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Gate of India - CGY-2179

311 - 500 Country Hills Boulevard NE Calgary AB T3K 5H2 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Gate of India - CGY-2179 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on April 23, 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 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 April 22, 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 once on April 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 April 23, 2024. 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 5 times across 4 separate inspections, most recently on April 22, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no thermometers placed inside of the coolers and chest freezer. Obtain and place thermometers inside the coolers and freezers to monitor the temperature.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was a 3 gallon hot water tank installed and did not supply a sufficient amount of hot water. The hot water tank must be sufficient to supply hot water during operations. The volume of the hot water tank must supply both sink compartment with hot water (45C) filled half-way. Replace the hot water tank.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Oustanding violation - noted on April 22, 2026***There was a significant leak from underneath the 2-compartment sink. Plumbing components must be maintained in good repair to safely dispose wastewater. Repair the pipe and ensure there is no leak. Waste water pipe coming from the two compartment sink and going into the waste water tank was not caulked/sealed.Caulk/seal the waste water pipe.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Waste water pipe coming from the two compartment sink and going into the waste water tank was not caulked/sealed.Caulk/seal the waste water pipe.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4/22. There was no probe thermometer to check internal temperature of food. Obtain a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/22. The bleach test strips did not have a colour chart. Obtain test strips with colour chart.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Waste water pipe coming from the two compartment sink and going into the waste water tank was not caulked/sealed.Caulk/seal the waste water pipe.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach water solution prepared for sanitizing food contact surfaces measured too strong (greater than 200 ppm).Bleach water solution for sanitizing food contact surfaces must measure 100-200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Waste water pipe coming from the two compartment sink and going into the waste water tank was not caulked/sealed.Caulk/seal the waste water pipe.

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