3515 26 Street NE · HORIZON
1 mai 2026
Non conformeNo sanitizer solution was initially prepared for use in the kitchen. Operator prepared quat sanitizer and concentration was tested at 200 ppm. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
Egg mixture at the prep line cooler was measured at 17.5 degrees Celsius. Operator discarded the food item during inspection., - Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
Food items in the dry storage room were observed stored on the floor., - Please ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground.
In bulk food items, scoops without handles were covered in product and stored inside the bulk food bins. Operator removed scoops from food during inspection., - Supply a scoop with a proper handle to prevent contamination of the bulk supply. Regularly clean and sanitize the scoops.
**Outstanding**, The internal temperature of the high temperature dishwasher is not being taken or accurately recorded. , , Action Required/Taken, , Facility has a properly functioning max/min temperature waterproof thermometer for testing the internal temperature of the dishwasher but are only recording identical numbers every day, twice a day of the expected temperatures from the dials. , Correct method of measuring the internal temperature of the dishwasher has been demonstrated numerous times during inspections and must be completed and then recorded to demonstrate compliance.
Mouse droppings noted in several areas of the facility included but not limited to underneath the shelves in dry storage room, in the mop sink room, and on the mobile food cart., - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas., - Ensure that adequate pest control is taking place in the facility.
There was no indication whether the owner or person in care and control of the facility was certified in food safety., - Please provide food safety certificates to AHS (Recognized food safety , courses list provided)., - Please have all staff complete the AHS basic food safety course.
Dirty knives were stored on the knife strip along with clean knives. , - Clean and sanitize the knives and store them protected from contamination (i.e. in clean container, clean knife strip).
There was an accumulation of dirt and debris on floor and walls under and/or , around the dishwashing area. , - Thoroughly clean and sanitize the area.
Divya Satvic se trouve dans le quartier HORIZON. HORIZON, Calgary compte 126 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 juin 2026, 101 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 6 fois depuis le 26 mars 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
No sanitizer solution was initially prepared for use in the kitchen. Operator prepared quat sanitizer and concentration was tested at 200 ppm. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
Egg mixture at the prep line cooler was measured at 17.5 degrees Celsius. Operator discarded the food item during inspection., - Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
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.
Food items in the dry storage room were observed stored on the floor., - Please ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground.
In bulk food items, scoops without handles were covered in product and stored inside the bulk food bins. Operator removed scoops from food during inspection., - Supply a scoop with a proper handle to prevent contamination of the bulk supply. Regularly clean and sanitize the scoops.
**Outstanding**, The internal temperature of the high temperature dishwasher is not being taken or accurately recorded. , , Action Required/Taken, , Facility has a properly functioning max/min temperature waterproof thermometer for testing the internal temperature of the dishwasher but are only recording identical numbers every day, twice a day of the expected temperatures from the dials. , Correct method of measuring the internal temperature of the dishwasher has been demonstrated numerous times during inspections and must be completed and then recorded to demonstrate compliance.
Mouse droppings noted in several areas of the facility included but not limited to underneath the shelves in dry storage room, in the mop sink room, and on the mobile food cart., - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas., - Ensure that adequate pest control is taking place in the facility.
There was no indication whether the owner or person in care and control of the facility was certified in food safety., - Please provide food safety certificates to AHS (Recognized food safety , courses list provided)., - Please have all staff complete the AHS basic food safety course.
Dirty knives were stored on the knife strip along with clean knives. , - Clean and sanitize the knives and store them protected from contamination (i.e. in clean container, clean knife strip).
There was an accumulation of dirt and debris on floor and walls under and/or , around the dishwashing area. , - Thoroughly clean and sanitize the area.
Cooling procedure for large batches of curry discussed with staff. , - Operator stated that food is cooled in an ice bath for six hours., , **Ensure large batches of food are transferred to shallow containers and cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C in the cooler within the next 4 hours.
High temp dishwasher measured 64.3*C at the time of inspection., , **Manually wash the dishes in 2-compartment sink until dishwasher is repaired., , Note: 2-compartment manual dishwashing procedures sent to the facility.
**Outstanding**, The internal temperature of the high temperature dishwasher is not being taken or accurately recorded. , , Action Required/Taken, , Facility has a properly functioning max/min temperature waterproof thermometer for testing the internal temperature of the dishwasher but are only recording identical numbers every day, twice a day of the expected temperatures from the dials. , Correct method of measuring the internal temperature of the dishwasher has been demonstrated numerous times during inspections and must be completed and then recorded to demonstrate compliance.
Prep cooler next to the chemical storage measured 7.3*C. No food was stored in the prep cooler at the time of inspection. , - operator stated that they are getting a new cooler.
The internal temperature of the high temperature dishwasher is not being taken or accurately recorded. , , Action Required/Taken, , Facility has a properly functioning max/min temperature waterproof thermometer for testing the internal temperature of the dishwasher but are only recording identical numbers every day, twice a day of the expected temperatures from the dials. , Correct method of measuring the internal temperature of the dishwasher has been demonstrated numerous times during inspections and must be completed and then recorded to demonstrate compliance.
Reinspection April 4, 2024, , Dishwasher repair person was on site. Dishwasher was run several times and reached a maximum temperature of 48 degrees Celsius. , , Repair person said it could be repaired in next hour, will reinspect later today. , , March 26, 2025, , Conveyor high temperature mechanical dishwasher measured 58 degrees Celsius during rinse cycle. , , 2)There was no water proof min/max thermometer available to measure the final rinse temperature of the dishwasher. , , Action Required/Taken, , 1)Final rinse temperature must reach 71 degrees Celsius or higher. , Dishwasher service company had been on site and ordered a replacement part. Will make another service call to repair as soon a part arrives., , Note: Dishwasher was not being used and staff were using the 3 compartment sink method. Full service restaurants using reusable utensils must have plumbed in 3 compartment sink. The sanitizer "sink" currently being used is a rubber tote. This can only be a short term solution and only used prior to restaurant opening. .
Strong sewer gas odor was detected in dishwasher area, specifically near older grease trap located under the 2 comp dish pit sinks., , Action Taken /Required, , Please ensure drains are flushed with hot water and water is run through sinks connecting to grease trap. Will assess when back for reinspection later today.
Wall and hoses behind pop syrup boxes has a build up of syrup ., , Action Taken /Required, Please clean and maintain area in a clean and sanitary manner. , Cleaning area should be put on daily cleaning schedule.
Reinspection #2- April 4, 2025, , Sewer gas odor could stll be detected coming from dishwasher area, particularly near oldest, blue grease trap located under dish washing 2 comp sink. , , , Strong sewer gas odor was detected in dishwasher area, specifically near older grease trap located under the 2 comp dish pit sinks., , Action Taken /Required, , , Reinspection #2, April 4, , If smell continues, a licensed plumber must be brought in to assess and repair. , , Please ensure drains are flushed with hot water and water is run through sinks connecting to grease trap. Will assess when back for reinspection later today.
Conveyor high temperature mechanical dishwasher measured 58 degrees Celsius during rinse cycle. , , 2)There was no water proof min/max thermometer available to measure the final rinse temperature of the dishwasher. , , Action Required/Taken, , 1)Final rinse temperature must reach 71 degrees Celsius or higher. , Dishwasher service company had been on site and ordered a replacement part. Will make another service call to repair as soon a part arrives., , Note: Dishwasher was not being used and staff were using the 3 compartment sink method. Full service restaurants using reusable utensils must have plumbed in 3 compartment sink. The sanitizer "sink" currently being used is a rubber tote. This can only be a short term solution and only used prior to restaurant opening. .
1)Paper towel wasn't available in dispensers at front end restaurant server or inside the kitchen near the pop dispensing area., , 2)Sink in the inside kitchen servery, in pop dispensing area, was not usable due to significant water leak coming from back of faucet when water is turned on., , Action Required/Taken, , 1)Please ensure paper towel is installed in all dispensers. , , 2)Repair damaged faucet
Please ensure a min/max waterproof thermometer is available for daily checks of the final rinse temperature of the dishwasher.
There is a gap at the bottom of the east dining room exterior door. , Gap can allow the entry of pests. , , Action Taken /Required, , Please ensure that weatherstripping is replaced to prevent access of pests.
1)Wall in front end dining room bar/servery to the right of the hand sink, is in disrepair and unfinished. , , 2)Shelving unit above pop dispensing area is constructed of unfinished/partially finished and cannot be properly cleaned., , 3)Table in the front end dining room servery area next to the hand sink is rough and in disrepair., , 4)Lighting in front/middle back walk-in cooler is dim, which will make it difficult to identify when cleaning is required. , , 5)Cutting board on top of main line prep cooler (closest to dry storage room) is worn, grooved and can no longer be properly cleaned. , , 6.The washroom leading out directly into the kitchen has no automatic closure. , , Action Taken/Required, , 1)Repair/replace damaged and unfinished walls, shelving and counter surfaces (cutting board), , 2)Replace light in cooler to ensure cooler is well lit and facilitates cleaning., , 3)Fit washroom door with automatic closure.
The under counter prep cooler on the west side of the main cook line was measuring 7degrees Celsius