2134 - 3730 108 Avenue NE
Non conforme
13 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 juin 2026
Non conformeUsed cleaning cloths were observed on surfaces throughout the kitchen., , Keep cleaning cloths submerged in a sanitizer between uses.
Food containers were stored on the floor immediately adjacent to the janitorial sink and janitorial equipment., , Store food containers off the floor., , Store food, equipment/ utensils or any food service-related items at least 10 feet away from all unenclosed directions of the janitorial sink.
Spray bottles that contained cleaners and sanitizers were not labeled to indicate their contents., , Label all chemical bottles.
1) The following foods were stored without temperature control., - jug of milk 11.4C, - whipping cream 18C, - cooked potatoes 10C, - yogurt and coconut paste 17C and 18C. Ice bath had melted., , Milk and cream were placed in a cooler. Potatoes were prepared during the inspection. Ice bath was replenished. Ensure the ice and food levels are equivalent., , Do not store perishable foods in the temperature danger zone (4 to 60C)., , 2) Digital probe thermometers were not operational., , Provide a functional probe thermometer that can measure between 0 to 100C.
The sanitizer pail connected to the low temperature dishwasher was empty. Chlorine sanitizer measured 0 ppm in the dishwasher., , Sanitize dishes manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as 100ppm chlorine., , Monitor the dishwasher sanitizer daily with test strips.
1) There was no soap at the kitchen hand sink., , The soap dispenser was refilled during the inspection., , 2) There were no handwashing supplies in the men's washroom upstairs., , Provide handwashing supplies in suitable dispensers.
1) Bowls were being used to scoop dosa batter and food from the bulk bins., , Provide utensils for handling food. Ensure the handles are not stored in contact with food., , 2) There was an opened can of food in the walk-in cooler., , Transfer food into a food grade container.
1) Some foods in the walk-in cooler were uncovered., , These foods were covered during the inspection., , 2) Dirty aprons were stored with food in the dry storage room., , Dirty aprons were removed during the inspection., , 3) There was an open staff drink on the prep surface of the line cooler., , The drink was removed. Store personal items separately.
Quat and chlorine test strips were not available., , Provide test strips.
There was a gap on the bottom perimeter of the rear door., , Seal the gap to prevent the entry of pest.
1) Caulking behind the 3-compartment sink and the kitchen hand sink was in a state of disrepair., , Replace caulking., , 2) There was a door by the janitorial sink that was constructed with untreated wood., , Finish the wooden surface. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 3) Soiled cardboard liners were observed on a shelf in the dry storage room., , Remove cardboard liners. Shelves can be lined with materials that are non-absorbent to moisture and easy to clean., , 4) The window by the kitchen hand sink was covered with torn aluminum foil., , Remove aluminum foil from the window., , 5) An electrical cord was secured to a pipe by duct tape behind cooking equipment., , Remove duct tape. Secure the cord in a clean and sanitary manner.
1) There was duct tape on the squeeze bottle., , Remove duct tape. If damaged, replace the squeeze bottle., , 2) Dirty knives were stored between a wall and a metal bar behind the 2-compartment sink. The metal bar cannot be easily removed for cleaning., , Clean and sanitize equipment/ utensils before storage and store items in an area that can be easily cleaned., , 3) Bus bins containing clean equipment were dirty with debris., , Clean and sanitize the bus bins and the contents inside.
Food debris was observed throughout the kitchen including walls, floors, shelves, sinks and equipment., , Conduct a thorough cleaning of the kitchen including the hard-to-reach areas.
Olive South Indian Cuisine se trouve dans le quartier STONEY 3. STONEY 3, Calgary compte 111 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 80 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 2 fois depuis le 27 mars 2025, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
13 infractions
Used cleaning cloths were observed on surfaces throughout the kitchen., , Keep cleaning cloths submerged in a sanitizer between uses.
Food containers were stored on the floor immediately adjacent to the janitorial sink and janitorial equipment., , Store food containers off the floor., , Store food, equipment/ utensils or any food service-related items at least 10 feet away from all unenclosed directions of the janitorial sink.
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.
Five Rivers Real Estate Team - Events
STONEY 3
Spray bottles that contained cleaners and sanitizers were not labeled to indicate their contents., , Label all chemical bottles.
1) The following foods were stored without temperature control., - jug of milk 11.4C, - whipping cream 18C, - cooked potatoes 10C, - yogurt and coconut paste 17C and 18C. Ice bath had melted., , Milk and cream were placed in a cooler. Potatoes were prepared during the inspection. Ice bath was replenished. Ensure the ice and food levels are equivalent., , Do not store perishable foods in the temperature danger zone (4 to 60C)., , 2) Digital probe thermometers were not operational., , Provide a functional probe thermometer that can measure between 0 to 100C.
The sanitizer pail connected to the low temperature dishwasher was empty. Chlorine sanitizer measured 0 ppm in the dishwasher., , Sanitize dishes manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as 100ppm chlorine., , Monitor the dishwasher sanitizer daily with test strips.
1) There was no soap at the kitchen hand sink., , The soap dispenser was refilled during the inspection., , 2) There were no handwashing supplies in the men's washroom upstairs., , Provide handwashing supplies in suitable dispensers.
1) Bowls were being used to scoop dosa batter and food from the bulk bins., , Provide utensils for handling food. Ensure the handles are not stored in contact with food., , 2) There was an opened can of food in the walk-in cooler., , Transfer food into a food grade container.
1) Some foods in the walk-in cooler were uncovered., , These foods were covered during the inspection., , 2) Dirty aprons were stored with food in the dry storage room., , Dirty aprons were removed during the inspection., , 3) There was an open staff drink on the prep surface of the line cooler., , The drink was removed. Store personal items separately.
Quat and chlorine test strips were not available., , Provide test strips.
There was a gap on the bottom perimeter of the rear door., , Seal the gap to prevent the entry of pest.
1) Caulking behind the 3-compartment sink and the kitchen hand sink was in a state of disrepair., , Replace caulking., , 2) There was a door by the janitorial sink that was constructed with untreated wood., , Finish the wooden surface. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 3) Soiled cardboard liners were observed on a shelf in the dry storage room., , Remove cardboard liners. Shelves can be lined with materials that are non-absorbent to moisture and easy to clean., , 4) The window by the kitchen hand sink was covered with torn aluminum foil., , Remove aluminum foil from the window., , 5) An electrical cord was secured to a pipe by duct tape behind cooking equipment., , Remove duct tape. Secure the cord in a clean and sanitary manner.
1) There was duct tape on the squeeze bottle., , Remove duct tape. If damaged, replace the squeeze bottle., , 2) Dirty knives were stored between a wall and a metal bar behind the 2-compartment sink. The metal bar cannot be easily removed for cleaning., , Clean and sanitize equipment/ utensils before storage and store items in an area that can be easily cleaned., , 3) Bus bins containing clean equipment were dirty with debris., , Clean and sanitize the bus bins and the contents inside.
Food debris was observed throughout the kitchen including walls, floors, shelves, sinks and equipment., , Conduct a thorough cleaning of the kitchen including the hard-to-reach areas.
Aucune infraction