Skip to content
Loading map…

Ambarsariya Kitchen + Grill

115 - 78 Saddlepeace Manor NE Calgary AB T3J 2H9 · Food - General

Official record from Alberta →

Inspection summary

Ambarsariya Kitchen + Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 8, 2024. The most recent inspection, on September 22, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on August 27, 2026. 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 on October 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 2 separate inspections, most recently on July 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on July 22, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 October 22, 2024. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the kitchen was measured at 8.6°C. The inspector informed the staff/manager that all refrigeration units must be maintained at or below 4°C. The staff mentioned that they already had a service technician come and fix the cooler. Please contact the service technician again to fix the cooler.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Evidence of food preparation/handling was observed in open area near the back door.- Operator is to ensure this area is not used for food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A full bucket of soaked chickpeas was observed in the prep sink stored at room temperature. The operator stated that chickpeas are soaked overnight and left at room temperature before the cooking process.- Discontinue this practice and soak chickpeas under refrigeration.2. Cooked chickpeas in the serving bowls were measured at 23.4C during inspection (discarded).- Ensure that cooked or reheated food is kept at or above 60 °C to avoid bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser at the kitchen handwashing station was empty. Operator refilled soap dispenser during inspection.- Ensure handwashing stations are stocked with paper towels and hand soap at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Newspaper print used on food preparation/storage surfaces was visibly soiled. Operator removed the newspaper print during inspection.- Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris was observed in the storage area near the back door.- Please thoroughly clean all this area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection. Please ensure to educate all staff regarding the proper use of a sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above ready-to-eat food in the walk-in cooler. The inspector informed the staff/operator that raw or unprocessed food shall be kept separate from ready-to-eat foods, or raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination. The food products were rearranged during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 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 station was blocked during the inspection with a food prep table. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Underneath the kitchen equipment (stove/grill/fryers).- Underneath the shelving units.- Inserts of the ventilation canopy.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Splash guard needed between food prep sink and dishwasher. Please install 18" splash guard on food prep sink.2) Unable to determine temps of walk-in cooler w, alk-in freezer, and prep cooler as they were not previously turned on. Please ensure coolers are 4C or lower, and freezer -18C or lower.3) Sanitizer test strips for chlorine were not provided. Please obtain.4) A probe thermometer was not provided. Please obtain a probe thermometer that can measure food temperatures between 0C and 100C.5) There was a gap between the baseboard and floor where tiles were cut short in the area behind the dishwasher/food prep sink. Please seal.
  8. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website