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La Jawab Hakka Indian and Chinese Cuisine

900 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

Official record from Alberta →

Inspection summary

La Jawab Hakka Indian and Chinese Cuisine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on October 6, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on August 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 4, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 1, 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 19 times across 7 separate inspections, most recently on October 6, 2026. 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.

8 inspections

  1. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A small quantity of yogurt and yogurt based mint sauce (total quantity approximately 2-3 L) was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink by the walk-in cooler was obstructed with dirty dishes.- Ensure that the hand washing sink remains clear, accessible, and clean at all times for proper hand washing.- Do not use the hand washing sink for the storage of dishes or equipment.- If this issue is observed again in the future, a dedicated hand washing sink may be required to be installed in the area to ensure adequate access for hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas behind equipment had an accumulation of food debris and grease. - Ensure these areas are thoroughly cleaned and maintained in a sanitary condition to prevent pest attraction and contamination.2. Bird droppings were observed in the area near the back door. - Clean and sanitize the affected area immediately and implement measures to prevent bird entry and nesting around the premises. Maintain the area free of bird droppings at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in prep cooler measured between 13 degrees Celsius.All the food products moved from prep cooler to walkin cooler during inspection. - Ensure to keep food at or below 4 degrees Celsius.
    • 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 located on the food processing table is not equipped with a splash guard.- Install an appropriate splash guard to prevent contamination of food and food-contact surfaces from water splash during handwashing.
    • 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 air vents and ventilation filters appeared dirty in the kitchen.- Clean the air vents and ventilation canopy filters.
    • 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 violation still exists**Caulking around the dishwashing sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.
  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few food items in the display cooler did not have labels.- The operator put labels on the product during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in prep cooler measured between 7-8 degrees Celsius.- Ensure to keep food at or below 4 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the dishwashing sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*There were some broken floor tiles by the dishwasher and dishwashing sinks. There was broken tile located under the stove and fryer on the cookline.- Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty cleaning cloths were placed on food contact surfaces and clean utensils.- Operator was instructed to store washcloths in sanitizer solution at all times.2. Chlorine surface sanitizer in the wash bucket was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared, and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Staff members were observed eating in the back kitchen at the time of inspection.- Designate separate break area for staff to consume food.2. Fly tape traps were placed above the table used to store and prepare sweets.- Ensure pest traps are placed away from food and food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food inserts in the prep line cooler and food containers in the walk-in cooler were not covered.- Cover all foods to prevent contamination.2. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Perishable foods were double stacked on top of inserts in the prep cooler and out of the cold zone. Ambient temperature measured between 8C-11C. - Store foods directly in the cooler at 4C or lower.2. Food inserts in the food prep-line coolers were observed to be overfilled. Temperature was noted at 14 degrees Celsius.- As discussed, make sure that food containers are only filled to the fill line.- Ensure to keep food out of the danger zone of 4-60 degrees Celsius.
    • 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?
      • The back screen door besides the food prep area was left open. Operator closed the door during inspection.- Ensure that the exit screen door is properly closed at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Repeated Violation*Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.**Aug 1, 2025: All cooks food safety certificates were not available. Please provide certificates of staff that have completed the course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the dishwashing sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*There were some broken floor tiles by the dishwasher and dishwashing sinks. There was broken tile located under the stove and fryer on the cookline.- Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment including but not limited to dough mixer, prep cooler doors, stoves, fryers were not maintained in a clean and sanitary manner. Buildup of food debris was noticed.- Operator instructed to properly clean and sanitize all equipments.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had an accumulation of grease.- Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers, underneath shelves in the kitchen and walk-in coolers) has grease, soil, and food debris accumulation.- Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.
  6. Risk Management Inspection

    7 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some broken floor tiles by the dishwasher and dishwashing sinks. There was one broken tile located under the stove on the cookline.Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 basin of one of the dishwashing sinks was leaking at the seam. Water was pooling on the floor from the leak.Have the sink repaired to stop the leak, or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board surface to the food preparation cooler on the cookline had soil and food debris accumulation.Clean the cutting board. Resurface or replace if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had an accumulation of grease.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers) has grease, soil, and food debris accumulation.Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.
  7. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoops in dry food storage bins were stored with the scoop handle in contact with the food.Scoops were rearranged during inspection so that handles were no longer in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter chicken sauce in an insert in the hot holding unit had an internal temperature of 30 degrees Celsius. Staff stated that they had not reheated the sauce before placing in hot holding.Food must be fully and rapidly reheated to at least 74 degrees Celsius before placing into hot holding.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some broken floor tiles by the dishwasher and dishwashing sinks. There was one broken tile located under the stove on the cookline.Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 basin of one of the dishwashing sinks was leaking at the seam. Water was pooling on the floor from the leak.Have the sink repaired to stop the leak, or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler door handles on the food preparation cooler on the cookline had food debris accumulation.Cooler door handles were cleaned during inspection. Ensure that cooler door handles are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board surface to the food preparation cooler on the cookline had soil and food debris accumulation.Clean the cutting board. Resurface or replace if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had an accumulation of grease.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers) has grease, soil, and food debris accumulation.Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.
  8. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths were left on food prep counters and not stored in a sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large bins of food in the right walk-in cooler were not properly protected against contamination. Aluminum foil was originally used but constant lifting/maneuvering of foil has made it ineffective. Obtain proper container lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff personal effects (coats, bags) were stored on a food prep counter in the back prep area. Please provide a separate area for staff items.2) Foods were stored in nonfoodgrade containers. Please replace containers with ones that are safe for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Carton of cream was stored at room temp on the prep line. Temp measured 22C (destroyed). When inspector mentioned about storage of cream properly, staff proceeded to place it into an insert container full of chopped parsley in the prep cooler. Store cartons of cream inside the bottom compartment of the prep cooler.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Yogurt was being made from previous batches of in-house made yogurt. This process is not approved by AHS - obtain approved starter cultures to make yogurt.2) An insect zapper device was used in the sweets sales area. Please remove and replace with sticky boards. Place insect traps in areas that will not contaminate food and food areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling tiles around the air change unit in the kitchen back prep area were not washable and impervious to moisture. Please replace.**This item was not checked on the May 2, 2024 visit. If it has not been corrected, please correct for the next visit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several ladles were stored in murky standing water at the cook line. Temp of water measured 30C. The kitchen was not busy during time of inspection - take ladles to dishwasher to be washed as needed. Maintain water for ladle storage at 60C or higher during peak times.2) Several utensils in storage container on shelving unit next to upright freezers were contaminated with old, dried food debris and there was a heavy accumulation of food debris on the bottom of the container. Clean and sanitize all utensils and the container. Store utensils after they are washed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of old food debris in corners and under shelving units in the samosa making area. Please clean.

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