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Masala Lounge & Grill

407 - 235 Milligan Drive Okotoks AB T1S 0B8 · Food - General

Official record from Alberta →

Inspection summary

Masala Lounge & Grill has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on October 6, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 October 6, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on November 24, 2023. 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.

2 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was leaking from the faucet taps:1) At the 2-compartment sink.2) At the dishwashing machine sprayer wand.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls used to scoop food were being stored within bulk food in containers. Scooping utensils without handles present a vector for potential cross contamination, as the held part ends up in direct contact with food.Keep these utensils stored out of food when not in use or use scooping utensils with a handle. 2) Pans were observed being stored directly underneath a wastewater line. Pans were removed from this area during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dispenser of liquid soap was not available near the kitchen's hand wash sink. The only available soap was located directly above a sink that was being used for food preparation at the time of inspection.Ensure that the dedicated hand wash sink for the kitchen/prep area is stocked with supplies and available for use at all times. Recommend a barrier to separate hand wash sink from food handling counter.
    • 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) The corners of the smaller prep cooler in the food prep area contained foam pads taped to the corners. These foam surfaces would be very difficult to properly clean. Remove foam materials or replace with a cleanable surface such as rubber. Completely covering the foam surfaces with a cleanable surface may also work as a stopgap. 2) The edges and front of the open cupboard used to store cutting boards in the prep area had damaged surfaces with exposed raw wood. This would make the storage surfaces absorbent and difficult to properly clean. Repair or otherwise render indicated areas smooth and easily cleanable.

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