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Namskar Fine East Indian Cuisine

202 16 Avenue NE Calgary AB T2E 1J8 · Food - General

Official record from Alberta →

Inspection summary

Namskar Fine East Indian Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on October 16, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests 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.

  • 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 2 times across 2 separate inspections, most recently on October 15, 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?

  • 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 October 14, 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 4 times across 4 separate inspections, most recently on October 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on October 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food in the clear display cooler near the grill area. Food must be protected from contamination when not in use. Place a cover on the uncovered food.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food in the clear display cooler near the grill area. Food must be protected from contamination when not in use. Place a cover on the uncovered food.
    • 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?
      • There is a large gap underneath the back exit door. The facility must be constructed in a manner that prevents the entry of pests. Install weatherstripping and ensure there is no visible gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, grime, and food debris accumulating in the following areas: - Underneath the fryer- Underneath the grill - Underneath the sandwich cooler The facility must be maintained in a clean and sanitary manner for safe food handling and to prevent the attraction of pests. Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food in the clear display cooler near the grill area. Food must be protected from contamination when not in use. Place a cover on the uncovered food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper cooling techniques observed during the inspection. Large bins of curry cooling at room temperature. The surface temperature measured around 42-44C and the internal temperature measured 71C. Food must be cooled down quickly to reduce the risk of bacteria growing in the danger zone (4C-60C). To ensure large bins of curry are cooled down, separate it into smaller containers, stir continuously to let the heat escape, obtain a cooling wand, or place inside the cooler. Leaving food at room temperature promotes bacteria to grow and renders the food unsafe for human consumption. The operator separated the curry into smaller portions during the inspection.2. Heavy cream stored at room temperature measured 14C. High-risk food items must not be stored at room temperature as this promotes the growth of bacteria. Place high-risk foods in the cooler when not in use. The operator discarded the heavy cream during the inspection.
    • 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?
      • There is a large gap underneath the back exit door. The facility must be constructed in a manner that prevents the entry of pests. Install weatherstripping and ensure there is no visible gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - Noted on October 14, 2025***There was a significant accumulation of dust on the ceiling tiles in the kitchen.Thoroughly clean the ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, grime, and food debris accumulating in the following areas: - Underneath the fryer- Underneath the grill - Underneath the sandwich cooler The facility must be maintained in a clean and sanitary manner for safe food handling and to prevent the attraction of pests. Thoroughly clean the indicated areas.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered produce was stored in garbage bags in the basement walk-in cooler.Obtain food grade containers or bags to store foods products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant accumulation of dust on the ceiling tiles in the kitchen.Thorughly clean the ceiling tiles.

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