135 - 270 Nolanridge Crescent NW
July 9, 2025
Pass1) Food items in a big stainless-steel pot were stored on the floor in the walk-in cooler., , The pots were promptly removed and portioned in an insert., , Food must be stored at 6 inches off the floor at all times., , 2) Used utensils with food debris on them were stored on the handle of the stove grill. , , Utensils were promptly washed in the dishwasher., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 3) The cloth used to make the naan bread was dirty., , The cloth was immediately replaced., , Ensure the cloth used to make the naan bread are replaced every two hours
This restaurant has been inspected 3 times since April 4, 2025, with 2 passes and 1 closure on record.
1) Food items in a big stainless-steel pot were stored on the floor in the walk-in cooler., , The pots were promptly removed and portioned in an insert., , Food must be stored at 6 inches off the floor at all times., , 2) Used utensils with food debris on them were stored on the handle of the stove grill. , , Utensils were promptly washed in the dishwasher., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 3) The cloth used to make the naan bread was dirty., , The cloth was immediately replaced., , Ensure the cloth used to make the naan bread are replaced every two hours
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
There was no prep cooler at the cook line., , Obtain a prep cooler to refrigerate perishable food.
There was no paper towel dispenser for the paper towel at the handwashing sink in the front service area., , Obtain a paper towel dispenser for the paper towel.
1. Gap was noted beneath the front exit door., , 2. There was no weatherstripping installed at the back exit door., , Install weatherstrippings to prevent the entry of pests.
The washroom door does not have a self-closing device., , Install a latch or a self-closing device on the washroom door.