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Nooren Samosa

3 - 2650 36 Street SE Calgary AB T2B 0Y3 · Food - General

Official record from Alberta →

Inspection summary

Nooren Samosa has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on July 3, 2026, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on July 3, 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?

  • 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 June 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 3, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 8, 2026. For example: Are chemicals stored and handled in a safe manner?

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.

7 inspections

  1. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels on pre-packaged bake goods. All pre-packaged bake goods require a label to identify the source.
    • 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?
      • July 3, 2026, inspectionFound one dead mouse in the back door mouse trap.Previous Inspection:1) Two dead mice were found in the back door mouse trap.Remove the dead and increase pest control until the mouse problem is resolved. 2) All metal mouse traps were covered with grease on top.Wash or replace the mouse traps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six staff working during inspection, no staff with certified food safety course onsite. Register and take certified food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide a cleaning schedule.2) No temperature charts for coolers and freezers or food surface sanitizer. Check and record coolers, freezers and food surface sanitizer daily.
  2. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels on pre-packaged bake goods. All pre-packaged bake goods require a label to identify the source.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • June 8, 2026, inspection.Deep grooves and stains observed on the white plastic cutting boards. Previous Inspection.Cutting boards need to be resurfaces as there are large grooves.
    • 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?
      • 1) Two dead mice were found in the back door mouse trap.Remove the dead and increase pest control until the mouse problem is resolved. 2) All metal mouse traps were covered with grease on top.Wash or replace the mouse traps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six staff working during inspection, no staff with certified food safety course onsite. Register and take certified food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide a cleaning schedule.2) No temperature charts for coolers and freezers or food surface sanitizer. Check and record coolers, freezers and food surface sanitizer daily.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine in the sanitizer bucket was measured at 50ppm.Change the sanitizer more often to maintain chlorine at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • June 8, 2026, inspection.Deep grooves and stains observed on the white plastic cutting boards. Previous Inspection.Cutting boards need to be resurfaces as there are large grooves.Bakery cloth sheets observed to be dirty, damped and stained covering food equipment and dough.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cloth sheets used to cover samosas/dough were covered with grease and stains. Use clean cloth sheets for food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in a sanitizer bucket was measured at 800ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available that can measure from 0 to 100 degrees C. Provide a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Observed staff washing a food utensil at the mop sink. Do not wash dishes in the mop sink. 2) No sink stoppers for the three-compartment sink. Sanitizing step was not done after washing and rinsing the dishes.Follow the three-step manual dishwashing.1) wash with soap and warm water2) rinse with warm water. 3) sanitize with 100ppm chlorine by submerge in the chlorine sanitizer for 2 minutes and then air dry.
    • 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?
      • 1) Black flies in the facility.Remove files2) Front door was propped open with a metal rod.Keep all doors close.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six staff working during inspection, no staff with certified food safety course onsite. Register and take certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Black stains and paint was peeling off small white table .Refinish or discard the table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboards were used to line the shelf by the deep fryer.Remove cardboard and clean shelf when it gets dirty.2) No cleaning scheduleProvide a cleaning schedule.3) No temperature charts for coolers and freezers or food surface sanitizer. Check and record coolers, freezers and food surface sanitizer daily.
  4. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards need to be resurfaces as there are large grooves.Bakery cloth sheets observed to be dirty, damped and stained covering food equipment and dough.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef samosas observed to be sitting out in room temperature at 40 degrees C prior to being put into the hot holding unit.Chutney observed to be sitting out in room temperature. Operator states they are refrigerated, in the service area, chutney observed sitting out in room temperature under the counter.Ensure potentially hazardous foods are kept above 60 degrees C or below 4 degrees C
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef stored on table outside. The internal temperature measured to be 64C. The operator stated that the beef was cooked and kept it for cooling down.- Cool down the cooked food in shallow pans instead of big/deep containers.- The operator transferred the cooked beef in shallow containers during inspection.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A few moldy and rotten cabbage heads were observed in the cooler.Ensure to check the produce more frequently and use FIFO method.The cabbage heads were discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area between hand washing sink and cooking stove appeared dirty.Ensure to remove the food debris from the water lines/wall and clean the area.

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