1150 - 4150 109 Avenue NE · STONEY 3
17 mars 2026
RéussiMarch 17 - The hot holding unit was out of service during the inspection, and the working condition could not be accessed., , , March 13 - Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection., , **Ensure all foods under hot holding are maintained at 60 degrees C and above., , The food items were discarded during the inspection.
The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized., , **Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
The Imperial Spice se trouve dans le quartier STONEY 3. STONEY 3, Calgary compte 110 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 avril 2026, 77 (70%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 3 février 2025, avec 4 réussites et 1 fermeture au dossier.
March 17 - The hot holding unit was out of service during the inspection, and the working condition could not be accessed., , , March 13 - Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection., , **Ensure all foods under hot holding are maintained at 60 degrees C and above., , The food items were discarded during the inspection.
The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized., , **Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
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.
The quat sanitizer available for use in the spray bottles measured above 400ppm with no potable water rinse being employed., , **Ensure quat sanitizers are maintained at 200ppm., **A potable water rinse is required if the sanitizer is to be maintained at higher concentrations.
Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection., , **Ensure all foods under hot holding are maintained at 60 degrees C and above., , The food items were discarded during the inspection.
The mechanical dishwasher was not adequately sanitizing dishes; the final rinse temperature measured at 66.8 degrees C at dish level during the inspection., , **Have the dishwasher repaired to ensure to can achieve sanitizing temperatures of 71 degrees C or above at dish level., , Revert to manual dishwashing procedures.
The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized., , **Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
The was no paper towel at the hand sink towel dispenser., , **Ensure all hand sinks are supplied with the required articles for hand washing at all times.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 57°C, 59°C, and 62.3°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. , **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.