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Desi Indian Market

6 - 6815 Temple Drive NE Calgary AB T1Y 5N4 · Food - General

Official record from Alberta →

Inspection summary

Desi Indian Market has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on October 8, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on October 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 4 times across 2 separate inspections, most recently on September 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Dishes were observed drying in one of the three-compartment sinks.*Do not use the three-compartment sink for drying dishes. Ensure dishes are air-dried on a clean, designated drying rack to prevent contamination.2) Cleaning cloths were hanging on the divider of the three-compartment sink and were touching cleaned dishes.*Remove cleaning cloths from the divider of the three-compartment sink. Store cloths in a sanitary location away from clean dishes to avoid cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Not observed at this time of inspection*No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility does not hold a valid food handling permit.- Acquire a valid and subsisting food handling permit.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Dishes were observed drying in one of the three-compartment sinks.*Do not use the three-compartment sink for drying dishes. Ensure dishes are air-dried on a clean, designated drying rack to prevent contamination.2) Cleaning cloths were hanging on the divider of the three-compartment sink and were touching cleaned dishes.*Remove cleaning cloths from the divider of the three-compartment sink. Store cloths in a sanitary location away from clean dishes to avoid cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Dirty dishes were stored above the deep freezer adjacent to the handwashing sink.*Do not store dirty dishes above the deep freezer adjacent to the handwashing sink. Designate a separate area for dirty dishes that does not risk contaminating food or food-contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Not observed at this time of inspection*No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration.- Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution prepared in spray bottle was tested at 0 ppm. No bleach solution was available at the facility.- Operator instructed to prepare chlorine sanitizer solution and concentration should be tested at 100 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Open canned food item was stored in the walk-in cooler.- Operator voluntarily discarded the food item.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Significant ice buildup was observed in the walk-in freezer. At the time of inspection, freezer was in defrosting state, with temperature noted at -10 degrees Celsius.- Operator informed that service has been scheduled with technician to address the ice buildup issue.- Make sure to monitor freezer temperature closely and temperature should be maintained at or below -18 degrees Celsius.2. No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration.- Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink near the front counter was leaking from the bottom.- Operator is aware of the issue and will contact technician to perform the required repairs.2. Handwashing station in the back washroom had no paper towels.- Make sure all hand sinks are in good repair and supplied with soap, paper towels, hot and cold water supply at all times.- Ensure hand sinks are exclusively used for handwashing.
  5. Demand Inspection

    0 infractions

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