1115 - 76 Westwinds Crescent NE · WESTWINDS
8 mai 2025
Non conforme***Ongoing Violation***, , High-temp mechanical dishwasher was in disrepair as maximum temperature reached after multiple cycles was 55.6 C., - Please ensure to get the necessary dishwasher repairs done., - Until the dishwasher is repaired, staff was instructed to prepare 100 ppm chlorine sanitizer in the nearby 2-comp sink to perform the sanitizing step.
Lahori Grill 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 9 juin 2026, 179 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 2 avril 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
***Ongoing Violation***, , High-temp mechanical dishwasher was in disrepair as maximum temperature reached after multiple cycles was 55.6 C., - Please ensure to get the necessary dishwasher repairs done., - Until the dishwasher is repaired, staff was instructed to prepare 100 ppm chlorine sanitizer in the nearby 2-comp sink to perform the sanitizing step.
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.
WESTWINDS
Wet and dirty cleaning cloths were observed stored over hand sink and shelving unit above the 2-comp sink. Operator discarded heavily soiled cloths during inspection., - Operator was advised that cleaning cloths must be stored in sanitizer solution at all times.
1. Heavily soiled, worn and damaged plastic board was being used during food preparation in the back kitchen. Operator discarded the plastic board during inspection., - Please ensure equipment/utensil used for food preparation are food-grade, smooth, easily cleanable, and durable., , 2. Sponge and tape were being used at the corner of the prep line cooler to provide cushion for the cooler door. Operator removed sponge and tape during inspection., - Please ensure to use smooth, durable, non-absorbent, and cleanable materials.
High-temp mechanical dishwasher was in disrepair as maximum temperature reached after multiple cycles was 55.6 C., - Please ensure to get the necessary dishwasher repairs done., - Until the dishwasher is repaired, staff was instructed to prepare 100 ppm chlorine sanitizer in the nearby 2-comp sink to perform the sanitizing step.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as operator was using hot water to sanitize dishes., - Operator was informed on how to properly use the 2-comp sink for sanitization., - Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
1. Cups used as scoops for bulk items were stored in the containers and covered in product. Operator removed cups from food., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. Food containers, boxes, and drink bottles were observed stored on the floor in the back kitchen. , - Store food items at least 6 inches off the floor and in a sanitary manner., , 3. In back kitchen, clean pot lids, cutting boards, and other utensils were observed stored besides and underneath the food prep table and in direct contact with the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
No test strips for dishwashing and surface sanitizer were available in facility at the time of , inspection., - Acquire test strips to check sanitizer concentration.
1. Mops were observed being stored improperly with mop heads hanging from top of the utility room door frame. Operator was advised to remove mops and store them properly., - Please ensure mops are stored in the designated utility room away from food prep and dishwashing areas., , 2. The door to the mop sink/utility room was observed to be detached and broken, with the door panel being stored on top of the door frame., - Operator is to ensure to replace/repair the door to ensure the area can be properly enclosed.
A garbage bag containing recycled items was observed hanging from the shelving rack over food containers and dough mixer. Operator removed and relocated bag during inspection., - Operator was advised to ensure garbage is properly disposed and kept away from any food, equipment, utensils, and food-contact surfaces.