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India Palace Restaurant

10 - 5700 Falsbridge Drive NE Calgary AB T3J 3H4 · Food - General

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Several containers stored in the corner rack near the cooking stove were found to be dirty with food debris.- All containers must be thoroughly cleaned2. Tap handle was missing on dish washing sink.- Ensure to install tap handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the back door and hand washing sink appeared dirty.- Ensure to keep the area clean.
  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violation still exists**The dishwashing area has sewage smell.- Ensure to contact a certified contractor to resolve the issue.
    • 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 violation still exists**Walls by back entrance and behind prep cooler appeared to be in disrepair. - Repair/refinish walls so that they are smooth, impervious to moisture and easily cleanable.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist*****Ongoing Violation***1. Staff personal items (work phone, cellphones) were placed on the food prep table alongside the food cutting boards. - Keep personal items away from food prep surfaces/storage areas.2. Metal and plastic containers without handles used as scoops for bulk items were stored inside the containers and covered in product. - Please use scoops with handles and ensure all scoops are stored away from the food product or in a separate food-safe container.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The dishwashing area has sewage smell.- Ensure to contact a certified contractor to resolve the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls by back entrance and behind prep cooler appeared to be in disrepair. - Repair/refinish walls so that they are smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist*****Ongoing Violation***1. Visible buildup of food residue and grease was noted on the cooking equipment, walls and wire shelving unit next to cooking area. - Ensure to clean all these areas and ensure regular cleaning is done.2. Walk-in cooler fan covers were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Ongoing Violation***In walk-in cooler, food containers were doubled stacked without lids in between.- Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing Violation***1. Staff personal items (work phone, cellphones) were placed on the food prep table alongside the food cutting boards. - Keep personal items away from food prep surfaces/storage areas.2. Metal and plastic containers without handles used as scoops for bulk items were stored inside the containers and covered in product. - Please use scoops with handles and ensure all scoops are stored away from the food product or in a separate food-safe container.
    • 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?
      • ***ONGOING VIOLATION***Mouse droppings were noted throughout the facility in areas including but not limited to behind dough machine, underneath shelving units, on top of and behind the dishwasher, underneath the dishwashing sink, and behind the hot water tank in dry storage area.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.Update 05/05/2025Mouse droppings were not thoroughly cleaned and were present in the above indicated areas.- Please clean all areas thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***1. Visible buildup of food residue and grease was noted on the cooking equipment, walls and wire shelving unit next to cooking area. - Ensure to clean all these areas and ensure regular cleaning is done.2. Walk-in cooler fan covers were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of open/uncovered food were observed stored in the walk-in cooler and chest freezers. - Cover and protect foods against contamination while in storage.2. In walk-in cooler, food containers were doubled stacked without lids in between.- Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items (work phone, cellphones) were placed on the food prep table alongside the food cutting boards. - Keep personal items away from food prep surfaces/storage areas.2. Boxes of food items in the back dry storage area and walk-in cooler were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Metal and plastic containers without handles used as scoops for bulk items were stored inside the containers and covered in product. - Please use scoops with handles and ensure all scoops are stored away from the food product or in a separate food-safe container.4. One opened metal can of crushed tomatoes was stored in the walk-in cooler. Operator discarded the food product during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 0 ppm after multiple cycles.- Please ensure to get the necessary dishwasher repairs done.- Until the dishwasher is repaired, staff was instructed to prepare 100 ppm chlorine sanitizer in the nearby 2-comp sink to perform the sanitizing step.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the back kitchen hand sink was empty. Operator restocked paper towels during inspection. - Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply
    • 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?
      • ***ONGOING VIOLATION***Mouse droppings were noted throughout the facility in areas including but not limited to behind dough machine, underneath shelving units, on top of and behind the dishwasher, underneath the dishwashing sink, and behind the hot water tank in dry storage area.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor was detected in near the dishwashing area during the inspection. As per records on site grease trap was last cleaned in April 2025. - Eliminate the odor. Operator is to ensure grease trap is properly sealed and repaired if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Visible buildup of food residue and grease was noted on the cooking equipment, walls and wire shelving unit next to cooking area. - Ensure to clean all these areas and ensure regular cleaning is done.2. Walk-in cooler fan covers were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  6. Risk Management 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?
      • *REPEATING VIOLATION* Mouse droppings noted around dishwashing and dry storage areas. Please clean and sanitize all areas contaminated by droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and their staff do not have a food safety certificate.Please have an individual in care and control of the obtain an approved food safety certificate.
  7. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a container of spoiled and expired creamer in the standing refrigerator. There was a container of expired creamer in the walk-in cooler.Ensure that food products are checked for signs of spoilage and do not use expired food items.The creamer was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags on potatoes and onions were stored directly on the ground in the dry storage room. Containers of food were stored directly on the ground in the walk-in cooler.Ensure food items are maintained at least 6 inches off of the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *REPEATING VIOLATION*Plastic bowls, cans, and plates were used to scoop out dry ingredients from bins and were either left inside the product. Please use proper utensils with handles to scoop out food and do not leave utensil inside product.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle containing bleach sanitizer in the front service area was not labelled indicating its contents.Ensure that all bottle and container are appropriately labelled, indicating their contents.A label was added to the bottle.
    • 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?
      • *REPEATING VIOLATION* Mouse droppings noted around dishwashing and dry storage areas. Please clean and sanitize all areas contaminated by droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and their staff do not have a food safety certificate.Please have an individual in care and control of the obtain an approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *REPEATING VIOLATION* The ceiling tile in hallway with bathrooms was severely water damaged. Please ensure all overhead leaks are repaired and replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sweets cooler had a temperature of 12C. This issue has been noted previously. Please have the cooler serviced and ensure that it maintains a temperature of 4C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATING VIOLATION*1) There was an accumulation of dried, splattered food on the wall behind cookline. 2) There was an accumulation of grime, grease, old food debris under the shelving unit next to the cook line. Thoroughly clean these areas.
  8. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls, cans, and plates were used to scoop out potato filling and/or dry ingredients from bins and were either left inside the product. Please use proper utensils with handles to scoop out food and do not leave utensil inside product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweets cooler measured 11C. Please adjust temperature/repair unit so perishable foods are stored at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse did not measure a sanitizing rinse. No chlorine residual detected. Please manually sanitize all dishes/utensils until dishwasher is repaired and measures 100ppm chlorine at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The single hand sink in the kitchen is not easily accessible to food handlers working near the dishwasher. The wash compartment of the 2 compartment dishwashing sink may double as a hand washing sink. Please install soap and paper towels in suitable dispensers above the 2 wash compartment.**Apr 11, 2022: owner said she will ensure that the designated hand sink will be easily accessible and will have all staff wash hands at hand sink after handling dirty dishes. She will also look into installing dispensers if she can find someone who can do small jobs and drill through stainless steel in the dishwashing area. This violation will remain in place until item can be further assessed upon future inspections.****Oct 25, 2023: the area around the dishwashing area was cluttered and difficult to walk around to the hand sink. Install a separate hand sink or install soap and paper towels in suitable dispensers over the wash comp.****Nov 20, 2023: paper towel dispenser installed only, hand soap missing.
    • 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?
      • Mouse droppings noted around dishwashing and dry storage areas, and behind the sweets counter. Please clean and sanitize all areas contaminated by droppings.
    • 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 is a hole in the wall in the dry storage room. Please repair.**Completion date for these items have been extended to May 11, 2022****Oct 25, 2023: hole had been patched up however it still needed to be sanded and painted.
    • 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 wall next to the dishwasher was damaged. Please repair so area is smooth, nonporous and easily cleanable.2) Ceiling tile in hallway with bathrooms was severely water damaged. Please ensure all overhead leaks are repaired and replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knives, food prep equipment in the dry storage room were contaminated in storage and not cleaned after use. Please wash and sanitize equipment after use.2) There was an accumulation of grease droplets on the edges of the exhaust canopy. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dried, splattered food on the wall behind cookline. Please clean.2) There was an accumulation of grime, grease, old food debris under the shelving unit next to the cook line. Please clean.
  9. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The nails of a food handler were long and had chipped paint. Please keep finger nails short and clean.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Previously used shopping bags were reused for dough storage. Facility also using dark/grey coloured shopping bags (not foodgrade) for food storage. Store foods in sanitary foodgrade packaging. Do not reuse shopping bags.2) A bag of flour was on the floor next to the hand sink and kitchen back door. Store all foods at least 6 inches off the floor and in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls, cans, and plates were used to scoop out potato filling and/or dry ingredients from bins and were either left inside the product. Please use proper utensils with handles to scoop out food and do not leave utensil inside product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweets cooler measured 11C. Please adjust temperature/repair unit so perishable foods are stored at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse did not measure a sanitizing rinse. No chlorine residual detected. Please manually sanitize all dishes/utensils until dishwasher is repaired and measures 100ppm chlorine at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The single hand sink in the kitchen is not easily accessible to food handlers working near the dishwasher. The wash compartment of the 2 compartment dishwashing sink may double as a hand washing sink. Please install soap and paper towels in suitable dispensers above the 2 wash compartment.**Apr 11, 2022: owner said she will ensure that the designated hand sink will be easily accessible and will have all staff wash hands at hand sink after handling dirty dishes. She will also look into installing dispensers if she can find someone who can do small jobs and drill through stainless steel in the dishwashing area. This violation will remain in place until item can be further assessed upon future inspections.****Oct 25, 2023: the area around the dishwashing area was cluttered and difficult to walk around to the hand sink. Install a separate hand sink or install soap and paper towels in suitable dispensers over the wash comp.**
    • 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?
      • Mouse droppings noted around dishwashing and dry storage areas, and behind the sweets counter. Please clean and sanitize all areas contaminated by droppings.
    • 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) There is a hole in the tiled floor between 2 burners at the cookline. Food/liquid has accumulated in the hole. Please repair.**Oct 25, 2023: this item was not checked. Will check upon re-inspection.2) There is a hole in the wall in the dry storage room. Please repair.**Completion date for these items have been extended to May 11, 2022****Oct 25, 2023: hole had been patched up however it still needed to be sanded and painted.
    • 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 lighting in the kitchen was very dim as several light fixtures were not operational. Please repair as soon as possible.2) The wall next to the dishwasher was damaged. Please repair so area is smooth, nonporous and easily cleanable.3) Ceiling tile in hallway with bathrooms was severely water damaged. Please ensure all overhead leaks are repaired and replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cutting boards and pot lids were stored on the floor between equipment in the dishwashing area. This is not a sanitary area. Store all food equipment at least 6 inches off the floor and in a sanitary area.2) Knives, food prep equipment in the dry storage room were contaminated in storage and not cleaned after use. Please wash and sanitize equipment after use.3) There was an accumulation of grease droplets on the edges of the exhaust canopy. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dried, splattered food on the wall behind cookline. Please clean.2) There was an accumulation of grime, grease, old food debris under the shelving unit next to the cook line. Please clean.