105 - 5120 47 Street NE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 décembre 2025
Non conformeA 20L container of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
**Violations still exist**, Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
***Ongoing Violation***, The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film., , Remove or replace the film and thoroughly clean the cooler walls.
1. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler., - Make sure to thoroughly clean all above areas of food debris and residue as discussed., , 2. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen., - Ensure to clean these areas and ensure regular cleaning is done.
Hyderabad House Canada 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 10 juin 2026, 159 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 24 avril 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
4 infractions
A 20L container of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
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.
Sher-E-Punjab
WESTWINDS
**Violations still exist**, Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
***Ongoing Violation***, The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film., , Remove or replace the film and thoroughly clean the cooler walls.
1. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler., - Make sure to thoroughly clean all above areas of food debris and residue as discussed., , 2. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen., - Ensure to clean these areas and ensure regular cleaning is done.
5 infractions
The facility did not have working sanitizing solution., - The staff member was educated to prepare 100ppm chlorine solution.
*The violation still exists**, Spray chemical bottles used in the kitchen were not properly labelled. , - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
**Violations still exist**, 1. Disposable cups used as scoops for bulk items were stored in the containers, with cups covered in the product. , - Operator is to remove cups and make sure to use scoops with handles and store them away from the food product., 2. Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
***Ongoing Violation***, The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film., , Remove or replace the film and thoroughly clean the cooler walls.
1. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler., - Make sure to thoroughly clean all above areas of food debris and residue as discussed., , 2. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen., - Ensure to clean these areas and ensure regular cleaning is done.
11 infractions
No bleach (chlorine) surface sanitizer solution was initially prepared for use in the kitchen. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100, ppm., - As discussed, ensure that sanitizer solution is prepared for use at all times for each food handling area and check sanitizer concentration regularly.
1. Peeled onions in milk crates were stored on the floor near the walk-in cooler. , - Operator is to ensure that all foods are stored in a safe manner using food-safe containers., , 2. Uncovered/open food containers were observed stored in the walk-in cooler. Operator covered food items during inspection., - Cover and protect foods against contamination while in storage.
Spray chemical bottles used in the kitchen were not properly labelled. , - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing , purposes. Proper sanitizing step was not being , followed, and one-way flow of dirty to clean utensils was not being followed., - Operator was informed on how to properly use the 3-comp sink for dishwashing and maintain one-way flow., , 1) Sink 1 - wash with soap and warm water, 2) Sink 2 - rinse with warm water, 3) Sink 3 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
1. Disposable cups used as scoops for bulk items were stored in the containers, with cups covered in the product. , - Operator is to remove cups and make sure to use scoops with handles and store them away from the food product., , 2. Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , 3. Two opened metal cans were observed stored in the prep-line cooler. Operator voluntarily transferred food items to a food-grade container., - Make sure once canned food item is opened, food should then be transferred to a food-grade container.
Food Handling Permit (FHP) was not displayed at the facility., - Please ensure FHP is displayed in a conspicuous place at the facility.
***Ongoing Violation***, , Walls in several areas of the kitchen are pitted and in disrepair making them difficult to clean. , - Walls need to be repaired and refinished with paint or other material that is smooth, impervious to moisture and easy to clean.
1. Oil and grease build-up on ventilation hoods in the back kitchen was noted., - Please clean ventilation hood and include routine cleaning of canopy filters in the cleaning schedule., , 2. Cardboard was used as liners on shelving rack in the walk-in cooler., - Operator is to remove cardboard liners to make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
***Ongoing Violation***, The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film., , Remove or replace the film and thoroughly clean the cooler walls.
Metal scrappers and food utensils were improperly stored besides the food prep sink. Operator moved utensils immediately., - Ensure to store dishes and utensils in a manner that prevents contamination.
1. Walk-in cooler fan covers were accumulated with dirt., - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times., , 2. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler., - Make sure to thoroughly clean all above areas of food debris and residue as discussed., , 3. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen., - Ensure to clean these areas and ensure regular cleaning is done.