16 Castleridge Road NE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
25 novembre 2025
Non conformeWalls 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 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 18 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 24 août 2023, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
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.
« 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.
Shell - Food
CASTLERIDGE
Aucune infraction
6 infractions
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.
Aucune infraction