2 - 3843 19 Street NW · CHARLESWOOD
September 18, 2025
PassNo chlorine detected in the dishwasher. No sanitizer being dispensed into the machine. The concentration of source seemed to be low as well. , , - Service the machine and ensure it measures 100 ppm during the sanitation cycle. , - Instructions provided for 2 compartment manual dishwashing.
Somel food items at the buffet were not protected from customer contamination and were publicly displayed with no covers or sneeze guard., , Cover or place under the sneeze guards or do not display.
Concentration of chemicals is not being verified regularly. , , - Verify the concentration of chemicals daily using the appropriate test strips.
Lotus Fine Indian Cuisine is in the CHARLESWOOD neighbourhood. CHARLESWOOD, Calgary has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of February 6, 2026, there are 5 (36%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since June 8, 2025, with 4 passes and 0 closures on record.
No chlorine detected in the dishwasher. No sanitizer being dispensed into the machine. The concentration of source seemed to be low as well. , , - Service the machine and ensure it measures 100 ppm during the sanitation cycle. , - Instructions provided for 2 compartment manual dishwashing.
Somel food items at the buffet were not protected from customer contamination and were publicly displayed with no covers or sneeze guard., , Cover or place under the sneeze guards or do not display.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Concentration of chemicals is not being verified regularly. , , - Verify the concentration of chemicals daily using the appropriate test strips.
Somel food items at the buffet were not protected from customer contamination and were publicly displayed with no covers or sneeze guard., , Cover or place under the sneeze guards or do not display.
A cell phone was stored directly on the cutting board on the main line at the time of inspection. , , - Do not store personal items in the kitchen, especially on food contact surfaces.
1) Perishable food items such as salads, juices and sauces were stored in room temperature. The internal temperature of the food was measured between 17-18 degrees Celsius. , , - Discarded. , - All perishable foods must be stored under 4 degrees Celsius or greater than 60 degrees at all times. , - If an ice bath is being used, ensure the ice surrounds the container completely., , 2) Raw frozen fish was left out in room temperature to thaw. , - Do not thaw high-risk foods in room temperature. Use one of the following approved methods to thaw:, - in the cooler ahead of time, - under running cold water, - during the cooking process, - in the microwave if cooked/consumed immediately
No chlorine detected in the dishwasher. No sanitizer being dispensed into the machine. The concentration of source seemed to be low as well. , , - Service the machine and ensure it measures 100 ppm during the sanitation cycle. , - Instructions provided for 2 compartment manual dishwashing.
Paper towel dispenser at the handwashing sink on the main line is in disrepair. , , Fix or replace. All handwashing sinks must be supplied with soap and paper towels in suitable dispensers at all times.
1) Clean frying pans stored too close and within the splash zone of the handwashing sink. , - Store away from this area to prevent contamination. , , 2) Pens, markers and stapler stored in the food handling area. , - Remove to prevent physical contamination of foods., , 3) Several food items at the buffet were not protected from customer contamination and were publicly displayed with no covers or sneeze guard.
Concentration of chemicals is not being verified regularly. , , - Verify the concentration of chemicals daily using the appropriate test strips.