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Gate of India

305 - 505 Main Street SW Airdrie AB T4B 3K3 · Food - General

Official record from Alberta →

Inspection summary

Gate of India has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on April 9, 2026, found no infractions.

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

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.

  • 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 3 times across 3 separate inspections, most recently on March 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on March 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on March 26, 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?

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

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A contaminated cleaning cloth was observed on prep table by dishwashing area. This was placed into sanitizer solution during inspection. Ensure cloths are stored in sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic bowls were used as scoops in sauces and stored directly in sauce. This contaminates the bulk sauce. Use ladles with long handles that do not contact food or store scoops outside sauce buckets.2. Staff personal items were hung on shelf over onions next to dry ingredients. Ensure personal items are stored away from food and food preparation areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stainless steel shelf in dishwashing area still had protective film on shelving. Remove protective film as it is peeling and not easy to clean. All surfaces must be smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In dishwashing area there was not a clear separation between dirty and clean sides. Ensure there is proper flow from dirty to clean in dishwashing area. Do not place dirty dishes on clean side and do not store used apron on clean dish shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- Prep cooler at front bar area- Door to staff washroom. Clean and ensure these are added to a regular cleaning schedule.
  3. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator used tap and wiped gloved hands on apron in between prepping food. Ensure gloves are discarded and hands washed when changing activities. Operator discarded gloves during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer was not labelled. This was corrected during the inspection and bottle was labelled.
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in washcloth bucket measured at 0 ppm.- Staff prepared new chlorine solution and sanitizer concentration was tested at 100 ppm.- Ensure to regularly check sanitizer concentration using the available test strips.
    • 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 cooler located in the front bar area. - Operator transferred the food item to food-grade container.- Make sure once a canned food item is opened, food should then be transferred to a food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable plastic cups were being used as scoops and stored inside the food.- Ensure to remove plastic cups from the food and use scoops with handles to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometer was available in the kitchen at the time of inspection.- Ensure that proper working thermometer is available in the kitchen at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser near hand sink in the bar area was empty at the time of inspection.- Paper towel dispenser was refilled with adequate supply of paper towels.
    • 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 missing tiles in the kitchen near the hand sink.- Ensure to replace tiles in the indicated area.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket in kitchen measured 0ppm. Operator corrected this during inspection and added more bleach to make a 100ppm chlorine solution. Ensure chlorine sanitizer measures 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of onion were stored directly on floor. Please ensure all food is stored off of floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front prep cooler measured 16 degrees Celsius. Staff were aware this cooler was not working, but had placed mango lassi into fridge. Mango lassi was discarded during inspection. Ensure cooler is not used for high risk products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwash sink at back did not have paper towel available at start of inspection. Install dispenser and ensure sink is stocked with soap and paper towel at all times. 2. Soap dispenser had come off wall at front of house hand sink. Please re-attach.

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