10091 Hidden Valley Drive NW
Non conforme
9 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 août 2026
Non conforme1. Cleaning cloths were stored on the counter., , 2. Chlorine sanitizer spray bottles did not detect any sanitizer with the chlorine test strip., , Fresh chlorine sanitizer solution was prepared at 100 ppm and the cleaning cloths were placed in the sanitizer buckets., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
A food handler wore a dirty apron., , The food handler was instructed to change their apron., , Ensue food handler practice good hygiene.
Sanitizer spray bottles were not labelled to identify their contents., , The sanitizer spray bottles were promptly labeled to identify their contents.
1. Cooked rice was stored on the counter cooling in a stainless-steel container with a temperature of 61°C., , The rice was portioned into different containers., , High-risk foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 2. Two packs of frozen basa fillet were stored on the counter. The operator noted that the food items were just delivered., , Ensure delivery products are stored under refrigeration immediately after delivery.
The facility is operating a dine-in services and has a 2-compartment sink and a designated handwashing sink., , Based on the level of food handling:, -a 3-compartment sink and a designated handwashing sink is required or,, - a 2-compartment sink, a mechanical dishwasher, and a designated handwashing sink.
There was an opened can of leftover crushed tomato in the walk-in the fridge., , The leftover opened canned food was discarded., , Do not store leftover food in the can. Store food in another clean food grade container.
A food handler demonstrated a lack of knowledge in food safety., , The link to the Alberta Food Safety Basics Interactive Course was sent to the operator.
Tapes were affixed to the chest freezer lid., , Remove the tapes so surfaces are smooth, non-absorbent to moisture, and easy to clean.
1. Food debris were noted on the bulk food container stored on the rack., , 2. Food debris was noted on the spice containers tray next to the ventilation canopy filter., , 3. Grease build-up was noted on the ventilation canopy filters., , 4. Dust build-up was noted on the kitchen ceiling and around the ceiling air-vents., , Clean the indicated areas.
Indian Ocean Restaurant se trouve dans le quartier HIDDEN VALLEY. HIDDEN VALLEY, Calgary compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 août 2026, 16 (62%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 22 avril 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
9 infractions
1. Cleaning cloths were stored on the counter., , 2. Chlorine sanitizer spray bottles did not detect any sanitizer with the chlorine test strip., , Fresh chlorine sanitizer solution was prepared at 100 ppm and the cleaning cloths were placed in the sanitizer buckets., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
A food handler wore a dirty apron., , The food handler was instructed to change their apron., , Ensue food handler practice good hygiene.
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.
Hot Pizza & Donair
HIDDEN VALLEY
Sanitizer spray bottles were not labelled to identify their contents., , The sanitizer spray bottles were promptly labeled to identify their contents.
1. Cooked rice was stored on the counter cooling in a stainless-steel container with a temperature of 61°C., , The rice was portioned into different containers., , High-risk foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 2. Two packs of frozen basa fillet were stored on the counter. The operator noted that the food items were just delivered., , Ensure delivery products are stored under refrigeration immediately after delivery.
The facility is operating a dine-in services and has a 2-compartment sink and a designated handwashing sink., , Based on the level of food handling:, -a 3-compartment sink and a designated handwashing sink is required or,, - a 2-compartment sink, a mechanical dishwasher, and a designated handwashing sink.
There was an opened can of leftover crushed tomato in the walk-in the fridge., , The leftover opened canned food was discarded., , Do not store leftover food in the can. Store food in another clean food grade container.
A food handler demonstrated a lack of knowledge in food safety., , The link to the Alberta Food Safety Basics Interactive Course was sent to the operator.
Tapes were affixed to the chest freezer lid., , Remove the tapes so surfaces are smooth, non-absorbent to moisture, and easy to clean.
1. Food debris were noted on the bulk food container stored on the rack., , 2. Food debris was noted on the spice containers tray next to the ventilation canopy filter., , 3. Grease build-up was noted on the ventilation canopy filters., , 4. Dust build-up was noted on the kitchen ceiling and around the ceiling air-vents., , Clean the indicated areas.
4 infractions
Perishable food items were sitting on the counter., - cooked noodles measured 19C, - uncooked raw chicken measured between 12 to 13C. , , The operator noted the cooked noodles were being cooled and the uncooked raw chicken were thawing and was in the process of putting them in the cooler., , Food items were promptly stored in the cooler., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
Improper manual 2-compartment dishwashing method., , The operator was educated on how to use a 2-compartment dishwashing method.
Expired chlorine test strips were in use., , Photos of valid chlorine test strips were sent via email.
1. The handwashing sink was dirty., 2. Underneath the counter at the handwashing sink area was dirty., 3. Underneath the 2-compartment sink was dirty., 4. Food splatters were noted on the walls in the kitchen., 5. The caulking along the 2-compartment sink had black mold build up., 6. Hard to reach areas in the kitchen was dirty., 7. The cloth wrapped around the Naan bread pillow was dirty., 8. No cleaning schedule available., , 1 to 7: Deep clean and re-caulk the indicated areas., , 8: AHS cleaning schedule checklist was provided to the owner. Incorporate and implement what is written on the cleaning schedule.
3 infractions
Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200 ppm (quat), along with submerged cleaning cloths, are available at all times during food processing
Rice was observed soaking in a large bucket located under the prep table. The operator informed the inspector that the rice was left out from the night before to soak. Perishable foods, such as soaked rice, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness., , The operator promptly discarded the rice.
The spice containers were observed to have residue build-up., , The inspector informed the operator that the containers must be routinely replaced and kept clean. Please clean and sanitize the surface of the spice containers to prevent cross-contamination.
2 infractions
Ceiling surfaces in kitchen are acoustic style (pitted on surfaces). Moving forward, replace ceiling tiles with smooth washable surfaces (non-pitted). , **OUTSTANDING (2024-04-22). The ceiling tiles were replaced, but it was still porous. The inspector informed the operator that the ceiling tiles must be replaced with a smooth, non-porous materials to allow easy cleaning.
Spice containers - buildup of spice residue on containers. Replace containers that are single-use plastic after use. When empty, clean and sanitize containers before restocking. , **OUTSTANDING (2024-04-22). The spice containers still had residue build-up. The inspector informed the operator that the containers must be routinely replaced and kept clean. Please clean.