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Choice Indian Restaurant

1121 - 4058 109 Avenue NE Calgary AB T3N 2B2 · Food - General

Official record from Alberta →

Inspection summary

Choice Indian Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 26, 2025. The most recent inspection, on June 17, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 separate inspections, most recently on June 12, 2026. 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 once on June 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on June 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 across 2 separate inspections, most recently on June 12, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured 100 ppm.200 ppm quat sanitizer was prepared. Replace sanitizer regularly as the concentration weakens with time and usage.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces.Keep cleaning cloths submerged in a sanitizer between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hair tangled onto the safety guard of the mixer.Demonstrate proper hair control. Clean and sanitize the equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a cell phone on a food preparation table.Keep the cell phone off food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.2) Butter was stored without temperature control. The internal temperature measured 22C. Refrigeration is required as per manufacturer's instructions.Store perishable foods away from the temperature danger zone (4 to 60C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Water from the automated kitchen hand sink measured over 53C.Adjust the water temperature so that it is comfortable for handwashing.2) There were cups in the hand sink of the front service area.Remove items from the hand sink. Hand sinks must be accessible at all times.
    • 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 handling permit was not posted.Post the food handling permit in an area for public viewing.
    • 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) There was tape over the kitchen floor trench drains.Remove tape from the floor and properly repair the trench drains.2) There was grease producing cooking on a flat-top grill without an approved ventilation system.Perform grease producing cooking directly under an approved ventilation system.3) The shelf by the kitchen automated hand sink was lined with cardboard.Remove cardboard liners. Shelf liners that are non-absorbent to moisture and easy to clean can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was old food debris on the hard-to-reach areas of the mixer.Clean and sanitize the equipment.2) A container cover was repaired with tape.Replace the cover.3) Masking tape was wearing off from utensils at the pizza station.Remove masking tape. Implement an alternate solution to identify utensils for special dietary restrictions/ preferences that can facilitate cleaning and sanitizing.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available.Prepare an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer or drain board for manual dishwashing.Provide an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat.Provide a drain board for air drying food equipment and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall mounted dispenser in the washroom was unable to dispense soap.The cap on the soap refill was removed and the soap dispenser was working.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the front service hand sink.Provide handwashing supplies in suitable dispensers.
    • 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) There was only one shelf for dry storage.Provide adequate shelving. Store food and food service-related items at least 6 inches off the floor.2) There was a hole in the wall under the tankless water heater.Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigeration drawers were not turned on.Turn on equipment for the next inspection. Ensure that it can keep perishable foods at 4C or less.
  5. Demand Inspection

    0 infractions

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