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Punjab Chaat House

116 - 4850 Westwinds Drive NE Calgary AB T3J 3Z5 · Food - General

Official record from Alberta →

Inspection summary

Punjab Chaat House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on July 31, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on March 23, 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 July 16, 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?

  • 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 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 19 times across 9 separate inspections, most recently on July 31, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 4 separate inspections, most recently on March 18, 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Hard-to-reach areas, including beneath and behind the cooking line equipment and dry storage racks, were observed with an accumulation of dust, food debris, and grease. Food premises must be maintained in a clean and sanitary condition at all times.- Thoroughly clean and sanitize all hard-to-reach areas, including under and behind the cooking line and around dry storage racks. Remove accumulated grease, food debris, and dust. Implement a regular cleaning schedule to ensure these areas are cleaned and maintained in a sanitary condition. Correct immediately and maintain ongoing.
  2. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A container yogurt (approximately 10L) was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 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?
      • A few mouse droppings were observed within the facility, indicating evidence of pest activity. - Remove and dispose of all mouse droppings in a sanitary manner. Thoroughly clean and disinfect affected areas. Contact a certified pest control company for the treatment.
    • 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. Ventilation canopy filter appeared dirty.- Ensure to clean the filters.2. Hand washing sink located near the dough mixing area was not securely attached to the wall. Additionally, the wall-to-sink junction was missing an adequate sealant, creating gaps that could allow the accumulation of dirt, debris, and moisture, making cleaning and sanitation difficult.- Securely fasten the hand washing sink to the wall to ensure it is stable and maintained in good repair. Apply a smooth, durable, and waterproof sealant at the wall-to-sink junction to eliminate gaps and facilitate effective cleaning and sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exits**Unfinished dry wall was observed near walkin cooler door.- Ensure to finish the dry wall so it is smooth and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer with exposed wires was observed on site.- The strainer was discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas, including beneath and behind the cooking line equipment and dry storage racks, were observed with an accumulation of dust, food debris, and grease. Food premises must be maintained in a clean and sanitary condition at all times.- Thoroughly clean and sanitize all hard-to-reach areas, including under and behind the cooking line and around dry storage racks. Remove accumulated grease, food debris, and dust. Implement a regular cleaning schedule to ensure these areas are cleaned and maintained in a sanitary condition. Correct immediately and maintain ongoing.
  3. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violations still exist**1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished dry wall was observed near walkin cooler door.- Ensure to finish the dry wall so it is smooth and impervious to moisture.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**No probe thermometer was available at the facility. - Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violations still exist**1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished dry wall was observed near walkin cooler door.- Ensure to finish the dry wall so it is smooth and impervious to moisture.
  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Food items and utensils (including pots, pans, strainers) were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists**No probe thermometer was available at the facility. - Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violations still exist**1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished dry wall was observed near walkin cooler door.- Ensure to finish the dry wall so it is smooth and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists** Floor in the kitchen was worn and in poor condition. Pain was chipped and deteriorated.- Repaint/recoat the kitchen floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violations till exists**Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Walkin cooler temperature measure to be 17C.- Perishable food items were transferred to other coolers.- Repair the cooler. 2. Food warmer measured to be 30C- The food items (6-7 patties) in the warmer were discarded- Repair the food warmer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Accumulation of grime and food debris was observed on cooler doors, over bulk bins, underneath and behind the cooking line and walls.- Please thoroughly clean all these areas.
  6. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items and utensils (including pots, pans, strainers) were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available at the facility. - Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.**June 18, 2025: Gap was sealed. raw wooden block placed on the side of sink. Please paint.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.**June 18, 2025: Toilet roll was placed in the washroom during inspection. Remove the watering can.
    • 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. Cardboard reused as liner on shelving rack besides the oven was visibly dirty and peeling off.- Operator is to remove cardboard liners to make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.2. Floor in the kitchen was worn and in poor condition. Pain was chipped and deteriorated.- Repaint/recoat the kitchen floor.
    • 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. Dust and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and food debris was observed on cooler doors, over bulk bins, underneath and behind the cooking line and walls.- Please thoroughly clean all these areas.
  7. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No surface sanitizer was available for food handling areas at the time of inspection. Bleach (chlorine) sanitizer solution was prepared and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.2. Wet and dirty wash cloths were placed on food contact surfaces and clean utensils.- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour dough prepared in a grey plastic tote was covered with garbage bag. Operator removed garbage bag during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food products stored in the walk-in cooler and standing coolers were not covered.- Cover all foods to prevent contamination.2. Food items and utensils (including pots, pans, strainers) were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Single use disposable cups were used as scoops for bulk items were stored in the containers. Scoops were covered in product.- Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available at the facility. - Please acquire thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of open sweet chili sauce and lemon juice was observed stored at room temperature, despite label indicating that refrigeration is required after opening. - Operator voluntarily discarded the product.- Ensure to store all food items as per manufacturer's instructions.2. Four paneer patties placed in the oven were partially cooked and held at an internal temperature of 23.2C. Operator was instructed to discard the patties.- Ensure high risk foods are cooked to proper temperaures and held at or above 60C or referigerated at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to check surface sanitizer concentration used at the facility. - Please acquire chlorine 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. Soap dispenser at the kitchen hand sink was broken. No soap was available at the handwashing station.2. Both handwashing stations in the back of the kitchen were blocked. Utensils were placed in the basin of both sinks.ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 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?
      • Visible gaps were noted in the back door - light can be seen coming through gaps at the bottom of the door. - Repair back door or replace weather stripping to ensure that all exterior doors are properly closed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Caulking around the dishwashing sink was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.2. There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.
    • 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. Unfinished/raw wooden shelving rack used for spice storage was observed in the back kitchen.- Please paint/seal raw wooden shelves.2. Cardboard reused as liner on shelving rack besides the oven was visibly dirty and peeling off.- Operator is to remove cardboard liners to make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.3. Floor in the kitchen was worn and in poor condition. Pain was chipped and deteriorated.- Repaint/recoat the kitchen floor.
    • 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. Dust and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooling besides the dishwashing sink was in disrepair. Ambient temperature was measured at 15.6 degrees Celsius. Operator was asked to remove all food from this cooler and place it in the walk-in cooler.- Make sure to not use the cooler to store food until it is fixed and able to maintain temperature at or below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and food debris was observed on cooler doors, over bulk bins, underneath and behind the cooking line and walls.- Please thoroughly clean all these areas.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The piping underneath the hand sink in the back cooking area was leaking.Repair this leak.
  9. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back cooking area did not have soap.Operator supplied soap into the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The piping underneath the hand sink in the back cooking area was leaking.Repair this leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep cooler has grime and food debris along the doors.Thoroughly clean and sanitize this prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walls along the storage shelves and next to the prep cooler have an accumulation of food debris and liquid splatter. Thoroughly clean and sanitize these walls.2. The baseboard underneath the 2-compartment sink has peeled from the wall causing a gap between the floor and wall. Dirt has accumulated in this area.Thoroughly clean this area and replace the baseboard.3. The caulking along the 2- compartment sink is worn, molded, and has separated from the wall.Replace this caulking.

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