16 Castleridge Road NE · CASTLERIDGE
25 novembre 2025
RéussiWalls and ceiling appeared yellowish in the cooler., - Clean walls and ceiling to remove discoloration and maintain sanitary conditions.
Fateh Singh Tiffin Service se trouve dans le quartier CASTLERIDGE. CASTLERIDGE, Calgary compte 23 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 13 (57%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 2 octobre 2024, avec 3 réussites et 1 fermeture au dossier.
Walls and ceiling appeared yellowish in the cooler., - Clean walls and ceiling to remove discoloration and maintain sanitary conditions.
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.
CASTLERIDGE
No chlorine sanitizer solution was initially prepared for food prep area in the back kitchen. , , - As discussed, ensure that a sanitizer is prepared for use at all times for each food handling area.
Food containers (Tiffin's) containing cooked food were found on prep tables at room temperature. Temperature was measured at 22 degrees Celsius., , - Ensure to have cooked food stored at a temperature of less than 4°C or greater than 60°C at all times.
Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as required., - Operator was informed on how to properly use the sink for sanitization., - As discussed, ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
1. Hand sink was in disrepair and had no supply of hot water at the time of inspection. Operator has contacted technician about the issue., 2. Handwashing station had no paper towel supply., , - Please repair hand sink., - Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
1. Food containers with sliced and whole potatoes were stored on the floor near 3-comp sink., - Ensure that all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground., , 2. Cloth basket and towels were used to store/handle food and food products., - Ensure food equipment and food contact surfaces are smooth, durable, easily cleanable, and impervious to moisture.
Mice traps were observed on-site, but no pest control records were maintained. The operator , mentioned to have a professional company responsible for setting the traps and conducting inspections., - Please maintain pest control records on-site at all times.