2442 23 Avenue NE · SOUTH AIRWAYS
17 octobre 2025
Non conforme**Outstanding**, Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
Food containers were stored on the floor., , -Ensure that the food containers are stored at least 6 inches above the floor.
Single use container without handle is used to scoop dry food. , , **Ensure containers with handles are used to prevent cross contamination. , **Do not re-use single use containers.
1)No pest control records were available at the time of inspection., -Ensure that the pest control records are available and maintained., , 2)TNumerous dead cockroaches and nymphs were observed on sticky traps located beneath the hand sink and inside the walk-in cooler., No live cockroaches or nymphs were observed at the time of inspection., -Clean the affected areas and monitor.
**Outstanding**, Staff lack basic food safety. , , **Ensure refresher food safety training is provided to the staff.
1)Raw wood planks used a shelf liner. , -Ensure that surfaces used can be easily cleaned and sanitized., , 2) Light covers in the back kitchen were broken and in disrepair., -Ensure that the light covers are shatterproof.
Trays in the racks were covered with debris and dirt., , -Clean the trays and the rack.
1) Cardboards were used as a shelf liner., 2) Food particles, debris and dirt were observed under the 2-compartment sink and the utensil storage rack., 3) Grease and food debris were observed behind the cook line., , -Ensure that the cardboards are not used as liners or are stored in the facility as it is not a clean surface and also a good harborage for pests., -Clean the above-mentioned areas.
Biryani Pot se trouve dans le quartier SOUTH AIRWAYS. SOUTH AIRWAYS, Calgary compte 141 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 106 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 14 juin 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
**Outstanding**, Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
Food containers were stored on the floor., , -Ensure that the food containers are stored at least 6 inches above the floor.
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.
SOUTH AIRWAYS
Single use container without handle is used to scoop dry food. , , **Ensure containers with handles are used to prevent cross contamination. , **Do not re-use single use containers.
1)No pest control records were available at the time of inspection., -Ensure that the pest control records are available and maintained., , 2)TNumerous dead cockroaches and nymphs were observed on sticky traps located beneath the hand sink and inside the walk-in cooler., No live cockroaches or nymphs were observed at the time of inspection., -Clean the affected areas and monitor.
**Outstanding**, Staff lack basic food safety. , , **Ensure refresher food safety training is provided to the staff.
1)Raw wood planks used a shelf liner. , -Ensure that surfaces used can be easily cleaned and sanitized., , 2) Light covers in the back kitchen were broken and in disrepair., -Ensure that the light covers are shatterproof.
Trays in the racks were covered with debris and dirt., , -Clean the trays and the rack.
1) Cardboards were used as a shelf liner., 2) Food particles, debris and dirt were observed under the 2-compartment sink and the utensil storage rack., 3) Grease and food debris were observed behind the cook line., , -Ensure that the cardboards are not used as liners or are stored in the facility as it is not a clean surface and also a good harborage for pests., -Clean the above-mentioned areas.
**Outstanding**, Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
Single use container without handle is used to scoop dry food. , , **Ensure containers with handles are used to prevent cross contamination. , **Do not re-use single use containers.
**Outstanding**, Staff lack basic food safety. , , **Ensure refresher food safety training is provided to the staff.
1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. , , 2. Chlorine sanitizer solution measured 10 ppm., - Operator remade the sanitizer and tested 100 ppm. , , **Please ensure chlorine sanitizer is maintained at 100 ppm at all times.
*Corrected**, Fried onion (~ 21.6*C) stored at room temperature for several days. , - Operator discarded fried onions. , , **Ensure that all cooked high-risk foods must be stored at greater than 60°C or less than 4*C at all times to prevent bacterial growth.
Veg, lamb and chicken biryani measured 58.6*C, 58.3*C, and 58*C, respectively. , - Operator mentioned that it had been sitting out at room temperature for over 2 hours. Operator were instructed to reheat the biryani to 74°C and then properly cool it by dividing it into shallow containers., , **Ensure cooked high-risk food is cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C within next 4 hours in the cooler.
Tomato paste observed in the can after opening. , , **Do not reuse cans to store food items as it can leach out harmful chemicals over time., **Ensure content of the can is moved to the different food grade container after opening.
Staff lack basic food safety. , , **Ensure refresher food safety training is provided to the staff.