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Cinnamon Indian Cuisine & Bar

3022 23 Street NE Calgary AB T2E 8R7 · Food - General

Official record from Alberta →

Inspection summary

Cinnamon Indian Cuisine & Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on September 18, 2025, recorded 1 infraction.

4 of 8 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 September 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 22, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on September 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 2 separate inspections, most recently on September 8, 2025. 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Ambient temperature of the prep cooler measured 11.3*C. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth. **Do not store any high-risk food items in the prep cooler until it is maintaining temperature.Note: temperatures in the bottom cabinets of the prep cooler were satisfactory.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items in the prep cooler inserts measured greater than 11*C internally and were discarded by the operator during inspection. - 1 container of goat curry at 11.8*C. - 1 container of chicken curry at 33.7*C. - 1 container of marinated chicken breast at 14.1*C. - 1 container of sliced tomatoes at 15.5*C. - 1 container of panner at 8.5*C. - 1 container of butter at 12.9*C. - 1 container of garlic & oil at 14.3*C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Ambient temperature of the prep cooler measured 11.3*C. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth. **Do not store any high-risk food items in the prep cooler until it is maintaining temperature.Note: temperatures in the bottom cabinets of the prep cooler were satisfactory.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cutting boards in the main kitchen had multiple groves which is not easy to clean. **Please replace or re-surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cleaning is required in the following areas: - Underneath and in-between the cooking equipment throughout the cook line due to heavy grease and food debris accumulation. - Ceiling vents in the cook line were visibly dirty.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items in the prep cooler inserts measured greater than 11*C internally and were discarded by the operator during inspection. - 1 container of marinated chicken breast at 13.2*C. - 1 container of cooked rice at 11.4*C. - 1 container of panner at 11.8*C. - 1 container of butter at 12.4*C. - 1 container of garlic & oil at 12.6*C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior of the ice machine was visible dirty. **Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ambient temperature of the prep cooler measured 11.3*C. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth. **Do not store any high-risk food items in the prep cooler until it is maintaining temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cutting boards in the main kitchen had multiple groves which is not easy to clean. **Please replace or re-surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: - Underneath and in-between the cooking equipment throughout the cook line due to heavy grease and food debris accumulation. - Ceiling vents in the cook line were visibly dirty.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical washer not providing Chlorine for the final rinse. Call for service immediately. Until the washer is repaired use the 3-compartment sink method.

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