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India Restaurant And Sweet House

6 - 7196 Temple Drive NE Calgary AB T1Y 4E8 · Food - General

Official record from Alberta →

Inspection summary

India Restaurant And Sweet House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on February 20, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 February 11, 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 once on February 11, 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 once on February 11, 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?

  • 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 4 times across 2 separate inspections, most recently on February 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 across 3 separate inspections, most recently on February 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination.- Store all food products with tight‑fitting lids.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Accumulation of grease observed in the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.The concentration of the chlorine sanitizer solution in the kitchen exceeded 1000 ppm.- Operator instructed to dilute the concentrated solution to the required and food safe level of 100 ppm.- Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. - Operator was instructed to use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination.- Store all food products with tight‑fitting lids.2. Food items were observed stored on the floor in the walk‑in cooler.- Remove all food items from the floor.Ensure to store at least 6 inches off the floor to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items stored in the prep cooler in the cooking area were measured between 10.9 and 13.8 degrees Celsius. Ambient air temperature was measured at 12.1 degrees Celsius.- Service the cooler. Do not store any high-risk foods in this cooler until it can maintain a temperature of 4 degrees Celsius or less consistently.All perishable foods under refrigeration must be stored at a temperature of 4C or less.
    • 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?
      • The backdoor was fully open at the time of inspection.- Operator instructed to close the door.Ensure the door is shut at all times to prevent the entry of pests into the facility.
    • 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 gas stove was placed outside the range of the exhaust ventilation hood. There was an accumulation of grease on the ceiling and walls in the cooking area.Place cooking equipment under the ventilation hood and clean contaminated surfaces.2. Accumulation of grease observed in the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.3. The cover of the ceiling light beside the exhaust hood was observed to have shattered.Replace the cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment such as cooking pots, walk-in cooler door, commercial mixer in the kitchen were observed with build-up of food debris and/or grime.- Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the dust from the fan covers in the walk-in cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dust observed on the air vents, ceiling light covers and ceiling tiles in the kitchen.2. Accumulation of food debris, dirt and/or grime were observed throughout the facility.- Thoroughly clean the floors and other indicated areas, including hard-to-reach areas. Ensure to maintain in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long white cutting board must be scrubbed to remove built-up dirt from the grooves. Repeat daily
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that all food in the walk-in cooler is covered at all times
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Replace the badly damaged white, small cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the dust from the fan covers in the walk-in cooler
  4. Monitoring Inspection

    0 infractions

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