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Curry & Tikka Corner

165 - 246 Nolanridge Crescent NW Calgary AB T3R 1W9 · Food - General

Official record from Alberta →

Inspection summary

Curry & Tikka Corner has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on May 12, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 once on May 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 once on April 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lentils were stored in a big pot to cool with a temperature of 52°C.The lentils were served in small portions and stored in an ice bath to rapidly cool the food.High-risk foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Tips for cooling food quickly:i. Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food as you do this use rapid-cooling equipment (e.g. a blast chiller)ii. Use ice wands or ice water baths
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A crate of egg was stored above the shelve in the walk-in cooler.The egg crate was stored on the bottom shelve in the walk-in cooler.2. There was an opened can of leftover tomato paste stored in the walk-in cooler.Food discarded.Do not store leftover food in the can. Store leftover can food in another clean food grade container.
  3. Initial Inspection

    0 infractions

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