1009 - 5075 Falconridge Boulevard NE · WESTWINDS
3 juin 2026
Non conforme1. Scoops for bulk items were stored in the containers, with handles covered in product. , - Use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen., - Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
1. The silicone caulking along the wall behind sprayer sink and hand washing sink has mold growth., - Replace the silicone caulking., 2. Ceiling tiles are discolored and blackened due to smoke accumulation, creating an unsanitary condition and compromising cleanability., - Clean the affected ceiling tiles thoroughly to remove smoke residue or replace them with new, smooth, and cleanable tiles to maintain sanitary conditions., 3. Dust and grease build-up on the ventilation hood in the back kitchen. Air vents above the food preparation areas were also visibly dirty., - Clean ventilation hood and air vents. Include regular cleaning of canopy filters in the cleaning schedule.
Fahad Restaurant se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 179 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 21 mars 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1. Scoops for bulk items were stored in the containers, with handles covered in product. , - Use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen., - Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
1. The silicone caulking along the wall behind sprayer sink and hand washing sink has mold growth., - Replace the silicone caulking., 2. Ceiling tiles are discolored and blackened due to smoke accumulation, creating an unsanitary condition and compromising cleanability., - Clean the affected ceiling tiles thoroughly to remove smoke residue or replace them with new, smooth, and cleanable tiles to maintain sanitary conditions., 3. Dust and grease build-up on the ventilation hood in the back kitchen. Air vents above the food preparation areas were also visibly dirty., - Clean ventilation hood and air vents. Include regular cleaning of canopy filters in the cleaning schedule.
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.
WESTWINDS
**The violations still exist**, ***ONGOING VIOLATION***, , 1. Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen., - Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
*The violation still exists**, The silicone caulking along the wall behind sprayer sink has mold growth., - Replace the silicone caulking., **May 30, 2025: Dirty silicone caulking was not replaced at the sprayer sink.
1. Ceiling tiles are discolored and blackened due to smoke accumulation, creating an unsanitary condition and compromising cleanability., - Clean the affected ceiling tiles thoroughly to remove smoke residue or replace them with new, smooth, and cleanable tiles to maintain sanitary conditions., 2. A few wall tiles were missing by back door., - Repair wall/ install wall tiles.
Hard-to-reach areas in the kitchen (e.g., behind equipment, under counters, corners) were observed to have accumulated food debris, indicating inadequate cleaning and maintenance., - Thoroughly clean and sanitize all hard-to-reach areas., Implement a cleaning schedule that includes these areas., Move equipment periodically to ensure proper cleaning.
***ONGOING VIOLATION***, , 1. Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen., - Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
1. Tiles were missing/broken on the wall above the dishwashing counter. , - Replace/repair all missing tiles., **May 30, 2025: Tiles installed underneath the shelf above the dishwashing counter. Tiles missing above the shelf. Please install all tiles., , 2. The silicone caulking along the wall behind sprayer sink has mold growth., - Replace the silicone caulking., **May 30, 2025: Dirty silicone caulking was not replaced at the sprayer sink.
1. Bleach (chlorine) sanitizer solution prepared in an unlabeled spray bottle, was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, all bottles and containers containing chemicals should be appropriately labeled and ensure that sanitizer concentration is regularly checked., , 2. Wet and dirty washcloths were stored on food prep tables in the kitchen. Operator discarded dirty cloths during inspection, - Operator was instructed to store washcloths in sanitizer solution at all times.
1. Marinated raw fish in two stainless steel containers were observed stored uncovered at temperature between 13.9-14.9 degrees Celsius. The product was immediately moved to the walk-in cooler by operator., - Ensure that high-risk food items are not stored at room temperature and proper cooking techniques are followed., , 2. Small container of garlic paste, and a whipping cream carton stored at room temperature on prep table was voluntarily discarded by the operator., - Ensure that all perishable food is maintained at 4 degrees Celsius or less at all times.
1. Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. Food items such as milk jugs and food containers were stored on the floor in the walk-in cooler. Food containers in the cooler were not properly covered., - Store food items at least 6 inches off the floor and in a sanitary manner., - Cover and protect foods against contamination while in storage, , 3. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen., - Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor., , 4. Food was stored in open can in the standing cooler. , - Please repackage food in a food safe container after the original can has been open. Do not store food in open cans.
1. No test strips for surface sanitizer were available in facility at the time of inspection., - Acquire test strips to check sanitizer concentration., , 2. Waterproof thermometer was not available at the facility to test dishwasher temperature., - Please ensure to regularly monitor dishwasher temperature and acquire waterproof thermometer.
1. Dust and grease build-up on the ventilation hood in the back kitchen. Air vents above the food preparation areas were also visibly dirty., - Please clean ventilation hood and air vents. Include regular cleaning of canopy filters in the cleaning schedule., , 2. Tiles were missing/broken on the wall above the dishwashing counter. , - Replace/repair all missing tiles., , 3. The silicone caulking along the wall behind sprayer sink has mold growth., - Replace the silicone caulking.