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Biryani Pot

2442 23 Avenue NE Calgary AB T2E 8J4 · Food - General

Official record from Alberta →

Inspection summary

Biryani Pot has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on October 17, 2025, recorded 8 infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 times across 4 separate inspections, most recently on October 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 20, 2025. 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 October 17, 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?

  • 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 7 times across 3 separate inspections, most recently on October 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times on October 17, 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?

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. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Outstanding**Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle is used to scoop dry food. **Ensure containers with handles are used to prevent cross contamination. **Do not re-use single use containers.
    • 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?
      • 1)No pest control records were available at the time of inspection.-Ensure that the pest control records are available and maintained.2)TNumerous dead cockroaches and nymphs were observed on sticky traps located beneath the hand sink and inside the walk-in cooler.No live cockroaches or nymphs were observed at the time of inspection.-Clean the affected areas and monitor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety. **Ensure refresher food safety training is provided to the staff.
    • 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)Raw wood planks used a shelf liner. -Ensure that surfaces used can be easily cleaned and sanitized.2) Light covers in the back kitchen were broken and in disrepair.-Ensure that the light covers are shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Trays in the racks were covered with debris and dirt.-Clean the trays and the rack.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboards were used as a shelf liner.2) Food particles, debris and dirt were observed under the 2-compartment sink and the utensil storage rack.3) Grease and food debris were observed behind the cook line.-Ensure that the cardboards are not used as liners or are stored in the facility as it is not a clean surface and also a good harborage for pests.-Clean the above-mentioned areas.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Outstanding**Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle is used to scoop dry food. **Ensure containers with handles are used to prevent cross contamination. **Do not re-use single use containers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety. **Ensure refresher food safety training is provided to the staff.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. 2. Chlorine sanitizer solution measured 10 ppm. - Operator remade the sanitizer and tested 100 ppm. **Please ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tomato paste observed in the can after opening. **Do not reuse cans to store food items as it can leach out harmful chemicals over time.**Ensure content of the can is moved to the different food grade container after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Corrected**Fried onion (~ 21.6*C) stored at room temperature for several days. - Operator discarded fried onions. **Ensure that all cooked high-risk foods must be stored at greater than 60°C or less than 4*C at all times to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Veg, lamb and chicken biryani measured 58.6*C, 58.3*C, and 58*C, respectively. - Operator mentioned that it had been sitting out at room temperature for over 2 hours. Operator were instructed to reheat the biryani to 74°C and then properly cool it by dividing it into shallow containers.**Ensure cooked high-risk food is cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C within next 4 hours in the cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety. **Ensure refresher food safety training is provided to the staff.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrub the large cutting board on the cold table. Scrubbing will remove the built-up dirt from the grooves. Make scrubbing of the cutting boards part of your daily cleaning routine
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