Desi Hood
49 Savanna Boulevard NE Calgary AB T3J 2E3 · Food - General
Inspection summary
Desi Hood has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on September 14, 2026, recorded 4 infractions.
None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.
The number of infractions per inspection has stayed roughly the same over time.
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 6 times across 6 separate inspections, most recently on September 14, 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 4 times across 3 separate inspections, most recently on September 9, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on April 4, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 14 times across 6 separate inspections, most recently on September 14, 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?
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 across 3 separate inspections, most recently on September 9, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large quantity of food was observed cooling at room temperature. Staff confirmed that the food had been sitting at room temperature for more than three hours. Channa Dal: 37C, Karahi Paneer: 40C, Gravy: 37C.All discarded. Ensure potentially hazardous foods are cooled rapidly from 60C to 20C within 2 hours and from 20C to 4C within an additional 4 hours. Use shallow pans, ice baths or ice wands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A circular opening in the floor near the two-compartment sink was observed with a damaged and improperly fitted cover, causing dirt and debris to accumulate around the opening - Replace the cover and clean the opening.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Ongoing Violation***Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Outstanding violation***Aluminum foil was still used to line food contact surfaces. Ensure foil paper is removed from all surfacesPrevious violation Aluminum foil was used to line metal shelf above clean utensils, and on top of food prep table and small shelving rack in the kitchen. Foil was observed visibly tearing and flaking off.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer available at the time of inspection. - Ensure an approved food contact surface sanitizer is available and maintained at the appropriate concentration at all times. If using bleach, prepare a solution using ½ teaspoon (2.5 mL) of unscented household bleach per 1 liter of water. Alternatively, use a quaternary ammonium (Quat) sanitizer at 200 ppm, as per the manufacturer's directions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A big pot of perishable dish (Sabzi) was stored at room temperature. Temperature measured 42 degree Celsius. - The dish was discarded onsite.2.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the kitchen was inaccessible at the time of inspection, as it was blocked by a food storage bin.- The food storage bin was removed during the inspection
- 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 in the handwashing sink located in the kitchen.- Provide single-use paper towels at the handwashing sink
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard paper was used to line the floor under the 2-compartment sink. The carboard liners were heavily soiled with grease.- Remove the cardboard liners from the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Ongoing Violation***Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding September 9th, 2026: Aluminum foil was still used to line food contact surfaces. Ensure foil paper is removed from all surfacesPrevious violation Aluminum foil was used to line metal shelf above clean utensils, and on top of food prep table and small shelving rack in the kitchen. Foil was observed visibly tearing and flaking off.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The upright food warmer was unclean. Accumulated dirt and debris were observed in the steam water bin.- Clean the upright food warmer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease accumulation was observed around the cookline and between cooking equipment. - Clean the indicated areas The dry storage room located in front was cluttered making it difficult to clean.- Organize and clean the indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot packaged foods in plastic containers were kept at room temp. Foods measured approximately 46 degrees Celsius. Operator immediately placed food into hot holding unit.- Maintain hot foods in hot holding unit at 60C or higher and maintain at least 60C during delivery.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Ongoing Violation***Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Aluminum foil was used to line metal shelf above clean utensils, and on top of food prep table and small shelving rack in the kitchen. Foil was observed visibly tearing and flaking off.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot packaged foods in plastic containers were kept at room temp. Foods measured approximately 46 degrees Celsius. Operator immediately placed food into hot holding unit.- Maintain hot foods in hot holding unit at 60C or higher and maintain at least 60C during delivery.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Ongoing Violation***Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Aluminum foil was used to line metal shelf above clean utensils, and on top of food prep table and small shelving rack in the kitchen. Foil was observed visibly tearing and flaking off.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet and dirty washcloth was observed stored on food prep table in the kitchen. - Operator is to ensure that washcloths are stored in sanitizer solution at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. Operator removed disposable cups from bulk ingredients.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Two opened metal cans containing food were stored in the walk-in cooler. Operator voluntarily transferred food item to a food-grade container and discarded the smaller can.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.3. Staff personal items (laptop) was stored on food prep counter in the back kitchen. Nail clipper was also observed on food storage shelf.- Keep personal items away from food prep surfaces/storage areas.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle containing sanitizer (bleach) solution was not appropriately labeled at the time of inspection.- Please properly label all bottles/containers that contain chemicals at the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot packaged foods in plastic containers were kept at room temp. Foods measured approximately 46 degrees Celsius. Operator immediately placed food into hot holding unit.- Maintain hot foods in hot holding unit at 60C or higher and maintain at least 60C during delivery.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Ongoing Violation***Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Aluminum foil was used to line metal shelf above clean utensils, and on top of food prep table and small shelving rack in the kitchen. Foil was observed visibly tearing and flaking off.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Hot packaged foods for tiffin service were kept at room temp awaiting delivery; foods measured approximately 40C. Maintain hot foods in hot holding unit at 60C or higher, and maintain at least 60C during delivery. Owner immediately placed food into hot holding unit.2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Quats sanitizer was diluted to 100 ppm in the sanitizing step of the manual dishwashing procedure. The quats solution was automatically calibrated to dispense at 200 ppm (correct concentration) - please do not dilute.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips for quats were not provided. Please obtain.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink was out of service. Please repair immediately. Ensure soap and paper towel dispensers are properly stocked. Owner stated it will be replaced end of week.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cans were used to store foods on the prep line. Please remove cans and replace with containers that are easy to clean. Do not reuse cans.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?