6 - 6815 Temple Drive NE · TEMPLE
19 décembre 2025
Réussi*Not observed at this time of inspection*, No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
1) Dishes were observed drying in one of the three-compartment sinks., *Do not use the three-compartment sink for drying dishes. Ensure dishes are air-dried on a clean, designated drying rack to prevent contamination., , 2) Cleaning cloths were hanging on the divider of the three-compartment sink and were touching cleaned dishes., *Remove cleaning cloths from the divider of the three-compartment sink. Store cloths in a sanitary location away from clean dishes to avoid cross-contamination.
- Dirty dishes were stored above the deep freezer adjacent to the handwashing sink., *Do not store dirty dishes above the deep freezer adjacent to the handwashing sink. , Designate a separate area for dirty dishes that does not risk contaminating food or food-contact surfaces.
Desi Indian Market se trouve dans le quartier TEMPLE. TEMPLE, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 avril 2026, 36 (71%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 12 septembre 2024, avec 3 réussites et 1 fermeture au dossier.
*Not observed at this time of inspection*, No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
1) Dishes were observed drying in one of the three-compartment sinks., *Do not use the three-compartment sink for drying dishes. Ensure dishes are air-dried on a clean, designated drying rack to prevent contamination., , 2) Cleaning cloths were hanging on the divider of the three-compartment sink and were touching cleaned dishes., *Remove cleaning cloths from the divider of the three-compartment sink. Store cloths in a sanitary location away from clean dishes to avoid cross-contamination.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
- Dirty dishes were stored above the deep freezer adjacent to the handwashing sink., *Do not store dirty dishes above the deep freezer adjacent to the handwashing sink. , Designate a separate area for dirty dishes that does not risk contaminating food or food-contact surfaces.
No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration., , - Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
Chlorine sanitizer solution prepared in spray bottle was tested at 0 ppm. No bleach solution was available at the facility., , - Operator instructed to prepare chlorine sanitizer solution and concentration should be tested at 100 ppm., - As discussed, ensure that sanitizer is prepared and tested regularly.
Open canned food item was stored in the walk-in cooler., , - Operator voluntarily discarded the food item., - Make sure once canned food item is opened, food should then be transferred to a food-grade , container.
1. Significant ice buildup was observed in the walk-in freezer. At the time of inspection, freezer was in defrosting state, with temperature noted at -10 degrees Celsius., - Operator informed that service has been scheduled with technician to address the ice buildup issue., - Make sure to monitor freezer temperature closely and temperature should be maintained at or below -18 degrees Celsius., , 2. No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as required., , - Operator was informed on how to properly use the sink for sanitization., - Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
1. Hand sink near the front counter was leaking from the bottom., - Operator is aware of the issue and will contact technician to perform the required repairs., , 2. Handwashing station in the back washroom had no paper towels., - Make sure all hand sinks are in good repair and supplied with soap, paper towels, hot and cold water supply at all times., - Ensure hand sinks are exclusively used for handwashing.
At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration., , - Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.