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Dewat East Indian Cuisine

1101 14 Street SW Calgary AB T3C 1C2 · Food - General

Official record from Alberta →

Inspection summary

Dewat East Indian Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 7, 2025. The most recent inspection, on September 22, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 2 times across 2 separate inspections, most recently on September 17, 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 2 times across 2 separate inspections, most recently on September 17, 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?

  • 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 September 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 4 separate inspections, most recently on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Top line inserts for prep cooler across from the cookline is currently not in-use, inserts cannot maintain 4 deg C or lower. Continue to not use top inserts for storing potentially hazardous foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Temperature log kept for monitoring coolers and freezers have no daily record beyond August 27, 2026. *Ensure daily monitoring is maintained for coolers and freezers. Record temperature readings daily.
  2. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Observed containers of food stored without lids or covers in the prep cooler (bottom cooler cabinet). 2. Observed also containers of food stacked on top of each other without lids or covers between food containers. *Cover all foods properly during storage to prevent possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Top line inserts for prep cooler- temperatures above 4 deg C. The following inserts were discarded: Paneer insert at 19.0 Deg C, Paneer inserts at 18.7 deg C, red curry sauce 19.1 deg C, chilli sauce 19.0 deg C, mixed vegetables 18.9 deg C, chicken curry 10.7 deg C2. Spice tray had 2 perishable food items stored at room temperature: chopped garlic 26.6 deg C; butter 25.5 deg CAll items above were discarded onsite.*Prep cooler top line must maintain foods at 4 deg C or lower3. Tall upright cooler near clay oven, air temperature reading was 9.4 deg C.*Lower temperature to 4 deg C or lower*No foods permitted to be stored in the top cold insert line until refrigeration technician confirms and provides service report to AHS that the top cold table is operating at 4 deg C or lower. *Do not store potentially hazardous foods at room temperature. Store chopped garlic and butter under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had error message on panel "E3" indicator on. Could not run cycle. *Restrict to single use customer plates, cups and utensils until dishwasher technician service report confirms dishwasher is oeprating properly and sanitizing at proper rinse temperature of 82 deg C at manifold/ 71 deg C at dish level and report is provided to AHS.
    • 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. Side door entrance to kitchen was propped open with a rock. Corrected onsite. **Do not leave door open, close door when not in use to prevent potential pest entry. 2. Pest control records- binder kept onsite is not up to date. Monthly records not kept up to date, last record in binder is Feb 2026. Staff could not provide monthly records for March-August 2026. **Monthly records should be available onsite for review
    • 20. Do food handlers at the facility have adequate food safety training?
      • Recommend all staff take basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard loose from the wall next to the 2 compartment sink. *Fix and repair baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed staff place dirty dishes/utensils on top of the hobart mixer. Corrected onsite. Do not store dirty/soiled dishes on top of food equipment used to prepare food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of debris, food, dirt and soiled cloths found on the floor between the wall and walkin cooler in the kitchen. 2. The microwave and walls surrounding the prep table for naan baking area is greasy to touch3. Soiled cloths were observed on the floor in various areas of the kitchen. **Clean the kitchen thoroughly, remove clutter between the gap space from the wall and walkin cooler. Soiled cloths should be placed into a dirty linen hamper for laundering.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Temperature log kept for monitoring coolers and freezers have no daily record beyond August 27, 2026. *Ensure daily monitoring is maintained for coolers and freezers. Record temperature readings daily.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler is rusted. Floor mats had been placed over the flooring.Repair/replace rusted flooring. Placing mats over the surface is not an acceptable repair. Ensure floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler gaskets on the north food preparation cooler were damaged and falling off.Replace cooler gaskets on the north food preparation cooler.
  5. Demand Inspection

    13 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A milk crate containing onions was being stored directly on the floor.Crate was raised up off the floor during inspection. Ensure that food is stored at least 15 cm (6 inches) off the floor to help protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers without handles were being used as scoops in some bulk dry food containers.Scoops with handles must be used. Either store scoop outside of the bulk food container, or store so that the handles are not in contact with the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon bleach was being used for sanitizing food contact surfaces.Unscented bleach was located during inspection. Instructed operator to discard all food contact surface sanitizer made with lemon bleach and to remake with unscented bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the north food preparation cooler measured 9 degrees Celsius. Internal food temperatures of high risk food in this cooler measured between 12 to 13 degrees Celsius.Food in this cooler was discarded. Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less 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?
      • In the space to the north of the walk-in cooler, there were mouse droppings on the floor.Safely clean up mouse droppings. Monitor for further activity. Ensure adequate pest control is taking place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were cracked/damaged floor tiles throughout the kitchen.Replace cracked/damaged floor tiles, or otherwise repair the kitchen floor. Ensure floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 and soiled tinfoil were lining some shelving.Remove cardboard and tinfoil shelf lining. Ensure that shelving is cleaned on a regular basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plastic wrap and duct tape were used as anchors to secure shelving and equipment. A shelf had been fashioned with duct tape.Remove plastic wrap and duct tape.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were present in walls and at floor/wall junctions. Seal gaps in walls and at floor/wall junctions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket for the chest style freezer in the dry storage room was damaged and falling off.Replace the gasket or the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops handles for some bulk dry food containers were soiled with food debris accumulation.Ensure that scoops are washed and sanitized on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler is rusted. Floor mats had been placed over the flooring.Repair/replace rusted flooring. Placing mats over the surface is not an acceptable repair. Ensure floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler gaskets on the north food preparation cooler were damaged and falling off.Replace cooler gaskets on the north food preparation cooler.

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