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Indian Tavern

1330 16 Avenue NW Calgary AB T2M 0L1 · Food - General

Official record from Alberta →

Inspection summary

Indian Tavern has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 12, 2024. The most recent inspection, on October 5, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 December 12, 2024. 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 24, 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 December 12, 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?

  • 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 5 times across 3 separate inspections, most recently on October 30, 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 4 times across 2 separate inspections, most recently on October 5, 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?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the bar area was not in working condition. Please repair or replace.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Covered box of raw meat was defrosting on counter during inspection. Temperature measured 2C. Meat was placed in cooler during inspection.
  3. 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 light in the walk-in freezer is too dim. Please replace
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceiling above the cook line had an accumulation of dust. Please clean2. Some extra cleaning required under equipment, floors, and hard to reach areas
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulated on the floors and on the shelves in the walk-in cooler.Thoroughly clean the floors and shelving.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Quat sanitizer prepared at the time of inspection. - Ensure a sanitizer solution is available at all times. Store cleaning cloths in sanitizer solution in between use. Ensure Quat sanitizer solution is used at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Obseerved a screw in chopped onions. - Must pay attention to physical contamination of foods. Ensure all equipment are maintained to prevent issues such as these.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several food items were store uncovered in the walk-in cooler and freezer. - Cover all foods to prevent contamination. 2) Ladle stored inside of the yoghurt with handle in contact with food. - Store utensils in a sanitary manner. Handles must never come into contact with foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher is in disrepair.- Please fix.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels stored above the paper towel dispenser and not inside of the dispenser. - Paper towels must be stored inside the dispenser to prevent contamination.
    • 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?
      • No pest control records available on-site. - Pest control records must be available for our review upon request. Please send the 3 pest control report via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed at the handwashing sink in the main cooking area. Fix the leak. All plumbing fixtures must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed in several areas of the facility including but not limited to:- cooking equipment - walls, floors, shelves and other surfaces in the main cooking area- dishwasher racks- dishwashing area - including walls and floors- Clean and maintain in a clean and sanitary manner at all times.
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