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Mirchi Restaurant

101 - 825 12 Avenue SW Calgary AB T2R 0J2 · Food - General

Official record from Alberta →

Inspection summary

Mirchi Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 18, 2025. The most recent inspection, on May 22, 2026, recorded 12 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 35 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 16 times across 7 separate inspections, most recently on May 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 9 times across 7 separate inspections, most recently on May 22, 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?

  • 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 16 times across 7 separate inspections, most recently on May 22, 2026. 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 15 times across 7 separate inspections, most recently on May 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on May 22, 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.

7 inspections

  1. Risk Management Inspection

    12 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment manual dishwashing was in place in the facility. There was no food contact surface sanitizer available for use for dishes in the facility. No bulk sanitizer was available to prepare the solution from.Food contact surface sanitizer is required for proper manual dishwashing. PHI required staff to go purchase sanitizer and assisted in the preparation of solution during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment manual dishwashing was in place in the facility. None of the food handlers present were able to demonstrate or describe proper manual dishwashing procedures.All food handlers must have basic food safety knowledge, with dishwashing procedures being very important.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The right hand faucet for the three compartment sink was non-functional. The hot water tap for the left hand faucet was not working. It was leaking heavily and had to be turned on and off from the plumbing connections below the sink.Repair both faucets so that they operate as required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available for use.Obtain chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water pressure at the kitchen hand sink was low.Repair the sink to increase the cold water pressure.
    • 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 was a gap at the base of the back facility door.Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
    • 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?
      • Both the front and the back doors were propped open. No screens were present on either door. An abundance of flies were present in the kitchen.If doors are to be propped open, sufficient insect screens must be in place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working at the time of inspection were not knowledgeable in basic food safety knowledge.All food handling staff must be knowledgeable in food safety basics.
    • 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 a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed.Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 a hole in the ceiling above where the electrical panel is located.Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 ventilation canopy and/or makeup air unit were turned off initially.The ventilation canopy and makeup air must be turned on at all times when operating.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several broken and/or damaged utensils present in the facility (broken stainless steel scoop in the flour, knife with tape wrapped on the handle).Discard broken and/or damaged utensils.
  2. Monitoring Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer available for use in the facility. No bulk sanitizer was available to prepare the solution from.Food contact surface sanitizer must be prepared and readily available for use in each food handling area at all times. PHI required staff to go purchase sanitizer and assisted in the preparation of solution during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff personal belongings (phone) were present on food equipment.Personal items must be stored separately and away from food, food equipment, and food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cigarette ashes were observed on the side of the kitchen hand wash sink. Smoking indoors is not permitted at any point.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were being stored directly on the floor.Food must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment manual dishwashing was in place in the facility. None of the food handlers present were able to demonstrate or describe proper manual dishwashing procedures.All food handlers must have basic food safety knowledge, with dishwashing procedures being very important.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The right hand faucet for the three compartment sink was non-functional. The hot water tap for the left hand faucet was not working. It was leaking heavily and had to be turned on and off from the plumbing connections below the sink.Repair both faucets so that they operate as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment manual dishwashing was in place in the facility. There was no food contact surface sanitizer available for use for dishes in the facility. No bulk sanitizer was available to prepare the solution from.Food contact surface sanitizer is required for proper manual dishwashing. PHI required staff to go purchase sanitizer and assisted in the preparation of solution during 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 sanitizer test strips were not available for use.Obtain chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap or paper towels available at the washroom hand sink. No paper towels were available in the facility at all to refill the paper towel dispenser, and there was no soap dispenser available in the facility at all.PHI required staff to go and immediately get soap and paper towels. Soap and paper towels are required at all hand sinks at all times and are a requirement for operating.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water pressure at the kitchen hand sink was low.Repair the sink to increase the cold water pressure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap or paper towels available at the kitchen hand sink. No paper towels were available in the facility at all to refill the paper towel dispenser, and there was no soap dispenser available in the facility at all.PHI required staff to go and immediately get soap and paper towels. Soap and paper towels are required at all hand sinks at all times and are a requirement for operating.
    • 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?
      • Both the front and the back doors were propped open. No screens were present on either door. An abundance of flies were present in the kitchen.If doors are to be propped open, sufficient insect screens must be in place.
    • 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 was a gap at the base of the back facility door.Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working at the time of inspection were not knowledgeable in basic food safety knowledge.All food handling staff must be knowledgeable in food safety basics.
    • 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 ventilation canopy and/or makeup air unit were turned off initially.The ventilation canopy and makeup air must be turned on at all times when operating.
    • 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 a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed.Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 a hole in the ceiling above where the electrical panel is located.Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several broken and/or damaged utensils present in the facility (broken stainless steel scoop in the flour, knife with tape wrapped on the handle).Discard broken and/or damaged utensils.
  3. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available for use.Obtain chlorine sanitizer test strips.
    • 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 was a gap at the base of the back facility door.Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working at the time of inspection were not knowledgeable in basic food safety knowledge.All food handling staff must be knowledgeable in food safety basics.
    • 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 a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed.Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 a hole in the ceiling above where the electrical panel is located.Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  4. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available for use.Obtain chlorine sanitizer test strips.
    • 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 was a gap at the base of the back facility door.Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working at the time of inspection were not knowledgeable in basic food safety knowledge.All food handling staff must be knowledgeable in food safety basics.
    • 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 a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed.Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 a hole in the ceiling above where the electrical panel is located.Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  5. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available for use.Obtain chlorine sanitizer test strips.
    • 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 was a gap at the base of the back facility door.Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working at the time of inspection were not knowledgeable in basic food safety knowledge.All food handling staff must be knowledgeable in food safety basics.
    • 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 a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed.Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 a hole in the ceiling above where the electrical panel is located.Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was not prepared initially.A wiping cloth bucket was filled from the third compartment sink. Wiping cloths were placed in the bucket with the sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available for use.Obtain chlorine sanitizer test strips.
    • 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 was a gap at the base of the back facility door.Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working at the time of inspection were not knowledgeable in basic food safety knowledge.All food handling staff must be knowledgeable in food safety basics.
    • 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 a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed.Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 a hole in the ceiling above where the electrical panel is located.Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  7. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A bottle of food contact surface sanitizer was prepared, but there was no additional concentrated sanitizer available for sanitizing dishes.Ensure that concentrated food contact surface sanitizer is available for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available for use.Obtain quat sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink was filled with soapy water and wiping cloths. A drain stopper was in place holding the water in the sink.The hand wash sink must remain free of obstructions at all times. The water was drained and the wiping cloths removed.
    • 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 was a gap at the base of the back facility door.Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working at the time of inspection were not knowledgeable in basic food safety knowledge.All food handling staff must be knowledgeable in food safety basics.
    • 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 a hole in the ceiling above where the electrical panel is located.Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed.Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

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