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Indian Aroma

13 - 7750 Ranchview Drive NW Calgary AB T3G 1Y9 · Food - General

Official record from Alberta →

Inspection summary

Indian Aroma has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on May 21, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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.

  • 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 4 times across 3 separate inspections, most recently on June 19, 2025. 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 across 2 separate inspections, most recently on September 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 30, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 30, 2024. 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 14 times across 7 separate inspections, most recently on May 21, 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff use the handwashing sink in the washroom as the food preparation handwashing station. - Dedicate one of the compartments at the 3-compartment sink to handwashing. Do not use the dedicated compartment for any other activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Band saw surfaces and internal components are not being cleaned and sanitized at adequate intervals. Band saw surfaces and components that come into contact with raw meats or collect particles of raw meat must be cleaned and sanitized at least every 4 hours.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Previous Report:1) Rust noted on the bottom base of the band saw and a draw string was used to close the band saw cover. Resurface the band saw and provide a cleanable closure for band saw cover.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Previous Report:1) Rust noted on the bottom base of the band saw and a draw string was used to close the band saw cover. Resurface the band saw and provide a cleanable closure for band saw cover.
    • 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 meat cutting board.Resurface or replace the cutting board.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat saw is cleaned between 4 to 5 hours daily.2) The meat grinder is cleaned daily.The meat saw and meat grinder was promptly deep cleaned.Ensure the meat saw and grinder are dismantled, cleaned between and sanitized at the correct concentration between 2 to 4 hours.
    • 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 3-compartment sink was leaking when in use.Fix the leaking sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fabric string was used to hold the band saw cover close. Please use a cleanable material Previous Report:1) Rust noted on the bottom base of the band saw and a draw string was used to close the band saw cover. Resurface the band saw and provide a cleanable closure for band saw cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The sliding door for the deep freezer for frozen meats broke off. Owner used a piece of plastic to cover missing deep door. Large chunk of ice build-up on the deep freezer. Repair or replace the deep freezer.2) Deep grooves were noted on the meat cutting board.Resurface or replace the cutting board.3) The top lid of the K&N's chest freezer was in disrepair.Replace the chest freezer lid or the entire chest freezer.
  5. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fabric string was used to hold the band saw cover close. Please use a cleanable material Previous Report:1) Rust noted on the bottom base of the band saw and a draw string was used to close the band saw cover. Resurface the band saw and provide a cleanable closure for band saw cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The sliding door for the deep freezer for frozen meats broke off. Owner used a piece of plastic to cover missing deep door. Large chunk of ice build-up on the deep freezer. Repair or replace the deep freezer.2) Three doors stand up freezer condenser was leaking. Ice build-up on the food.Repair the freezer.
  6. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats and cheeses were stored in the front open display cooler were measured between 10.0 to 13 degrees C. Discarded the meats and cheeses again. Do not store any perishable foods in the open display cooler until I check the cooler again. Previous Report:Front open display cooler:Chicken wieners @ 15.6 degrees C.Beef salami @ 17.1 degrees C. Pepperoni @ 17.9 degrees CPaneer Cheese @ 17.2 degrees C.Discarded all meat and cheese from the front of the display cooler. Repair the cooler and store all cold perishable food at 4 degrees C. or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain rack available to dry the dishes or pans.Provide a drain rack.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Garbage bag was placed inside the grease trap to seal the smell from the grease trap.Fix the grease trap rubber sealing and cover the hole in the middle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the white plastic meat cutting boards.Resurface or replace the meat cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fabric string was used to hold the band saw cover close. Please use a cleanable material Previous Report:1) Rust noted on the bottom base of the band saw and a draw string was used to close the band saw cover. Resurface the band saw and provide a cleanable closure for band saw cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The sliding door for the deep freezer for frozen meats broke off. Owner used a piece of plastic to cover missing deep door. Large chunk of ice build-up on the deep freezer. Repair or replace the deep freezer.2) Three doors stand up freezer condenser was leaking. Ice build-up on the food.Repair the freezer.
  7. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) No labels on the frozen and fresh pita wrap2) No labels on the frozen beef feet.Label all foods.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine in the sanitizer bucket was measured less than 50ppm.Use 100ppm chlorine (1/2 teaspoon of household bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front open display cooler:Chicken wieners @ 15.6 degrees C.Beef salami @ 17.1 degrees C. Pepperoni @ 17.9 degrees CPaneer Cheese @ 17.2 degrees C.Discarded all meat and cheese from the front of the display cooler. Repair the cooler and store all cold perishable food at 4 degrees C. or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain rack available to dry the dishes or pans.Provide a drain rack.
    • 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?
      • Black flies were found in the facility.Remove black flies
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Garbage bag was placed inside the grease trap to seal the smell from the grease trap.Fix the grease trap rubber sealing and cover the hole in the middle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the white plastic meat cutting boards.Resurface or replace the meat cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fabric string was used to hold the band saw cover close. Please use a cleanable material Previous Report:1) Rust noted on the bottom base of the band saw and a draw string was used to close the band saw cover. Resurface the band saw and provide a cleanable closure for band saw cover. 2) K & N deep freezer handle broken off and pink insulation exposed by the opening. Fix handle. 3) Debris and calcium build-up on the three compartment sink wells. Clean the sink wells.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The sliding door for the deep freezer for frozen meats broke off. Owner used a piece of plastic to cover missing deep door. Large chunk of ice build-up on the deep freezer. Repair or replace the deep freezer.2) Three doors stand up freezer condenser was leaking. Ice build-up on the food.Repair the freezer.

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