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Olive South Indian Cuisine

2134 - 3730 108 Avenue NE Calgary AB T3N 1V9 · Food - General

Official record from Alberta →

Inspection summary

Olive South Indian Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 27, 2025. The most recent inspection, on June 18, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 2 separate inspections, most recently on June 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on June 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 12, 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?

  • 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 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 2 separate inspections, most recently on June 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    0 infractions

  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on surfaces in the cook line.Keep cleaning cloths submerged in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used to scoop food from the bulk bins.Provide utensils for handling food. Ensure the handles are not stored in contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Yogurt in the ice bath measured 18.5C. The ice bath had melted.Yogurt was discarded. Store perishable foods at 4C or less under refrigeration or in the ice bath. 2) Digital probe thermometers were not operational.Provide a functional probe thermometer that can measure between 0 to 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available.Provide test strips for monitoring quat sanitizer concentrations.
    • 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 was a gap on the bottom perimeter of the rear door.Seal the gap to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Caulking behind the 3-compartment sink and the kitchen hand sink was in a state of disrepair.Replace caulking.2) There was a door by the janitorial sink that was constructed with untreated wood.Finish the wooden surface. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Soiled cardboard liners were observed on a shelf in the dry storage room.Remove cardboard liners. Shelves can be lined with materials that are non-absorbent to moisture and easy to clean.4) The window by the kitchen hand sink was covered with torn aluminum foil.Remove aluminum foil from the window.5) An electrical cord was secured to a pipe by duct tape behind cooking equipment.Remove duct tape. Secure the cord in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knives were stored between a wall and a metal bar behind the 2-compartment sink. The metal bar cannot be easily removed for cleaning.Knives were removed from the metal bar during the inspection.2) Clean frying pans were stored on the floor of the dishwashing area.Pans were stored off the floor during the inspection.3) Bus bins containing clean equipment were dirty with debris.Clean and sanitize the bus bins and the contents inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 9, 2026 - Food debris was observed throughout the kitchen including walls, floors, shelves, sinks and equipment.June 12, 2026 - Slight improvement was noted.Conduct a thorough cleaning of the kitchen including the hard-to-reach areas.
  3. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on surfaces throughout the kitchen.Keep cleaning cloths submerged in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers were stored on the floor immediately adjacent to the janitorial sink and janitorial equipment.Store food containers off the floor.Store food, equipment/ utensils or any food service-related items at least 10 feet away from all unenclosed directions of the janitorial sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls were being used to scoop dosa batter and food from the bulk bins.Provide utensils for handling food. Ensure the handles are not stored in contact with food.2) There was an opened can of food in the walk-in cooler.Transfer food into a food grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some foods in the walk-in cooler were uncovered.These foods were covered during the inspection.2) Dirty aprons were stored with food in the dry storage room.Dirty aprons were removed during the inspection.3) There was an open staff drink on the prep surface of the line cooler.The drink was removed. Store personal items separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained cleaners and sanitizers were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The following foods were stored without temperature control.- jug of milk 11.4C- whipping cream 18C- cooked potatoes 10C- yogurt and coconut paste 17C and 18C. Ice bath had melted.Milk and cream were placed in a cooler. Potatoes were prepared during the inspection. Ice bath was replenished. Ensure the ice and food levels are equivalent.Do not store perishable foods in the temperature danger zone (4 to 60C).2) Digital probe thermometers were not operational.Provide a functional probe thermometer that can measure between 0 to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer pail connected to the low temperature dishwasher was empty. Chlorine sanitizer measured 0 ppm in the dishwasher.Sanitize dishes manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as 100ppm chlorine.Monitor the dishwasher sanitizer daily with test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and chlorine test strips were not available.Provide test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap at the kitchen hand sink.The soap dispenser was refilled during the inspection.2) There were no handwashing supplies in the men's washroom upstairs.Provide handwashing supplies in suitable dispensers.
    • 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 was a gap on the bottom perimeter of the rear door.Seal the gap to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Caulking behind the 3-compartment sink and the kitchen hand sink was in a state of disrepair.Replace caulking.2) There was a door by the janitorial sink that was constructed with untreated wood.Finish the wooden surface. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) Soiled cardboard liners were observed on a shelf in the dry storage room.Remove cardboard liners. Shelves can be lined with materials that are non-absorbent to moisture and easy to clean.4) The window by the kitchen hand sink was covered with torn aluminum foil.Remove aluminum foil from the window.5) An electrical cord was secured to a pipe by duct tape behind cooking equipment.Remove duct tape. Secure the cord in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was duct tape on the squeeze bottle.Remove duct tape. If damaged, replace the squeeze bottle.2) Dirty knives were stored between a wall and a metal bar behind the 2-compartment sink. The metal bar cannot be easily removed for cleaning.Clean and sanitize equipment/ utensils before storage and store items in an area that can be easily cleaned.3) Bus bins containing clean equipment were dirty with debris.Clean and sanitize the bus bins and the contents inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed throughout the kitchen including walls, floors, shelves, sinks and equipment.Conduct a thorough cleaning of the kitchen including the hard-to-reach areas.
  4. Initial Inspection

    0 infractions

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