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Masala Lounge & Grill

1249 11 Avenue SW Calgary AB T3C 0M4 · Food - General

Official record from Alberta →

Inspection summary

Masala Lounge & Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on August 17, 2026, recorded 5 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 5 separate inspections, most recently on August 17, 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 7 times across 5 separate inspections, most recently on June 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 14, 2023. 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?

  • 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 10 times across 6 separate inspections, most recently on August 17, 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.

8 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats surface sanitizer was tested at less than 200 ppm. Ensure the sanitizer is changed every 4 hours or when visible soiled for effective sanitization.**Quats sanitizer was changed at the 2-compartment sink dispenser during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops in the dry storage area were observed with their handles in contact with the food product. Ensure that scoops are stored with the handles positioned upright and away from the product.***CORRECTED during the inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent container was found empty, and the sanitizer concentration measured 0 ppm at the time of inspection. Ensure that dishwashing chemicals are adequately stocked at all times and that the sanitizer dispensing system is properly functioning to provide effective cleaning and sanitizing of equipment and utensils.**The detergent was replaced, and the sanitizer pickup tube was adjusted to ensure it reached the bottom of the container and tested satisfactory during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are expired, please obtain new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
  2. Risk Management Inspection

    4 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?
      • Yogurt made in house was using a previous yogurt for their starter.Backslopping is not allowed to make yogurtUse only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen sauces were being thawed at room temperature was observed during inspection. Staff placed the sauce back into the cooler. Thaw in cooler overnight, in a microwave or cook from frozen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the back preparation handwash sink.Fix the handwash sink and ensure both hot and cold water is available for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
  3. Risk Management Inspection

    6 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?
      • Yogurt made in house was using a previous yogurt for their starter.Backslopping is not allowed to make yogurtUse only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sugar-coated fennel candies were stored in a tray without a cover to protect it from customer contamination.Provide a cover for the sugar-coated fennel candies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer. Provide a probe thermometer that can measure from 0 to 100 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher technician is coming back today with the parts to fix the dishwasher.Manually sanitize the dishes with 200 quat sanitizer in the sink for 2 minutes before air drying. Previous Inspection:No chlorine was detected in the kitchen dishwasher. Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold noted on the dishwasher area wall sealant. Fix the sealant
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
  4. Monitoring Inspection

    9 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?
      • Yogurt made in house was using a previous yogurt for their starter.Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Chemical bottle was not labeled. 2) Unknown chemical was stored in the D10 sanitizer bottle. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a whole bag of chicken breasts in the two-compartment sink thawing at room temperature. Previous InspectionMarch 12, 2024:Frozen raw chicken breasts had been thawed in one of the food preparation sinks overnight. As previously discussed, safe thawing practices must be used in the facility. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process. March 6, 2024:Frozen chicken was being thawed in a sink without the use of cold water (thawing in an empty sink).Safe thawing practices must be used. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed during inspection. Curry chicken made the previous day was found it the walk-in cooler. Curry chicken was measured at 6.2 degrees C. Use an aid method such ice bath or ice wand to cool down curries and other sauce rapidly2) No probe thermometer. Provide a probe thermometer that can measure from 0 to 100 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the kitchen dishwasher. Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. Provide quat sanitizer test strips and test daily.
    • 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) Mold noted on the dishwasher area wall sealant. 2) Black tape was used to cover the gap between the prep table and two- compartment sink.1 to 2) Address these issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dried dough and stains on the naan pillow cover. Change naan pillow cover 2X daily.2) Food stains on the walk-in cooler door. 3) Food debris on the drawer cooler handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust and grease build-up on the kitchen air vents and ceiling tiles. Clean these areas. 2) No charts for coolers, freezers, dishwashers and food surface sanitizer. Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 12, 2024:Frozen raw chicken breasts had been thawed in one of the food preparation sinks overnight. As previously discussed, safe thawing practices must be used in the facility. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process. March 6, 2024:Frozen chicken was being thawed in a sink without the use of cold water (thawing in an empty sink).Safe thawing practices must be used. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were not being stored in sanitizer solution between uses. A wiping cloth bucket with sanitizer solution was prepared. Wiping cloths were moved into the sanitizer solution. Ensure that reusable wiping cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One of the staff washrooms was being used as a storage room. Food utensils and equipment were being stored in the washroom.Remove food equipment and utensils from the washroom. Washrooms must not be used for food or food related item storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • A hydorgen peroxide based chemical that has not been approved for use on food contact surfaces was being used as food contact surface sanitizer.Quat based food contact surface sanitizer was prepared and put into use for sanitizing food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was being stored at room temperature had an internal temperature of between 9-10 degrees Celsius.Rice was discarded. Ensure that cooked rice is stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was being thawed in a sink without the use of cold water (thawing in an empty sink).Safe thawing practices must be used. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Maximum hot water temperature measured 34 degrees Celsius.Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
  7. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a damaged gasket on the left drawer of the north prep cooler.Replace the damaged cooler gasket.
  8. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat based food contact surface sanitizer was not dispensing sanitizer. Chlorine based food contact surface sanitizer available measured less than 100 ppm (concentration measured approximately 50 ppm).Either repair the quat based food contact surface sanitizer dispenser or ensure that chlorine sanitizer is maintained at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no residual iodine at the dish level during the sanitize cycle for the glasswasher in the bar.Have the glasswasher serviced/repaired. Ensure that 12.5-25 ppm of residual iodine is available at the dish level during the sanitize cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat based food contact surface sanitizer test strips were not available for use.If quat based food contact surface sanitizer is used, obtain quat based food contact surface sanitizer strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available.Obtain iodine test strips. Ensure that test strips are used to verify the residual iodine at the plate level during the sanitize cycle for the glasswasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap available in the soap dispenser at the servers' station hand wash sink. Soap dispenser was refilled during inspection. Ensure that all hand was sinks are stocked with hand washing supplies at all times.
    • 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?
      • There were mouse droppings on the floor in the south corner of the facility close to the CO2 canister and the nitrogen blender.Safely clean up mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stainless steel wrapping was present on the inside of the cooler near the servers' station.Remove the stainless steel wrapping as it is not a cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing for the grease interceptor appears to be out of compliance with the Alberta Building Code.Have the plumbing for the grease interceptor assessed by a Certified Plumber and modified if required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the floor to the south of the servers' station hand wash sink.Remove the duct tape from the floor as duct tape is not a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a damaged gasket on the left drawer of the north prep cooler.Replace the damaged cooler gasket.

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