noticed on the light cover in the chef area., -Ensure that the lighting covers are shatterproof., , 5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer., -Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas., , 6) One side wall of the employee washroom was in disrepair., -Repair the wall.
Dirty knives were observed on the counters., -The knives were removed., , -Ensure that the dirty utensils are not placed on the clean surfaces and they are maintained in clean and sanitary manner.
1) The microwave plate had food debris on it and the handle had food stains., -Ensure that the utensils are kept in clean and sanitary condition., , 2) Lid for the salt container was broken., -Replace the lid as the surface cannot be cleaned and sanitized., , 3) The trays in the pizza warmer were not clean and still had food debris and other debris on them., -Clean the trays and ensure that the utensils are maintained in clean and sanitary condition., , 4) Clean utensils were stored on dirty shelves., -Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers., , 5) Big utensils were stored on the floor of the kitchen., -Ensure that the utensils/equipment are stored at least 6 inches above the floor., , 6) The cutting board on the prep line cooler had deep knife gorges., -Resurface /replace the cutting boards.
1)Aluminum foil was used as shelf liners., 2) The area behind the cookline had grease and food debris accumulated., 3) Grime observed under the aluminum foil liners on the shelves., 4)Cleaning schedule was not available on site., 5) Food preparation sink tap had food debris on it., 6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen., 7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation., 8) Clutter was observed near the utensil's storage rack and other storage rack., , -Clean and organize the areas mentioned in 1) to 8)., -Maintain cleaning schedules and make it easily available on site.