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Bombay Tiger

126 10 Street NW Calgary AB T2N 1V3 · Food - General

Official record from Alberta →

Inspection summary

Bombay Tiger has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 13, 2025. The most recent inspection, on May 15, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 15, 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 15, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 13, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 13, 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 7 times across 4 separate inspections, most recently on May 15, 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.

4 inspections

  1. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Open can of tomato paste (half full) found in the upright freezer beside the handwashing sink.-Discarded-Decant acidic foods once cans are open as metal from the rim will leach into food
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was thawing in the basement sink submerged in water, but water was not running.-Thaw food under cold running water or by another method. Meat was still frozen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Upstairs handsink was completely covered by a bin of raw meat. No other handsink was available in this area.2) Basement handsink is completely blocked by equipment piled in front of it.-Ensure handwashing sinks are always unobstructed and that no food is stored in the splash area of the handsink3) A new large stand mixer was installed outside the back door in a shed. No handwashing sink is in the work area, and the flooring is not appropriate for food handling. There is flour debris all around the mixer and on the ground.-Cease use of this mixer-Remove the mixer, move it into an area with a handwashing station, or install a permanent handwashing station in the area (and add flooring if this option is selected)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Food handling areas that require cleaning:-Floor between fridge and handwashing sink-Basement prep area
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken drumsticks were being thawed at room temperature outside the walk-in freezer.-Thaw products in the fridge, under cold running water, in the microwave, or cook directly-Operator elected to run the still-frozen drumsticks under cold running water
    • 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) Ceiling lights in the basement prep area are not working. Area is lit by one temporary bulb.-Improve lighting2) A panel in the walk-in fridge ceiling is loose. Some of the edges are held to the wall by duct tape.-Repair the ceiling panels with a material that is cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food handling areas that require cleaning:-Canopy filters-Air return unit-Floor between fridge and handwashing sink-Spice cart in cooking area-Basement prep area-Remove soiled cardboard boxes from the basement food preparation area
  3. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar counter has a significant number of holes where impervious surface has worn off, exposing the absorbent layer beneath. The holes are swollen so the surface is no longer smooth.-Repair or replace the counter so that it is smooth and impervious to moisture
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard-to-reach areas beneath both sides of the main cook line have a buildup of debris and residue. The main walkway is clean but a clear line is observed between the easily reachable area and the sections nearer to the wall beneath equipment.-Ensure all areas are thoroughly cleaned on a regular basis-Operator must develop a cleaning schedule and list items and their frequency of cleaning
  4. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Basement prep area - scoops without handles left in bulk ingredients.-Ensure staff use scoops with handles and handles are stored out of bulk ingredients to prevent contamination of the food product-Scoops were removed during inspection2) Personal water bottle was on the food prep counter beside the naan prep station.-Ensure personal items are stored away from food handling surfaces and near handwashing sinks, so staff will wash their hands immediately after touching personal items-Water bottle was moved3) Rice cooker was located in dining room nook with no handwashing capability nearby.-Locate rice cooker in an area where staff are able to wash their hands before handling food
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottle not labeled.-Ensure all chemical bottles are labeled
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher that was in use only produced ~10 ppm chlorine in rinse cycle.-Ensure dishwasher rinse cycle sanitizes dishes with 100 ppm chlorine-Operator educated on making a 100 ppm chlorine solution in sink to sanitize dishes after washing in dishwasher, dishwasher technician coming today
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Basement prep area - handwashing sink was obstructed and had no hot water.-Ensure sink is accessible and has hot and cold running water so that staff can comfortably wash hands at all times. Food is not to be prepared in basement until this is corrected
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar counter has a significant number of holes where impervious surface has worn off, exposing the absorbent layer beneath. The holes are swollen so the surface is no longer smooth.-Repair or replace the counter so that it is smooth and impervious to moisture
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Across from dishwasher, clean cutting boards stored on the ground on top of cardboard.-Store clean cutting boards and all other food equipment in a sanitary location, off the ground and on a cleanable surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard-to-reach areas beneath both sides of the main cook line have a buildup of debris and residue. The main walkway is clean but a clear line is observed between the easily reachable area and the sections nearer to the wall beneath equipment.2) A significant amount of debris and grease was observed beneath the kitchen handwashing sink and behind the large upright refrigerator just to its left.-Cleaned during inspection3) Basement prep area - ledge above food prep counter is splattered with debris, and some equipment was not fully cleaned after use (immersion blender, food processor base, blender base). The ledge was also lined with cardboard.4) Basement prep area - bulk bin lids were caked in food product.5) Ventilation canopy exterior had grease pooling into drops at front edge.-Ensure all areas are thoroughly cleaned on a regular basis-Operator must develop a cleaning schedule and list items and their frequency of cleaning-Remove cardboard and any other materials from kitchen surfaces that cannot be easily cleaned

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