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Madras Cafe

908 - 10474 Cityscape Square NE Calgary AB T3N 2A8 · Food - General

Official record from Alberta →

Inspection summary

Madras Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on January 20, 2026, found no infractions.

1 of 5 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 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 4 times across 2 separate inspections, most recently on April 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 once on October 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 4 separate inspections, most recently on April 22, 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 October 23, 2024. 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?

  • 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 once on October 23, 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Obtain Quat test strip for verifying the concentration of contact surface sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • OUTSTANDING VIOLATIONDosa machine was positioned directly next to an open mop sink. Relocate dosa machine at least 10 feet away from mop sink or install an acceptable wall/barrier of acceptable height/dimension if foods are handled in area.OUTSTANDING VIOLATION1) On January 13, 2025, it was observed that the operator installed a partition between the dosa machine and mop sink with a gap between the bottom of the door and the floor.***Please fill the gap between the bottom of the door and the floor to prevent cross-contamination of soiled water and chemicals
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice cream scoops were observed being stored in stagnant, room temperature water on the prep table beneath the paper towel dispenser. This storage location poses a contamination risk, as water from hands dripping after washing may fall directly onto the scoop.Clean ice cream scoops between uses and store them in a sanitary manner, away from potential sources of contamination such as the paper towel dispenser.2. Spices cart was dirty, grease and buildup of food debris was observed.Please clean.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine test strips for verifying the concentration of the dishwasher sanitizer.
  3. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • OUTSTANDING VIOLATIONDosa machine was positioned directly next to an open mop sink. Relocate dosa machine at least 10 feet away from mop sink or install an acceptable wall/barrier of acceptable height/dimension if foods are handled in area.OUTSTANDING VIOLATION1) On January 13, 2025, it was observed that the operator installed a partition between the dosa machine and mop sink with a gap between the bottom of the door and the floor.***Please fill the gap between the bottom of the door and the floor to prevent cross-contamination of soiled water and chemicals2) The mop/mop bucket was observed to be outside of the partition and in close proximity of the dosa grinder.***Please store the mop bucket in the mop sink when it is not in use or extend the partition so the mop bucket is separated from the food processing area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Kitchen utensils were observed to be stored in stagnant room temperature water on the hot line and the prep table located near the front entry of the kitchen. Food debris in room temperature water can encourage the rapid growth of harmful pathogens.***When not in use, please put used kitchen utensils in an ice water bath or a hot water bath maintaining 60C and replace the water when soiled.
  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Corrected**Staff was reusing cans as a container to store water, which can lead to rusting over time. **Operator replaced the can with a food grade stainless steel container during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Ongoing Violation**1) Dosa machine was positioned directly next to an open mop sink. Relocate dosa machine at least 10 feet away from mop sink or install an acceptable wall/barrier of acceptable height/dimension if foods are handled in area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Ice cream scoop was stored in stagnant water in a container, which can promote bacterial growth. ** Operator removed the scoop during inspection.** Please ensure scoop is cleaned and stored in a clean food grade container after each use.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/dirty wiping cloths contaminated with food debris were left on food prep counters. Store cloths in a sanitizing solution between use. Launder cloths when visibly dirty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Staff were using bowls to scoop out liquid foods such as dosa batter and leaving bowls in the product. Bowls were also used to scoop out dry ingredients. Please obtain ladles/proper utensils with handles.2) Dosa machine was positioned directly next to an open mop sink. Relocate dosa machine at least 10 feet away from mop sink or install an acceptable wall/barrier of acceptable height/dimension if foods are handled in area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal foods were stored on food prep counters and cutting boards on prep line. Staff jackets were hung among aprons and food prep equipment (large hand held mixer) on food storage shelf. Prepare and store personal foods separately from foods for public consumption. Store personal effects separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored in the chutney cooler measured 8C. Please make necessary repairs/adjust temperature so perishable foods are stored at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher final rinse did not measure a sanitizing residual as the sanitizer container was empty. Replace the sanitizer container and conduct daily check of sanitizing residual.2) Dishwashing staff were not completing the sanitizing step in the manual wash method. For items that do not fit inside the dishwasher, please comply with the approved 2 comp sink manual wash procedure which includes: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Plastic sticky wrap for stainless steel kitchen equipment (from manufacturer) were not removed. There were dust and food debris stuck on sticky wrap. Please remove and clean surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden risers and pieces of cardboard were used to support the shelving unit at the prep cooler. Provide proper equipment in its place that is smooth, nonabsorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking utensils were stored in a pail of murky, standing water at room temp and on the floor in front of the cookline. Wash/sanitize utensils as needed and store in a safe/sanitary manner between use.2) Clean pots and colander were stored under the dishwashing table and between rack of dirty dishes and chemicals. This is not a sanitary area - please relocate clean equipment in sanitary area.3) Box/bags of paper napkins were stored on the floor and/or among chemicals on the front storage shelf . Store item at least 6 inches off the floor and in a sanitary manner.4) Food utensils were hung and/or stored amongst/next to chemicals above the dishwashing sinks. Store food utensils in a clean and sanitary manner.
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