3 - 2650 36 Street SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 juillet 2026
No labels on pre-packaged bake goods. , , All pre-packaged bake goods require a label to identify the source.
July 3, 2026, inspection, Found one dead mouse in the back door mouse trap., , Previous Inspection:, 1) Two dead mice were found in the back door mouse trap., , Remove the dead and increase pest control until the mouse problem is resolved. , , 2) All metal mouse traps were covered with grease on top., , Wash or replace the mouse traps.
Six staff working during inspection, no staff with certified food safety course onsite. , , Register and take certified food safety course.
1) No cleaning schedule, , Provide a cleaning schedule., , 2) No temperature charts for coolers and freezers or food surface sanitizer. , , Check and record coolers, freezers and food surface sanitizer daily.
Nooren Samosa se trouve dans le quartier FOREST LAWN. FOREST LAWN, Calgary compte 140 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 121 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (1%) fermés.
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.
Royal Quality Catering
FOREST LAWN
Ce restaurant a été inspecté 9 fois depuis le 26 juin 2023, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
4 infractions
No labels on pre-packaged bake goods. , , All pre-packaged bake goods require a label to identify the source.
July 3, 2026, inspection, Found one dead mouse in the back door mouse trap., , Previous Inspection:, 1) Two dead mice were found in the back door mouse trap., , Remove the dead and increase pest control until the mouse problem is resolved. , , 2) All metal mouse traps were covered with grease on top., , Wash or replace the mouse traps.
Six staff working during inspection, no staff with certified food safety course onsite. , , Register and take certified food safety course.
1) No cleaning schedule, , Provide a cleaning schedule., , 2) No temperature charts for coolers and freezers or food surface sanitizer. , , Check and record coolers, freezers and food surface sanitizer daily.
5 infractions
No labels on pre-packaged bake goods. , , All pre-packaged bake goods require a label to identify the source.
June 8, 2026, inspection., , Deep grooves and stains observed on the white plastic cutting boards. , , Previous Inspection., Cutting boards need to be resurfaces as there are large grooves.
1) Two dead mice were found in the back door mouse trap., , Remove the dead and increase pest control until the mouse problem is resolved. , , 2) All metal mouse traps were covered with grease on top., , Wash or replace the mouse traps.
10 infractions
Chlorine in the sanitizer bucket was measured at 50ppm., , Change the sanitizer more often to maintain chlorine at 100ppm.
June 8, 2026, inspection., , Deep grooves and stains observed on the white plastic cutting boards. , , Previous Inspection., Cutting boards need to be resurfaces as there are large grooves., , Bakery cloth sheets observed to be dirty, damped and stained covering food equipment and dough.
Chlorine in a sanitizer bucket was measured at 800ppm., , Use 100ppm chlorine (1/2 teaspoon bleach per L water).
2 infractions
Cutting boards need to be resurfaces as there are large grooves., , Bakery cloth sheets observed to be dirty, damped and stained covering food equipment and dough.
Beef samosas observed to be sitting out in room temperature at 40 degrees C prior to being put into the hot holding unit., , Chutney observed to be sitting out in room temperature. Operator states they are refrigerated, in the service area, chutney observed sitting out in room temperature under the counter., , Ensure potentially hazardous foods are kept above 60 degrees C or below 4 degrees C
1 infraction
Cooked beef stored on table outside. The internal temperature measured to be 64C. The operator stated that the beef was cooked and kept it for cooling down., - Cool down the cooked food in shallow pans instead of big/deep containers., - The operator transferred the cooked beef in shallow containers during inspection.
Aucune infraction
2 infractions
A few moldy and rotten cabbage heads were observed in the cooler., Ensure to check the produce more frequently and use FIFO method., The cabbage heads were discarded during inspection.
The area between hand washing sink and cooking stove appeared dirty., Ensure to remove the food debris from the water lines/wall and clean the area.
2 infractions
Cooked chicken and cooked beef were stored in tow different containers., Temperature ranged between 57-62C., Upon inquiring from operator about the cooling procedure and the operator stated it is kept outside and at the prep table. When it is cool down, we put it in cooler., A proper cooling method was explained during inspection., The operator transferred cooked meat into shallow pans and transferred to the cooler. It is advised to have ice bath or ice wands. ,
Sanitizer concentration in third sink measured to be 0ppm., The operator was educated about how mix an approved sanitizing solution., The operator added bleach to the water and concentration measured to be 100pp.
1 infraction
The screen door at back entrance has gaps between the screen door and the floor. , -Seal the gap to prevent any unwanted pests from entering the facility.
Six staff working during inspection, no staff with certified food safety course onsite. , , Register and take certified food safety course.
1) No cleaning schedule, , Provide a cleaning schedule., , 2) No temperature charts for coolers and freezers or food surface sanitizer. , , Check and record coolers, freezers and food surface sanitizer daily.
No probe thermometer available that can measure from 0 to 100 degrees C. , , Provide a probe thermometer.
1) Observed staff washing a food utensil at the mop sink. , , Do not wash dishes in the mop sink. , , 2) No sink stoppers for the three-compartment sink. Sanitizing step was not done after washing and rinsing the dishes., , Follow the three-step manual dishwashing., 1) wash with soap and warm water, 2) rinse with warm water. , 3) sanitize with 100ppm chlorine by submerge in the chlorine sanitizer for 2 minutes and then air dry.
Cloth sheets used to cover samosas/dough were covered with grease and stains. , , Use clean cloth sheets for food.
1) Black flies in the facility., , Remove files, , 2) Front door was propped open with a metal rod., , Keep all doors close.
Six staff working during inspection, no staff with certified food safety course onsite. , , Register and take certified food safety course.
Black stains and paint was peeling off small white table ., , Refinish or discard the table.
1) Cardboards were used to line the shelf by the deep fryer., , Remove cardboard and clean shelf when it gets dirty., , 2) No cleaning schedule, , Provide a cleaning schedule., , 3) No temperature charts for coolers and freezers or food surface sanitizer. , , Check and record coolers, freezers and food surface sanitizer daily.