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Moti Mahal

201 - 1805 14 Street SW Calgary AB T2T 3T1 · Food - General

Official record from Alberta →

Inspection summary

Moti Mahal has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2024. The most recent inspection, on February 6, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 separate inspections, most recently on March 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 5 separate inspections, most recently on March 26, 2025. 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 3 times across 3 separate inspections, most recently on March 26, 2025. 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?

  • 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 March 13, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on March 26, 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?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed an ice bath was used to store perishable sauces during inspection. Owner will purchase a counter cooler to store perishable sauces and food at 4 degrees C or below. Staff took out a whole cart full of perishable food and left them on counter across from the stove. Staff placed them back in the cooler during inspection. Time of inspection was at 4:10pm.Previous Inspection:Reoccurring violation of improper temperature control of perishable food was observed during inspection. High risk foods such chicken, cheese and milk products, rice, cooked potatoes, garlic and sauces were left out at room temperature.Provide a preparation cooler at main cook line to store perishable foods at 4 degrees Celsius or below. In the interim, store perishable food in an ice bath at 4 degrees Celsius or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 77°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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?
      • No pest reports were available for review. Owner stated that white powder is placed in the kitchen for precautionary treatment of insects.Please remove the white powder in the kitchen. Provide mechanical tin cat traps with glue boards to monitor pest.
    • 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) Rough texture on the door frame in the small preparation room 2) A missing tile by the door between the small preparation room and main cook line.Repair the wall and floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards. Clean the baseboards.
  3. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles in the kitchen and dining room were not labeled. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff took out a whole cart full of perishable food and left them on counter across from the stove. Staff placed them back in the cooler during inspection. Time of inspection was at 4:10pm.Previous Inspection:Reoccurring violation of improper temperature control of perishable food was observed during inspection. High risk foods such chicken, cheese and milk products, rice, cooked potatoes, garlic and sauces were left out at room temperature.Provide a preparation cooler at main cook line to store perishable foods at 4 degrees Celsius or below. In the interim, store perishable food in an ice bath at 4 degrees Celsius or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 77°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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?
      • No pest reports were available for review. Owner stated that white powder is placed in the kitchen for precautionary treatment of insects.Please remove the white powder in the kitchen. Provide mechanical tin cat traps with glue boards to monitor pest.
    • 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) Rough texture on the door frame in the small preparation room 2) A missing tile by the door between the small preparation room and main cook line.Repair the wall and floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains build-up on the walk-in cooler wooden shelves. Rust on the metal shelves and dust build-up on the condenser fan covers, ceiling and wires.Clean the walk-in cooler.2) Garbage bag was used to cover the dish storage rack and cardboard was used to line the green shelves.Remove garbage bag and cardboard and clean when required.3) Deep scratches and discoloration on many clear storage containers and some containers were cracked. Replace these containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards. Clean the baseboards.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No bleach was available in the kitchen to make chlorine sanitizer during inspection.2) Chlorine in the dining room spray bottle was measured less than 50ppm.Provide bleach and use 100ppm chlorine (1/2 teaspoon bleach per L water)3) Cleaning cloths were stored on counter and cutting boards. Store cleaning cloths in sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop sink less than 10 ft. away from a food preparation table.Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room or closet. Please enclose the mop sink to prevent contamination of food preparation areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles in the kitchen and dining room were not labeled. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reoccuring violation of improper temperature control of perishable food was observed during inspection. High risk foods such chicken, cheese and milk products, rice, cooked potatoes, garlic and sauces were left out at room temperature.Provide a preparation cooler at main cook line to store perishable foods at 4 degrees Celsius or below. In the interim, store perishable food in an ice bath at 4 degrees Celsius or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 77°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Cold water tap was shut off on the bottom due to a leak. No cold water available for handwashing, Fix the tap and ensure hot and cold water is available for handwashing,  2) Paper towels dispenser was emptied at the main line handwash sink.Ensure paper towels and soap are available for handwashing.
    • 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?
      • No pest reports were available for review. Owner stated that white powder is placed in the kitchen for precautionary treatment of insects.Please remove the white powder in the kitchen. Provide mechanical tin cat traps with glue boards to monitor pest.
    • 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) Rough texture on the door frame in the small preparation room 2) A missing tile by the door between the small preparation room and main cook line.Repair the wall and floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food stains build-up on the walk-in cooler wooden shelves. Rust and debris on the metal shelves and dust build-up on the condenser fan covers. Clean the walk-in cooler.2) Deep grooves and black stains on the white plastic cutting board.Staff discarded the cutting board during inspection.3) Garbage bag was used to cover the dish storage rack and cardboard was used to line the green shelves.Remove garbage bag and cardboard and clean when required.4) Deep scratches and discoloration on many clear storage containers and some containers were cracked. Replace these containers.5) Dirty cloth towels were used to wrap the cart handle ends. Fix the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards. Clean the baseboards.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit, containing cooked rice, was measured at 53°C. The inspector informed the operator to not use the unit unless able to maintain above 60°C. Please configure the unit and get it repaired/replaced if unable to maintain 60°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 77°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit, containing cooked rice, was measured at 53°C. The inspector informed the operator to not use the unit unless able to maintain above 60°C. Please configure the unit and get it repaired/replaced if unable to maintain 60°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, including cut vegetables, cheese and milk products, and sauces, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food items were discarded 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)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 77°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.

Nearby inspected facilities

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