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Masala Bhavan

33 - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

Official record from Alberta →

Inspection summary

Masala Bhavan has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on January 15, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 7 times across 4 separate inspections, most recently on April 21, 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 2 times across 2 separate inspections, most recently on April 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 12 times across 5 separate inspections, most recently on January 15, 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 8 times across 5 separate inspections, most recently on January 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on January 15, 2026. 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

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inside the prep cooler, one container was stacked over the other (bottom of one container was directly touching the other). correction done onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels at the handwashing station near the dishwashing area.Staff stocked paper towels onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives were stored along with the cleaned knifes on the knife holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles and vents have a significant amount of dust accumulation.**Please clean to prevent cross contamination of food area below.
  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple food containers in the walk-in-cooler were not covered. **Ensure food items are appropriately covered at all times to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable food items in the top inserts were as follows: - Sliced tomato: 8°C - Sliced onions: 8.2°C**Ensure that inserts are only filled halfway to help maintain food temperatures at 4°C or below.Note: temperature at the bottom of the cooler was satisfactory.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles and vents have a significant amount of dust accumulation.**Please clean to prevent cross contamination of food area below.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Corrected**A piece of chicken in walk-in-cooler was visibly contaminated due to contact with other food products. - Operator dicarded the chicken piece during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple food containers in the walk-in-cooler were not covered. **Ensure food items are appropriately covered at all times to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Container without handle observed in the dosa battor in tandoor area. - Operator removed the container during inspection. **Use scoops with handle and store it in a separate clean food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable food items in the top inserts were as follows: - Sliced tomato: 8°C - Sliced onions: 8.2°C**Ensure that inserts are only filled halfway to help maintain food temperatures at 4°C or below.Note: temperature at the bottom of the cooler was satisfactory.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White cutting board observed on the floor between prep cooler and table. - Operator placed the cutting board for dishwashing. **Please ensure all utensils are stored at a minimum of 6 inches above the floor to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Shelves used for storing supplies above the prep cooler were dirty and rusty. **Please clean to prevent cross contamination of food and food surfaces below. **Replace the shelves if rust cannot be removed.2. Ceiling tiles and vents have a significant amount of dust accumulation.**Please clean to prevent cross contamination of food area below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**1) The spice cart was dirty and accumulated with spice residues and other food debris.2) Underneath the dishwashing area was dirty.3) Hard to reach areas in the kitchen were dirty (such as underneath and behind the cooking equipment).Thoroughly deep clean the indicated areas specially the entire kitchen area.Previous violation:Accumulation of dirt and food debris below the dishwasher and surrounding area along the floor edges.
  4. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used/wet cleaning cloths were kept on the kitchen counter.2) Used/wet cleaning cloths were kept on the counter at the tandoori area.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1) Sauces/curries containers, and other food product containers were stored on the floor in the walk-in cooler.2) A bag of onion was stored on the floor at the dry storage room.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.3) Many uncover food products in the walk-in cooler.Cover all food products in in the walk-in cooler.Previous violations:1) Pots full of sauces/curries, and other food product containers on the floor in the walk-in cooler.- Get all food products off the floor at least 6 inches and stored in a safe and sanitary manner.2) Many uncover food products in the walk-in cooler.- Ensure all food products in containers are covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in water containing food debris.Utensils were washed in the dishwasher and kept in an ice bath.Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot potatoes measured 62.9°C were kept in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter was kept on the counter at 16°C.The batter was kept in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The spice cart was dirty and accumulated with spice residues and other food debris.2) Underneath the dishwashing area was dirty.3)Underneath the font service counter was dirty and had dirt buildup.4) Hard to reach areas in the kitchen were dirty.Thoroughly deep clean the indicated areas specially the entire kitchen area.Previous violation:Accumulation of dirt and food debris below the dishwasher and surrounding area along the floor edges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters were accumulated with grease deposits and other residues.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer bucket at the front service area was measured at 0 ppm.Fresh sanitizer bucket was prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1) Sauces/curries containers, and other food product containers were stored on the floor in the walk-in cooler.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.2) Many uncover food products in the walk-in cooler.Cover all food products in in the walk-in cooler.Previous violations:1) Pots full of sauces/curries, and other food product containers on the floor in the walk-in cooler.- Get all food products off the floor at least 6 inches and stored in a safe and sanitary manner.2) Many uncover food products in the walk-in cooler.- Ensure all food products in containers are covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1) Bulk food bins in the dry storage and office room weere uncovered and had no lids.- Ensure bulk bins are covered with tight fitting lid when not in use.2) Single use plastic containers were used as scoops in the bulk food bins in the dry storage and office room.Replace these with sturdy food safe scoops with handles and store the scoops with either handle facing up or in a separate food safe container.Previous violations:1) Bulk rice bins in the dry storage/office have no lids or uncovered.- Ensure bulk bins are covered with tight fitting lid when not in use.2) Single use plastic containers were used as scoops in bulk rice bins in the dry storage/office.- Replace these with sturdy food safe scoops with handles and store the scoops with either handle facing up or in a separate food safe container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk foods were stored in a blue Rubbermaid containers.Store food in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buckets of frozen chicken were submerged in water to thaw.The buckets of chicken were promptly kept in the walk-in cooler to thaw.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Milk and coconut milk were stored on the spice cart measured 16.6°C and 23.1°C respectively.2) Milk jar was stored on the floor.3) Butter was kept on the counter at 32.4°C at the tandoori area.Foods were discarded.Ensure foods are kept at 4°C or less or 60°C at all times at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef stew was stored on the rack cooling at 46°C.Beef stew was kept in an ice water bath to rapidly cool.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was occupied with dishes.The dishes were removed.Handwashing sink must be accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used utensils and tongs were stored in oily water containing food debris.Utensils and tongs were washed in the dishwasher and stored in ice water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The spice cart was dirty and accumulated with spice residues and other food debris.2) Underneath the dishwashing area was dirty.3)Underneath the font service counter was dirty and had dirt buildup.4) Hard to reach areas in the kitchen were dirty.Thoroughly deep clean the indicated areas specially the entire kitchen area.Previous violation:Accumulation of dirt and food debris below the dishwasher and surrounding area along the floor edges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of rice grains on the floor in the dry storage room/office.- Clean up all rice grains off the floor to prevent potential attraction of pests.

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