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Guru India Restaurant

618 Cityscape Square NE Calgary AB T3N 2A8 · Food - General

Official record from Alberta →

Inspection summary

Guru India Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 3, 2024. The most recent inspection, on September 9, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 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 5 times across 4 separate inspections, most recently on November 1, 2024. 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 3 times across 3 separate inspections, most recently on September 1, 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 September 3, 2024. 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 11 times across 6 separate inspections, most recently on September 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 9 times across 8 separate inspections, most recently on September 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Several pots of cooked food were observed stored directly on the floor along the cook line, creating the potential for contamination.Foods were taken off the floor during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Dry food products were observed stored in opened sacks. - Once opened, dry food items must be transferred to clean, food-grade containers with tight-fitting lids to protect the food from contamination,2. A personal cell phone was observed stored on the dough roller machine.- Personal items must be kept in a designated storage area away from food preparation and food-contact surfaces to prevent potential contamination.3. A dough-cutting template used to shape dough was observed to be made of cardboard. Cardboard may shed fibers or fragments into food, creating a contamination risk. - Discontinue the use of the cardboard template immediately and replace it with a durable, food-safe material that is smooth, non-absorbent, and readily cleanable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher in the kitchen was observed to be sanitizing at 0 ppm chlorine concentration.- Repair the dishwasher, in the interim switch to single use utensils until the dishwasher is fixed and able to maintain a sanitizing concentration of 100 ppm of chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stand mixer and dough roller were observed to have an accumulation of food debris and residue. - Thoroughly clean and sanitize the stand mixer and dough roller.2. The cutting board located on the preparation cooler was observed to be heavily pitted making it difficult to clean.- Resurface or replace the cutting board
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood filters were observed to have a significant accumulation of dust and debris.- Clean the exhaust hood filters to prevent them from falling into food.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers in the food prep table that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items in the walk-in cooler and walk-in freezer were found not covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The automatic dispenser was not working, quats solution concentration measured to be 0ppm.- Repair the automatic dispenser and get appropriate test strips.- The operator was educated to prepare 100ppm chlorine solution and the solution was tested during inspection with chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **The violation still exists during current inspection**A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used tongs were stored in a container with water.- Ensure use new tongs every time or store them in ice water.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Mop bucket with dirty water was stored in front of clean utensils storage rack.- Keep the mop bucket in mop closet.
  5. Demand Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • REPEATING VIOLATION:Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Protect foods from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Store perishables foods at 4C or lower, or 60C or higher. May also use time as a public health control - conditions apply for this option.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • REPEATING VIOLATION:Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  7. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pans of fish pakora were stored out at room temp and measured 21-26C. Staff advised they were being cooled however timer set for 1st stage cooling had gone off before inspector arrived and facility was not tracking cooling method with written records. All foods were destroyed. Please practice quick-cooling methods and provide written cooling procedures as indicated on previous report.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate.Batch cooling for cold storage must be cooled safely in 2 stages-1. First 2 hrs cooling from above 60 deg C to 20 deg C2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg CMost crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. ** Examples: - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans.- Cooling solid foods (ie. pakoras, samosas) on single layer in trays A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) **transfer to shallow pans for cooling to 4 deg C in the cooler
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • REPEATING VIOLATION:Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Stainless steel added for the following require additional correction:1. stainless steel panel on prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  8. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher.originally cited 2022-11-27
    • 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 added for the following require additional correction:1. stainless steel panel on deli prep line was attached to shelving with duct tape. **Affix properly- remove duct tape2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
  9. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • repeat violations observed:1) The milk crates were used to store loose, processed foods. Milk crates are difficult to clean/sanitize. Please remove and use food appropriate food containers that can be easily washed and sanitized.2) There were several containers and pails of food in the walk-in cooler that were not covered/protected against contamination. Obtain proper lids and cover foods while in storage.3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers.4) Containers/bins/boxes of food were stored on the dirty floor in the walk-in freezer. Store foods off the floor and in sanitary manner.5) Deep fried samosas stored in cardboard boxes in walkin freezer. Discard use of cardboard boxes for storing prepared foods.6). Stack of milk crates used to store peeled onions had bottom crate containing peeled onions. Do not store food in containers that are contacting the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation for improper scooping utensils:Sept 13-Plastic lined cup stored in container of prepared mint yogurt. **Immediately stop using containers for scooping. Use utensils with handles for hand contact. Keep handles out of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli prep cooler (across from stove):1. The probe thermometer inside the cooler was not reading properly (dial for bimetallic probe was broken). **Replace thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following are not suitable materials for food preparation/storage areas:1. Corrugated plastic used as divider in the kitchen (behind a prep cooler). Remove from use. 2. Bare wood counter piece in the bar (wrapped in foil and saran wrap). Wood surface can be painted. Recommend a laminate top surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher. **Jan 25, 2023: large pots still used and they were being washed on the dirty pre-rinse side in the dish pit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sept 03, 2024 repeated violation: The prep line cutting board was badly stained and scarred with heavy knife marks and was difficult to clean/sanitize. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large plastic container (storing cut vegetables) in the walkin cooler had one corner chipped from top edge of the storage container. Discard damaged food containers, do not reuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on ceiling surfaces around air vents2. Accumulation of spilled food, dried liquids on floor surfaces in kitchen, notably underneath storage shelves in below prep table, dry storage, walkin cooler (middle) and in wall corners near prep sinks. Ensure all hard to reach areas on floors below equipment and wall-floor corners are cleaned thoroughly
  10. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sept 03 2024- repeated violations below 1) The milk crates were used to store loose, processed foods. Milk crates are difficult to clean/sanitize. Please remove and use food appropriate food containers that can be easily washed and sanitized.2) There were several containers and pails of food in the walk-in cooler that were not covered/protected against contamination. Obtain proper lids and cover foods while in storage.3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers.4) Containers/bins/boxes of food were stored on the dirty floor in the walk-in freezer. Store foods off the floor and in sanitary manner.**5) Sept 03- deep fried samosas stored in cardboard boxes in walkin freezer. Discard use of cardboard boxes for storing prepared foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sept 03, 2024- repeated violations below:1. Observed in walkin cooler improper food storage of raw vs ready to eat foods- Flat of shelled raw eggs stored on storage racking with open containers of sauces stored below2. Observed in walkin cooler- stacking pan of food overtop another container of uncovered food without lids or cover to protect foods. **Cover all foods properly
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sept 03- repeated violation:Plastic containers stored inside containers for scooping. **Immediately stop using containers for scooping. Use utensils with handles for hand contact. Keep handles out of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer bottle in kitchen was unlabelled. **Ensure all chemical agents are all labelled on the container for staff to identify it's use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli prep cooler (across from stove):1. The probe thermometer inside the cooler was not reading properly (dial for bimetallic probe was broken). **Replace thermometer. 2. Temperature for prep line (top insert measured 6.0 deg in a container of sauce; bottom cooler case air temperature was reading @6.8 deg C by infrared reading). **Ensure cooler maintains air temperature and food temperatures of 4 deg C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sept 03, 2024- repeat violation:1. A pail of cooked sauce was stored in a 5 Gallon plastic pail in front of the stove. Temperature probed above 80 deg C. Staff indicated they were waiting for it to cool before transferring to walkin freezer. ** Ensure hot foods are transferred to shallower wide pans for cooling. Within initial 2 hrs after cooking, the hot food should be cooled to 21 deg C and then 4 hrs to cool from 21deg C to 4 deg C. Use QUICK COOLING METHODS ( ie. ice wand in hot food to cool internally, stir foods frequently while cooling, place into ice bath to cool from exterior of container, transfer to cooler)2. A pot on the stove of sauce was held without active heating. The internal food temperature was measured 36.4 deg C.. Staff indicated they turned off gas stove when order not yet received and reheat it again. Product discarded. 3. Bakers rack had 2 trays of fried samosas cooling. First tray probed @18.7 deg C internally, second tray probed @19.6 deg C internally. Both trays discarded. ACTION-1. Quick cool hot foods properly, do not leave hot foods at ambient room temperature to cool without proper steps to quick cool. Provide a written procedure for quick cooling and how staff will monitor (ie. timers, temperature checks).2. For stove- keep all heated curries at or above 60 deg C on the stove or on a hot holding unit at or above 60 deg C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large plastic container (storing cut vegetables) in the walkin cooler had one corner chipped from top edge of the storage container. Discard damaged food containers, do not reuse.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher. **Jan 25, 2023: large pots still used and they were being washed on the dirty pre-rinse side in the dish pit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sept 03, 2024 repeated violation: The prep line cutting board was badly stained and scarred with heavy knife marks and was difficult to clean/sanitize. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on ceiling surfaces around air vents2. Accumulation of spilled food, dried liquids on floor surfaces in kitchen, notably underneath storage shelves in below prep table, dry storage, walkin cooler (middle) and in wall corners near prep sinks. Ensure all hard to reach areas on floors below equipment and wall-floor corners are cleaned thoroughly
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