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Madurai Kitchen

164 - 1440 52 Street NE Calgary AB T2A 4T8 · Food - General

Official record from Alberta →

Inspection summary

Madurai Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 3, 2025. The most recent inspection, on November 3, 2025, recorded 7 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 2 separate inspections, most recently on November 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 3, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3, 2025. 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 2 times on November 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 3, 2025. 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.

3 inspections

  1. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **CORRECTED**1. Mould observed inside bottle of simple syrup. Simple syrup discarded during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloths were not stored in sanitizer in the cooking area. Sanitizer bucket prepared and cloths placed in bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Containers of spices stored under the handwashing sinks in the cooking area. Containers relocated during the inspection.2. Opened cans of tomatoes stored in the walk-in cooler. Tomatoes transferred to food grade container during inspection.3. Cups stored on cleaning cloths that were not visibly clean. Cloths removed and staff informed to let dishes air dry.4. Plastic portion cups stored in spice containers in the dry storage room. Cups removed during inspection as they did not have a handle to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Front of house:Stir utensils and portion cups stored in ambient temperature water. COMPLETE THE FOLLOWING:1. Store utensils in ice water or food grade sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the QUAT sanitizer test strips during the inspection.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. There was a piece of metal on a deep fryer strainer that was broken. Strainer discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on ceiling tiles around the air ducts in the kitchen. The Owner stated that professional cleaners come in every 3 months.2. Grease buildup observed on hood ventilation canopy filters and underside of hood ventilation canopy.COMPLETE THE FOLLOWING:1. Please clean areas noted above. They should be cleaned as often as necessary to maintain them in a visibly clean condition.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two (2) prep coolers in the kitchen by the cookline area was measured at 8-10 degrees Celsius. Please ensure to maintain all refrigeration units to be at or below 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No maximum-registering thermometer to measure the temperature of the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The scoops were stored in bulk food container covered with food debris.2. Two shelving units were placed side by side with no physical or distance separation (one shelf stores chemicals and the other stores utensils and equipment).
  3. Initial Inspection

    0 infractions

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