620 Connaught Drive
23 décembre 2025
RéussiThe facility’s dishwasher is currently non-operational. At this time, dishes are being washed and rinsed using the dishwasher, followed by sanitization in a sink with a quaternary ammonium (quats) sanitizer solution. , The facility will close on December 26, 2025, and remain closed until spring. It will only be permitted to reopen after a re-inspection verifies that a new, functioning dishwasher has been installed.
No pest control report was available on-site. Please ensure that monthly pest control checks are conducted and forward the report to the Public Health Inspector as soon as possible
The dough-flattening machine is currently non-functional. , Ensure the dough-flattening machine is repaired or replaced prior to reopening.
1. No documented cleaning schedules were available on-site., , Develop and implement a written cleaning schedule that outlines daily, weekly, and monthly tasks., Ensure the schedule is posted in a visible location for staff reference., , 2. Grease accumulation was observed on the walls behind the stoves., , Clean and remove grease buildup from walls behind stoves using appropriate degreasing agents., Establish a routine cleaning protocol for high-grease areas.
Ce restaurant a été inspecté 6 fois depuis le 27 juin 2024, avec 6 réussites et 1 fermeture au dossier.
The facility’s dishwasher is currently non-operational. At this time, dishes are being washed and rinsed using the dishwasher, followed by sanitization in a sink with a quaternary ammonium (quats) sanitizer solution. , The facility will close on December 26, 2025, and remain closed until spring. It will only be permitted to reopen after a re-inspection verifies that a new, functioning dishwasher has been installed.
No pest control report was available on-site. Please ensure that monthly pest control checks are conducted and forward the report to the Public Health Inspector as soon as possible
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 dough-flattening machine is currently non-functional. , Ensure the dough-flattening machine is repaired or replaced prior to reopening.
1. No documented cleaning schedules were available on-site., , Develop and implement a written cleaning schedule that outlines daily, weekly, and monthly tasks., Ensure the schedule is posted in a visible location for staff reference., , 2. Grease accumulation was observed on the walls behind the stoves., , Clean and remove grease buildup from walls behind stoves using appropriate degreasing agents., Establish a routine cleaning protocol for high-grease areas.
The low-temperature dishwasher was tested for chlorine sanitizer, which indicated a concentration of 0 ppm. Staff were instructed to prepare a quaternary ammonium (quats) sanitizer solution at a concentration of 200 ppm in the dishwashing sink to ensure proper sanitization of dishes following their wash cycle. , The operator was advised to contact the dishwasher service provider immediately for repairs.
The high-temp dishwasher was recorded at a temperature of 62C during the first cycle and 60C during the second cycle. PHI recommended that the operator use the dishwasher for washing and the compartments sinks for sanitizing the dishes. The operator has informed that they will contact the maintenance service provider for repairs as soon as possible and will update PHI once the repairs are completed.
1. Blocks of packaged paneer was observed sitting on the handwashing sink. PHI advised the staff to remove it from the sink. Please make sure that hand sinks are always kept accessible for the food handlers to practice hand hygiene.
The high-temp dishwasher was recorded at a temperature of 62C during the first cycle and 60C during the second cycle. PHI recommended that the operator use the dishwasher for washing and the compartments sinks for sanitizing the dishes. The operator has informed that they will contact the maintenance service provider for repairs as soon as possible and will update PHI once the repairs are completed.
No quaternary ammonium (quats) test strips were available onsite. Please ensure that test strips are consistently available in your facility for proper monitoring of sanitizer concentration.
No written procedure/record for food safety was available during the time of inspection., The employee stated that they will develop a food safety plan and send it to the PHI once it is completed.
Flour bags were found sitting on the floor. Employee was asked to move the flour to the shelf. Please ensure that all food items are kept off the floor.
Handwashing station was out of paper towels. Please ensure that handwashing stations are always equipped with adequate supplies.
No pest control records were available at the time of inspection. Please make sure to have written records of pest control measures available in the facility all the time.
1. The outside of the high-temp dishwasher was found soiled., 2. Inside of a chest freezer next to the prepping sink was found to have some stains left from gravies., 3. No written procedure for sanitation was available in the facility during inspection., Please ensure that all food contacting surfaces/equipment's maintained in a sanitary condition. Additionally, please make sure to complete sanitation procedures for the facility and send it to the PHI once complete.
Please ensure scoop handle is clean and stored away from the bulk food to prevent food contamination. Store scoop handles with the handle out of the bulk food or stored separately in a clean container beside the bins.
Observed frozen chicken being thawed in the sink under stagnant water. temperature was measured at between 7-8C., , The operator was then advised to turn on the cold running water faucet and informed of the proper thawing techniques including storage overnight in the cooler, under cold running water, or in the micro-wave.
1. No probe thermometer was available during the inspection., 2. No records provided for temperature monitoring. , Ensure to have a probe thermometer and temperature logs to check the internal food temperature when cooking and maintain the temperature respectively.
The food permit is not posted where the public can see it. , Ensure that the food permit is posted where the public can view it.
Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.