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Bombay Zaika Paan & Cafe - Food

480 - 10980 38 Street NE Calgary AB T3N 1Z2 · Food - General

Official record from Alberta →

Inspection summary

Bombay Zaika Paan & Cafe - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 8, 2025. The most recent inspection, on March 13, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on March 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. 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 2 times on January 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 8, 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 5 times across 5 separate inspections, most recently on March 13, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle that contained chlorine sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.1) A spray bottle that contained an unknown chemical was not labeled to indicate its content.The spray bottle was emptied during the inspection. Label all chemical bottles.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Successfully complete an approved food safety course and provide certification.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed mangoes were stored directly in a recycling bin. This bin was found in the freezer located in the front service area.Store food in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food establishment was operating without a valid food handling permit. Obtain a valid food handling permit from Alberta Health Services.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed mangoes were stored directly in a recycling bin. This bin was found in the freezer located in the front service area.Store food in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared.100 ppm chlorine sanitizer was prepared during the inspection. Prepare sanitizer before food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed mangoes were stored directly in a recycling bin. This bin was found in the freezer located in the front service area.Store food in food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle that contained a window cleaner was not labeled to indicate its content.2) A spray bottle that contained soapy water was incorrectly labeled as bleach.The spray bottles were properly labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0 to 100C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two jugs of milk and a carton of whipping cream were stored without temperature control. Milk and cream measured 6.8C and 10C.These dairy products were placed in the cooler during the inspection.2) Processed onions at room temperature measured 19.8C.Onions were discarded as they had been out at room temperature for a few days.Do not store perishable foods in the temperature danger zone (4 to 60C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The food handler was unfamiliar with manual dishwashing procedures and did not know how to prepare a sanitizer.Clean with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry. 100 ppm chlorine sanitizer was prepared in the dishwashing sink during the inspection.
    • 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) Flooring in the dishwashing area was in a state of disrepair.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.2) The wall above the panini grill was damaged.Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A clean cutting board was stored on the tap of the three-compartment sink.The cutting board was placed on a shelving unit during the inspection.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The front service area, including the prep cooler and food handling surfaces was not separated from the public, posing a risk of contamination.- Install a sneeze guard, at least 72 inches high from the floor, with no gaps. For every 1 foot lower, the guard requires the equivalent (1 foot) in horizontal to compensate.
    • 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?
      • Light can be seen coming through from the bottom of the back exit door.- Please seal the gap to prevent potential pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The mop sink was located directly besides the 3-comp dishwashing sink and is open on all sides. Mop sink location cannot cross contaminate open food handling or clean utensil storage.- Ensure to install at least 5 feet tall wall between sinks.
    • 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. No shelves were available in the dishwashing area for air-drying/utensil storage. - Please install shelving rack for storage of clean utensils.2. The grease trap on the floor was covered by a heavy metal sheet but was not flush to the floor, potentially leading to debris accumulation.- Ensure that the grease trap is flush with the floor and seal any gaps.
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