742 - 5075 Falconridge Boulevard NE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 10, 2026
Not in ComplianceApproximately 16L yogurt was observed on-site in stored at room temperature. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
1. Standing dough mixture was stored by the back door appeared dirty. The operator stated that the equipment is not use. , - The equipment must be kept clean and covered if not in use.
Paratha 2 Pizza is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 245 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 159 (65%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since September 29, 2025, with 1 in compliance, 2 not in compliance, and 1 closure on record.
2 violations
Approximately 16L yogurt was observed on-site in stored at room temperature. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
La Jawab Hakka Indian and Chinese Cuisine
WESTWINDS
1. Standing dough mixture was stored by the back door appeared dirty. The operator stated that the equipment is not use. , - The equipment must be kept clean and covered if not in use.
4 violations
Hand washing sink did not have hot water and missing paper towels., - Hand washing sink must be supplied with hot water and paper towels.
1. The operator uses bowls to dispense dry food from bulk containers. , - Use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., 2. Samosas were stored in a milk crate in the walk-in freezer, and all had a thick layer of ice buildup., - The samosas were discarded during the inspection. Ensure that all food is stored in food-grade containers.
1. Standing dough mixture was stored by the back door appeared dirty. The operator stated that the equipment is not use. , - The equipment must be kept clean and covered if not in use., 2. Walkin cooler temperature ranged between 7-9C., - Monitor the cooler temperature and repair as required.
Dirty mop bucket was stored in front of clean container rack. , - Ensure to keep the dirty mop bucket in a mop closet.
No violations
6 violations
3 cans of food were dented., - Food cans were discarded.
Taps at the hand washing sink in the kitchen are leaking., - Repair the hand washing sink to stop the leak and ensure proper functionality.
Food items in walkin freezer were not covered., - Keep the food items covered.
1. Ventilation canopy filters appeared to be dirty., - Clean ventilation canopy filters., 2. Hand washing sinks in washroom and kitchen were not draining properly., - Repair the sinks.
Pizza oven conveyer belt appeared dirty with food debris., - Clean the conveyer belt.
1. Enhance the overall cleanliness of the facility including but not limited to walls and baseboards. Remove extra equipment and organize the pans/pots on utensil shelves. , 2. Cleaning schedule was not available. , - Prepare and follow cleaning schedule.