5 - 10015 Oakfield Drive SW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 mai 2026
Sanitizer solution was too strong. Fresh solution made measured at appropriate concentration.
Cooked chicken curry was observed cooling in approximately 8–10 food-grade pails at a temperature of 40-45°C. Proper cooling methods were discussed with the operator. The operator was instructed to use food-grade containers with a larger surface area to facilitate rapid cooling. The pails currently in use have less surface area and greater depth, which can create internal warm zones that may promote bacterial growth., , The operator stated that he will purchase large, shallow stainless-steel containers to quicken the cooling process for cooked chicken., In the meantime, the operator indicated that he will use the ice-immersion method.
The packaged milk cream was stored near to the cooking line, internal temperature was measured at 12C. , , Ensure all the perishable items are stored/maintained at 4C or below. , Package was moved to prep cooler onsite.
1. The surfaces of the walk-in cooler shelves and the wooden shelves in the back storage area are damaged and are not smooth or easily cleanable., Please resurface/paint to ensure the surfaces are smooth, non-absorbent, and easily cleanable., , 2. Baseboard below the dishwashing sinks were coming out/loose at some points. Please repair., , 3. Light in the walk-in cooler was dim, inadequate. Please replace the light.
Cleaning required on the shelves and floor of the walk-in cooler and the walk-in freezer., Behind the cooking line, Under the prep cooler/counters.
Petu Indian Curry and Kabab se trouve dans le quartier OAKRIDGE. OAKRIDGE, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 31 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Ce restaurant a été inspecté 5 fois depuis le 27 août 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
5 infractions
Sanitizer solution was too strong. Fresh solution made measured at appropriate concentration.
Cooked chicken curry was observed cooling in approximately 8–10 food-grade pails at a temperature of 40-45°C. Proper cooling methods were discussed with the operator. The operator was instructed to use food-grade containers with a larger surface area to facilitate rapid cooling. The pails currently in use have less surface area and greater depth, which can create internal warm zones that may promote bacterial growth., , The operator stated that he will purchase large, shallow stainless-steel containers to quicken the cooling process for cooked chicken., In the meantime, the operator indicated that he will use the ice-immersion method.
The packaged milk cream was stored near to the cooking line, internal temperature was measured at 12C. , , Ensure all the perishable items are stored/maintained at 4C or below. , Package was moved to prep cooler onsite.
1. The surfaces of the walk-in cooler shelves and the wooden shelves in the back storage area are damaged and are not smooth or easily cleanable., Please resurface/paint to ensure the surfaces are smooth, non-absorbent, and easily cleanable., , 2. Baseboard below the dishwashing sinks were coming out/loose at some points. Please repair., , 3. Light in the walk-in cooler was dim, inadequate. Please replace the light.
Cleaning required on the shelves and floor of the walk-in cooler and the walk-in freezer., Behind the cooking line, Under the prep cooler/counters.
Aucune infraction
6 infractions
a) cleaning clothes were kept on prep counters after use in the back prep area., , b) Concentration of chlorine in sanitizer spray bottle measured 10 ppm, located in bar area., , Requirement:, , a) Ensure that cleaning clothes are soaked in sanitizer solution in between use., , b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Staff moped the floor and then approached to touch the food equipment without washing hands., , Requirement:, Ensure that hands are washed after touching any contaminated item/surface or raw meat.
Raw shelled eggs were stored on the upper shelf above cooked tandoori chicken stored below in walk in cooler., , Requirement:, , Store raw eggs in the bottom shelf not above the cooked/ready to eat food to prevent cross contamination.
5 infractions
Raw meat was stored along with cooked meat in prep cooler located in the kitchen., , Requirement: , Ensure that raw meat is stored apart from any other food to prevent cross contamination.
10 ppm concentration of chlorine was achieved during sanitizer cycle., , Requirement:, Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
No hot water supply was available at any of the plumbing fixtures., Operator stated that technician was onsite for repairs and hot water supply was turned off, and he forgot to turn it on., , Requirement:, Ensure that hot and cold-water supply is available at the plumbing fixtures all the time., , Hot water supply was turned on during inspection.
4 infractions
Cleaning cloth was kept on the prep counter after use in the kitchen., , Requirement:, Soak cleaning cloth in sanitizer solution in between use.
Raw meat was stored along with other foods: samosas and other cooked food in one chest freezer., , Requirement: , Ensure that raw meat is stored apart from any other food to prevent cross contamination.
No label was provided on sanitizer spray bottle located in front prep area., , Requirement:, , Provide label on sanitizer spray bottle to identify its contents.
Concentration of chlorine during sanitizer cycle was not verified as required and no written records of verification were maintained., , Requirement:, -Verify concentration of chlorine during sanitizer cycle on daily basis., -Maintain written records of this verification in the log sheet provided.
a) Mice droppings were noted in dry storage room near the wall behind empty milk crate., , b) Pest control inspection available on site was from May/2025., , Requirement:, , a) Clean and disinfect the affected area., , b) Seal all entry points for mice., , c) Get pest control inspections done on monthly basis.
a) Accumulation of dirt and debris at the rolling glass door of walk-in cooler opening in the kitchen., b) Floor was wet due to water dripping from the sink in back prep area., , Requirement:, , a) Clean the above noted area., , b) Keep floor clean and dry.
Samosas were stored in used grocery bag in one of the chest freezers., , Requirement:, , Ensure that samosas are not stored in used bags to prevent contamination.
Concentration of chlorine during sanitizer cycle was not verified as required and no written records of verification were maintained., , Requirement:, -Verify concentration of chlorine during sanitizer cycle on daily basis., -Maintain written records of this verification in the log sheet provided.
Internal temperature of a food item containing cheese stacked on prep cooler insert was 13.5C, , Requirement: , Ensure that perishable foods under refrigeration are stored at 4 C or less, -Do not stack food containers on prep cooler inserts to prevent temperature abuse., - Food item at 13.5C was discarded.