Punjabi Chulha Food Truck - CGY-1409
83 Martindale Boulevard NE Calgary AB T3J 3M7 · Food - Mobile Vendor
Inspection summary
Punjabi Chulha Food Truck - CGY-1409 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on April 23, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 once on April 24, 2024. 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 6 times across 4 separate inspections, most recently on April 23, 2026. For example:
Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 4 times across 3 separate inspections, most recently on October 29, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on October 29, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
5 inspections
- Monitoring Inspection
1 infraction
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The most recent water sample on file is from Jun 2019. Samples must be submitted at the start of each operating season. Submit a sample.
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was blocked with utensils.- Keep the hand washing sink clear.
- 20. Do food handlers at the facility have adequate food safety training?
- No recognized food safety certificate available.
- 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**The floor wooden platform used to balance the deep fryer was not smooth, non-absorbent and easy to clean.Finish the wood platform so it can be smooth, non-absorbent to moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy filters appeared dirty.- Clean ventilation canopy filters.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The exterior surfaces of food storage containers and their lids were visibly dirty.- Clean and sanitize all food containers and lids to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walls and floor were dirty with food grime.- Clean the walls and floor and organize all the equipment
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- No recognized food safety certificate available.
- 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 floor wooden platform used to balance the deep fryer was not smooth, non-absorbent and easy to clean.Finish the wood platform so it can be smooth, non-absorbent to moisture and easy to clean.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge and freezer compartments of the standing refrigerator measured 14°C and 14°C, respectively.The refrigerator's power was not connected.After a few minutes, the temperature of the fridge and freezer was measured at -0.1°C and -31°C, respectively.
- 20. Do food handlers at the facility have adequate food safety training?
- No recognized food safety certificate available.
- 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 floor wooden platform used to balance the deep fryer was not smooth, non-absorbent and easy to clean.Finish the wood platform so it can be smooth, non-absorbent to moisture and easy to clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?