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India Grocery & Convenience Store - Food Store

12 - 15425 Bannister Road SE Calgary AB T2X 3E9 · Food - General

Official record from Alberta →

Inspection summary

India Grocery & Convenience Store - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on August 31, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 31, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 2, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 21, 2023. For example: Are chemicals stored and handled in a safe manner?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • a) No name, source, Production and/or packaging date and storage requirement were provided for the deserts/sweets provided in display cooler.b) Jalebies (desert) were repackaged onsite and no label information was provided.Corrective action:a) Ensure that each tray of sweets and desserts is accompanied by appropriate identification tags indicating:Supplier/sourceProduct nameProduction and/or packaging dateStorage requirements (e.g., keep refrigerated or frozen)Shelf life or best-before informationProduction and packaging date information must be provided by the supplier.b) Ensure that label information is provided on repackaged jalebies to indicate name of the product, re-packaged by, repackaging date etc.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of display cooler was 7CCorrective action:Ensure that temperature of the cooler is maintained at 4C or less before storing any perishable foods
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in back produce prep areaCorrective action:Provide ready to use sanitizer solution for the surfaces
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature raw shelled eggs stored on the counter without temperature control was 20.8 C Corrective action:Ensure that raw shelled eggs are stored at 7C or lessEggs were discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of display cooler was 7C and internal temperature of kalakand stored in this cooler was 10 6 C, kaju Katri was at 10.2C, Kaju rolls at 7.8CCorrective action:Ensue that perishable foods are stored at 4C or less during refrigeration .Adjust the temperature of the cooler.Kalakand and kaju Katri were discarded
    • 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 at any of the plumbing sinks: hand washing sinks and two compartment sinkCorrective action:Ensure that hot and cold water is available at all plumbing sinks.Technician was called and hot water supply was restored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on floor in back produce prep areab) Accumulation of dirt and dust in the interior corners of ice cream freezerc) Garbage bin provided in produce prep area was very dirty.Corrective action:Clean the above noted areas and equipment
  3. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some unlabeled packaged food items (Pheni) were stored for sale at the front desk.-Ensure all food items to be sold are properly labeled with date of preparation, best before date, source contact number and ingredients except if it is made and consumed that same day.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food (Chings noodle schezwan) had no printed manufacture date to trace the best before date. The best before date stated 9 months after manufacture date.Operator stated these noodles were shipped in June 2025 with Best before date stating 9 months after manufacture date. No manufacture date was on the noodles except the registration date of 2019. Operator had public advisory on Best before date and expiry date from Health Canada posted at the side of the sliding vegetable freezer near the front desk for customers.2. Some can of coconut cream (Pacific cream) with best before date of May 2025 were store for sale on retail shelve. Requirement:-Sell product that the best before date or expiry date can easily be traced.-Separate or add a note to all product that are around best before date to allow consumers make inform choices.-Remove all expired products, not for sale or consumption.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Requirement:Provide ready to use sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Plywood plank having rough surface was kept on empty milk crates to store food in sale area.b) Shelf of display cooler was lined with cardboard.Requirement:Ensure that all surfaces are smooth, washable and non-absorbent.a) Refinish/replace the plywood plank to have smooth, washable and non- absorbent surface.b) Remove cardboard lining from the cooler shelf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt and debris on the shelf located under the counter in produce prep area.-Produce prep counter was cluttered and dirty.-Door located between produce prep and sale area was dirty.Requirement:- De-clutter the prep counter-Clean the above noted areas.
  6. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Update July 22, 2024:- Food bags still found on the floor of walk-in. Notified operator at the time to remove the bags off the ground and inform other staff of this as well.-Food bags were stored directly on floor in walk in cooler.- Rice boxes were stored directly on floor in sale area.Requirement: Store food at least 15 cm off the floor.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Food bags were stored directly on floor in walk in cooler.- Rice boxes were stored directly on floor in sale area.Requirement: Store food at least 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine was so high in sanitizer solution of spray bottle in produce prep area that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on bottom shelf being used to store oil bottles in sale area. Requirement:Clean this shelf.

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