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Omega Srilankan Street Food

132 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - General

Official record from Alberta →

Inspection summary

Omega Srilankan Street Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 22, 2025. The most recent inspection, on June 4, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances 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 September 25, 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?

  • 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 4, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 June 4, 2026. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was stored beside and above ready to eat foods and vegetables in the walk-in cooler. Corrected during inspection.2. An open pitcher containing oil was stored below the paper towel dispenser near the hand wash sink. Container was moved to a different shelf. Ensure that all food is protected from contamination. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing sanitizer was unlabeled. Ensure that all chemicals are clearly labeled to identify contents. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor grease accumulation on the floor and equipment on the cook line. Please increase frequency of cleaning.
  2. Initial Inspection

    2 infractions

    • 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?
      • No weatherstripping was present at the bottom of the front door.-Ensure that the weatherstripping is present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small hole was observed on the ceiling of the walk-in freezer.-Seal the hole.
  3. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowls were used in the bulk food containers.-Ensure that scoops with handles are used for the food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler temperature was measured at 6 degrees C. The operator had already called in a technician to fix the temperature.The operator explained that he was aware that the walk-in cooler was not working properly as the temperature in the morning was measured at 24 degrees C.* At the end of the inspection after measuring the temperature of the walk-in cooler again the temperature was measured at 2.1 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat tests trips had expired.-Obtain valid Quat tests strips.
    • 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?
      • No weatherstripping was present at the bottom of the front door.-Ensure that the weatherstripping is present.
    • 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) Hole in the wall under the 3-compartment sink.-Seal the hole.2) Baseboard near the front entrance wall of the kitchen was not properly fixed.-Seal the gap or replace the baseboard.3)Paint on the side walls and the ceiling of the walk-in cooler was peeling off.-Repaint the walls and ceilings.4)Raw wood was exposed on the frame under the walk-in freezer.-Ensure that the surfaces are smooth are easy to clean and sanitize.5) Gaps were noticed at the bottom of the wall in the back area near the hot water tank.-Seal the gaps.6) Washroom door was opening directly into the food storge area. Ensure that the door is kept locked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dirt and debris were observed behind the cook line.2) Clutter was observed in back area behind the walk-in freezer.-Clean and organize the area mentioned in 1) and 2).

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