Ishtar Restaurant
4338 Macleod Trail SW Calgary AB T2G 0A4 · Food - General
Inspection summary
Ishtar Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on October 2, 2025, recorded 1 infraction.
1 of 5 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, Food temperature control and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 5 times across 3 separate inspections, most recently on September 22, 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 22, 2025. 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 September 22, 2025. 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 2 times across 2 separate inspections, most recently on October 2, 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 once on September 22, 2025. 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
- 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?
- Kitchen does not have a finished ceiling.A smooth, washable ceiling is required in the kitchen of a commercial food establishment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizing solution in kitchen at time of inspection.Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm chlorine-based sanitizing solution OR another approved sanitizing solution and ensure it is used on food contact surfaces and counters frequently throughout the day.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler on cook line measured 8 degrees Celsius in lower section. Products stored in upper section measured between 8 and 10 degrees Celsius.Adjust or service cooler to ensure food can be maintained at 4 degrees Celsius or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine detected in dishwasher rinse water.Solution in container was clear (no longer yellow).Solution changed out, unit primed, and 100ppm was eventually detected.Use test strips daily to check dishwasher sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was blocked / obstructed by a cart.Both the soap and paper towel dispensers at the handwashing sink were empty.Cart moved and dispensers restocked during inspection.Handwashing sinks must be unobstructed, easily accessible, and equipped with both soap and paper towel in dispensers at all times.
- 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?
- Numerous small flies present in shisha cleaning room.Address fly issue.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris present on floor below deep fryer.Clean noted area.All areas must be clean and well maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- March 19, 2024Same issue with the dishwasher. agreed on fixing the issue by Friday March 22, 2023. March 14, 2024The chlorine-based dishwasher was not able to dispense 100ppm chlorine at the final cycle.- Ensure the dishwasher is repaired. Manual 2 compartment sink method discussed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning rags were left in cold prep cooler area after use. - Ensure cleaning rags are stored in food safe sanitizer when not in use.Corrected
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A food thermometer is not available.- Ensure a food thermometer is available for confirming the internal temperature of the foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-based dishwasher was not able to dispense 100ppm chlorine at the final cycle.- Ensure the dishwasher is repaired. Manual 2 compartment sink method discussed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?