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Indian Accent

3126 - 288 St. Moritz Drive SW Calgary AB T3H 0Z1 · Food - General

10 inspections

  1. Risk Management 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?
      • **February 23, 2026- Issue remains outstanding** Acoustic ceiling tiles noted in the expanded kitchen. Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **February 26, 2026 - Heavy food debris and grime accumulations have been removed. Notable amount of grease remains.**The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime.REQUIREMENT: Clean and degrease this area.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **February 25, 2026 - Issue remains outstanding**The high-temperature dishwasher reached a temperature of 68C at the dish level after multiple cycles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **February 23, 2026- Issue remains outstanding** Acoustic ceiling tiles noted in the expanded kitchen. Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime.REQUIREMENT: Clean and degrease this area.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer was measured and found to be well in exceedance of 200 ppm. Sanitizer solutions are being manually diluted not in accordance with the manufacturer's instructions on preparing a 200-ppm solution.This concern was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep cooler had inserts containing perishable foods such as meat stacked on top of another. The inserts stacked on top had a temperature of 8C.The cooler space below was 4C, so the stacked inserts were relocated to the bottom cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher reached a temperature of 68C at the dish level after multiple cycles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the dispenser in the main handwashing sink (close by kitchen entrance).This concern was corrected during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **February 23, 2026- Issue remains outstanding** Acoustic ceiling tiles noted in the expanded kitchen. Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime.REQUIREMENT: Clean and degrease this area.
  4. Risk Management 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?
      • Acoustic ceiling tiles noted in the expanded kitchen. Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage room in the basement requires organization and cleaning in hard-to-reach areas
  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spices and crispy flake products were left uncovered in the basement dry storage room. All foods are to be properly covered 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?
      • Acoustic ceiling tiles noted in the expanded kitchen. Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris between large cooking equipment in kitchen across from dishwashing area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage room in the basement requires organization and cleaning in hard-to-reach areas
  6. 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?
      • Acoustic ceiling tiles noted in the expanded kitchen. Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
  7. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of Quat sanitizer was measured at 50 ppm. Quat sanitizer concentration is to be mixed to 200 ppm. Change bucket of sanitizer every 4 hours or when visibly dirty
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tray of dried rice and bulk containers of ingredients in the basement storage area was not covered with a proper lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large plastic bin of cooked rice left on the counter to cool. Surface temperature measured at 38C, internal temperature measured at 60CRapidly cool hot foods with shallow metal pans and frequent stirring.
    • 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 behind water tank in the basement area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic ceiling tiles noted in the expanded kitchen. Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Outside of bulk containers require cleaning2) Build-up noted under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Reoccurring violations**Previous violations:1) Underneath the handwashing sink in the kitchen was dirty.2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards.3) Underneath the dishwashing area was dirty.4) Debris accumulation under shelving unit in the walk-in cooler5) Food splatter on walls behind the hand sink6) Dust accumulation on ceiling tiles in the small kitchenThoroughly deep clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization required in storage room located in the basement
  8. Risk Management 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?
      • 1) The operator in installing baseboard at the wall-floor join in the kitchen area.2) There was a gap on the wall underneath the 2-compartment sink. Foam was used to finish the area.Ensure the gap is covered with smooth, non-absorbent to moisture and easy to clean surface.Previous violation:There were no baseboards at the wall-floor joints including underneath the handwashing sink in the kitchen.Equip the kitchen floor-wall joints with baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the indicated areas are underway.Previous violations:1) Underneath the handwashing sink in the kitchen was dirty.2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards.3) Underneath the dishwashing area was dirty.4) The dish pit area was dirty and disorganized.5) The caulking of the handwashing sink joints were dirty with food debris and in disrepair.Re-caulk the kitchen handwashing sink joints.Thoroughly deep clean and sanitize the indicated areas.
  9. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods including soup and butter chicken were not kept in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were stored on the floor in the walk-in cooler.Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lots of foods such as uncooked marinated chicken, raw chicken, rice, and dairy product were kept on the counters with no food handler attending to the foods with an internal temperature of 4.2°C to 7.2°C. Ensure foods are brought out of the cooler when it is ready to be prepared to prevent foods from being out at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The crate of eggs in the pep cooler measured 16°C.The eggs were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser at the handwashing station was empty.Additional paper towels were available, and the paper towel dispenser was promptly restocked.2) No paper towel at the handwashing sink at the Vibe bar area.Additional paper towel was available and promptly restocked.Please ensure to equip all handwashing stations with soap and paper towel in proper dispensers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no paper towel dispenser at the Vibe handwashing sink.Place paper towel in a suitable dispenser.
    • 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 were no baseboards at the wall-floor joints including underneath the handwashing sink in the kitchen.Equip the kitchen floor-wall joints with baseboards.2) There were missing ceiling tiles in the kitchen.Replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils and spatulas were kept in a stagnant water.Utensils and spatulas were washed in the dishwasher and kept in a quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food spill was noted on the walk-in freezer floor.2) Food spill was noted on the walk-in freezer rubber cotton.3) Refrigerating unit door handles were accumulated with food deposit.4) The interior of the microwave was dirty with food debris. Clean and sanitize the indicated areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards surfaces.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the handwashing sink in the kitchen was dirty.2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards.3) Underneath the dishwashing area was dirty.4) The dish pit area was disorganized.5) Food spills were noted o the wall in the kitchen.6) The wall by the food prep sink was dirty.7) The caulking of the handwashing sink joints were dirty with food debris and in disrepair.Re-caulk the kitchen handwashing sink joints.Thoroughly deep clean and sanitize the indicated areas.
  10. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be above 71°C. However, the staff were not recording the temperatures daily. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. A maximum-registering thermometer was not available on-site. The inspector left a probe thermometer on-site, which the operators would be using moving forward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the newly renovated kitchen area was not equipped with soap and paper towel. Please ensure to equip all handwashing stations with soap and paper towel in proper dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utility sink and the dishwashing station was side-by-side. However, it was not equipped with a splash guard to protect clean dishwares and utensils after dishwashing. Chemicals were also stored by the utility sink. Please equip the areas with a splash guard.