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Marina Dosa & Tandoori Grill

306 - 3690 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

Marina Dosa & Tandoori Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 30, 2025. The most recent inspection, on May 11, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 May 5, 2026. 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?

  • 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 June 30, 2025. 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 once on June 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on May 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on May 5, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few bags of potatoes were stored on the floor. - Ensure to store all food items 6 inches above the ground level.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few bags of potatoes were stored on the floor. - Ensure to store all food items 6 inches above the ground level.
    • 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?
      • Evidence of rodent activity (mouse droppings) was observed behind one of the chest freezers in service area.- A certified pest control company must be retained to assess and treat the issue, and a copy of the pest control report must be forwarded to the PHI upon completion.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were observed to be unclean, with visible accumulation of food debris and grime.- A thorough deep cleaning is required, including but not limited to food storage shelving and areas underneath preparation tables. Photographs demonstrating improved cleanliness were received later that same evening.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The staff was using bowls to scoop out food from containers.- Use scoops with handle to dispense food from bulk bins.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing sink in cooking area did not have paper towel.- The staff member restocked the paper towels in the dispenser.2. Hand washing sink in food processing area, (opposite to two compartment sink) did not work and missing soap and paper towels.- Ensure to install soap and paper towel dispensers and keep it clear for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirty and broken equipment stored underneath dishwashing area countertops- Remove all non-functional equipment from the facility. If equipment is kept, ensure it is clean and in proper working condition.2. Dirty equipment stored in non-functional walk-in cooler- Organize the area and keep all equipment clean. Remove any unnecessary or broken items to maintain sanitation and order.3. Bulk container lids appeared dirty.- Clean the containers and lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas required deep cleaning including but not limited to food storage shelves, underneath the prep tables.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature was measured at 44C at the time of inspection.- Please ensure hot holding is able to maintain temperature of 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was observed leaking from the bottom during operation, resulting in water pooling on the floor.- Repair the dishwasher to eliminate the leak.- Ensure the area is kept clean and sanitary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Hole was observed in the wall under the dishwashing sink. Please repair.2. Caulking around the dishwashing sink backsplash, was visibly dirty and peeling off.- Replace the caulking and seal the gaps.3. Metal sheet and floor mat were placed on the floor near the 3-compartment sink. Significant grime and residue build up was observed underneath the metal sheet. As per the operator, a grease trap is located underground in that area. No odor was detected at the time of inspection.- Thoroughly clean and remove all grime buildup in this area. - Replace the corroded cover and properly seal/cover the area with a durable, easily cleanable, and appropriately fitted cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dial knob was missing on the hot holding unit.- Please repair.2. Ice machine was missing a metal panel and scaling was noted on the machine.- Please ensure machine is repaired and properly cleaned.

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