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Agni-Fine Indian Cuisine

120 - 1211 Edmonton Trail Calgary AB T2E 6W2 · Food - General

Official record from Alberta →

Inspection summary

Agni-Fine Indian Cuisine has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on August 27, 2026, recorded 7 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 7 times across 4 separate inspections, most recently on August 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on August 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 5 separate inspections, most recently on August 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 8 times across 5 separate inspections, most recently on August 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Prepared quat sanitizer (Oasis146) was measured to be @500 or higher.2. Test strips for measuring quat sanitizer expired as of July 2026Corrected dilution during inspection. Operator did not read manufacture label properly for sanitizer dilution rate. Diluted sanitizer was retested and between 200-300 ppm as permitted for Oasis 146.Advised operator food contact surfaces will require a rinse to remove sanitizer that was not prepared at proper no-rinse sanitizer concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pot of gravy was stored on shelf in walkin cooler uncovered, food items stored on shelving above uncovered food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. cooler across from tandoori oven measured 6.6 deb C2. prep cooler measured 8.2 deg C for insert of sauce (cream) and 8.8 deg C for air temperature measured in bottom cooler cabinet.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3 compartment sink is missing 2 drain plugs. Provide drain plugs for each of the compartment sinks as manual dishwashing is required for large pots that cannot fit in the dishwasher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Prepared curries and stews (in house) in the walkin cooler did not have labels on container to indicate storage limit (use by dates).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Naan pillow- inner cloth layer was grease laden.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on December 18, 2025***Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.August 27 2026- additional areas for cleaning required:- buildup on floor below shelving racks in walkin cooler-dust around fan box for walkin cooler-dust accumulation along wall behind the prep line coolers-grease accumulation along metal supports and outlet box above prep line coolers-flour dust accumulation along side of tandoori oven-grease and food debris behind tandoori oven
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. ***Reoccurring violation - A bag of onions and flour was stored directly on the floor.Food must be stored at least 6 inches above the floor to protect it from contamination. Ensure all staff members are aware of this. The operator placed the bag of onions and flour on the shelf at the time of the inspection.2. Ladles were stored in stagnant water at room temperature. Utensils should be stored in the following manner to protect it from contamination: - In iced cold water <4C - in hot water >60C- in a food grade sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator washed the ladles and made a bleach sanitizer solution at the time of the inspection.3. There were various open food products stored in the dishwashing area with soiled food equipment. Food must be protected at all times. Refrain from storing food in the dishwashing area as this increases the risk for contamination through splashes when performing manual dishwashing.The operator removed the food from the dishwashing area at the time of the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. 2. None of the staff members could provide proof of food safety training. Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on December 18, 2025***Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.
  3. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Regular testing of the low-temperature dishwasher and sanitizer solutions are not performed. The surface sanitizer and the low-temperature dishwasher must be tested at least once a day to ensure concentrations are adequate to remove contamination. Create a task list to ensure the sanitizer solution is tested daily. Ensure staff member are aware of the location of the chlorine test strips and how to test the solution.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. 2. None of the staff members could provide proof of food safety training. Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was grease build up in the ventilation canopy. All equipment must be maintained in a clean and sanitary manner to prevent potential contamination of food where it is prepared below. Thoroughly clean the ventilation canopy and ensure it is regularly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on December 18, 2025***Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are dust and debris on top of the dishwasher, on the overhead cable lines, on the ceiling tiles, on the walls. The facility must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the indicated areas.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer available during the inspection. There were three staff members onsite and no one was aware of where the sanitizer was located. Once the sanitizer was located, no one was aware on how to mix a sanitizer solution. A surface sanitizer solution must be readily available prior to the start of operations. Wiping contaminated surfaces with only water spread bacteria and increases the risk of contamination. Ensure a sanitizer is readily available. Ensure all staff are aware on how to mix a sanitizer solution. Informed the operator on how to mix a sanitizer solution. Mix half a teaspoon of bleach with one liter of water to obtain 100ppm of chlorine. Maintain the solution between 100ppm to 200ppm to safely and effectively remove contamination. An AHS document was provided to the operator through email.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a fly trap installed directly above a food preparation area. Fly traps should not be stored directly above food prep areas as this increases the risk for contamination of food where it is prepared below. Remove the fly trap. Install a fly light if fly issues increase.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several bags of onions were stored directly on the floor. Food must be stored at least six inches above the floor to protect it from contamination. The operator placed the onions on a crate during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were many various high-risk foods stored at room temperature: - Cooked chicken - Measured approximately 36C - Cut onions - Measured approximately 7C- Cooked rice - Multiple containers of rice. One container measured 8C another measured 36C. When preparing food refrain from storing at room temperature for longer periods as this increases the risk for bacteria to grow. Take out one container at a time. The operator placed the items in the cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No traces of chlorine detected in the low-temperature dishwasher. The operator replaced the sanitizer solution with a new pail and there was still no chlorine detected after trying about five times. The low-temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. Repair the dishwasher and ensure three-compartment manual dishwashing is performed: - First compartment: Wash - Second compartment: Rinse - Third compartment: Sanitize with 100ppm of chlorine for 2 minutes. Informed the operators on how to do manual dishwashing using the three-compartment sink. An AHS document for three-compartment manual dishwashing was provided to the operator through email.The operator stated the owner has contacted a technician to repair the dishwasher the same day (December 18).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Regular testing of the low-temperature dishwasher and sanitizer solutions are not performed. The surface sanitizer and the low-temperature dishwasher must be tested at least once a day to ensure concentrations are adequate to remove contamination. Create a task list to ensure the sanitizer solution is tested daily. Ensure staff member are aware of the location of the chlorine test strips and how to test the solution.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. There were three staff members onsite, none were aware of the proper concentration of chlorine for sanitizing. One operator indicated a concentration of 10ppm. 2. None of the staff members could provide proof of food safety training. Review and complete an approved food safety course and be prepared to explain the correct concentration of chlorine required for sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was grease build up in the ventilation canopy. All equipment must be maintained in a clean and sanitary manner to prevent potential contamination of food where it is prepared below. Thoroughly clean the ventilation canopy and ensure it is regularly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are dust and debris on top of the dishwasher, on the overhead cable lines, on the ceiling tiles, on the walls. The facility must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on December 18, 2025***Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, food debris were noted throughout the kitchen, in particular under to the side of the grill and fryer, the tray cart, and the sauce holder on wall, the side of the ice machine at the bar, behind the bar, under the sinks. - Clean and sanitize the kitchen.A box of onion was sitting by the back door, that blocked the back door and access to check on the tin cat.- Ensure foods are stored away for easy access.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chickens were thawed in the standing water in the sink.Corrected on site. Thaw high risk foods in coolers or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher chlorine residual is 0ppm.Repair so the chlorine sanitizer residual is 100ppm after the rinse cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink cold water tap was turned off due to leak.Repair.Cloth is reused for drying hands for the front hand sink.Use single use paper towel.

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