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Mumbaaayi

3110 & 3120 - 4100 109 Avenue NE Calgary AB T3N 2J1 · Food - General

Official record from Alberta →

Inspection summary

Mumbaaayi has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 16, 2026. The most recent inspection, on February 4, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 5 times across 2 separate inspections, most recently on January 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on January 20, 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 once on January 16, 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?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.100 ppm chlorine sanitizer was prepared 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 high temperature dishwasher was not equipped with chemicals such as detergent and rinse agent. Connect the dishwasher with chemicals for cleaning. Dish soap was available for cleaning dishes manually at the 3-compartment sink.
    • 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) There were inadequate shelving units for the walk-in cooler.Two more shelves are on order. A receipt was provided during the inspection. Ensure there is adequate shelving for storing food at least 6 inches off the floor.2) Lighting was dim in the walk-in cooler.Provide adequate lighting.
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained floor cleaner and surface sanitizer were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.2) The line cooler was not operational. A cable was required from the electrician.Ensure that the cooler is capable of maintaining perishable foods at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was not equipped with chemicals such as detergent and rinse agent. A maximum temperature of 63C was reached in the final rinse cycle. The dishwasher stopped functioning after 2 cycles.Connect the dishwasher with chemicals for cleaning. Repair the dishwasher and ensure that the sanitizing temperature reaches at least 71C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were not available for surface sanitizers.Provide chlorine test strips.2) Testing equipment was not available for monitoring the high temperature dishwasher.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher daily at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were no handwashing supplies at the hand sink in the front service area.Provide liquid soap and paper towels in suitable dispensers.2) Automatic soap dispensers in washrooms were not equipped with batteries. Provide batteries so that soap can be dispensed.
    • 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) There were no shelving units in the walk-in cooler.Provide adequate shelving for storing food at least 6 inches off the floor.2) Lighting was dim in the walk-in cooler.Provide adequate lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep sink and kitchen floor were dirty with debris.Clean all surfaces thoroughly.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The revised plan was not submitted to AHS for review.

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