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Karma Restaurant

309 - 4600 130 Avenue SE Calgary AB T2Z 0C2 · Food - General

Official record from Alberta →

Inspection summary

Karma Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on November 4, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on September 18, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous containers of food in the walk-in cooler were uncovered. Cover all food containers to prevent contamination.*Noted during last inspection. On-going violation*
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous containers of food stored on the floor in walk in coolerBag of onions stored on the floor *Ensure no food is stored on the floor.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site in kitchen.Ensure fresh sanitizing solutions are prepared and are readily available. Surfaces must be sanitized frequently. *Noted during last inspection, still an issue. Ensure kitchen staff prepare a fresh sanitizing solution for use in the kitchen at the start of their shift.*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous containers of food in the walk-in cooler were uncovered. Cover all food containers to prevent contamination.*Noted during last inspection. On-going violation*
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing sanitizer concentration of dishwasher's rinse water or kitchen sanitizing solution.Obtain required strips.Use strips daily to ensure dishwasher's chlorine concentration is adequate.
    • 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 staff washroom was empty.Ensure all hand washing sinks are equipped with paper towel in dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and food debris present below fryer.All areas must be clean and well maintained.Clean noted area.

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