206 - 11 Hidden Creek Drive NW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 mars 2026
1. Sanitizer bucket in the kitchen area measured 10 ppm with a chlorine test strip., , 2. Sanitizer bucket underneath the handwashing sink measured 50 ppm with a chlorine test strip., , Fresh sanitizer was prepared and measured 100 ppm.
Onion masala was stored in the pot sitting next to the back exit door using the cold air from the outside to cool the food., , The onion masala was served into a shallow container and stored in an ice bath so it could be rapidly cooled., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, i. Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use rapid-cooling equipment (e.g. a blast chiller), ii. stir liquid foods such as gravy often, using a clean and sanitized utensil, iii. use water or ice water baths, iv. add ice as an ingredient, v. check temperature with a probe thermometer
The prep cooler at the front service area measured 6.2°C and the bottom layer and 7.2°C at the top layer. The thermometer in the cooler measured 45°F., , Fix the cooler to measure 4°C(40°F) or less at all times.
Food handlers demonstrated lack of knowledge in food safety., , Link to the Alberta Food Safety Basics Interactive Course was provided to the owner.
1. Missing baseboards were noted by the base of the floor beneath the slab used to pass food items between the back kitchen and front service area, 2. There was a hole on the wall in the washroom., 3. Acoustic ceiling tiles were installed in the food handling areas in the kitchen., 4. Water markings were noted on the kitchen ceiling., 5. Baseboards adjacent the walk-in cooler was not properly secured., 6. Foil paper was used to line the underneath the preparation table. (Corrected during inspection), 7. Absorbent materials were used to line the shelves used to store the microwaves resulting in food debris underneath the microwave. (Corrected during inspection)
Food debris were noted in the following areas in the kitchen:, 1. Grease buildup and food splatters were noted on the walls at the ventilation canopy area., 2. Black mold was noted along the wall joint caulking at the 2-compartment sink. , 3. Food splashes were noted on the wall at the ventilation canopy., 4. Food splashes were noted on the light covers in the kitchen area., 5. Grease buildup was noted on the ventilation canopy filter., 6. The curtain between the hallway and the kitchen was dirty., , 1 to 6): Thoroughly deep clean the indicated areas.
Chennai Spices se trouve dans le quartier HIDDEN VALLEY. HIDDEN VALLEY, Calgary compte 25 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juin 2026, 16 (64%) 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.
St. Elizabeth Seton School - Food
HIDDEN VALLEY
Ce restaurant a été inspecté 5 fois depuis le 8 janvier 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
6 infractions
1. Sanitizer bucket in the kitchen area measured 10 ppm with a chlorine test strip., , 2. Sanitizer bucket underneath the handwashing sink measured 50 ppm with a chlorine test strip., , Fresh sanitizer was prepared and measured 100 ppm.
Onion masala was stored in the pot sitting next to the back exit door using the cold air from the outside to cool the food., , The onion masala was served into a shallow container and stored in an ice bath so it could be rapidly cooled., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, i. Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use rapid-cooling equipment (e.g. a blast chiller), ii. stir liquid foods such as gravy often, using a clean and sanitized utensil, iii. use water or ice water baths, iv. add ice as an ingredient, v. check temperature with a probe thermometer
The prep cooler at the front service area measured 6.2°C and the bottom layer and 7.2°C at the top layer. The thermometer in the cooler measured 45°F., , Fix the cooler to measure 4°C(40°F) or less at all times.
Food handlers demonstrated lack of knowledge in food safety., , Link to the Alberta Food Safety Basics Interactive Course was provided to the owner.
1. Missing baseboards were noted by the base of the floor beneath the slab used to pass food items between the back kitchen and front service area, 2. There was a hole on the wall in the washroom., 3. Acoustic ceiling tiles were installed in the food handling areas in the kitchen., 4. Water markings were noted on the kitchen ceiling., 5. Baseboards adjacent the walk-in cooler was not properly secured., 6. Foil paper was used to line the underneath the preparation table. (Corrected during inspection), 7. Absorbent materials were used to line the shelves used to store the microwaves resulting in food debris underneath the microwave. (Corrected during inspection)
Food debris were noted in the following areas in the kitchen:, 1. Grease buildup and food splatters were noted on the walls at the ventilation canopy area., 2. Black mold was noted along the wall joint caulking at the 2-compartment sink. , 3. Food splashes were noted on the wall at the ventilation canopy., 4. Food splashes were noted on the light covers in the kitchen area., 5. Grease buildup was noted on the ventilation canopy filter., 6. The curtain between the hallway and the kitchen was dirty., , 1 to 6): Thoroughly deep clean the indicated areas.
9 infractions
1. Wet cleaning cloths were stored on the counters., , 2. No sanitizing bucket was available at the cookline., , Fresh chlorine sanitizer buckets were prepared at 100 ppm at each food handling area, and the cleaning cloths were placed in the sanitizer solution.
1. Uncooked raw eggs were left in a stainless steel container by the handwashing sink with an internal temperature of 23.9°C., , 2. Fish batter at the stove grill measured 13°C. (Corrected During Inspection)., , Fix the cooler to maintain 4°C or less at all times., , Fish batter was stored in an ice bath., , 3. The condiment prep cooler opposite the grill stove at the cookline measured 8.3°C.
Dish washer did not detect any colour changes with the chlorine test strip., , The sanitizer bucket was replaced and the dishwasher ran a dishwashing cycle multiple times and measured 100 ppm., , Ensure the dishwasher is checked on a regularly basis.
2 infractions
The chlorine bucket connected to the low-temperature dishwasher was found empty, resulting in a 0-ppm sanitizer reading. The bucket was replaced, and the sanitizer line was primed. Chlorine concentration was measured at 100 ppm after the replacement.
There was no paper towel at the handwashing sink located at the entrance of the kitchen. Paper towel was replaced in the paper towel dispenser.
7 infractions
The chlorine sanitizer for the low temperature dishwasher measured less then 50 ppm., , Repair the dishwasher. Manually sanitize the dishes and utensils until the dishwasher is able to maintain a sanitizer concentration of 100 ppm of chlorine.
The dough mixer was moved too close to the handwashing sink. The inspector informed the operator that the handwashing sink must not be obstructed to encourage hand hygiene. The operator move the dough mixer away from the handwashing sink at the time of inspection.
REPEAT VIOALTION, , The kitchen had replaced dark colored tile with acoustic office tiles. , , Acoustic tiles are not easily cleanable with uneven, pitted surfaces. , , Change to smooth, washable ceiling tiles.
10 infractions
There was no surface sanitize available., , Ensure there is a surface sanitizer available when food prep is occuring. Store cleaning cloths in the sanitizer in between uses.
Obtain a probe thermometer.
1. The hand sink in the cook line did not have soap and paper towel., , 2. The hand sink in the service area did not have paper towel., , Obtain soap and paper towel supplied in a dispenser.
1. Paper towel dispenser at the handwashing sink was empty., , 2. Paper towel dispenser at the front service handwashing sink was empty., , 3. There was no soap at the handwashing sink in the front service area., , Equip the handwashing sink with paper towel and soap.
1. Single-use containers without handles were stored inside the bulk food plastic containers in the kitchen area., , 2. single-use containers without handles were stored inside the bulk food bins in the dry storage area., , The scoops were promptly removed.
Food handlers demonstrated lack of knowledge in food safety., , Link to the Alberta Food Safety Basics Interactive Course was provided to the owner.
1. Cracked walls were noted on the walls at the ventilation canopy., 2. There was a hole on the wall in the washroom., 3. Acoustic ceiling tiles were installed in the food handling areas in the kitchen., 4. Water markings were noted on the kitchen ceiling., 5. Foil paper was used to line the underneath the preparation table., 6. Absorbent materials were used to line the shelves used to store the microwaves.
1. Deep grooves were noted on the preparation cooler cutting boards., , Replace or resurface the cutting boards., , 2. The preparation cooler cutting boards were dirty., , 3. The interior of the microwave was dirty.
Food debris were noted in the following areas in the kitchen:, 1. Grease buildup and food splatters were noted on the walls at the ventilation canopy area., 2. Food debris was noted underneath the equipment at the ventilation canopy filter., 3. Black mold was noted along the wall joint caulking at the 2-compartment sink. , 4. Food debris was noted on the foil paper underneath the preparation table., 5. Water was pooling underneath the dishwasher., 6. food debris was noted on the stove and cooking equipment at the ventilation canopy., 7. Food splashes was noted on the wall at the ventilation canopy., 8. Dust and cobwebs were noted on the kitchen ceiling., 9. Food debris was noted underneath the liner and between the microwaves. , 10. Food debris was noted behind the bulk food containers in the dry storage food area., 11. Debris buildup was noted between the chest freezer and the condiments prep cooler at the front service area., 12. Debris buildup was noted throughout the facility specifically in the entire kitchen and hard to reach areas in the facility., 13. There was no cleaning schedule was available., , 1 to 12): Thoroughly deep clean and organize the facility., , 13: Develop a cleaning schedule for the facility.
REPEAT VIOLATION, , Grout by the dishwasher and two compartment sink had worn off from the tile floor., , Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
REPEAT VIOALTION , , Plastic containers are used for scooping in bulk dry food bins. , , ACTION- discard use of plastic containers. Scooping should be done using a utensil with a handle. Store scooping utensil with handle not in-contact with food.
Pizza dough machine and blender stored on the back counter table was covered in dust and food debris. , , Please clean and ensure equipment's are maintained in a sanitary manner.
Dust accumulation was observed on several ceiling tiles. Please clean
A bag of onions and a container of produce was stored on the floor in the cook line., , Ensure all food is maintained at 6 inches above the groud.
The back exit door was proper open., , Ensure the back door is kept close or install a screen door to prevent the entry of pests.
REPEAT VIOALTION, , The kitchen had replaced dark colored tile with acoustic office tiles. , , Acoustic tiles are not easily cleanable with uneven, pitted surfaces. , , Change to smooth, washable ceiling tiles.
REPEAT VIOLATION, , Grout by the dishwasher and two compartment sink had worn off from the tile floor., , Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
The interior of the prep cooler had a significant accumulation of food debris., , Thoroughly clean and sanitize the prep cooler.
REPEAT VIOALTION , , Plastic containers are used for scooping in bulk dry food bins. , , ACTION- discard use of plastic containers. Scooping should be done using a utensil with a handle. Store scooping utensil with handle not in-contact with food.
The following areas had a significant accumulation of dirt, food debris, and spillage., , 1. The floor behind the standing refrigerator adjacent to the exit door., 2. The walls adjacent to the dishwashing and prep sink., 3. Underneath the dishwashing and prep sink., 4. The wall behind the prep cooler., 5. The spice trolley., 6. Underneath the dishwasher., 7. The bottom shelf of the stainless-steel work- table., , Thoroughly clean the indicated areas, Develop and maintain a written sanitation plan.