120 -1211 Edmonton Trail · CRESCENT HEIGHTS
20 janvier 2026
Réussi1. ***Reoccurring violation - A bag of onions and flour was stored directly on the floor., , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Ensure all staff members are aware of this. The operator placed the bag of onions and flour on the shelf at the time of the inspection., , 2. Ladles were stored in stagnant water at room temperature. , , Utensils should be stored in the following manner to protect it from contamination: , - In iced cold water <4C , - in hot water >60C, - in a food grade sanitizer solution of either 100ppm of chlorine or 200ppm of quats, , The operator washed the ladles and made a bleach sanitizer solution at the time of the inspection., , 3. There were various open food products stored in the dishwashing area with soiled food equipment. , , Food must be protected at all times. Refrain from storing food in the dishwashing area as this increases the risk for contamination through splashes when performing manual dishwashing., , The operator removed the food from the dishwashing area at the time of the inspection.
1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. , , 2. None of the staff members could provide proof of food safety training. , , Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
***Outstanding violation - noted on December 18, 2025***, , Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. , - Clean and sanitize the kitchen.
Agni-Fine Indian Cuisine se trouve dans le quartier CRESCENT HEIGHTS. CRESCENT HEIGHTS, Calgary compte 124 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 81 (65%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 24 juillet 2024, avec 6 réussites et 1 fermeture au dossier.
1. ***Reoccurring violation - A bag of onions and flour was stored directly on the floor., , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Ensure all staff members are aware of this. The operator placed the bag of onions and flour on the shelf at the time of the inspection., , 2. Ladles were stored in stagnant water at room temperature. , , Utensils should be stored in the following manner to protect it from contamination: , - In iced cold water <4C , - in hot water >60C, - in a food grade sanitizer solution of either 100ppm of chlorine or 200ppm of quats, , The operator washed the ladles and made a bleach sanitizer solution at the time of the inspection., , 3. There were various open food products stored in the dishwashing area with soiled food equipment. , , Food must be protected at all times. Refrain from storing food in the dishwashing area as this increases the risk for contamination through splashes when performing manual dishwashing., , The operator removed the food from the dishwashing area at the time of the inspection.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. , , 2. None of the staff members could provide proof of food safety training. , , Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
***Outstanding violation - noted on December 18, 2025***, , Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. , - Clean and sanitize the kitchen.
Regular testing of the low-temperature dishwasher and sanitizer solutions are not performed. , , The surface sanitizer and the low-temperature dishwasher must be tested at least once a day to ensure concentrations are adequate to remove contamination. , , Create a task list to ensure the sanitizer solution is tested daily. Ensure staff member are aware of the location of the chlorine test strips and how to test the solution.
1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. , , 2. None of the staff members could provide proof of food safety training. , , Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
There was grease build up in the ventilation canopy. , , All equipment must be maintained in a clean and sanitary manner to prevent potential contamination of food where it is prepared below. , , Thoroughly clean the ventilation canopy and ensure it is regularly cleaned.
***Outstanding violation - noted on December 18, 2025***, , Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. , - Clean and sanitize the kitchen.
There are dust and debris on top of the dishwasher, on the overhead cable lines, on the ceiling tiles, on the walls. , , The facility must be maintained in a clean and sanitary manner to prevent contamination of food. , , Thoroughly clean the indicated areas.
No surface sanitizer available during the inspection. There were three staff members onsite and no one was aware of where the sanitizer was located. Once the sanitizer was located, no one was aware on how to mix a sanitizer solution. , , A surface sanitizer solution must be readily available prior to the start of operations. Wiping contaminated surfaces with only water spread bacteria and increases the risk of contamination. , , Ensure a sanitizer is readily available. Ensure all staff are aware on how to mix a sanitizer solution. , , Informed the operator on how to mix a sanitizer solution. Mix half a teaspoon of bleach with one liter of water to obtain 100ppm of chlorine. Maintain the solution between 100ppm to 200ppm to safely and effectively remove contamination. , , An AHS document was provided to the operator through email.
There was a fly trap installed directly above a food preparation area. , , Fly traps should not be stored directly above food prep areas as this increases the risk for contamination of food where it is prepared below. , , Remove the fly trap. Install a fly light if fly issues increase.
Several bags of onions were stored directly on the floor. , , Food must be stored at least six inches above the floor to protect it from contamination. , , The operator placed the onions on a crate during the inspection.
There were many various high-risk foods stored at room temperature: , - Cooked chicken - Measured approximately 36C , - Cut onions - Measured approximately 7C, - Cooked rice - Multiple containers of rice. One container measured 8C another measured 36C. , , When preparing food refrain from storing at room temperature for longer periods as this increases the risk for bacteria to grow. Take out one container at a time. , , The operator placed the items in the cooler during the inspection.
No traces of chlorine detected in the low-temperature dishwasher. The operator replaced the sanitizer solution with a new pail and there was still no chlorine detected after trying about five times. , , The low-temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. , , Repair the dishwasher and ensure three-compartment manual dishwashing is performed: , - First compartment: Wash , - Second compartment: Rinse , - Third compartment: Sanitize with 100ppm of chlorine for 2 minutes. , , Informed the operators on how to do manual dishwashing using the three-compartment sink. , , An AHS document for three-compartment manual dishwashing was provided to the operator through email., , The operator stated the owner has contacted a technician to repair the dishwasher the same day (December 18).
Regular testing of the low-temperature dishwasher and sanitizer solutions are not performed. , , The surface sanitizer and the low-temperature dishwasher must be tested at least once a day to ensure concentrations are adequate to remove contamination. , , Create a task list to ensure the sanitizer solution is tested daily. Ensure staff member are aware of the location of the chlorine test strips and how to test the solution.
1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. , , 2. None of the staff members could provide proof of food safety training. , , Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
There was grease build up in the ventilation canopy. , , All equipment must be maintained in a clean and sanitary manner to prevent potential contamination of food where it is prepared below. , , Thoroughly clean the ventilation canopy and ensure it is regularly cleaned.
There are dust and debris on top of the dishwasher, on the overhead cable lines, on the ceiling tiles, on the walls. , , The facility must be maintained in a clean and sanitary manner to prevent contamination of food. , , Thoroughly clean the indicated areas.
***Outstanding violation - noted on December 18, 2025***, , Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. , - Clean and sanitize the kitchen.
Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. , - Clean and sanitize the kitchen., , A box of onion was sitting by the back door, that blocked the back door and access to check on the tin cat., - Ensure foods are stored away for easy access.
Frozen chickens were thawed in the standing water in the sink., , Corrected on site. Thaw high risk foods in coolers or under cold running water.
The mechanical dishwasher chlorine residual is 0ppm., , Repair so the chlorine sanitizer residual is 100ppm after the rinse cycle.
Kitchen hand sink cold water tap was turned off due to leak., , Repair., , Cloth is reused for drying hands for the front hand sink., , Use single use paper towel.