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A Touch Of India

30 - 2835 37 Street SW Calgary AB T3E 3B3 · Food - General

Official record from Alberta →

Inspection summary

A Touch Of India has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on January 23, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 6 separate inspections, most recently on January 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on November 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on November 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 7 separate inspections, most recently on January 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on January 21, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control is reportedly being taken care of by the facility. However, there were no records that the facility has to indicate it's been monitored on a monthly basis.REQUIREMENT: Ensure that checks are conducted on a monthly basis and that a report is readily available for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A spray bottle containing 100 ppm bleach had a broken sprayer, which prevented sanitizer from being effectively dispersed on food-contact surfaces.This concern was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High-touch surfaces such as light switches had a build-up of debris.There was a food debris build-up below the shelving (a hard to reach area) in the food preparation area.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No running water available
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food items in the refrigeration were marked with the day of preparation. Food items in the freezer were not marked with the date there were prepared. Refrigerated ready-to-eat potentially hazardous foods, prepared and held for more than 24 hours, shall be marked with the date of preparation or the “consume by” date.Ongoing violation:Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.Previous violations:1) Daily temperature logs and not maintained.2) Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1) Significant grease deposits, food residues, and debris buildup were observed on the kitchen floor, particularly beneath the ventilation canopy, stove grill, deep fryer, standing fridges and freezers in both the back kitchen and front house, as well as in hard-to-reach areas.2) The walk-in cooler door handle had food debris build up.Deep clean and sanitize the indicated areas.Previous violations:1) Significant grease deposits, food residues, and debris buildup were observed on the kitchen floor, particularly beneath the ventilation canopy, stove grill, deep fryer, standing fridges and freezers in both the back kitchen and front house, as well as in hard-to-reach areas.2) Dust buildup was visible on the chains at the edges of the ventilation canopy.3) The walk-in cooler door handle had food debris build up.Thoroughly deep clean and sanitize the indicated areas.
  7. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ongoing violation:Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.Previous violations:1) Daily temperature logs and not maintained.2) Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were observed flying on food contact surfaces, and no fly lights were available to control the issue. Pest control record was available, mouse traps were checked, and no activity was observed in the mouse traps.Contact your pest control exterminator to address and eliminate the flies in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Significant grease deposits, food residues, and debris buildup were observed on the kitchen floor, particularly beneath the ventilation canopy, stove grill, deep fryer, standing fridges and freezers in both the back kitchen and front house, as well as in hard-to-reach areas.2) Dust buildup was visible on the chains at the edges of the ventilation canopy.3) The walk-in cooler door handle had food debris build up.Thoroughly deep clean and sanitize the indicated areas.
  8. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ongoing violation:Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.Previous violations:1) Daily temperature logs and not maintained.2) Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the samosa in the bottom layer of the hot holding unit was measured at 35.3°C. The food was discarded. The top layer measured above 60°C. Avoid storing food in the middle and bottom layers of the hot holding unit. The operator stated that a new hot holding unit has been ordered.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were observed flying on food contact surfaces, and no fly lights were available to control the issue. Pest control record was available, mouse traps were checked, and no activity was observed in the mouse traps.Contact your pest control exterminator to address and eliminate the flies in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Significant grease deposits, food residues, and debris buildup were observed on the kitchen floor, particularly beneath the ventilation canopy, stove grill, deep fryer, standing fridges and freezers in both the back kitchen and front house, as well as in hard-to-reach areas.2) Dust buildup was visible on the chains at the edges of the ventilation canopy.3) The walk-in cooler door handle had food debris build up.Thoroughly deep clean and sanitize the indicated areas.
  9. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ongoing violation:Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.Previous violations:1) Daily temperature logs and not maintained.2) Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noted at the bottom of the back exit screen door.Replace the weatherstripping at the back exit door.Ensure the back exit door is closed at all times to prevent the entry of flies.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were observed flying on food contact surfaces, and no fly lights were available to control the issue. Pest control record was available, mouse traps were checked, and no activity was observed in the mouse traps.Contact your pest control exterminator to address and eliminate the flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The interior and exterior of the cambros used to transport food to the daycare sites were dirty.2) Spice containers were accumulated with food debris.1 and 2: Clean the equimpment and dishes.3) Deep grooves were noted on a white cutting board.Resurface or replace the cutting board as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Significant grease deposits, food residues, and debris buildup were observed on the kitchen floor, particularly beneath the ventilation canopy, stove grill, deep fryer, standing fridges and freezers in both the back kitchen and front house, as well as in hard-to-reach areas.2) Dust buildup was visible on the chains at the edges of the ventilation canopy.3) The walk-in cooler door handle had food debris build up.Thoroughly deep clean and sanitize the indicated areas.
  10. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle containing bleach solution measured over 1000 ppm. Fresh bleach solution was premixed and measured 100 ppm.Obtain additional spray bottle for each the food prep area.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1) Daily temperature logs and not maintained.2) Food products in the front house fridge and freezer were unlabelled with no indication when they were prepared and the use-by date.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ongoing violation:1) Fly strips were found hanging at the edge of the ventilation canopy system and fire extinguisher/kitchen exhaust. No fly lights were available to control the issue.Contact your pest control exterminator to eliminate the flies in the facility.2) Foods in the walk-in cooler was found uncovered. Previous violation: fly strips were hung on the kitchen ceiling above the food preparation area.Remove the fly strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes and single-use containers were stored on the floor in the front house.2) Boxes were stored on the floor in the back kitchen.Ensure foods and boxes are stored at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back kitchen was obstructed by boxes.The boxes were promptly removed.Ensure handwashing sinks are accessible at all times to facilitate convenient access to food handlers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were observed flying on food contact surfaces, and no fly lights were available to control the issue. Pest control record was available, mouse traps were checked, and no activity was observed in the mouse traps.Contact your pest control exterminator to address and eliminate the flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The interior and exterior of the cambros used to transport food to the daycare sites were dirty.2) Spice containers were accumulated with food debris.1 and 2: Clean the equimpment and dishes.3) Deep grooves were noted on a white cutting board.Resurface or replace the cutting board as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Significant grease deposits, food residues, and debris buildup were observed on the kitchen floor, particularly beneath the ventilation canopy, stove grill, deep fryer, standing fridges and freezers in both the back kitchen and front house, as well as in hard-to-reach areas.2) Dust buildup was visible on the chains at the edges of the ventilation canopy.3) The walk-in cooler door handle had food debris build up.Thoroughly deep clean and sanitize the indicated areas.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottle was measured above 1000 ppm.Fresh sanitizer solution was measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Four fly strips were hung on the kitchen ceiling above the food preparation area.Remove the fly strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Probe thermometer was available.2) Rice kept in the cambro for customer pick up measured 47°C.Obtain an electrical hot holding unit to maintain the food during hot holding at 60°C or above.3) The internal temperature of the Samosa held in the hot holding unit was 21.7°C.Samosa was discarded.Previous violations:1) A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.2) Curry in a cambro measured 56C.Store perishable foods at 60C or higher during hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large portions of food were left on the counter cooling. The surface temperature of the food were:Beef vindalwo - 47°C; kadai chicken - 45°C; vegetable curry - 50°C; vegetable korma - 39°C and beef curry 51°C.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. Cool foods rapidly by:i. Dividing foods into smaller portions. Large foods take longer time to cool.ii. Placing foods in ice water bath.iii. Storing foods in pre chilled shallow pans.After proper cooling, label and store the food with the date and time they were prepared.2. Garlic and ginger paste were kept on the counter at 16°C and 17°C respectively.Portion the garlic and ginger paste and keep it in ice water bath during usage and store the bulk supply in the walk-in cooler.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the back exit door.Install weatherstripping or door sweep to prevent the entry of pests.

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