108 - 4774 Westwinds Drive NE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 juin 2026
Non conforme**The violation still exists**, **The violation still exists**, Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , June 2, 2026, A pot of boiled eggs was observed on the floor., - Keep the food containers 6 inches above the floor.
**The violation still exists**, The faucet at hand washing sink was loose and wobbly., - Ensure to secure the faucet at hand washing sink.
The cutting board at the prep table has deep grooves and burn marks from skewers. , - Replace the cutting board.
The facility requires deep cleaning in hard-to-reach areas, including behind the prep cooler, around the utensil storage, and in the dishwashing area. , - Ensure all affected surfaces are thoroughly cleaned.
Kabuli Pulao 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 10 juin 2026, 159 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 29 avril 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
4 infractions
**The violation still exists**, **The violation still exists**, Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , June 2, 2026, A pot of boiled eggs was observed on the floor., - Keep the food containers 6 inches above the floor.
**The violation still exists**, The faucet at hand washing sink was loose and wobbly., - Ensure to secure the faucet at hand washing sink.
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.
Mint Leaf Indian Sweets and Restaurant
WESTWINDS
The cutting board at the prep table has deep grooves and burn marks from skewers. , - Replace the cutting board.
The facility requires deep cleaning in hard-to-reach areas, including behind the prep cooler, around the utensil storage, and in the dishwashing area. , - Ensure all affected surfaces are thoroughly cleaned.
2 infractions
**The violation still exists**, Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
The faucet at hand washing sink was loose and wobbly., - Ensure to secure the faucet at hand washing sink.
6 infractions
Chlorine (bleach) surface sanitizer initially prepared in the spray bottle was tested at >200 ppm. Operator was also using lemon scented bleach to prepare the sanitizer solution., - Operator acquired unscented bleach during inspection to prepare surface sanitizer., - As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
1. Food items in the prep line cooler were measured between 8-12 degrees Celsius. Lids were observed open during inspection. , - Operator instructed to monitor temperature and place lids on inserts to maintain temperature at 4 degrees Celsius or below., , 2. No probe or infrared thermometer was available in the facility at the time of inspection., - Please acquire thermometer.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as operator was mixing detergent with sanitizer when washing dishes., - Operator was informed on how to properly use the 2-comp sink for dishwashing:, 1) Sink 1 - wash with soap and rinse with warm water, 2) Sink 2 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
1. Two opened metal cans of containing food items were stored in the walk-in cooler. Operator discarded the food products during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container., , 2. Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration., - Operator instructed to acquire test strips to check concentration of dishwashing and spray bottle (surface) sanitizers.
Raw unfinished wood was used as base for the flour mixer placed on top of the work counter. , - Please paint/replace wooden base so surfaces are smooth, nonporous and easily to clean.