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Amici / Gate of India

313 - 500 Country Hills Boulevard NE Calgary AB T3K 5H2 · Food - General

Official record from Alberta →

Inspection summary

Amici / Gate of India has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 11, 2025. The most recent inspection, on April 2, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 on March 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 11, 2025. 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?

  • 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 7 times across 4 separate inspections, most recently on March 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on April 2, 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 once on March 18, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  2. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils/equipment require clean:1. The prep coolers and standing coolers.2. The butcher's block.3. The utensil trays.4. The bread warmer.5. The dishwashing racks/trays.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of cutting boards attached to the prep coolers have deep grooves, preventing them from being able to be cleaned properly.**Please have the cutting boards replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The walk-in cooler (floors, walls and shelves)2. The walk-in freezer (floors, walls and shelves)3. The floors, walls and general area around the dish washing area including the grease trap.4. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  3. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils/equipment require clean:1. The prep coolers and standing coolers.2. The butcher's block.3. The utensil trays.4. The bread warmer.5. The dishwashing racks/trays.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of cutting boards attached to the prep coolers have deep grooves, preventing them from being able to be cleaned properly.**Please have the cutting boards replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The walk-in cooler (floors, walls and shelves)2. The walk-in freezer (floors, walls and shelves)3. The floors, walls and general area around the dish washing area including the grease trap.4. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.5. The ceiling tiles and walls throughout the kitchen.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The procedure for thawing was inadequate. frozen meat packs were observed to be thawing at room temperature during the inspection.**Ensure foods are safely thawed quickly or in manner that prevents the rapid growth of pathogenicbacteria.-Any of the following methods below can be used:1) Under refrigeration ahead of time at 4degrees or less.2) Completely submerged in cold running water.3) As part of the cooking process (but only when thawing is taken into consideration in determining cookingtime); and4) By microwaving
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west prep cooler was not maintaining adequate temperatures. Food items under storage measured between 15-17 degrees C.Discontinue the use of the cooler and have it repaired to ensure it can maintain adequate temperatures of 4 degrees C or below.-The food items stored in the cooler were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by food items during the inspection.**Ensure all hand sinks are kept unobstructed and accessible for use at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of cutting boards attached to the prep coolers have deep grooves, preventing them from being able to be cleaned properly.**Please have the cutting boards replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils/equipment require clean:1. The prep coolers and standing coolers.2. The butcher's block.3. The utensil trays.4. The bread warmer.5. The dishwashing racks/trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The walk-in cooler (floors, walls and shelves)2. The walk-in freezer (floors, walls and shelves)3. The floors, walls and general area around the dish washing area including the grease trap.4. The floors throughout the facility including the areas below the cookline, the coolers, counters and other hard to reach areas.5. The ceiling tiles and walls throughout the kitchen.In addition to the required cleaning please develop a written sanitation plan for daily, weekly and monthly cleaning.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 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?
      • The mice droppings were observed in the mechanical room, along the corners in the kitchen.Clean up the droppings. Set up a pest control program by a professional pest control company. The frequency needs to be at least biweekly. Once the pest control monitoring confirms no pest activity found, the pest control program can be set at monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior divider edge in the ice machine was observed with slime.Clean and sanitize.Duct tape was used to repair the left line prep cooler cover, the Coke cooler and along the counter across from the cooking line.Remove the duct tape. Repair the damaged areas. The finishing must be durable, easily cleanable and water resistant.

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