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Ninja Tiger

1209 9 Avenue SE Calgary AB T2G 0S9 · Food - General

Official record from Alberta →

Inspection summary

Ninja Tiger has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 22, 2025. The most recent inspection, on August 27, 2025, recorded 1 infraction.

None of the 2 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.

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 August 27, 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 2 times on July 22, 2025. 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 once on July 22, 2025. 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.

2 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Observed many small flies by the hand sink where the dry ingredients are stored. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
  2. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the front service area measured 10C. Dairy products were stored inside.Coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. Repair the cooler and ensure the temperature measures 4C or below. The operator removed the dairy products at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler by the grill measured 15.6C. Coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler and refrain from placing any food inside. The operator removed the food from the cooler and placed it inside the walk-in cooler.
    • 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?
      • Observed many small flies by the hand sink where the dry ingredients are stored. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile is missing by the dishwashing area. All areas must be completely constructed in a manner that protects food from contamination. Install the ceiling tile.
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