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Bombay Chowpatty Indian Cuisine

830 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists****The violations still exist**The handwashing sinks near the dry storage rack did not have barrier and splashes of water were not being contained and contaminating food storage area.-Install a barrier so that the water splashes are contained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used to scoop dry food from storage bins.- Discontinued use of bowls and implemented use of proper food-grade scoops with handles to prevent contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exits**Exposed electrical cables running from the panel to the ceiling are collecting dust, creating an unsanitary condition and making the area difficult to clean. Surfaces in utility areas must be smooth, non-absorbent, and easily cleanable to prevent dust accumulation.- Cover or enclose the exposed cables using a smooth, non-absorbent material (e.g., conduit or cable guard) to create a continuous surface that is easy to clean. Ensure installation complies with the Canadian Electrical Code and local building requirements.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy appeared dirty.- Cleaned ventilation canopy baffles and polished to remove grease buildup and restore cleanliness.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist**The handwashing sinks near the dry storage rack did not have barrier and splashes of water were not being contained and contaminating food storage area.-Install a barrier so that the water splashes are contained.
    • 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 violations still exist**A gap was observed under back door. - Repair the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed electrical cables running from the panel to the ceiling are collecting dust, creating an unsanitary condition and making the area difficult to clean. Surfaces in utility areas must be smooth, non-absorbent, and easily cleanable to prevent dust accumulation.- Cover or enclose the exposed cables using a smooth, non-absorbent material (e.g., conduit or cable guard) to create a continuous surface that is easy to clean. Ensure installation complies with the Canadian Electrical Code and local building requirements.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violations still exist**1) No sanitizer was available in the front food service area. - Have a chlorine sanitizer solution of 100 ppm available at all times in all food service areas.2) Used cleaning clothes were stored on food prep counters throughout the facility. - Either put the used cleaning clothes in laundry right after use or store in 100 ppm solution of chlorine sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist**1) Food in the walk-in freezer, walk-in cooler and near cookline was stored on the floor. - All foods, should be stored 6 inches above the floor.2) The handwashing sinks near the dry storage rack did not have barrier and splashes of water were not being contained and contaminating food storage area.-Install a barrier so that the water splashes are contained.3) Bowls were being used as scoops in the bulk bins. - Have scoops with handles for bulk bins.
    • 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 violations still exist**A gap was observed under back door. - Repair the gap.
    • 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. Exposed electrical cables running from the panel to the ceiling are collecting dust, creating an unsanitary condition and making the area difficult to clean. Surfaces in utility areas must be smooth, non-absorbent, and easily cleanable to prevent dust accumulation.- Cover or enclose the exposed cables using a smooth, non-absorbent material (e.g., conduit or cable guard) to create a continuous surface that is easy to clean. Ensure installation complies with the Canadian Electrical Code and local building requirements.2. A few ceiling tiles either water damaged or acoustic tiles.- Ensure to replace the tiles with clean, smooth and impervious tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The following violation still exists** The sink basin was not secured to the wall; gap was observed between wall and sink. - Seal the gap, so the sink is secured to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The vents on the ventilation canopy had grease and dust build up.- Clean the vents.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer was available in the front food service area. - Have a chlorine sanitizer solution of 100 ppm available at all times in all food service areas.2) Used cleaning clothes were stored on food prep counters throughout the facility. - Either put the used cleaning clothes in laundry right after use or store in 100 ppm solution of chlorine sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food in the walk-in freezer, walk-in cooler and near cookline was stored on the floor. - All foods, should be stored 6 inches above the floor.2) The handwashing sinks near the dry storage rack did not have barrier and splashes of water were not being contained and contaminating food storage area.-Install a barrier so that the water splashes are contained.3) Bowls were being used as scoops in the bulk bins. - Have scoops with handles for bulk bins.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation**Cooked food items throughout the walk in cooler were uncovered and unprotected from contamination.Violation has been noted on past inspections. Action RequiredAll foods, when not in immediate use, must be covered with a food safe material or stored in a food safe container with a lid.**Update from August 25, 2025**1) Opened cans of food were stored in the walk-in cooler. -Store canned foods in food grade containers after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food temperature in prep cooler was measured at 12.9 degrees C.- Maintain food temperatures under refrigeration at or below 4 degrees. The foods were moved to the other working cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer solution in the three-compartment dishwashing sink was measured at 0 ppm.- The chlorine sanitizer solution should be maintained at 100ppm. The operator made a new solution, and it was tested at 100 ppm.
    • 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?
      • A gap was observed under back door. - Repair the gap.
    • 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) Cardboard was being used to line shelves throughout the facility.- Remove cardboard from the shelving and line it with something that is smooth, easily cleanable and non-absorbent to moisture.2) The sink basin was not secured to the wall; gap was observed between wall and sink. - Seal the gap, so the sink is secured to the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The can opener had visible food residue build up. 2) Onion cutter had dust and food debris build up. 3) Container that was being used to store clean ladles had dust and debris build up.4) Ladles stored with clean ladles had dust build up. - Clean aforementioned equipment and utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vents on the ventilation canopy had grease and dust build up.- Clean the vents.
  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked food items throughout the walk in cooler were uncovered and unprotected from contamination.Violation has been noted on past inspections. Action RequiredAll foods, when not in immediate use, must be covered with a food safe material or stored in a food safe container with a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee's personal items (coats) were hanging directly on the back of the walk-in freezer door. Action TakenPersonal items were immediately moved. Please ensure all personal items are stored separate and away from food handling, preparation and storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowl of garlic and herb butter was out at room temperature and measured 21 degrees CelsiusAction TakenGarlic and herb butter was discarded.Once herbs and garlic are added to butter, it becomes a high risk product that support the growth of harmful bacteria. Please ensure it is stored above 60 degrees Celsius or below 4 degrees Celsius.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items uncovered in the walk in cooler. There is