912 - 10 Discovery Ridge Hill SW · DISCOVERY RIDGE
4 septembre 2025
RéussiNo sanitizer made available
Lemon scented bleach used to mix sanitizer solution. , , Use regular household bleach with no added scents or fabric guard
Probe thermometer was not working
No pest control records available
Floor tiles under back shelving unit in the dry storage room were missing. Surface was not smooth and easy to clean
Cutting board stored behind dish sink faucet., , Utensils/ equipment are to be stored in a clean and sanitary manner
Maharajah East Indian Restaurant se trouve dans le quartier DISCOVERY RIDGE. DISCOVERY RIDGE, Calgary compte 14 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 janvier 2026, 6 (43%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 24 septembre 2024, avec 3 réussites et 1 fermeture au dossier.
No sanitizer made available
Lemon scented bleach used to mix sanitizer solution. , , Use regular household bleach with no added scents or fabric guard
Probe thermometer was not working
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.
DISCOVERY RIDGE
No pest control records available
Floor tiles under back shelving unit in the dry storage room were missing. Surface was not smooth and easy to clean
Cutting board stored behind dish sink faucet., , Utensils/ equipment are to be stored in a clean and sanitary manner
Probe thermometer was not working
Hot water tap for hand sink was broken
Bowls and plastic lids were placed directly inside kitchen hand sink blocking access
Propane stove and tea urn stored inside the staff washroom., , Food equipment is not to be stored in the washroom
Test strips were old and discolored. , , Obtain new chlorine test strips
No pest control records available
Floor tiles under back shelving unit in the dry storage room were missing. Surface was not smooth and easy to clean
1. Cutting boards stored behind dishwashing sink faucet, , 2. Knife stored in gap between counters, , Utensils and equipment are to be stored in a clean and sanitary manner. Corrected during inspection
Wet/used cleaning cloths were kept on the counter., No sanitizer bucket was available., , Fresh sanitizer bucket was promptly prepared and measured at 100 ppm and cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Uncooked raw chicken was kept in the sink to thaw, the surface temperature of the raw chicken was 20°C., Food was discarded., , 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.
1) A cell phone was kept on the counter., Cell phone was promptly taken off the counter., Items not associated with or required for the operation or maintenance of the food areas must be stored separately from the food handling area., , 2) Utensils were stored in stagnant water with a surface temperature measured at 27.4°C., , Utensils were promptly washed and kept in a bleach sanitizer solution at 100 ppm., , Store utensils in ice bath at 4°C, hot water at 60°C or above, in a sanitizer solution, or continuously switch out used utensils with new ones.
Single-use and stainless containers without handles were being used and stored inside the bulk food bins., Obtain scoops that have handles.
Non-food grade container was used to store food in the storage room., Stroe food in a food grade container or store the food package in the bulk food bin.
There was no light in the dry storage area.