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Deepam Chettinad & Indian Grill

1170 - 4100 109 Avenue NE Calgary AB T3N 2J1 · Food - General

Official record from Alberta →

Inspection summary

Deepam Chettinad & Indian Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 17, 2025. The most recent inspection, on August 27, 2026, recorded 8 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 August 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 27, 2026. 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 4 times on August 27, 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 once on August 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 27, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers wore dirty aprons. Food handlers were instructed to change their aprons.Ensure food handlers wear clean aprons and clothing at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Serving utensils were stored in a stagnant water at 31°C.Serving utensils were stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2. There was an opened can of leftover Alphonso mango pulp and soya chaap were stored in the cooler and on the counter.3. There was an opened canned of crushed tomatoes that was stored in the food preparation cooler.Leftover can that was opened the previous day were stored in a food-grade container, while the other can foods were discarded.4. Single-use containers were stored inside the spice containers.Obtain scoops that have a handle and ensure the handle is not in direct contact with the food.5. A bag of onion was stored on the floor next to the mop stick. (Corrected During Inspection).The bag was stored off the floor and the mop stick was stored in a different location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of potato masalas were stored on the counter to cool.Containers of potato masalas were stored in an ice bath to rapidly cool.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the front handwashing sink. Additional handwashing sink was available and the paper towel was promptly restocked.Ensure handwashing sinks are equipped with handwashing supplies at all times.
    • 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?
      • 1. Flies were observed flying around the kitchen area and surfaces.2. Pest control was not available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The back door was partially closed. (Corrected During Inspection).Ensure the back exit door is properly closed to prevent the entry of pest.2. Paper towel was not stored in a paper towel dispenser.Store paper towel in a suitable paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of knowledge in safe food handling.Recognized food safety certificate and Alberta food safety basics were provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The handwashing sink faucet was dirty and has debris buildup on them.2. The handwashing sink was dirty.3. The spice cart was accumulated with food debris.4. Dust build-up was accumulated on the kitchen ceiling.5. Food debris was noted underneath the 3-compartment sink.6. Food debris was noted in hard-to-reach areas in the kitchen.7. There was no cleaning schedule available.Develop a written sanitation procedure.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

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