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Mansi's Kitchen

120 - 45 Edenwold Drive NW Calgary AB T3A 3S8 · Food - General

Official record from Alberta →

Inspection summary

Mansi's Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 11, 2024. The most recent inspection, on March 10, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 2 times across 2 separate inspections, most recently on March 10, 2026. 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 11, 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 5 times across 3 separate inspections, most recently on March 10, 2026. 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 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 20, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket did not detect any sanitizer solution with the chlorine test strip.Fresh sanitizer bucket was prepared and measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single-use container and strainer were stored inside the bulk food bins. 2. The handle of a scoop was in direct contact with the food.The utensils were removed.Obtain scoop that have a handle and ensure the handle of the scoop is not in direct contact with the food.3. There was an opened can of leftover crushed tomato stored in the food walk-in cooler. The crushed tomato was stored in a food grade container and stored in the walk-in cooler.Do not store leftover food in the can. Store food in another clean food grade container.4. Sauce in the walk-in cooler was uncovered.The sauce was promptly covered.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket at the back kitchen measure over 1000 ppm. Fresh chlorine sanitizer bucket was premixed at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was detected at the handwashing sink and 2-compartment sink. There was no hot water detected at the washroom handwashing sink.It was then detected that all sinks in the facility had no hot water.Fix the hot water tank.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many pots were covered with char on the bottoms. Clean the pots.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dried sauce noted on the kitchen wall. 2) Grime build-up on the floor's hard to reach areas. 1 to 2) Clean these areas.
  5. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mold was found on the bottle of sauce and racks in the walk-in cooler. Clean the entire walk-in cooler and products inside.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bags of rice and sugar were stored directly on the floor. Store all food at least 6 inches off the floor.2) Food items underneath the prep table were covered with dust and garbage bags. Provide a container to store the food items or relocate to another area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Large pot of yogurt made last night was measured at 18.0 degrees C. Discarded the yogurt. Provide cooling aid methods such as ice bath or ice wands to cool down liquids rapidly and place solids in flat trays or small containers for cooling. 2) Paneer cheese curry and rice were left out at room temperature. Owner stated that they were cooling these foods down. No monitoring was done by staff. Curry and rice were measured between 25 to 36 degrees C. 3) Walk-in cooler air temperature was measured at 7.3 degrees C. Monitor the cooler and ensure temperature comes down to 4 degrees C or below. 2 to 3) Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels do not fit into the paper towel dispensers. Stains noted on the kitchen roll of paper towels. Purchase the right paper towels for the dispensers or install new dispenser for the current paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Take out containers and single use take out aluminum containers were drying the dish rack. Discard take out containers after used.2) Many pots were covered with char on the bottoms. Clean the pots.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up above the walk-in cooler and kitchen air vents. 2) Dried sauce noted on the kitchen wall. 3) Grime and debris build-up underneath the sinks.4) Grime build-up on the floor's hard to reach areas. 1 to 4) Clean these areas.

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