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Hurry Curry

J004 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Hurry Curry has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 29, 2025. The most recent inspection, on April 21, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on July 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on April 21, 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 once on July 22, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 July 22, 2025. 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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation (August 14, 2025)The inspector was informed that the contractors were still repairing the leak from the roof of the mall. Please address the leak and repair the ceiling.----------Outstanding Violation (July 22, 2025)The drop ceiling was still observed to be in disrepair with water leaking from above.Please address the leak and repair the ceiling.----------Initial ViolationThe drop ceiling tiles in the back kitchen were porous type and some were water damaged.Replace all porous drop ceiling tiles with a cleanable type after the leak is addressed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of grease/debris around the walls and flooring around the fryer, behind the cook line, canopy filters, behind the ice machine, the wheels of equipment, under the back kitchen prep cooler, and the waste pipe under the back kitchen handwashing sink.2) Storage room flooring, fridge handles, and bottom grill of the fridge have an accumulation of food debris.-Clean
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation (August 14, 2025)The inspector was informed that the contractors were still repairing the leak from the roof of the mall. Please address the leak and repair the ceiling.----------Outstanding Violation (July 22, 2025)The drop ceiling was still observed to be in disrepair with water leaking from above.Please address the leak and repair the ceiling.----------Initial ViolationThe drop ceiling tiles in the back kitchen were porous type and some were water damaged.Replace all porous drop ceiling tiles with a cleanable type after the leak is addressed.
  3. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A box of raw chicken was observed to be thawing at room temperature. The internal temperature of the product was measured using a probe thermometer and read 6C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to move the chicken into a cooler immediately.2) Large pails of curry were observed to be cooling at room temperature.The operator was instructed to rapidly cool the curry using an ice water bath. Cool curries quickly using an ice water bath, ice wand, or portioning the food into smaller batches for quicker cooling. Implement a timer and temperature log when cooling food products.3) A chunk of beef was observed to be thawing in stagnant room temperature water. The external temperature of the beef was measured using a probe thermometer and read 12C. The internal temperature of the beef was measured at 2C. Thawing in room temperature water allows the outer layers to reach temperatures where harmful bacteria can grow, while the inside may still be frozen, increasing the risk of bacterial contamination and foodborne illness.Please thaw food by leaving them in the cooler overnight, under running cold water, in the microwave if the item is being processed right away, or during the cooking process. The operator was asked to process the meat immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were unavailable at the handwash station located in the prep kitchen.Please refill the paper dispenser with a roll of paper towels for proper hand hygiene practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation (July 22, 2025)The drop ceiling was still observed to be in disrepair with water leaking from above.Please address the leak and repair the ceiling.----------Initial ViolationThe drop ceiling tiles in the back kitchen were porous type and some were water damaged.Replace all porous drop ceiling tiles with a cleanable type after the leak is addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener weas observed to be covered grime and food debris posing a risk of cross-contamination of food in contact with the surface of the blade.Please clean and sanitize the can opener.2) The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The microwave area located in the prep kitchen was observed to be disorganized and covered in grime and food debris.Please clean and sanitize the indicated area.2) Bulk ingredient containers, and wire shelving units were observed to be covered in grime and food debris.Please clean and sanitize the indicated areas.
  4. Initial Inspection

    1 infraction

    • 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 drop ceiling tiles in the back kitchen were porous type and some were water damaged.Replace all porous drop ceiling tiles with a cleanable type after the leak is addressed.

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