618 Connaught Drive
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 septembre 2025
Unclean wiping cloths were observed being stored in direct contact with a tray of clean utensils., Unclean wiping cloths were observed being stored in direct contact with a tray of clean utensils. , - Operator was directed to remove the unclean wiping cloths and to rewash and sanitize all contaminated utensils and the tray., Store wiping cloths in an approved sanitizer solution when not in use, or replaced with clean cloths after each use to prevent contamination.
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.
Haldi Indian Cuisine
Ce restaurant a été inspecté 7 fois depuis le 20 juin 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
Unclean wiping cloths were observed being stored in direct contact with a tray of clean utensils., Unclean wiping cloths were observed being stored in direct contact with a tray of clean utensils. , - Operator was directed to remove the unclean wiping cloths and to rewash and sanitize all contaminated utensils and the tray., Store wiping cloths in an approved sanitizer solution when not in use, or replaced with clean cloths after each use to prevent contamination.
1 infraction
Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
1 infraction
Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
1 infraction
Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
3 infractions
Temperature of the food in the hot holding unit was below 60C. - Adjust the temperature of the hot holding unit to the level that keeps the food at or above 60C. Discard the high risk food items which had be held in it for extended hours, > 2 hours.
It was noticed that there is strong odor of burnt food and smoke in the facility at the time of inspection. - Remove the burnt on food, extra grease and stains on the surfaces of the cooking devices; keep washroom exhaust fan on to help improve indoor air quality.
Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
1 infraction
Ventilation in the kitchen is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
2 infractions
Smoke was observed being generated from the stainless steel "Odorless Deep Fryer" in the kitchen, while the exhaust fan was off. - Operator was advised to keep the fan on when cooking activities occur in the kitchen to improve indoor air quality. The fan was turned on during inspection . , Operator indicated the oil change for the fryer is due and he would advise chef to change the oil. The fryer was turned off during inspection.
Ventilation in the kitchen is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.