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Guru India Restaurant

30 - 15 Millrise Boulevard SW Calgary AB T2Y 1X7 · Food - General

11 inspections

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop without handle was provided in bulk bin containing salt.b) Jalebies (Indian desert) were kept uncovered on front counter towards customer area.Requirement:a) Provide scoop with handle in the bulk bin to prevent contaminationb) Keep food covered to prevent from customer contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil cans were stored under two compartment sinksRequirement:Do not store food under sinks to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update on June 11/2026Sanitizer concentration was not verified for the dish washer as required and no written records maintained.Requirement:a) Verify concentration of chlorine during sanitizer on daily basisb) Maintain written records of sanitizer verification on daily basisDish washer log template emailed to the operator
    • 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?
      • Update on June 11/2026Gap at the bottom of screen door located at the back exterior door, which could allow entry of pest/verminRequirement:Seal the gap at the bottom of screen door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated lack of knowledge in safe food handlingRequirement: Staff must complete Alberta Food Safety Basics online course free of cost at AHS website
  2. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Raw meat bag kept in contact with a box containing samosas in walk in freezerb) A bin containing samosas was kept on a box of raw meat in walk in freezerc) Pani puri balls were kept uncovered on a rack in storage area.Requirement:a) Store raw meat apart from any other food to prevent cross contamination.b) Keep food covered during storage to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop was fully immersed in the flour/oil solution stored under the counter in the kitchen.b) A bowl without handle was provided in the salt bulk binRequirement:a) Remove scoop from the food and store with handle up to prevent contaminationb) Provide scoop with handle for the bulk bin and store handle out of food to prevent contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update on June 3/2026Temperature of prep cooler was 17 C and internal temperature of perishable foods stored in this cooler were: chickpeas 8.3C, cooked meat at 11.5C, grated fresh garlic in oil at 15 C, lentils at 14.7C, milk cream at 16C, fried cheese at 9 .8 CRequirement:Do not store any food in this cooler until temperature is maintained at 4C or less. Staff was instructed to discard cooked meat, grated garlic in oil, lentils, milk cream and move fried cheese and chickpeas to walk in cooler. DONE
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Concentration of chlorine measured 0 ppm during sanitizer cycle- Detergent pail for the dish washer was empty. No detergent onsite- Sanitizer pail was empty, no sanitizer onsite- no provision for washing/sanitizing dishes manually as one of the two comp sink is used as prep sink.Requirement:-Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Provide detergent asap-Provide sanitizer for the dish washer asapManager called the technician during inspection, who mentioned it could take an hour to arrive.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • a) No chlorine test strips were availableb) Sanitizer concentration was not verified for the dish washer as required and no written records maintained.Requirement:a) Provide test strips for chlorineb) Verify concentration of chlorine during sanitizer on daily basisc) Maintain written records of sanitizer verification on daily basisDish washer log template emailed to the operator
    • 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?
      • Gap at the bottom of screen door located at the back exterior door, which could allow entry of pest/verminRequirement:Seal the gap at the bottom of screen door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No food safety certified person on site.b) Staff demonstrated lack of knowledge in safe food handlingRequirement:a) Ensure that person having care and control of the food establishment holds safe food certificate.b) Staff must complete Alberta Food Safety Basics online course free of cost at AHS websiteList of recognized courses in Alberta emailed to the operator
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on June 3/2026Caulking located at the wall in dish washing area was worn out and dirty.Requirement:Replace the caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on June 3/2026Accumulation of dirt and debris under equipment in the kitchen.(Repeat violation from the previous inspection)Requirement: Clean the above noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on June 3/2026Grease and grime buildup on the hoodRequirement:Clean the hood
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Mold noted on the wall in dish washing areab) Heavy dirt buildup on floor in utility room opening directly in food storage area, several chemical and empty pails stored directly on floor making cleaning difficult and ineffectiveRequirement:a) Clean and disinfect moldy wall using strong bleach solution (add 5ml of bleach to 500 ml of water)b) Thoroughly clean the utility room and store all items off the floor
  3. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update on June 3/2026Temperature of prep cooler was 17 C and internal temperature of perishable foods stored in this cooler were: chickpeas 8.3C, cooked meat at 11.5C, grated fresh garlic in oil at 15 C, lentils at 14.7C, milk cream at 16C, fried cheese at 9 .8 CRequirement:Do not store any food in this cooler until temperature is maintained at 4C or less. Staff was instructed to discard cooked meat, grated garlic in oil, lentils, milk cream and move fried cheese and chickpeas to walk in cooler. DONE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentration was not verified for the dish washer as required and no written records maintained.Requirement:a) Verify concentration of chlorine during sanitizer on daily basisb) Maintain written records of sanitizer verification on daily basisDish washer log template emailed to the operator
    • 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?
      • Gap at the bottom of screen door located at the back exterior door, which could allow entry of pest/verminRequirement:Seal the gap at the bottom of screen door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • a) No food safety certified person on site.b) Staff demonstrated lack of knowledge in safe food handlingRequirement:a) Ensure that person having care and control of the food establishment holds safe food certificate.b) Staff must complete Alberta Food Safety Basics online course free of cost at AHS websiteList of recognized courses in Alberta emailed to the operator
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on June 3/2026Caulking located at the wall in dish washing area was worn out and dirty.Requirement:Replace the caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on June 3/2026Accumulation of dirt and debris under equipment in the kitchen.(Repeat violation from the previous inspection)Requirement: Clean the above noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on June 3/2026Grease and grime buildup on the hoodRequirement:Clean the hood
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Mold noted on the wall in dish washing areab) Heavy dirt buildup on floor in utility room opening directly in food storage area, several chemical and empty pails stored directly on floor making cleaning difficult and ineffectiveRequirement:a) Clean and disinfect moldy wall using strong bleach solution (add 5ml of bleach to 500 ml of water)b) Thoroughly clean the utility room and store all items off the floor
  4. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jalabeies were kept uncovered on the front counter towards customer area.Requirement:Protect food from customer contamination by covering it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored in the gap between counters.Requirement:Do not store knives in the gap between counters as this area cannot be adequately cleaned and sanitized.Store knives in a clean container or on the knife stand.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stored in insert of prep cooler was 8.7C, curry was at 7.6C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A few loose paper towels were provided at hand washing sink located in front food handling area.Requirement:Provide paper towels in the dispenser or at a stand at this hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Caulking located at the wall in dish washing area was worn out and dirty.b) Paint was peeled off the wall in dish washing area.Requirement:a) Replace the caulking.b) Paint the wall in dish washing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf located under the counter in the kitchen was rusted having rough surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelf to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken scoop was in use in the flour container.Requirement:Do not use broken/damaged utensils to handle food.Broken scoop was discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of heavy dust on the ceiling in the kitchen.b) Grease and grime buildup on the hoodc) Dirt buildup on the wall below screen doorRequirement:Clean the above noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under equipment in the kitchen.(Repeat violation from the previous inspection)Requirement: Clean the above noted areas.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Tomato paste was left in the can after opening located in the upright cooler.b) Food container was stacked in uncovered samosas located in walk in freezer.Requirement:a) Transfer food to glass/plastic/stainless steel container after opening the can.b) Do not stack uncovered food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of garlic in oil stored on the counter without temperature control was 14.8Cb) Frozen meat was kept in standing water for thawing.Requirement:a) Ensure that garlic in oil is stored at 4C or less.- Garlic in oil was discarded.b) Thaw frozen meat under running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed and 100 ppm concentration of chlorine was achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored directly on floor in dish washing area.Requirement:Store clean utensils in sanitary way and off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under equipment in the kitchen.Requirement: Clean the above noted areas.
  6. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at hand washing sink located in front food handling area.(Repeat violation from previous inspection)Requirement:Provide soap in a dispenser at this hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink located in front food handling area.Requirement:Provide paper towels in a dispenser at this hand washing sink.
  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at hand washing sink located in front food handling area.(Repeat violation from previous inspection)Requirement:Provide soap in a dispenser at this hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink located in front food handling area.Requirement:Provide paper towels in a dispenser at this hand washing sink.
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coco milk was left in the can after opening.Requirement:Transfer food to plastic/glass/stainless steel container after opening the can.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Manually sanitize dishes in the sink by soaking in bleach sanitizer solution at 100 ppm concentration for minimum two minutes until dish washer is repaired.-Repair dish washer asap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at hand washing sink located in front area.Requirement:Provide soap in a dispenser at this hand washing sink.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on the upper shelf having dough stored below in walk in cooler.Requirement:Ensure that no other food is stored under raw meat to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of rice stored in the warmer was 50C- Warmer temperature could not be raised.Requirement:- Ensure that rice are stored at 60 C and higher during hot holding.Rice were reheated to 74 C during inspection.-Provide functional rice warmer which can maintain temperature of rice at 60 C or higher
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Probe thermometer was non-functional as battery was dead.(This is repeat violation from previous inspection)-Cooking and hot holding temperature were not verified using probe thermometer.Requirement:- Replace the battery to make the thermometer functional.-Use probe thermometer to verify cooking and hot holding temperatures.
  10. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails were stored directly on floor in walk in freezer.(This is repeat violation from previous inspection) Requirement: Store food at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in one prep cooler located in the kitchen.(Repeat violation from previous inspection)Requirement:Provide thermometer in the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was non-functional as battery was dead.Requirement: Replace the battery to make the thermometer functional.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips provided.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
    • 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?
      • Screen door was left partially open, which could allow entry of pests/vermin.Requirement:Keep screen door completely closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Paint peeled off on wall in dish washing area and dirt on the wall.b) Ceiling paint very old and dirtyc) Food and dirt buildup on bulk bins located under counter in the kitchen.(Repeat violations from previous inspection)Requirement:a) Paint the kitchen.b) Clean the bulk bins.
  11. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty cleaning cloth was kept in contact with dough on prep counter in the kitchen.Requirement:Store cleaning clothes separately from food to prevent contamination.Dough in contact with dirty cleaning cloth was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails were stored directly on floor in walk in freezer.(This is repeat violation from previous inspection) Requirement: Store food at least 15 cm off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potatoes and utensils were stored under sinks in the kitchen.Requirement:Do not store food and utensils under sinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in prep cooler located in the kitchen.Requirement:Provide thermometer in the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice stored in warmer was 31.8C and warmer was not plugged in.Requirement:- Ensure that rice are stored at 60C and higher during hot holding.- Rice were discarded during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips finished during inspection.Requirement:Provide chlorine test strips.
    • 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?
      • Screen door located at back exterior door was left partially open, which could allow entry of pests/vermin.Requirement: Keep screen door completely closed to prevent entry of pests/vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf in walk in freezer was lined with cardboard.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean trays were stored directly on floor in dish washing area.Requirement: Store clean utensils in sanitary way off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Paint peeled off on wall in dish washing area and dirt on the wall.b) Accumulation of loose dust on the ceiling and vent in the kitchen.c) Food and dirt buildup on bulk bins located under counter in the kitchen.Requirement:a) Paint the wall in dish washing area.b) Clean the above noted areas and bulk bins.