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Biryani Palace Chutney & Sambol House IPL Cuisine

702 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

Official record from Alberta →

Inspection summary

Biryani Palace Chutney & Sambol House IPL Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 28, 2025. The most recent inspection, on May 13, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 January 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 13, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 13, 2026. 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?

  • 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 April 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 5 times across 4 separate inspections, most recently on May 13, 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. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two milk crates of moldy tomatoes were observed in the walk-in cooler.- Ensure only food that is safe and edible is stored and used. - The moldy tomatoes were discarded.
    • 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 facility was missing a screen door, and the door was observed open during the inspection.- Ensure a screen door is installed to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas, such as behind cutting tables, underneath the three-compartment sink, and behind shelves, appeared dirty.- Clean the above-mentioned areas thoroughly.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**Update: no perishable food was stored in the prep cooler. 1. The prep cooler was measured at 19°C during the inspection.- All cut vegetables, milk, and sauces stored inside were discarded on-site due to temperature abuse.- Repair the cooler.
    • 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. Ventilation canopy filter appeared dirty. - Clean ventilation canopy filters. 2. Electric outlet in kitchen was missing cover plate.- Install the electric cover plate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk container (dry food/spices) lids were dirty.- Ensure to clean the lids and container thoroughly.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The prep cooler was measured at 19°C during the inspection.- All cut vegetables, milk, and sauces stored inside were discarded on-site due to temperature abuse.- Repair the cooler.2. The walk-in cooler was recorded between 8–9°C.- The operator contacted a technician immediately. The cooler was repaired, and the operator called the office to confirm the unit had been restored to 4°C.
    • 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. Ventilation canopy filter appeared dirty. - Clean ventilation canopy filters. 2. Electric outlet in kitchen was missing cover plate.- Install the electric cover plate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The overall cleanliness of the facility was poor. Hard‑to‑reach areas, including walls and corners, were visibly dirty.- The facility must be thoroughly cleaned, ensuring all surfaces including concealed or low‑traffic areas are maintained in a sanitary condition.2. The service area contained construction tools, and clean single‑service utensils were being stored directly on the floor.-All non–food-related items must be removed from the food preparation and service areas.Utensils must be properly organized and stored in a sanitary manner, at least 6 inches off the floor.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable cups used as scoops for bulk items were stored in the containers, with cups covered in the product. - Operator is to remove cups and make sure to use scoops with handles and store them away from the food product.2. Food items were observed stored close to the floor in the walk-in cooler. Operator instructed to lift the shelving rack off the floor.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Measuring cup was not available to properly measure the sanitizer solution.- Operator was informed on how to properly use the 3-comp sink for dishwashing. - Ensure to acquire a measuring cup/spoons.
    • 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. The bathroom door that opened into the food/utensil storage area was missing a self-closure device.- Please install self-closure device.2. The silicone caulking/grout on the washroom sink had gaps and was peeling off.- Please replace the silicone caulk.3. Aluminum foil was used to line the walls behind the cookline.- Operator is to ensure foil paper is removed from all surfaces.

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