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Namaste India Tikka Junction

3110 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General

Official record from Alberta →

Inspection summary

Namaste India Tikka Junction has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 5, 2025. The most recent inspection, on September 15, 2026, recorded 6 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 3 times across 3 separate inspections, most recently on September 15, 2026. 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 7 times across 3 separate inspections, most recently on September 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 September 15, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 15, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 August 5, 2025. 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

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers that contain food items in the food prep table were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items, including rice and soups, were stored in room temperature. The operator mentioned that they were being cooled down. Log sheets were not provided for time-temperature monitoring. The food items were also not being portioned into smaller portions. Inspector informed the operator to implement a log sheet system to follow proper cooling procedures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit Fee was not paid.
    • 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 wooden board underneath the shelving unit was bare and not painted. The wooden wall surface by the back exit door below the food preparation table was bare. Please ensure that all surfaces in the kitchen are painted, smooth, easily cleanable, and impervious to moisture. Please paint the surfaces, as indicated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Underneath the shelves in the walk-in cooler - Underneath cooking equipment in the kitchen - The walls and floors behind and under cooking equipment- The ventilation canopy inserts **PLEASE CLEAN THE AFOREMENTIONED AREAS.
  2. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers that contain food items in the food prep table were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items, including rice and soups, were stored in room temperature. The operator mentioned that they were being cooled down. Log sheets were not provided for time-temperature monitoring. The food items were also not being portioned into smaller portions. Inspector informed the operator to implement a log sheet system to follow proper cooling procedures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit Fee was not paid.
    • 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 wooden board underneath the shelving unit was bare and not painted. The wooden wall surface by the back exit door below the food preparation table was bare. Please ensure that all surfaces in the kitchen are painted, smooth, easily cleanable, and impervious to moisture. Please paint the surfaces, as indicated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Underneath the shelves in the walk-in cooler - Underneath cooking equipment in the kitchen - The walls and floors behind and under cooking equipment- The ventilation canopy inserts **PLEASE CLEAN THE AFOREMENTIONED AREAS.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers that contain food items in the food prep table were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items, including rice and soups, were stored in room temperature. The operator mentioned that they were being cooled down. Log sheets were not provided for time-temperature monitoring. The food items were also not being portioned into smaller portions. Inspector informed the operator to implement a log sheet system to follow proper cooling procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection.
    • 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 wooden board underneath the shelving unit was bare and not painted. The wooden wall surface by the back exit door below the food preparation table was bare. Please ensure that all surfaces in the kitchen are painted, smooth, easily cleanable, and impervious to moisture. Please paint the surfaces, as indicated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Underneath the shelves in the walk-in cooler - Underneath cooking equipment in the kitchen - The walls and floors behind and under cooking equipment- The ventilation canopy inserts **PLEASE CLEAN THE AFOREMENTIONED AREAS.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature inside the cold prep table, measured at 13C. Must ensure that the unit is able to maintain the temperature at 4C or below.

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