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Mumbai Local Modern Indian Cuisine

837 8 Street Canmore AB T1W 2B7 · Food - General

Official record from Alberta →

Inspection summary

Mumbai Local Modern Indian Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 10, 2025. The most recent inspection, on April 9, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 4 times across 2 separate inspections, most recently on March 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on March 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 23, 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 2 times on March 23, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottles that were present may have had cleaner? rather than sanitizer in bottles and active sanitizer was not measured. Ensure surfaces are sanitized with an approved sanitizer after washing/rinsing. One option is to use 1/2 tsp bleach in one litre water for appropriate surface sanitation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Laser thermometer used for temperature checks is not accurate. Ensure thermometer is accurate; verify with other calibrated thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Insert fridge had food (yogurt, garnishes) initially measured at 7-8C. Fridge thermostat reading above 40F (46-47F). Top of fridge may have been open during the inspection. Cover for fridge is heavy/not easy to open and close and may be kept open frequently. Food temperature came down to 6C during inspection when lid was closed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy/sauce in large 5gal bucket in back storage area prepared on Mar 22 measured at an internal temperature of 16C. Discarded. Ensure items are cooled quickly to refrigerator temperature (4C); within 4 hours. Use large pot and an ice-water bath.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration in dishwasher was at approximately 50ppm rather than 100ppm. Ensure sanitizer is at adequate concentration and ensure dishes are sanitized.
    • 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?
      • Sweep at back door is damaged/bent. Replace or repair door sweep so pests do not enter facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few cracked tiles on floor by rice cooker. Tiles on-site for replacement. Ensure floor remains smooth/easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning is required: -In back storage area under shelves and crates.-By back doorsEnsure all areas are maintained in a clean and sanitary condition.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler was at 9C. To be below 4C so it can keep foods at 4C or less. No foods were in walk-in-cooler at this time.
  5. Demand Inspection

    0 infractions

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