Grace of India
4629 12 Street NE Calgary AB T2E 4R3 · Food - General
14 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher measured 62.9 degrees Celsius after 5 consecutive cycles.- Repair, service or replace the dishwasher to ensure it is adequately sanitizing at a temperature of at least 71 degrees Celsius at dish level.In the interim:Manually wash, rinse and sanitize utensils and equipment in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher measured 62.9 degrees Celsius after 5 consecutive cycles.- Repair, service or replace the dishwasher to ensure it is adequately sanitizing at a temperature of at least 71 degrees Celsius at dish level.In the interim:Manually wash, rinse and sanitize utensils and equipment in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.
- 15. Is the facility free of a pest infestation?
- **Outstanding violation**- February 20, 2026: Mice droppings were still observed in multiple areas of the facility.RequirementRemove, clean and disinfect the areas.February 11, 20261. Significant amounts of mouse droppings were observed in multiple areas of the facility- inside the dining benches, washroom and specific areas of the kitchen, including but not limited to:- The floor perimeters behind various food equipment, shelving units for utensils/equipment and dry food storage.- Under food preparation tables with cooking equipment.- The storage room/staff area on the upper floor.- Floor parameters around the receiving area and exit doors.- Inside and behind the cupboard between the cookline and walk-in cooler.- On food surfaces including a box of tomato puree in the dry storage shelving unit beside the walk-in cooler, bags of rice stored under a food prep table beside the microwave and bags of rice and rice flour in the shelving unit near the commercial mixer.- Under the stairway and the surrounding area.- Behind and beneath the chest freezer beside the stairway and the standing refrigerator beside the front counter area.2. Mouse droppings were found on a shelf under the stairway containing uncovered disposable utensils. The items were discarded during the inspection. 3. A nest with significant mouse droppings observed in the furnace area.Requirements- Remove and safely dispose of all mice, their droppings and harborage materials.- Clean and disinfect all surfaces contaminated by mice activity and excrement in the kitchen, dining and washroom areas.- Inspect all food items, storage containers and discard any contaminated items.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding violation**- February 20, 2026: Equipment still observed with food debris.RequirementClean and sanitize the indicated equipment.February 11, 2026The following equipment were observed with food debris and dirt:1. The commercial dough mixer2. The trolley beside the prep cooler opposite the cookline.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding violation**- February 20, 2026: Accumulation of grease and debris still observed behind the equipment in the cookline.RequirementClean and sanitizeFebruary 11, 20261. Accumulation of grease and debris observed behind and beneath the equipment in the cookline.2. Dust build-up observed on:- The vent hood above the food preparation table opposite the cookline.- The Exhaust ventilation canopy above the cookline.3. The floor of the furnace area in the kitchen was dirty and had water stains.-1 to 3: Thoroughly clean the indicated areas and ensure to maintain in sanitary conditions at all times to prevent contamination of food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizing solution available during food processing in the facility at the time of inspection.Ensure that chlorine sanitizer solution with a concentration of 100 ppm is readily available during operation, have sanitizer buckets/bottles available in all locations where food handling/processing is done in the facility. Verify the sanitizing solutions with test strips.2. Dirty cleaning cloths were observed on food preparation surfaces outside of sanitizer solution and no sanitizer residue detected in them. Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them to kill harmful microorganisms.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Dead flies were observed on a pest monitoring trap suspended directly above food handling area.- Remove the pest monitoring fly trap directly above the food handling area.Ensure that food handling areas are protected from contamination at all times.2. Food items were observed stored on the floor in the walk‑in freezer.- Remove all food items from the floor.Ensure to store at least 6 inches off the floor to prevent potential contamination.3. In the walk-in freezer and prep cooler opposite the cookline, food products were observed without lids, leaving food unprotected from contamination.- Store all food products with tight‑fitting lids.- Ensure all food containers are covered to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher measured 62.9 degrees Celsius after 5 consecutive cycles.- Repair, service or replace the dishwasher to ensure it is adequately sanitizing at a temperature of at least 71 degrees Celsius at dish level.In the interim:Manually wash, rinse and sanitize utensils and equipment in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.
- 15. Is the facility free of a pest infestation?
- Evidence of pest activity observed in the facility:1. Observed the following:- 1 live mouse was observed in a tin cat behind the icemaker close to the kitchen entrance.- 6 dead mice were found in a tin cat behind the commercial food mixer and food shelving unit.- 1 dead mouse was found in a tin cat beside the exit door at the back area. Requirements- Obtain the services of a professional pest control company to abate the mice infestation and implement an ongoing integrated pest management program for the facility.Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.
- 15. Is the facility free of a pest infestation?
- 1. Significant amounts of mouse droppings were observed in multiple areas of the facility- inside the dining benches, washroom and specific areas of the kitchen, including but not limited to:- The floor perimeters behind various food equipment, shelving units for utensils/equipment and dry food storage.- Under food preparation tables with cooking equipment.- The storage room/staff area on the upper floor.- Floor parameters around the receiving area and exit doors.- Inside and behind the cupboard between the cookline and walk-in cooler.- On food surfaces including a box of tomato puree in the dry storage shelving unit beside the walk-in cooler, bags of rice stored under a food prep table beside the microwave and bags of rice and rice flour in the shelving unit near the commercial mixer.- Under the stairway and the surrounding area.- Behind and beneath the chest freezer beside the stairway and the standing refrigerator beside the front counter area.2. Mouse droppings were found on a shelf under the stairway containing uncovered disposable utensils. The items were discarded during the inspection. 3. A nest with significant mouse droppings observed in the furnace area.Requirements- Remove and safely dispose of all mice, their droppings and harborage materials.- Clean and disinfect all surfaces contaminated by mice activity and excrement in the kitchen, dining and washroom areas.- Inspect all food items, storage containers and discard any contaminated items.
- 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. Pest control records were not available onsite. The most recent pest control record available was September 2025.- Provide and retain the pest control records onsite.Ensure that pest control records are readily available in the facility upon the request of a Public Health Inspector.2. A gap was observed under the front door and the sides of the exit door, suggesting potential entry points.- Seal the gap or install an effective vermin proof to prevent entry of pest.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. There was a hole in the wall underneath the staircase leading to the storage room/office area. - Seal all holes in the facility as they could serve as potential pest entry points.2. Part of the walls and floor under the stairway were noted to be in disrepair.- Repair all damaged wall and floor surfaces in the facility.Ensure that all surfaces are smooth, non-absorbent and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment were observed with food debris and dirt:1. The commercial dough mixer2. The trolley beside the prep cooler opposite the cookline.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Excessive clutter observed in the facility, specifically the back area, under the stairway and the storage/staff area on the upper floor. Multiple food equipment and utensils not in use were observed to congest the facility.- Clear the clutter, remove faulty, broken and unnecessary items. Arrange and organize the area properly.A facility where food is being prepared must be maintained in an organized and sanitary manner for ease of cleaning and to prevent pest harborage.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grease and debris observed behind and beneath the equipment in the cookline.2. Dust build-up observed on:- The vent hood above the food preparation table opposite the cookline.- The Exhaust ventilation canopy above the cookline.3. The floor of the furnace area in the kitchen was dirty and had water stains.-1 to 3: Thoroughly clean the indicated areas and ensure to maintain in sanitary conditions at all times to prevent contamination of food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. 2. Chlorine sanitizer solution measured 1000 ppm at the time of inspection. - Operator remade the chlorine solution and tested 100 ppm. **Ensure chlorine sanitizer is mainatained at 100 ppm at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food containers stored on the floor in both walk in coolers. **Ensure food items are stored a minimum of 6 inches above the floor to prevent cross contamination. 2. Staff was using garbage bags to thaw fishes. - Operator removed the garbage bag during inspection. **Use food grade bags to handle food as garbage bags can leach out harmful chemicals.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Containers without handles stored in the bulk food containers throughout the kitchen. **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff was thawing frozen fishes at room temperature in standing water. - Operator moved the fishes to the clean sink under cold running water. **Ensure frozen food is thawed properly at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher measured at 65.4*C. - Operator was instructed to sanitize dishes in 100 ppm Chlorine sanitizer for 2 minutes after washing dishes in the dishwasher until dishwasher is repaired.Note: Food grade sanitizer solution dillution ratios sent to the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following areas: - Hard-to-reach areas (such as underneath and behind the cooking equipment).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure that food is covered at all timed in the walk-in cooler and freezer
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure that all foods stored in the walk-in cooler, must be covered
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Provide towels for both sinks
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 wash sink in kitchen near entrance was not operational and was blocked by a chest freezer. Please repair the sink and restock paper towel dispenser. Do not obstruct hand washing stations.2) Rear hand wash sink next to dishwashing area was obstructed with a dust pan stored inside the basin and cleaning items (garden hose wheel, mop pail, etc.) in front. All hand wash sinks must be easily accessible - do not store items inside basin or in front.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cut onions were covered with a black garbage bag (not foodgrade). Do not use garbage bags for food protection/storage - obtain clean, foodgrade lids or covers for use.
- 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 wash sink in kitchen near entrance was not operational and was blocked by a chest freezer. Please repair the sink and restock paper towel dispenser. Do not obstruct hand washing stations.2) Rear hand wash sink next to dishwashing area was obstructed with a dust pan stored inside the basin and cleaning items (garden hose wheel, mop pail, etc.) in front. All hand wash sinks must be easily accessible - do not store items inside basin or in front.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizer solution. Prepare the solution first thing before start cooking
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Do not use shopping bags to store ready to eat food in the walk-in freezer. Use food grade packaging. Non-food grade plastic may leach carcinogens into the food
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Discard the 2 damaged cutting boards. Damaged utensils can not be cleaned and sanitized properly
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers must wear head gear while working in the kitchen
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Do not store the scoop on the top of the ice. Use a readily cleanable container.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Provide towels for the hand sink in the main kitchen
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?