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Masala Authentic Indian Cuisine

229 Bear Street Banff AB T1L 1B1 · Food - General

Official record from Alberta →

Inspection summary

Masala Authentic Indian Cuisine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on May 15, 2026, recorded 7 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 8 times across 6 separate inspections, most recently on May 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 6 times across 6 separate inspections, most recently on May 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on October 21, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15, 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 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 17 times across 8 separate inspections, most recently on May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the QUAT sanitizer spray bottles were too strong, around 1000 ppm QUAT. - Please dilute these solutions, ensure all QUAT solutions used are between 200-400 ppm.
    • 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?
      • *Repeat Violation*Many curries and sauces are made in large batches and cooled. No cooling logs are kept onsite. - Please record the temperature of items being cooled to ensure they are cooled from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some products stored in the walk-in cooler were uncovered. - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some unlabeled spray bottles noted in the kitchen. Staff indicated they were bleach.- Please ensure all chemicals used are appropriately labelled to prevent misuse.
    • 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?
      • Back door was initially propped open. Door was shut during the inspection. - Please ensure this door remains closed at all times unless an insect proof screen is installed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Valid food safety certificate for at least one staff member could not be provided. - Please ensure that at least one staff member holds a valid certificate and a copy is kept onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. - Please clean this area.
  2. Monitoring Inspection

    5 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?
      • Many curries and sauces are made in large batches and cooled. No cooling logs are kept onsite. - Please record the temperature of items being cooled to ensure they are cooled from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some products stored in the walk-in cooler were uncovered. - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Peeled onions were in a milk crate directly on the ground in the kitchen. - Onions were moved, please ensure all foods are stored at least 15cm above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer and detergent bottles did not have labels. - Please ensure all chemicals used are appropriately labelled to prevent misuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. - Please clean this area.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some products stored in the walk-in cooler were uncovered. - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. - Please clean this area.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some products stored in the walk-in cooler were uncovered. - Please ensure that unless the product is being cooled, they are stored with a lid/cover to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher concentration was 0ppm chlorine. Technician was called while onsite, and 100 ppm sanitizer solution was created in a basin of the 2-compartment sink. - Please ensure the dishwasher can adequately sanitize dishes at 100 ppm chlorine. In the meantime, ensure all dishes are manually sanitized in a basin of the 2-compartment sink by submersion for at least 2 minutes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility was clean and in good repair, there was some food debris buildup in the basement dry storage area. - Please clean this area.
  5. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored above ready-to-eat foods in the walk-in. - Move eggs, ensure foods are not subject to potential cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoops (containers etc) were provided in dry goods. - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some products stored in the walk-in cooler were uncovered. - Please ensure that all products are covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemical spray bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed thawing at room temperature. - Please ensure foods are thawed using a safe method such as in the refrigerator, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer (spray bottles) are a QUAT sanitizer. No QUAT test strips were available onsite. - Please acquire appropriate test strips for all chemicals used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelves for dry storage in downstairs area are unfinished wood. - Seal wood so that it is easily cleanable and does not attract pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the lids for the dry products bins in the basements were damaged or did not properly fit their containers. - Please ensure that all of these products have lids that are in good condition and are the correct size for the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris buildup in the basement, the dry storage area, and the back prep area.- Clean these areas.
  6. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some products in the walk-in cooler were uncovered. - Please ensure that all products are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoops (containers etc) were provided in dry goods. - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemical spray bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was on the counter cooling. Internal temperature was around 25C operators said it was cooked an hour ago and was cooling. - Chicken was moved to the fridge. Please ensure that all products are cooled from 60-20C within 2 hours, then 20-4C within 4.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer (spray bottles) are a QUAT sanitizer. No QUAT test strips were available onsite. - Please acquire appropriate test strips for all chemicals used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelves for dry storage in downstairs area are unfinished wood. - Seal wood so that it is easily cleanable and does not attract pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the lids for the dry products bins in the basements were damaged or did not properly fit their containers. - Please ensure that all of these products have lids that are in good condition and are the correct size for the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris buildup in the basement, the dry storage area, and the back prep area.- Clean these areas.
  7. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of surface sanitizer was very strong (over 1000 ppm). - Solutions were remade during the inspection. Please ensure chlorine sanitizer is between 100-200 ppm. Follow manufacturer's instructions for mixing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoops (containers etc) were provided in dry goods. - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • None of the chemical spray bottles were labelled. - Ensure all chemicals are labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food stored close to the hand sink that is at the hot line.- Install splash guards around sink if also using this area for food preparation / storage. Stainless steel dividers on the back and the side of the sink would work.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two of the lights in the kitchen were missing covers. - Replace the covers, ensure all lights are shatterproof or have covers to protect food from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelves for dry storage in downstairs area are unfinished wood. - Seal wood so that it is easily cleanable and does not attract pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the blue lids for dry products in the basement were cracked/damaged. - Replace the lids, ensure all food that is stored is protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some food debris in the walk-in cooler and freezer. - Clean these areas. 2) There was some grease and dust buildup on the ceiling in the main kitchen area. - Clean the ceiling.
  8. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottles initially had a concentration of 0 ppm. - Solutions were remade onsite. Please ensure QUAT sanitizer has a concentration of 200 ppm, and that it is being regularly tested using appropriate test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored on top of ready-to-eat products in the walk-in cooler. - Eggs were moved during the inspection, ensure all raw products are not stored above ready-to-eat ones.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoops (containers etc) were provided in dry goods. - Provide scoops with proper handles so that dry goods do not become contaminated from hands/containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some construction materials were in the kitchen. - Move these materials, please ensure items not associated with food preparation are stored away from food preparation areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • None of the chemical spray bottles were labelled. - Ensure all chemicals are labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was out of sanitizer at the time of the inspection. Bottle was replaced and the dishwasher was able to sanitize at 100 ppm. -Ensure the dishwashing is working properly and can adequately clean and sanitize your dishes. Test the dishwasher using your chlorine test strips daily to ensure it is working.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer being used was a QUAT solution, no QUAT test strips were available onsite. - Please acquire appropriate test strips for your chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food stored close to the hand sink that is at the hot line.- Install splash guards around sink if also using this area for food preparation / storage. Stainless steel dividers on the back and the side of the sink would work.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two of the lights in the kitchen were missing covers. - Replace the covers, ensure all lights are shatterproof or have covers to protect food from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelves for dry storage in downstairs area are unfinished wood. - Seal wood so that it is easily cleanable and does not attract pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the blue lids for dry products in the basement were cracked/damaged. - Replace the lids, ensure all food that is stored is protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some food debris in the walk-in cooler and freezer. - Clean these areas. 2) There was some grease and dust buildup on the ceiling in the main kitchen area. - Clean the ceiling.

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