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Hot Pizza & Donair / 3S Sip Something Sweet / Chandigarh Curry House

915 6 Avenue SW Calgary AB T2P 0V7 · Food - General

Official record from Alberta →

Inspection summary

Hot Pizza & Donair / 3S Sip Something Sweet / Chandigarh Curry House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 25, 2025. The most recent inspection, on October 2, 2026, recorded 10 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 on October 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 2, 2026. 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?

  • 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 4 times across 2 separate inspections, most recently on October 2, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times on October 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers with no handles were being used as scoops in some dry food storage bins.Ensure that scoops with handles are used for food storage bins. Either store the scoops with the handles out of the food, or store the scoop in a sanitary manner outside of the food bin.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of single use take out food containers were being stored directly on the floor in one of the back storage rooms.Food and related items must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no food probe thermometer available for use.Obtain a food probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of dahl curry being stored in the front cooler measured 17 degrees Celsius. The curry had been cooked the previous day.The food was discarded. Discussed cooling methods in use in the facility. Ensure that cooked food is quickly cooled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the hand wash sink in the female washroom.Repair the hand sink to restore hot water.
    • 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?
      • There was no active pest monitoring taking place in the facility. Active pest monitoring for at least insects and rodents must be taking place at least once a month. Records of these activities must be maintained and provided upon request by AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour in the female washroom.Investigate the source of and abate the sewer gas odour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor mixer had an accumulation of food debris.Clean the floor mixer and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The toilet paper for the female washroom was not being stored in/on a holder/dispenser.Store toilet paper in/on a holder/dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The toilet paper for the male washroom was not being stored in/on a holder/dispenser.Store toilet paper in/on a holder/dispenser.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 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) Large gaps and holes were observed around the piping underneath the three-compartment sink and along the walls to the left of the kitchen handwash sink.Please fill and repair the holes to eliminate pest hiding spots and prevent the entry of unwanted pests.2) A protruding, uncovered pipe was observed in the middle of the kitchen floor.Please install a cover on the pipe to prevent the entry of unwanted pests.
    • 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) The faucet on the handwash sink located at the service line was observed to be leaking when set to the warm water setting.Please repair the faucet to ensure it is no longer leaking,2) The cold-water line under the three-compartment sink was observed to be leaking creating a puddle underneath the sink.Please repair the water line to ensure it is no longer leaking.3) The receptacle cover was observed to be missing from the outlet above the handwash sink.Please install a receptacle cover.4) The receptacle cover was observed to be missing from the outlet underneath the prep tables located in the kitchen.Please install a receptacle cover.5) The electrical outlet underneath the prep table in the kitchen was installed on exposed, unfinished wood. Unfinished wood is not a smooth, cleanable surface, impervious to contaminants.Please finish the raw wood using a varnish or paint to ensure the surface is smooth, easily cleanable, and impervious to contaminants.6) The stainless-steel backsplash behind the prep cooler located in the kitchen was observed to be unfinished.Please install the remaining stainless-steel backsplash to ensure the surfaces are smooth, easily cleanable and impervious to contaminants.7) The ceiling tile above the three-compartment sink was observed to be missing.Please install the ceiling tile.

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