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Indian Tales

307 - 7 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

Official record from Alberta →

Inspection summary

Indian Tales has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on September 11, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on September 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 2 times across 2 separate inspections, most recently on October 8, 2024. 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 October 8, 2024. 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.

4 inspections

  1. Monitoring 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?
      • The walls and ceiling tile appeared yellowed/discoloured from grease.- If after cleaning/degreasing, the surfaces are of a colour that does not facilitate keeping the kitchen clean, replace or refinish the surface of the walls and ceiling to a light colour that will facilitate cleanliness.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Air vents and hard to reach areas behind cook line required deep cleaning.- The walls and ceiling2. Organize the equipment and food items at the back of the facility.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not supplied at the bathroom hand sink. Please provide hand soap in a suitable dispenser.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The mop sink was located directly next to the dishwashing sinks and in close proximity to drying racks for clean equipment. Please note that the mop sink must be at least 10 feet away from cleaned dishes/utensils/equipment, food, food prep surfaces, and food related items. Please construct a suitable barrier that separates the mop sink from food and food areas.**Oct 8, 2024: barrier installed however wire shelf for air drying clean equipment directly above mop sink. Owner to remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The walk-in freezer condenser unit was leaking and there was condensate frozen below. Please repair so unit does not leak.**Oct 8, 2024: icicles hanging off condenser line. Owner to remove ice and PHI will verify of proper repair upon scheduled inspection.
  4. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not provided. Please provide a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer for dishwashing or for food contact surfaces was not provided. Please obtain.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided. Please obtain appropriate test strips for respective sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand soap was not supplied at the bathroom hand sink. Please provide hand soap in a suitable dispenser.2) The cold water tap handle was stuck and could not be turned on by the inspector or owner for both hand sinks in the kitchen. Please conduct repair and ensure there are no leaks in repair.3) The hot water tap for the hand sink closest to the mop sink was leaking. Please repair.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The mop sink was located directly next to the dishwashing sinks and in close proximity to drying racks for clean equipment. Please note that the mop sink must be at least 10 feet away from cleaned dishes/utensils/equipment, food, food prep surfaces, and food related items. Please construct a suitable barrier that separates the mop sink from food and food areas.
    • 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 area for the front hand sink was very dim and the overhead light fixture was not operational. Please repair/replace light fixture.2) The food storage area under the stairs was dim and not adequately lit. Please improve lighting.3) The tap connection with spray arm attachment at 3 comp sink was leaking when turned on. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The walk-in freezer condenser unit was leaking and there was condensate frozen below. Please repair so unit does not leak.2) Water was leaking from under the prep cooler. Please repair.

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