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Atithi Pure Veg

5471 Falsbridge Drive NE Calgary AB T3J 3E8 · Food - General

Official record from Alberta →

Inspection summary

Atithi Pure Veg has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 20, 2025. The most recent inspection, on July 2, 2026, recorded 4 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on July 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on July 2, 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 2 times across 2 separate inspections, most recently on July 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items such onion bags cans were stored on the floor in dry storage area.- Store all the food products 6 inches above 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 was not supplied with soap and paper towels.- Ensure the handwashing sink is fully stocked with soap and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoop was stored in a container of stagnant water. The facility has an approved dipper well; however, it was not being used and was found dry. In addition, a power bar was stored inside the dipper well.- Store ice cream scoops in the approved dipper well and ensure the dipper well is continuously supplied with fresh running water. Keep the dipper well free of any items not related to utensil storage. Remove the extension cord/power bar from the dipper well immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Air vents in the ceiling were observed to be dirty and in need of cleaning.- Thoroughly clean the ceiling air vents and maintain them in a clean condition.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher's internal temperature was measured at 63°C after multiple operating cycles, which is below the required sanitizing temperature.- Repair and service the dishwasher to ensure it is capable of achieving an internal temperature of at least 71°C during the sanitizing cycle. Until the dishwasher is repaired and operating properly, use the three-compartment sink for manual washing, rinsing, and sanitizing of utensils and equipment.
    • 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 was not supplied with soap and paper towels.- Ensure the handwashing sink is fully stocked with soap and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoop was stored in a container of stagnant water. The facility has an approved dipper well; however, it was not being used and was found dry. In addition, a power bar was stored inside the dipper well.- Store ice cream scoops in the approved dipper well and ensure the dipper well is continuously supplied with fresh running water. Keep the dipper well free of any items not related to utensil storage. Remove the extension cord/power bar from the dipper well immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Air vents in the ceiling were observed to be dirty and in need of cleaning.- Thoroughly clean the ceiling air vents and maintain them in a clean condition.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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