5058 68 Street NE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 janvier 2026
Non conformeSanitizing solution concentration measured to be 0ppm., - The staff prepared 100ppm chlorine solution during inspection.
Approximately 3-4L of yogurt was observed in the cooler. The operator stated that it is made in the facility but was unable to provide logs to verify pH and temperature control measures for the fermentation process. The yogurt was discarded. , , , 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.
Sukhi Da Dhaba Restaurant & Sweet Shop se trouve dans le quartier CORAL SPRINGS. CORAL SPRINGS, Calgary compte 11 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 8 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 4 mars 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
2 infractions
Sanitizing solution concentration measured to be 0ppm., - The staff prepared 100ppm chlorine solution during inspection.
Approximately 3-4L of yogurt was observed in the cooler. The operator stated that it is made in the facility but was unable to provide logs to verify pH and temperature control measures for the fermentation process. The yogurt was discarded. , , , 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.
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.
Monsignor A.J. Hetherington School - Food
CORAL SPRINGS
4 infractions
The utility room where the mop sink is located was being used for storage of food-related items, including pots, pans, and a large pail of sweets. The mop sink is not equipped with a barrier to prevent contamination from splashes., , Remove all the indicated items from the utility room. Install a physical barrier around the mop sink or discontinue the storage of food, utensils, and any cooking equipment in this area.
8X16L buckets of yogurt were being fermented at room temperature. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process (All discarded) , , , 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.
Grease and food spills were observed on dry storage bins. , , Clean and sanitize. Ensure food storage bins are kept sanitary at all times.
Dirt and food debris was observed in the following areas:, , - Under and around the drying rack beside the dishwasher , - Under and around the dry storage shelf , - Wall and floor around the dough mixer , - Under the 2-compartment sink., - The utility room, , Clean the kitchen and pay attention to the aforementioned areas.
Aucune infraction
2 infractions
Obtain a dispenser for the paper towel at the bar hand sink.
*Ongoing Violation*, The wall in the bread rolling area was damaged and difficult to clean. Please remove the wall paper and properly finish (mud, sand, and paint as needed) to provide a smooth, cleanable surface.