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Indian Flavors

207 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

Official record from Alberta →

Inspection summary

Indian Flavors has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on August 19, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on August 19, 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 5 times across 5 separate inspections, most recently on August 19, 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on August 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 6 separate inspections, most recently on August 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on September 24, 2025. 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.

6 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken items were found to be left out at room temperature - cooling chicken at room temperature. When interviewed staff about cooling procedures, staff mentioned chicken was left for 2-4 hours at room temperature to cool.**perishable food items must be cooled quickly in the cooler or freezer never at room temperature.A bowl of chicken was taken out of the cooler to be used for prep but was forgotten about and found to be 18C. Was unsure how long chicken was out for. **Please disgard.Previous inspection notes below.1) The cooking line coolers measured 11 and 12Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 24 Celsius (air temperature). -no perishable foods were stored in this cooler today.- repair/replace the cooler to ensure it maintains 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • did not check1) The sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)**a temporary handwash station was purchased, however there is no hot water nor is it connected to a lawful wastewater system, so it doesn't meet minimum requirements and can't be used.
    • 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?
      • There was a large gap at the rear door.-replace the weatherstripping at the exterior door. Ensure all doors are tightfitting and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floor and shelves were dirty with sauce/food/debris.-move the shelves in the walk-in cooler to thoroughly clean the floor-clean the shelvesSome hard-to-reach areas were still dirty, i.e. mixer area, shelves in back prep areas, some dry storage lids/containersCommonly touched surfaces (i.e. doors, handles, etc) were dirty with grease/sauce/grime accumulation. -clean with hot water and detergent (or degreaser). -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.***some cleaning was completed - thank you; continue focusing on weekly/daily cleaning tasks.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The cooking line coolers measured 11 and 12Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 24 Celsius (air temperature). -no perishable foods were stored in this cooler today.- repair/replace the cooler to ensure it maintains 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)**a temporary handwash station was purchased, however there is no hot water nor is it connected to a lawful wastewater system, so it doesn't meet minimum requirements and can't be used.
    • 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?
      • There was a large gap at the rear door.-replace the weatherstripping at the exterior door. Ensure all doors are tightfitting and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floor and shelves were dirty with sauce/food/debris.-move the shelves in the walk-in cooler to thoroughly clean the floor-clean the shelvesSome hard-to-reach areas were still dirty, i.e. mixer area, shelves in back prep areas, some dry storage lids/containersCommonly touched surfaces (i.e. doors, handles, etc) were dirty with grease/sauce/grime accumulation. -clean with hot water and detergent (or degreaser). -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.***some cleaning was completed - thank you; continue focusing on weekly/daily cleaning tasks.
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The cooking line coolers measured 11 and 12Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 24 Celsius (air temperature). -no perishable foods were stored in this cooler today.- repair/replace the cooler to ensure it maintains 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)**a temporary handwash station was purchased, however there is no hot water nor is it connected to a lawful wastewater system, so it doesn't meet minimum requirements and can't be used.
    • 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?
      • There was a large gap at the rear door.-replace the weatherstripping at the exterior door. Ensure all doors are tightfitting and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floor and shelves were dirty with sauce/food/debris.-move the shelves in the walk-in cooler to thoroughly clean the floor-clean the shelvesSome hard-to-reach areas were still dirty, i.e. mixer area, shelves in back prep areas, some dry storage lids/containersCommonly touched surfaces (i.e. doors, handles, etc) were dirty with grease/sauce/grime accumulation. -clean with hot water and detergent (or degreaser). -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.***some cleaning was completed - thank you; continue focusing on weekly/daily cleaning tasks.
  4. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Jalebi was stored on the sweets counter and open to contamination.-all foods on display must be protected from contamination. Store it covered, pre-packaged or in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The cooking line coolers measured 11 and 12Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 24 Celsius (air temperature). -no perishable foods were stored in this cooler today.- repair/replace the cooler to ensure it maintains 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)**a temporary handwash station was purchased, however there is no hot water nor is it connected to a lawful wastewater system, so it doesn't meet minimum requirements and can't be used. 3) The staff washroom had a roll of paper towel sitting on the counter.-install a paper towel dispenser in the staff washroom (and/or ensure the dispenser is stocked and paper towel is not stored on surfaces).
    • 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?
      • There was a large gap at the rear door.-replace the weatherstripping at the exterior door. Ensure all doors are tightfitting and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floor and shelves were dirty with sauce/food/debris.-move the shelves in the walk-in cooler to thoroughly clean the floor-clean the shelvesSome hard-to-reach areas were still dirty, i.e. mixer area, shelves in back prep areas, some dry storage lids/containersCommonly touched surfaces (i.e. doors, handles, etc) were dirty with grease/sauce/grime accumulation. -clean with hot water and detergent (or degreaser). -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.***some cleaning was completed - thank you; continue focusing on weekly/daily cleaning tasks.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The line cooler measured 11Celsius (air temperature).-all coolers must measure 4Celsius or less.2) The Server's stand-up cooler measured 21 Celsius (air temperature). -do not store perishable foods in this cooler until it can be repaired/replaced. The cooler must measure 4C or less.
    • 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 sweets display cooler at entrance to the store did not have a handwash sink.-do not handle any foods; all foods in this cooler must be pre-packaged. (OR install a handwashing sink)2) There was no paper towel or soap dispenser at the bar handwash sink. -install soap and paper towel dispensers at ALL handwash sinks3) The staff washroom had a roll of paper towel sitting on the counter.-install a paper towel dispenser in the staff washroom (and/or ensure the dispenser is stocked and paper towel is not stored on surfaces).
    • 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?
      • 1) Mice feces was observed in prep areas as well as in storage areas. -remove the mice feces; clean and disinfect surfaces contaminated with mice feces. -ensure the pest control company helps 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?
      • Lower wall damaged behind mixer in back area.Repair broken wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bin used to store flour has cracked lid and is repaired with tape.Replace lid as tape is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dust and dirt on ceiling tiles and vents.2. Dirt and grime present on surfaces of dishwasher.3. Floor dirty in hard-to-reach areas, in back and in dry storage room.Clean noted areas.(Above are previous cleaning-related infractions).NEW:1) The walls, shelves, floors, equipment (coolers, prep line, storage and servers' areas) were all dirty with debris, accumulation of grease/food.-thoroughly clean all areas of the food establishment including, but not limited to: all cooking equipment, walls, floors, under equipment (move the equipment), shelves, line coolers, walk-in cooler, shelves. -increase cleaning frequency to ensure the food establishment can maintain a clean and sanitary condition.
  6. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap dispenser at hand wash sink.Portable soap dispenser brought over during inspection.Ensure sink is equipped with soap at all times.Especially BEFORE any food handling has begun.This is a repeat violation.Suggest to wall mount a soap 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?
      • Lower wall damaged behind mixer in back area.Repair broken wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bin used to store flour has cracked lid and is repaired with tape.Replace lid as tape is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dust and dirt on ceiling tiles and vents.2. Dirt and grime present on surfaces of dishwasher.3. Floor dirty in hard-to-reach areas, in back and in dry storage room.Clean noted areas.

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