2122 - 4310 104 Avenue NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Punjabi Chaap Corner se trouve dans le quartier STONEY 3. STONEY 3, Calgary compte 111 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 80 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
Core Drywall - Events
STONEY 3
Ce restaurant a été inspecté 7 fois depuis le 21 août 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
Oct 17, 2025, , Butter and yogurt in the large line cooler measured between 12 to 14C., , Discard all perishable foods in this cooler. Repair the line cooler and store perishable foods at 4C or less under refrigeration., , Oct 20, 2025, 1) The large line cooler was operating between 0-4C; however, perishable foods from October 17 were still in the cooler., , All perishable foods were discarded during the inspection., , 2) Clarified butter and pickles in the small line cooler measured 6.4C and 6.6C respectively. These were the only foods in this cooler., , Repair the line cooler and store perishable foods at 4C or less under refrigeration.
Grease was dripping from the ventilation hood., , Clean the ventilation hood.
1) The cutting board had black discoloration with cut marks throughout., , This cutting board was discarded during the inspection., , 2) The food slicer was filthy with black build-up., , Clean and sanitize all parts of the food slicer., , 3) The food preparation surface of the small line cooler was unclean., , Clean and sanitize the food preparation surface., , 4) The interior of the beverage cooler was unclean., , Clean the interior of the cooler.
There was a scoop with its handle embedded in spice. , , Store scoops in a manner that prevents the handles from being in contact with food.
There was an accumulation of grease, debris and grime on the floor of the walk-in freezer, the deep fryer and other appliances and surfaces in the cook line., , Clean the areas noted above.
14 infractions
There was no written log for monitoring food temperatures and sanitizer concentrations. , , Monitor regularly and maintain written logs.
Butter and yogurt in the large line cooler measured between 12 to 14C., , Discard all perishable foods in this cooler. Repair the line cooler and store perishable foods at 4C or less under refrigeration.
The low temperature dishwasher measured 10ppm chlorine in the final rinse cycle., , Repair the dishwasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine.
14 infractions
There was no written log for monitoring food temperatures and sanitizer concentrations. , , Monitor regularly and maintain written logs.
Butter and yogurt in the large line cooler measured between 12 to 14C., , Discard all perishable foods in this cooler. Repair the line cooler and store perishable foods at 4C or less under refrigeration.
The low temperature dishwasher measured 10ppm chlorine in the final rinse cycle., , Repair the dishwasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine.
14 infractions
There was no written log for monitoring food temperatures and sanitizer concentrations. , , Monitor regularly and maintain written logs.
Butter and yogurt in the large line cooler measured between 12 to 14C., , Discard all perishable foods in this cooler. Repair the line cooler and store perishable foods at 4C or less under refrigeration.
The low temperature dishwasher measured 10ppm chlorine in the final rinse cycle., , Repair the dishwasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine.
15 infractions
1) Chlorine sanitizer in a spray bottle measured 0 ppm., , Use chlorine sanitizer at 100 ppm., , 2) Used cleaning cloths were stored on food contact surfaces., , Keep cleaning cloths immersed in an approved sanitizer when not in use.
There was no written log for monitoring food temperatures and sanitizer concentrations. , , Monitor regularly and maintain written logs.
1) A bowl of batter was stored with no means of temperature control. Batter measured 19C., , Discard batter. Do not store perishable foods in the temperature danger zone (4 to 60C)., , 2) Butter, processed vegetables, and yogurt in the large line cooler measured between 8 to 9C., , Repair the line cooler and store perishable foods at 4C or less under refrigeration., , 3) Frozen packages of soya chaap, a plant-based food with high protein, were being thawed at room temperature., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process.
14 infractions
Food handler did not wash hands before wearing a new pair of gloves., , The food handler was instructed to wash hands before putting on new gloves.
A bag of spicy sauce was stored on a top insert in the line cooler. The internal food temperature measured 8.3C., , The bag of sauce was placed in the bottom of the cooler during the inspection. Store perishable foods at 4C or less under refrigeration.
1) Detergent was not feeding into the low temperature dishwasher. There was no detectable chlorine concentration in the final rinse cycle. The bottle of concentrate chlorine connected to the dishwasher was empty., , Repair the dishwasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine. , , Clean and sanitize dishes manually at the two-compartment sink until the dishwasher is repaired., , 2) The food preparation sink was obstructed by the countertop deep fryer. Food was being prepared at the sinks on the dirty side of the dishwasher. , , Remove the deep fryer and ensure that the food preparation sink is accessible and functional.
There were no drain plugs for the two-compartment sink to perform proper manual dishwashing., , Provide proper fitting drain plugs.
Oct 16, 2025, There was no designated hand sink in the kitchen., , Oct 17, 2025, A kitchen hand sink had been installed; however, it was not plumbed., , Complete the installation and ensure that the hand sink is plumbed with hot and cold running water.
There were no handwashing supplies at the newly installed hand sinks in the kitchen and front service area., , Provide adequate handwashing supplies in suitable dispensers at each hand sink.
1) Open canned foods were stored under refrigeration., , Opened canned foods were discarded during the inspection., , 2) An apron was stored on a bag of onions., , Store personal items separate from food handling or food storage areas., , 3) Foods were not properly covered during storage., , Cover foods properly during storage.
The dishwasher sanitizer concentration was monitored every few days., , Monitor daily.
One live house fly was observed in the kitchen. , , Remove all signs of pest activity.
1) Wastewater was bubbling and spraying from the drains of the two-compartment sink., , Repair the sink to allow proper drainage of wastewater., , 2) The end of the drainage pipe for the water heater drip pan was installed directly above open food in a bulk bin., , Reroute the drainage pipe to the sanitary sewage system., , 3) Ceiling tiles were missing in the kitchen., , Install ceiling tiles that are smooth and washable., , 4) There was inadequate lighting at the food blending station and in the dry storage area., , Provide adequate lighting in all areas within the food establishment., , 5) Walls behind the chest freezer and food warmer were in a state of disrepair., , Repair walls to a smooth and washable finish., , 6) Grease was dripping from the ventilation hood., , Clean the hood.
1) The cutting board had black discoloration with cut marks throughout., , Replace the cutting board., , 2) There was unclean equipment in storage covered in aluminum foil., , 3) Encrusted debris was observed on baking sheets., , 4) The food slicer was filthy with black build-up., , Remove aluminum foil from equipment. Clean and sanitize all food equipment and utensils., , 5) There was an accumulation of ice and food debris in the chest freezer., , Remove ice build-up and clean the unit., , 6) The underside of the chest freezer cover was cracked with plastic that had broken off., , Properly repair or replace the chest freezer cover.
1) The handles of scoops were stored in contact with dry goods., , Store scoops in a manner that prevents the handles from being in contact with food., , 2) Disposable food service supplies were contaminated with debris., , Discard contaminated disposable food service supplies.
1) The walk-in freezer was not accessible due to improper stacking of boxes., , Organize the walk-in freezer to ensure that the unit is accessible., , 2) There was an accumulation of grease, debris and grime throughout the food establishment including but not limited to food equipment, shelving, floors, walls and ceilings., , Conduct thorough cleaning including hard-to-reach areas., , 3) Toilet paper in the washroom was not stored in a dispenser., , Store toilet paper in a dispenser.
There was an opened container of used cooking oil on the kitchen floor., , Dispose used cooking oil properly.
There were no drain plugs for the two-compartment sink to perform proper manual dishwashing., , Provide proper fitting drain plugs.
Oct 16, 2025, There was no designated hand sink in the kitchen., , Oct 17, 2025, A kitchen hand sink had been installed; however, it was not plumbed., , Complete the installation and ensure that the hand sink is plumbed with hot and cold running water.
There were no handwashing supplies at the newly installed hand sinks in the kitchen and front service area., , Provide adequate handwashing supplies in suitable dispensers at each hand sink.
1) Open canned foods were stored under refrigeration., , Opened canned foods were discarded during the inspection., , 2) An apron was stored on a bag of onions., , Store personal items separate from food handling or food storage areas., , 3) Foods were not properly covered during storage., , Cover foods properly during storage.
The dishwasher sanitizer concentration was monitored every few days., , Monitor daily.
One live house fly was observed in the kitchen. , , Remove all signs of pest activity.
1) Wastewater was bubbling and spraying from the drains of the two-compartment sink., , Repair the sink to allow proper drainage of wastewater., , 2) The end of the drainage pipe for the water heater drip pan was installed directly above open food in a bulk bin., , Reroute the drainage pipe to the sanitary sewage system., , 3) Ceiling tiles were missing in the kitchen., , Install ceiling tiles that are smooth and washable., , 4) There was inadequate lighting at the food blending station and in the dry storage area., , Provide adequate lighting in all areas within the food establishment., , 5) Walls behind the chest freezer and food warmer were in a state of disrepair., , Repair walls to a smooth and washable finish., , 6) Grease was dripping from the ventilation hood., , Clean the hood.
1) The cutting board had black discoloration with cut marks throughout., , Replace the cutting board., , 2) There was unclean equipment in storage covered in aluminum foil., , 3) Encrusted debris was observed on baking sheets., , 4) The food slicer was filthy with black build-up., , Remove aluminum foil from equipment. Clean and sanitize all food equipment and utensils., , 5) There was an accumulation of ice and food debris in the chest freezer., , Remove ice build-up and clean the unit., , 6) The underside of the chest freezer cover was cracked with plastic that had broken off., , Properly repair or replace the chest freezer cover.
1) The handles of scoops were stored in contact with dry goods., , Store scoops in a manner that prevents the handles from being in contact with food., , 2) Disposable food service supplies were contaminated with debris., , Discard contaminated disposable food service supplies.
1) The walk-in freezer was not accessible due to improper stacking of boxes., , Organize the walk-in freezer to ensure that the unit is accessible., , 2) There was an accumulation of grease, debris and grime throughout the food establishment including but not limited to food equipment, shelving, floors, walls and ceilings., , Conduct thorough cleaning including hard-to-reach areas., , 3) Toilet paper in the washroom was not stored in a dispenser., , Store toilet paper in a dispenser.
There was an opened container of used cooking oil on the kitchen floor., , Dispose used cooking oil properly.
There were no drain plugs for the two-compartment sink to perform proper manual dishwashing., , Provide proper fitting drain plugs.
Oct 16, 2025, There was no designated hand sink in the kitchen., , Oct 17, 2025, A kitchen hand sink had been installed; however, it was not plumbed., , Complete the installation and ensure that the hand sink is plumbed with hot and cold running water.
There were no handwashing supplies at the newly installed hand sinks in the kitchen and front service area., , Provide adequate handwashing supplies in suitable dispensers at each hand sink.
1) Open canned foods were stored under refrigeration., , Opened canned foods were discarded during the inspection., , 2) An apron was stored on a bag of onions., , Store personal items separate from food handling or food storage areas., , 3) Foods were not properly covered during storage., , Cover foods properly during storage.
The dishwasher sanitizer concentration was monitored every few days., , Monitor daily.
One live house fly was observed in the kitchen. , , Remove all signs of pest activity.
1) Wastewater was bubbling and spraying from the drains of the two-compartment sink., , Repair the sink to allow proper drainage of wastewater., , 2) The end of the drainage pipe for the water heater drip pan was installed directly above open food in a bulk bin., , Reroute the drainage pipe to the sanitary sewage system., , 3) Ceiling tiles were missing in the kitchen., , Install ceiling tiles that are smooth and washable., , 4) There was inadequate lighting at the food blending station and in the dry storage area., , Provide adequate lighting in all areas within the food establishment., , 5) Walls behind the chest freezer and food warmer were in a state of disrepair., , Repair walls to a smooth and washable finish., , 6) Grease was dripping from the ventilation hood., , Clean the hood.
1) The cutting board had black discoloration with cut marks throughout., , Replace the cutting board., , 2) There was unclean equipment in storage covered in aluminum foil., , 3) Encrusted debris was observed on baking sheets., , 4) The food slicer was filthy with black build-up., , Remove aluminum foil from equipment. Clean and sanitize all food equipment and utensils., , 5) There was an accumulation of ice and food debris in the chest freezer., , Remove ice build-up and clean the unit., , 6) The underside of the chest freezer cover was cracked with plastic that had broken off., , Properly repair or replace the chest freezer cover.
1) The handles of scoops were stored in contact with dry goods., , Store scoops in a manner that prevents the handles from being in contact with food., , 2) Disposable food service supplies were contaminated with debris., , Discard contaminated disposable food service supplies.
1) The walk-in freezer was not accessible due to improper stacking of boxes., , Organize the walk-in freezer to ensure that the unit is accessible., , 2) There was an accumulation of grease, debris and grime throughout the food establishment including but not limited to food equipment, shelving, floors, walls and ceilings., , Conduct thorough cleaning including hard-to-reach areas., , 3) Toilet paper in the washroom was not stored in a dispenser., , Store toilet paper in a dispenser.
There was an opened container of used cooking oil on the kitchen floor., , Dispose used cooking oil properly.
There were no drain plugs for the two-compartment sink to perform proper manual dishwashing., , Provide proper fitting drain plugs.
The low temperature dishwasher measured 0 ppm chlorine in the final rinse cycle., , Repair the dishwasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine.
None of the kitchen hand sinks were equipped with paper towels., , Provide adequate handwashing supplies in suitable dispensers at each hand sink.
1) There was no designated hand sink in the kitchen., , 2) There was no hand sink in the front service area with open food handling., , Install a hand sink in the kitchen and the front service area. Ensure the hand sinks are plumbed with hot and cold running water.
1) Open canned foods were stored under refrigeration., , Transfer food from cans into food grade containers., , 2) Personal items were stored with dry goods., , Store personal items separate from food handling or food storage areas., , 3) Foods were not properly covered during storage., , Cover foods properly during storage.
The dishwasher sanitizer concentration was monitored every few days., , Monitor daily.
Two live house flies were observed in the kitchen. There was a build-up of dead flies between the door frame and fly curtain., , Remove all signs of pest activity.
1) Wastewater was leaking from the food preparation sink. Wastewater was overflowing from a baking sheet that was being used as a drip tray., , Repair the sink to stop the leak. Clean and sanitize surfaces that were contaminated by wastewater., , 2) Wastewater was bubbling and spraying from the drains of the two-compartment sink., , Repair the sink to allow proper drainage of wastewater., , 3) The end of the drainage pipe for the water heater drip pan was installed directly above open food in a bulk bin., , Reroute the drainage pipe to the sanitary sewage system., , 4) Ceiling tiles were missing in the kitchen., , Install ceiling tiles that are smooth and washable., , 5) There was inadequate lighting at the food blending station and in the dry storage area., , Provide adequate lighting in all areas within the food establishment., , 6) Walls behind the chest freezer and food warmer were in a state of disrepair., , Repair walls to a smooth and washable finish., , 7) The protective film was peeling from shelving., , Remove protective film from surfaces., , 8) Grease was dripping from the ventilation hood., , Clean the hood., , 9) There was an odor from the floor drain of the storage room., , Remove odor.
1) The handles of scoops were stored in contact with dry goods., , Store scoops in a manner that prevents the handles from being in contact with food., , 2) Disposable food service supplies were contaminated with debris., , Discard contaminated disposable food service supplies.
1) The cutting board had black discoloration with cut marks throughout., , Replace the cutting board., , 2) There was unclean equipment in storage covered in aluminum foil., , 3) Encrusted debris was observed on baking sheets., , 4) The food slicer was filthy with black build-up., , Remove aluminum foil from equipment. Clean and sanitize all food equipment and utensils., , 5) There was an accumulation of ice and food debris in the chest freezer., , Remove ice build-up and clean the unit., , 6) The underside of the chest freezer cover was cracked with plastic that had broken off., , Properly repair or replace the chest freezer cover.
1) The walk-in freezer was not accessible due to improper stacking of boxes., , Organize the walk-in freezer to ensure that the unit is accessible., , 2) There was an accumulation of grease, debris and grime throughout the food establishment including but not limited to food equipment, shelving, floors, walls and ceilings., , Conduct thorough cleaning including hard-to-reach areas., , 3) Toilet paper in the washroom was not stored in a dispenser., , Store toilet paper in a dispenser.
There was an opened container of used cooking oil on the kitchen floor., , Dispose used cooking oil properly.
1) There was no designated hand sink in the kitchen., , Install a hand sink in the kitchen and provide adequate handwashing supplies in suitable dispensers., , 2) There was no hand sink in the front service area where golgappas were prepared., , Install a hand sink in the front service area where open food is prepared and provide adequate handwashing supplies in suitable dispensers.
There was no label on prepackaged kulcha bread and there was no proof of purchase., , Provide a receipt or an invoice and ensure that foods are from approved sources., Prepackaged foods must be labeled as per CFIA (Canadian Food Inspection Agency) requirements.
A surface sanitizer was not prepared., , 100 ppm chlorine sanitizer was prepared during the inspection. Prepare sanitizer before handling food.
1) A personal thermos was stored on the food preparation surface of the line cooler., , The thermos was removed from the food preparation surface during the inspection., , 2) A backpack was stored on a box of food service supplies., , Designate a separate area for storage of personal belongings., , 3) A jug of bleach and items not associated with food operations were stored with food and food service supplies., , 4) Paint cans were stored on the kitchen floor., , Remove miscellaneous items from the facility or store them separately away from food handling or food storage areas., , 5) There was an opened food can under refrigeration., , Transfer food from the can into a food grade container., , 6) The handles of scoops were stored in contact with food in buckets., , Store scoops in a manner that prevents the handles from being in contact with food., , 7) Foods were not properly covered during storage., , Cover food properly during storage., , 8) Boxes of food were stored on the floor of the walk-in freezer., , 9) Cases of beverages were stored on the floor in the front service area., , Store foods including beverages at least 6 inches off the floor.
Chlorine sanitizer test strips were not available., , Provide chlorine test strips and monitor sanitizer concentrations daily.
1) There was a small number of flies at the rear entrance. , , 2) The fly curtain was not closed properly. It was also installed off the floor. , , The rear door was closed during the inspection to prevent the entry of pest. Keep the exterior door closed or install an effective door screen.
The food establishment was being operated under new ownership without approval from Alberta Health Services.
There was no evidence of approved food safety training., , The personal in care and control of the food establishment must successfully complete an approved food safety course and provide certification.
1) The deep fryer was being used outside the scope of the ventilation hood., , Place the deep fryer under an approved ventilation system., , 2) Lighting was inadequate in the area with blenders and food/ equipment storage., , Provide adequate lighting., , 3) The drywalls behind the chest freezer and rice cooker were damaged. , , Repair the walls to a smooth and washable finish., , 4) The end of the drainage pipe for the water heater drip pan was installed directly above opened bags of rice., , Reroute the drainage pipe as per plumbing codes and standards and in a manner that prevents contamination of food., , 5) Ceiling tiles were missing at the janitorial sink and in the area with blenders and food/ equipment storage. , , Install smooth and washable ceiling tiles., , 6) There was a leak on the floor outside of the walk-in freezer., , Identify the source of leak and repair., , 7) Wastewater was bubbling and spraying from the drains at the two-compartment sink., , Address this issue to prevent contamination of food, equipment and surfaces by wastewater., , 8) Boxes of cooking oil were stored on soiled cardboard liners., , Remove soiled cardboard. Do not use cardboard as shelf liners as they are absorbent and cannot be easily cleaned.
1) Damaged dishware was found in the facility., , Damaged dishware was discarded during the inspection., , 2) The handle had broken off from the scoop that was stored in a bag of rice., , The broken scoop was discarded during the inspection., , 3) There was ice build-up in the chest freezer., , Remove ice build-up., , 4) Pan covers stored on a shelving unit were covered with dirty aluminum foil. , , Remove aluminum foil and do not reuse single service items., , 5) The bottom of the chest freezer cover was damaged, revealing insulation., , Properly repair or replace the cover or equipment., , 6) Dirty equipment was being stored by the electrical panels. Blenders and blender covers that had been cleaned were still dirty. , , Clean and sanitize equipment and utensils properly.
1) There was an accumulation of grease and debris in the following areas., - in the cook line, - on top of the dishwasher, - on the freezer door handles, - on the ceiling, wall and shelving by the countertop deep fryer, , Clean the surfaces noted above including hard to reach areas., , 2) Toilet paper and paper towels were stored on dispensers in the washroom., , Store toilet paper in a suitable dispenser. The paper towel dispenser was stocked during the inspection.