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Dashmesh Culture Centre - Nagar Kirtan

135 Martindale Boulevard NE Calgary AB T3J 2X5 · Food - Special Event

Official record from Alberta →

Inspection summary

Dashmesh Culture Centre - Nagar Kirtan has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on May 8, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on May 8, 2026. 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 May 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on May 11, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 11, 2024. For example: Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?

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. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several small reefers were not maintaining 4C.Beside tent #21: 5.5CBeside tent #37: 6.6CBeside tent #42: 5.8CBeside tent #68: 15C *High risk food stored inside. Items were put on hold until the owner could be located and the food discarded.Action Taken:Advised Waymark tech that the reefers were not maintaining 4C. Refrigeration tech was called for reefer located beside tent #68. Sign placed on the reefer indicated that it should not be used until it is maintaining 4C. Organize advised that the food in the reefer was on hold and must be discarded by EPH, AND that the reefer could not be used until EPH verified the temperature.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature inside the trailer, where cooked food, milk, sauces and other food items were stored was 10 C around 10 am .Organizer staff stated that the door was left open as vendors were in and out.Requirement:Ensure that inside trailer temperature is maintained at 4C or less. Keep the door closed and reinspection will be done within two hours.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • 1)Garbages throughout the event were overflowing, including those at the portable toilets. As a result, litter was evident on the ground throughout the site and blowing off of the site into the surrounding communities. 2)There were not enough garbage containers throughout the event venue. Garbages were available near the vendor tents but were not placed in the walking /eating areas between the tent sites or on the main viewing areas on the large central hill. At the main entrance by the parks compound, only one garbage had been placed where people were exiting and the garbage was overflowing.Action TakenLead of food safety was immediately contacted made aware of issue. Garbage contractors (Waymark) were contacted as well but due to lack of overall garbages overall litter containment was difficult.
  5. Risk Management Inspection

    7 infractions

    • 01. Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Loss of water supply occurred during event hours. No plan was in-place in the event of large scale water loss for vendors. Organizers were not cooperative to assist in urgent action to close food vendor tents requiring water supply.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Organizer provided prepared sanitizer solutions for vendors that were inadequate in concentration. Many bottles tested were at or less than 10 ppm chlorine. Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature inside the trailer, where cooked food, milk, sauces and other food items were stored was 10 C around 10 am .**Reinspection at 1120 AM of reefer, unit monitoring box was operating still @10 deg C. Foods probed inside reefer measured above 10 deg C. Advised organizer all the containers of samosas and pakoras had to be destroyed:-Samosas 13 deg C, 11.4 deg C-Pakoras 20.2 deg C,
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reefer had storage of hot product. Vendors had stated they put warm product into the reefers to cool. This was contrary to instructions provided to vendors prior to event. -Large pot of gravy was probed at 56.8 Deg C -Multiple pails (@18.9 litres capacity) of warm tamarind sauce- 2 probed and measuring 26.0 deg C, 26.8 deg C-Bins of pakoras were measuring 20.2 deg C**Reefer was not to be used to store hot product.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Main water line for park had break, causing water shut off.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • 1)Garbages throughout the event were overflowing, including those at the portable toilets. As a result, litter was evident on the ground throughout the site and blowing off of the site into the surrounding communities. 2)There were not enough garbage containers throughout the event venue. Garbages were available near the vendor tents but were not placed in the walking /eating areas between the tent sites or on the main viewing areas on the large central hill. At the main entrance by the parks compound, only one garbage had been placed where people were exiting and the garbage was overflowing.Action TakenLead of food safety was immediately contacted made aware of issue. Garbage contractors (Waymark) were contacted as well but due to lack of overall garbages overall litter containment was difficult.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • 1. Handwash stations for food vendor tents were not located inside the food tents. Vendors were not aware stations were provided for their food handlers use. 2. Handwash stations had cold water in holding tank. Organizer had stations filled the previous night. Vendor could not open the fill cap to add hot water. 3. Inadequate electrical supply to food tents. Many tents were not supplied with enough cords for powering additional equipment (ie. steam table, warmers)4. Inadequate cold holding units in food tents. Some tents did not have electric powered refrigeration units for storing food transported from reefer. 5. Observed non-food handlers inside tents. Food tents were allowing non-food handlers into the food handling areas.
  6. Demand Inspection

    1 infraction

    • 20. Is the facility maintained in a clean and sanitary condition?
      • 1)Garbages throughout the event were overflowing, including those at the portable toilets. As a result, litter was evident on the ground throughout the site and blowing off of the site into the surrounding communities. 2)There were not enough garbage containers throughout the event venue. Garbages were available near the vendor tents but were not placed in the walking /eating areas between the tent sites or on the main viewing areas on the large central hill. At the main entrance by the parks compound, only one garbage had been placed where people were exiting and the garbage was overflowing.Action TakenLead of food safety was immediately contacted made aware of issue. Garbage contractors (Waymark) were contacted as well but due to lack of overall garbages overall litter containment was difficult.

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