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Haandi Indian Cuisine

8607 48 Avenue NW Calgary AB T3B 2B3 · Food - General

Official record from Alberta →

Inspection summary

Haandi Indian Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 7, 2024. The most recent inspection, on September 25, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on July 26, 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 2 times across 2 separate inspections, most recently on September 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 25, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 July 25, 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 8 times across 5 separate inspections, most recently on September 25, 2025. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was not made at the time of the inspection.Corrected on site.
    • 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?
      • The back door bottom weatherstripping was damaged.Replace with a new one that can seal off the opening.Insect zapper was used in the kitchen.Switch to a passive pest control measure such as insect tape in the food preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood oil filters were greasy.Clean.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store food. Not sure if these containers are food grade. Use food grade containers for food storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep counter edge was covered with white duct tape. Fix the counter edge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the main kitchen and storage side of the ceiling tiles. Owner painted the main kitchen ceiling tiles black.Fix the leak and replace the ceiling tiles. Black ceiling tiles need to change to a light color when they get dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four- door under counter prep cooler gaskets were repaired with duct tape. Fix the prep cooler gaskets.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store food. Not sure if these containers are food grade. Use food grade containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Today Report:Main prep cooler air temperature was measured between 6.5 to 8.0 degrees C. No ice build-up on the condenser unit. Owner froze the sauces and foods in the main prep cooler, so these perishable foods were measured below 4 degrees C. A part was replaced by the cooler technician yesterday. Previous Report:1) Main prep cooler: Perishable foods in the top inserts were measured between 11.7 to 14.0 degrees C. (Cheese cubes @ 12.4 degrees C., Potatoes @ 11.7 degrees C. Curry sauce @ 13.0 degrees C., and red sauce @ 14.0 degrees C.) and perishable food inside the cooler were measured at 10.0 degrees C.) Ice build-up on the left side of the cooler condenser unit. Discarded all the perishable foods. 2) Four-door under counter cooler was not operational. Fix the cooler and ensure the temperature comes down to 4 degrees C. or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep counter edge was covered with white duct tape. Fix the counter edge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the main kitchen and storage side of the ceiling tiles. Owner painted the main kitchen ceiling tiles black.Fix the leak and replace the ceiling tiles. Black ceiling tiles need to change to a light color when they get dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four- door under counter prep cooler gaskets were repaired with duct tape. Fix the prep cooler gaskets.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine was detected in the red sanitizer bucket. Bucket was from last night. Use 100 to 200ppm chlorine and change bucket more often to maintain strength between 100 to 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff was planning to store the vegetable samosas in the used bleach storage box. Do not use used cardboard boxes or non-food grade containers for food storage. Use food grade containers to store food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store food. Not sure if these containers are food grade. Use food grade containers for food storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • chlorine sanitizer in the spray bottle was measured at 1000ppm.Use 100 to 200ppm chlorine (1/2 to 1 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main prep cooler: Perishable foods in the top inserts were measured between 11.7 to 14.0 degrees C. (Cheese cubes @ 12.4 degrees C., Potatoes @ 11.7 degrees C. Curry sauce @ 13.0 degrees C., and red sauce @ 14.0 degrees C.) and perishable food inside the cooler were measured at 10.0 degrees C.) Ice build-up on the left side of the cooler condenser unit. Discarded all the perishable foods. 2) Four-door under counter cooler was not operational. Fix the cooler and ensure the temperature comes down to 4 degrees C. or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep counter edge was covered with white duct tape. Fix the counter edge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains noted on the main kitchen and storage side of the ceiling tiles. Owner painted the main kitchen ceiling tiles black.Fix the leak and replace the ceiling tiles. Black ceiling tiles need to change to a light color when they get dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four- door under counter prep cooler gaskets were repaired with duct tape. Fix the prep cooler gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Today's Inspection:Ice build-up on the main prep cooler condenser unit.Previous Inspection:Main prep cooler condenser was leaking water into a pot. The pot was full of wall. Fix the prep cooler condenser.
  5. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue Rubbermaid containers were used to store food. Not sure if these containers are food grade. Use food grade containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces were not cooled down rapidly.Cool down sauces with ice wand or ice bath.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep counter edge was covered with white duct tape. Fix the counter edge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler gaskets were repaired with duct tape. Fix the prep cooler gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler condenser was leaking water into a pot. The pot was full of wall. Fix the prep cooler condenser.

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