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Hyderabad Biryani House

120 - 3221 Sunridge Way NE Calgary AB T1Y 7M4 · Food - General

Official record from Alberta →

Inspection summary

Hyderabad Biryani House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 1, 2026. The most recent inspection, on October 9, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 June 1, 2026. 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 6 times across 3 separate inspections, most recently on October 6, 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 June 1, 2026. 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 June 1, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • Unfinished floor surface observed in the dry storage area that may impede effective cleaning and maintenance. Ensure the surface is smooth, durable, and readily cleanable. Applying an appropriate floor coating or paint may help seal the surface.***Please finish the area to make it smooth for easy cleaning.
  3. 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?
      • Unfinished floor surface observed in the dry storage area that may impede effective cleaning and maintenance. Ensure the surface is smooth, durable, and readily cleanable. Applying an appropriate floor coating or paint may help seal the surface.***Please finish the area to make it smooth for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The area under the cookline closest to the wall was observed to have accumulation of dirt/debris.Please clean.2. The lower cooler handles were found with accumulation of food debris. Ensure the cooler doors are cleaned and sanitized when visible soiled.**Please clean
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles containing chemicals were unlabeled. Please clearly label all containers of chemicals to identify contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Most hand wash stations were not equipped with paper towels. Please ensure that all hand wash stations are stocked with soap, single-use paper towels and hot/cold running water.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available. Ensure that there is a sufficient amount of hot and cold running water.
    • 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. Wall edge around the window (near the naan oven) is unfinished. Please refinish the wall. Ensure that all surfaces are smooth, cleanable and impervious to moisture.2. Several areas of wall in the dry food storage room were in disrepair. The paint was peeling or was scraped off. Ensure that all surfaces are smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Under grill fridge was maintaining 9.8C air temperature. Please repair the cooler. Ensure that it is maintaining 4C or less.2. Line cooler (nearest the dishwasher) was unplugged. Please ensure that it is maintaining 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning is needed in the staff washroom. Please clean.2. There was no toilet paper in the staff washroom. Ensure that all washrooms are stocked with toilet paper.

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