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Badshah Curry House

102 - 330 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

10 inspections

  1. Risk Management Inspection

    4 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?
      • Gaps were observed underneath the front entrance door.Fix the weatherstripping to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on June 17, 2026:1. Dust and debris was noted on top of the kitchen shelves.2. The corner beside the walk-in cooler was dirty and cluttered.3. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.4. Underneath and around the flour mixer had food debris build-up.5. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 5: Clean the indicated areas.Previous violations:1. Deep grooves were noted on the red cutting board.2. Deep grooves were noted on the prep cooler cutting board.3. The spicy cart was dirty and accumulated with food debris.4. Dust was noted on top of the kitchen shelves.5. Rust was noted on the walk-in cooler floor. 6. Food splatter was noted on the kitchen baseboard wall.7. The corner beside the walk-in cooler was dirty and cluttered.8. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.9. Underneath and around the flour mixer had food debris build-up.10. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 2: Resurface or replace the cutting boards.3 to 10: Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on June 17, 2026:1. The shelf used to store utensils were accumulated with dust, debris and other residues.2. Debris were noted underneath the preparation cooler, underneath the dishwasher, the backroom area, behind and underneath the ventilation canopy.3. Debris were noted in hard-to-reach areas in the kitchen.Clean the indicated areas.Previous violations:1) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 2) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.1 to 2) Clean these areas.
  2. Risk Management Inspection

    4 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?
      • Gaps were observed underneath the front entrance door.Fix the weatherstripping to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on June 17, 2026:1. Dust and debris was noted on top of the kitchen shelves.2. The corner beside the walk-in cooler was dirty and cluttered.3. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.4. Underneath and around the flour mixer had food debris build-up.5. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 5: Clean the indicated areas.Previous violations:1. Deep grooves were noted on the red cutting board.2. Deep grooves were noted on the prep cooler cutting board.3. The spicy cart was dirty and accumulated with food debris.4. Dust was noted on top of the kitchen shelves.5. Rust was noted on the walk-in cooler floor. 6. Food splatter was noted on the kitchen baseboard wall.7. The corner beside the walk-in cooler was dirty and cluttered.8. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.9. Underneath and around the flour mixer had food debris build-up.10. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 2: Resurface or replace the cutting boards.3 to 10: Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on June 17, 2026:1. The shelf used to store utensils were accumulated with dust, debris and other residues.2. Debris were noted underneath the preparation cooler, underneath the dishwasher, the backroom area, behind and underneath the ventilation canopy.3. Debris were noted in hard-to-reach areas in the kitchen.Clean the indicated areas.Previous violations:1) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 2) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.1 to 2) Clean these areas.
  3. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on June 19, 2026:The preparation cooler in the front service area used to store perishable food and drinks measured 6°C. The thermometer in the cooler recorded 42°F.Perishable condiments were stored in the walk-in cooler.Previous violation:The preparation cooler in the front service area used to store perishable food and drinks measured 7.9°C. The thermometer in the cooler recorded 45°F.Perishable foods were stored in the cooler.Fix the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Repeat violation cited on June 19, 2026:The dishwasher has not been fixed and was not detecting sanitizer solution with the chlorine test strip. The 2-compoartment dishwasher was available but there was no drain stopper for the 2-compartment sink.The operator was advised to get a drain stopper and resort to single-use customers utensils Fix the dishwasher.Previous violation:The dishwasher was not detecting sanitizer solution with the chlorine test strip. The 2-compoartment dishwasher will be used in the meantime.Fix the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strip was expired.Obtain valid chlorine test strips.
    • 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?
      • Gaps were observed underneath the front entrance door.Fix the weatherstripping to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on June 17, 2026:1. Dust was noted on top of the kitchen shelves.2. The corner beside the walk-in cooler was dirty and cluttered.3. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.4. Underneath and around the flour mixer had food debris build-up.5. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 5: Clean the indicated areas.Previous violations:1. Deep grooves were noted on the red cutting board.2. Deep grooves were noted on the prep cooler cutting board.3. The spicy cart was dirty and accumulated with food debris.4. Dust was noted on top of the kitchen shelves.5. Rust was noted on the walk-in cooler floor. 6. Food splatter was noted on the kitchen baseboard wall.7. The corner beside the walk-in cooler was dirty and cluttered.8. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.9. Underneath and around the flour mixer had food debris build-up.10. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 2: Resurface or replace the cutting boards.3 to 10: Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on June 17, 2026:1. Dust was accumulated on the ceiling air vents.2. Grease and other deposits were accumulated on the ventilation canopy filters.3. The shelf used to store utensils were accumulated with dust, debris and other residues.4. The bulk food container lids were accumulated with food debris5. Debris were noted underneath the preparation cooler, underneath the dishwasher, the backroom area, behind and underneath the ventilation canopy.6. Debris were noted in hard-to-reach areas in the kitchen.Clean the indicated areas.Previous violations:1) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 2) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.1 to 2) Clean these areas.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle was too strong and bleaching off the chlorine test strip.Fresh sanitizer bottle was prepared at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed handling a mobile phone and immediately wearing a glove immediately without washing their hands.Staff was instructed to discard the gloves, wash their hands and wear a new pair of gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Container without a handle was sued to scoop rice from the rice cooker.Obtain scoops that have a handle to properly scoop the rice from the rice cooker.2. Dirty wiping cloths were used to line the tray used to store samosa. (Corrected During Inspection).The cloths were promptly removed.Use a food-grade material to line the food trays.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler in the front service area used to store perishable food and drinks measured 7.9°C. The thermometer in the cooler recorded 45°F.Perishable foods were stored in the cooler.Fix the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not detecting sanitizer solution with the chlorine test strip. The 2-compoartment dishwasher will be used in the meantime.Fix the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strip was expired.Obtain valid chlorine test strips.
    • 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?
      • Gaps were observed underneath the front entrance door.Fix the weatherstripping to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on June 17, 2026:1. Deep grooves were noted on the green cutting board used to chut chicken. The cutting board was discarded. (Corrected During Inspection).2. Deep grooves were noted on the preparation cooler cutting board. he cutting board was replaced. (Corrected During Inspection). Dust was noted on top of the kitchen shelves.3. The corner beside the walk-in cooler was dirty and cluttered.4. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.5. Underneath and around the flour mixer had food debris build-up.6. Underneath the 2-compartment sink and dishwasher area were dirty.7. Tapes were affixed to the rice cooker.1 to 6: Clean the indicated areas.7: Fix or replace the rice cooker.Previous violations:1. Deep grooves were noted on the red cutting board.2. Deep grooves were noted on the prep cooler cutting board.3. The spicy cart was dirty and accumulated with food debris.4. Dust was noted on top of the kitchen shelves.5. Rust was noted on the walk-in cooler floor. 6. Food splatter was noted on the kitchen baseboard wall.7. The corner beside the walk-in cooler was dirty and cluttered.8. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.9. Underneath and around the flour mixer had food debris build-up.10. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 2: Resurface or replace the cutting boards.3 to 10: Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on June 17, 2026:1. Dust was accumulated on the ceiling air vents.2. Grease and other deposits were accumulated on the ventilation canopy filters.3. The shelf used to store utensils were accumulated with dust, debris and other residues.4. The bulk food container lids were accumulated with food debris5. Debris were noted underneath the preparation cooler, underneath the dishwasher, the backroom area, behind and underneath the ventilation canopy.6. Debris were noted in hard-to-reach areas in the kitchen.Clean the indicated areas.Previous violations:1) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 2) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.1 to 2) Clean these areas.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Serving utensils were served in stagnant water at 32.4°C on the stove grill.Utensils were washed in the dishwasher. The operator indicated to store the serving utensils in hot water on the stove grill at 60°C or above.2. There was an opened can of leftover coconut milk stored in the food preparation cooler.The leftover coconut milk was stored in a food grade container.Do not store leftover food in the can. Store food in another clean food grade container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the red cutting board.2. Deep grooves were noted on the prep cooler cutting board.3. The spicy cart was dirty and accumulated with food debris.4. Dust was noted on top of the kitchen shelves.5. Rust was noted on the walk-in cooler floor. 6. Food splatter was noted on the kitchen baseboard wall.7. The corner beside the walk-in cooler was dirty and cluttered.8. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.9. Underneath and around the flour mixer had food debris build-up.10. Underneath the 2-compartment sink and dishwasher area were dirty.1 to 2: Resurface or replace the cutting boards.3 to 10: Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 2) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. 1 to 2) Clean these areas.
  6. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher measured 10 ppm with a chlorine test strip.Fix the dishwasher.The 2-comp sink will be use in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the kitchen sink was empty.Additional paper towel was available and promptly restocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the red cutting board.2. Deep grooves were noted on the wooden cutting board used to hold the spice containers on the cart. The wooden cutting board was not absorbent to moisture.3. Deep grooves were noted on the prep cooler cutting board.4. The spicy cart was dirty and accumulated with food debris.5. Slight dust was noted on the kitchen ceiling.6. Dust was noted on top of the shelves.7. Dust was noted on the wires in the kitchen area.8. Rust was noted on the walk-in cooler floor. 9. Food splatter was noted on the kitchen wall.10. The corner beside the walk-in cooler was dirty and cluttered.11. The interior and exterior of the microwave was dirty.12. The ventilation canopy filters were accumulated with grease deposits and other residues.13. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty.14. Underneath and around the flour mixer had food debris build-up.15. Underneath the 2-compartment sink and dishwasher area were dirty.16. Top of the dishwasher was dirty.Dust was noted on the wall at the dishwasher area.1 to 3: Resurface or replace the cutting boards.4 to 16: Clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks. No cleaning schedule.No temperature, dishwasher and food surface sanitizer charts. Develop a cleaning schedule, temperature, dishwasher and food sanitizer log and record the logs on a daily basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust around the kitchen air vent and Cambros Boxes.2) Dust and stains on the kitchen light switches and electrical plugs/wires. 3) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 4) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. 1 to 4) Clean these areas.
  7. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Yogurt from other manufactures were used as the starter culture to make yogurt and pH was not checked. Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture.Use a Yogurt Starter Culture Packet and check the pH to make sure pH 4.5 or lower within 2 hours of the expected incubation time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks. No cleaning schedule.No temperature, dishwasher and food surface sanitizer charts. Develop a cleaning schedule, temperature, dishwasher and food sanitizer log and record the logs on a daily basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust around the kitchen air vent and Cambros Boxes.2) Dust and stains on the kitchen light switches and electrical plugs/wires. 3) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 4) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. 1 to 4) Clean these areas.
  8. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Kitchen handwash sink hot water tap was broken.Fix the hot water tap.3) kitchen handwash sink soap dispenser was broken. Fix or replace soap dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Yogurt from other manufactures were used as the starter culture to make yogurt and pH was not checked. Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture.Use a Yogurt Starter Culture Packet and check the pH to make sure pH 4.5 or lower within 2 hours of the expected incubation time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Bare wood pieces were used to line the dry storage metal racks.2) Paint and dry wall were peeling off the prep table wall and tandoori oven wall next to prep cooler. Fix the shelves and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks. No cleaning schedule.No temperature, dishwasher and food surface sanitizer charts. Develop a cleaning schedule, temperature, dishwasher and food sanitizer log and record the logs on a daily basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust around the kitchen air vent. 2) Dust and stains on the kitchen light switches and electrical plugs/wires. 3) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 4) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. 1 to 4) Clean these areas.
  9. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Used cardboard boxes were used to store deep fried chips.Do not reuse used cardboard for food storage. 2) Garbage bag was used to cover naan bread dough. Use food grade material for food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the dishwasher. Fix dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Kitchen handwash sink hot water tap was broken.Fix the hot water tap.3) kitchen handwash sink soap dispenser was broken. Fix or replace soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Bare wood pieces were used to line the dry storage metal racks.2) Paint and dry wall were peeling off the prep table wall and tandoori oven wall next to prep cooler. Fix the shelves and walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice pot face dial was repaired with green tape. Fix the rice pot face dial.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not following the cleaning schedule or recording temperature checks. No cleaning schedule.No temperature, dishwasher and food surface sanitizer charts. Develop a cleaning schedule, temperature, dishwasher and food sanitizer log and record the logs on a daily basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust around the kitchen air vent. 2) Dust and stains on the kitchen light switches and electrical plugs/wires. 3) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. 1 to 3) Clean these areas.
  10. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 10 ppm.The dishwasher was troubleshooted and measured at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule.No temperature, dishwasher and food surface sanitizer charts. Develop a cleaning schedule, temperature, dishwasher and food sanitizer log and record the logs on a daily basis.Previous violations:No cleaning scheduleNo temperature, dishwasher and food surface sanitizer charts. Provide a cleaning schedule.Check and record coolers temperatures, dishwasher sanitizer and food surface sanitizer on charts daily.