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Mumbai Bites

C - 1214 9 Avenue SE Calgary AB T2G 0T1 · Food - General

Official record from Alberta →

Inspection summary

Mumbai Bites has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on September 25, 2026, recorded 4 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on March 19, 2025. 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 3 times across 3 separate inspections, most recently on March 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17 times across 7 separate inspections, most recently on September 25, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 times across 5 separate inspections, most recently on September 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on October 31, 2024. 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.

8 inspections

  1. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • In response to the blocked handwashing sink infraction, one foodhandler removed all of the obstructions from the cooking line handsink. At that time, not a single food handler utilized the now-unobstructed handwashing sink to wash their hands. Staff had to be told to each go and wash their hands. This is unacceptable.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cooking line handwashing sink was blocked by a garbage can and other items, as well as a full container of water that was sitting inside the handsink, preventing its use for handwashing. THIS IS A REPEATED INFRACTION.Ensure that all handwashing sinks are not obstructed in any way at any time.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Conditions noted in the kitchen indicate that staff members have not been properly trained in safe food handling procedures, most notably by a lack of handwashing. This MUST be corrected immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is in need of a thorough cleaning, including but not limited to shelves, fixtures, tops of equipment, floors beneath and behind equipment, walls, and in general all surfaces within food handling and food service areas.This is a repeated infraction.
  2. Demand Inspection

    2 infractions

    • 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 available at handsink near the entrance to the kitchen. All handwashing sinks must be supplied with hot and cold running water at all times.NOV 12th: Hot water issue at handwashing sink has still not been resolved. Owner will correct problem ASAP.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is in need of a thorough cleaning, including but not limited to shelves, fixtures, tops of equipment, floors beneath and behind equipment, walls, and in general all surfaces within food handling and food service areas.
  3. Demand Inspection

    2 infractions

    • 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 available at handsink near the entrance to the kitchen. All handwashing sinks must be supplied with hot and cold running water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is in need of a thorough cleaning, including but not limited to shelves, fixtures, tops of equipment, floors beneath and behind equipment, walls, and in general all surfaces within food handling and food service areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility is using bleach as a sanitizer. No concentration of bleach detected in the spray bottle or in the bucket. Ensure the bleach solution is maintained between 100 to 200ppm to effectively sanitize food contact surfaces. Make the solution daily and test at least once a day. The operator remade the bleach sanitizer solution at the time of the inspection and measured 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff member using their personal phone then handling food without washing their hands in between. Staff members must wash their hands frequently especially when touching personal items to avoid cross contamination of food. The staff member was informed to wash their hands at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice and Chicken cooling at room temperature measured 24-26C. Food must be cooled down as fast as possible after cooking. Once the internal temperature of the food reaches 60C, cool in the cooler without a cover to allow the heat to escape. The operator placed the rice and chicken in the cooler at the time of the inspection.
    • 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 a cardboard box inside the hand sink by the grill line. The hand sink must be available at all times for staff to perform hand hygiene. Refrain from storing any articles in the hand sink. The operator removed the cardboard box at the time of the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the spray bottles and sani bucket was measured at 0 ppm of quat and 0 ppm of bleach. - Ensure food safe sanitizer is in food safe level of 100ppm bleach and 200 ppm quat. Mutiple dirty rags were noted at the cookline and on the cutting board.- Ensure cleaning rags are soaked in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The stove and the handwashing station were adjoined, increasing the risk of cross-contamination.- Install a washable barrier between the food preparation sink and the handwashing station. Both sinks require a separate faucet. Alternatively, install a separate handwashing sink. If installing a new handwashing sink, provide a drawing of the location to an Alberta Health Services, Executive Officer for approval prior to installation. 2 bowls of dishes were noted stored at room temperature on the line cooler; operator indicated those were returns from customer.- Ensure returned foods are discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in dirty room temperature water in between use in the kitchen. Cocktail mixing equipment and scoops were stored in room temperature water in between use in the bar. - Ensure equipment are stored in ice water bath or food safe sanitizer. Personal items including phone, keys, lunch, hat, and drinking cups are stored on the cutting boards and with clean to-go containers. - Provide separated storage areas for personal items.Containers of foods and spices were stored directly on foods in the line coolers. - Do not store containers directly on foods, provide protection in between.Containers of foods stored in the line coolers were found uncovered.- Provide food grade cover for foods in storage. Extra cutting boards and oven pans were stored on the floor with shoes at the back door. - Store food equipment minimum 6 inches off the floor, and store shoes separated from with food equipment. Wash and sanitize the equipment before use. Bowls and scoops were covered in flour were noted inside the bulk flour container. The ice scoop was stored in the ice. - Remove the bowls as bowls do not provide sufficient hand protection, clean and sanitize the scoops regularly, store the scoops outside the bulk container.A container of margarine and a bag of sugar was stored directly on the floor in the storage room under the stair. - Store foods minimum 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were found stored at room temperature including cooked meat skewer13.6C, sliced ginger 16.6C, lentil stew in clear container 38C, returned dishes from customers 14.9C &19.4C, lentil stew in a pan 43.2C, pot of red soup 28.6C, pot of brown sauce 22.2C, pans of cooked rice 8.6C & 18.2C & 31C, , a bowl of rice 15C, chopped scallions with garlic 17C, 35% cream 20.1C, a bucket of brown sauce 16.4C, a bucket of fried tofu submerged in solution 28.8C. - Discard the temperature abused foods. Store high risk foods below 4C and above 60C.The kitchen probe thermometer was displaying an inaccurate reading.- Obtain a functioning probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available. -Obtain bleach and quat test strips for the surface sanitizer, and iodine test strips 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?
      • "Reoccurring violation" Oct 31, 2024The handwashing sink at the kitchen entrance was not equipped with paper towels and hot water was not equipped. The line handwashing sink was not equipped with paper towels and soap.- Ensure the handwashing station is equipped with paper towels, soaps, and hot water. Feb 15, 20241. Hand wash sink on the cooking line was inaccessible as an insert and cooking utensil were stored in the basin of the sink. Corrected during inspection.2. There was no paper towel dispenser at the hand wash station in the bar.Ensure that all hand wash stations are accessible and stocked with soap and paper towel at all times. Ensure that all hand wash stations are equipped with hot and cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The line handwashing station was blocked by a cart of spices. The bar handwashing station was blocked by a metal stainer and a garbage bin. - Ensure handwashing sinks are accessible at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The chef did not know what minimum required cooked temperature for chicken is. - Additional food safety training is required for kitchen staff
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty peeler was noted in storage next to the line handwashing station.- Ensure equipment is cleaned before storing.All bulk food containers were covered in flour, grease and dry foods. - Ensure the containers are cleaned. Food debris noted inside the top drawer at the back prep table. Foods and sauces were splashed the stove and the cutting board. The cutting boards on the line coolers have bult-up of dry foods and spices. - Clean the mentioned areas2 bus bins were duct tapes together, and a corner of the bin were fixed with duct tapes. - Remove duct tapes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling was covered in dust. - Clean the ceiling.Mutiple pots and pans with dry foods were noted at the cookline.- Ensure pots and pans are cleaned in timely manner.
  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Feb 15, 20241. Hand wash sink on the cooking line was inaccessible as an insert and cooking utensil were stored in the basin of the sink. Corrected during inspection.2. There was no paper towel dispenser at the hand wash station in the bar.Ensure that all hand wash stations are accessible and stocked with soap and paper towel at all times. Ensure that all hand wash stations are equipped with hot and cold running water.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were stored on top of the prep coolers and not in a sanitizing solution. Ensure that cleaning cloths are stored in an approved sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing their hands as non of the hand wash sinks in the food handling areas were stocked with soap/paper towels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An insert of raw shrimp was stored above peppers and samosa in the 2 door cooler. Ensure that all raw foods are stored below, not beside or above, ready to eat foods, cooked foods and vegetables.The cutting boards on top of the prep coolers were stained. Thoroughly clean the cutting boards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several pots of cooked food (sautéed vegetables; sauce with chicken) were stored on the stove with no means of temperature control. The external temperature ranged from 26C to 34C. Internal temperature of the chicken was 40C.Do not store high risk foods at room temperature. Ensure that high risk food is stored at 60C and above.2. An insert of broth was stored on the counter at room temperature (11C external temperature). Do not store high risk foods at room temperature. Store at or below 4C or at/above 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and Iodine test strips were unavailable upon request. Purchase test strips. Ensure that test strips are available for each type of sanitizer used onsite.
    • 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 soap dispensers weren't working properly because the batteries were dead. Replace batteries or replace with manual soap dispensers.A paper towel dispenser is needed for accessible hand washing at the sink by the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Jan 25, 20241. Hand wash sink on the cooking line was inaccessible as a shelf was stored in front of the sink. The soap and paper towel dispensers at the sink were empty.2. There was no soap, paper towels or hot water at the hand wash sink near the ice machine.3. There was no soap or paper towels at the hand wash station in the bar.4. There was no paper towel dispenser at the hand wash station in the bar.Ensure that all hand wash stations are accessible and stocked with soap and paper towel at all times. Ensure that all hand wash stations are equipped with hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the kitchen including, utensil storage cupboard, walls and ceiling near the dishwasher, floor below the dry food storage, and on high touch surfaces.

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