Punjabi Chulha Restaurant & Sweet Shop
83 Martindale Boulevard NE Calgary AB T3J 3M7 · Food - General
Inspection summary
Punjabi Chulha Restaurant & Sweet Shop has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on October 7, 2026, found no infractions.
1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.
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 8 times across 5 separate inspections, most recently on October 5, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 4 times across 4 separate inspections, most recently on October 23, 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 2 times across 2 separate inspections, most recently on April 3, 2025. 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 9 times across 4 separate inspections, most recently on October 23, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 7 times across 4 separate inspections, most recently on November 19, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 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?
- 1. Food items were being stored on the preparation table adjacent to the handwashing sink without an adequate barrier in place.- Install a barrier or splash guard to prevent water from the handwashing sink from splashing onto food and food-contact surfaces on the preparation table.2. Food was not handled in a safe manner due to limited space in the kitchen and the high number of staff present, which compromised proper food safety practices.- Develop and implement a food safety plan that addresses space limitations and workflow. Consider limiting the number of staff working simultaneously or streamlining the menu to reduce operational pressure and ensure safe food handling.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not functioning at the time of inspection. The operator stated that a technician has been contacted and they are currently waiting for replacement parts.- Until the dishwasher is repaired, use single-use disposable dishes and utensils.- The operator indicated that the dishwasher will be repaired the following day; if repairs cannot be completed, a new dishwasher will be installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean pots and pans were stored in the storage room directly in front of the mop sink. The mop sink is not separated by a barrier and does not have a closet door, creating a potential risk of contamination. - Store clean equipment in a protected area and install a barrier or enclosed closet around the mop sink to prevent contamination.
- 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?
- 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 majority of the floor tiles in the kitchen were cracked or broken.- Repair or replace the damaged floor tiles to maintain a smooth, cleanable, and safe surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the food contact surface sanitizing solution was measured at 0 ppm, indicating that no effective sanitizing agent was present.- Prepare a sanitizing solution with a chlorine concentration of 100 ppm using the available concentrated bleach.Ensure proper mixing and testing of the solution to maintain effective sanitization levels.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There were many trays, buckets, and containers of open/uncovered food stored in the walk-in cooler and underneath the prep tables.- Cover and protect foods against contamination while in storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher temperature was measured to be 61.2C after running multiple cycles. Waterproof thermometer was not available at the facility to test dishwasher temperature.- Regularly monitor dishwasher temperature and repair dishwasher.- Use single use disposable utensils to serve food to the customer.
- 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?
- ***Ongoing Violation***1. The weather stripping on the back door was not in good condition - some light can be seen coming through cracks at the bottom. - Replace weather stripping on back door.2. The screen door on the back door was not screwed-in properly and not tight fitting, there was a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
- 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. The majority of the floor tiles in the kitchen were cracked or broken.- Repair or replace the damaged floor tiles to maintain a smooth, cleanable, and safe surface.2. Drywall was in disrepair at various locations in the kitchen, including near the back door, dishwashing area, and handwashing sink.- Refinish or replace the damaged drywall to ensure it is smooth and impervious to moisture.3. A piece of drywall was missing on the wall inside the walk-in cooler opposite the back door, resulting in dust and debris accumulation.- Install a cover or replace the missing drywall to maintain a smooth, cleanable, and moisture-resistant surface.4. Ventilation canopy filters appeared dirty.- Clean canopy filters regularly to ensure proper ventilation and reduce contamination risks.5. Baseboard tiles under the sink were missing or broken.- Repair or replace the baseboard tiles to maintain a sealed and cleanable wall-floor junction.6. The door in the mechanical room was missing trim.- Install trim around the door frame to ensure a finished and sanitary surface.7. Shelves above hand washing sink were not properly sealed and supported by raw wood.- Install the shelves properly and seal the raw wood supports.8. Light covers were missing above the cooking area/cooking line. - Ensure to install either shattered proof lights or install light covers in cooking area tube lights.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean food equipment such as cooking pots and pans were found stored in the mechanical room, directly in front of the mop sink.- Store all clean pots and pans in a designated clean area, at least 6 inches above the floor, away from any sources of contamination such as mop sinks.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area under and around the two-compartment sink, air intakes, floor, walls, and other hard-to-reach areas appeared dirty, with visible oil vapors and food grime.- Clean and sanitize all the mentioned areas thoroughly to maintain hygiene and prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Lemon scented bleach was being used at the facility to prepare surface sanitizer solution at the facility.- Please acquire unscented, food-grade bleach.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUAT sanitizer dispenser at the 2-comp sink was in disrepair and unable to dispense sanitizer during inspection. QUAT sanitizer solution in the sink tested at 0 ppm.- Operator instructed to immediately replace dispenser or contact technician for repairs.- Operator was informed on how to prepare 100 ppm chlorine solution (1/2 teaspoon per litre of water) for sanitization in a 2-comp sink.
- 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?
- ***Ongoing Violation***1. The weather stripping on the back door was not in good condition - some light can be seen coming through cracks at the bottom. - Replace weather stripping on back door.2. The screen door on the back door was not screwed-in properly and not tight fitting, there was a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Bleach (chlorine) sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.2. Wet and dirty washcloths were stored on food prep tables in the kitchen. - 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)?
- 1. There were many trays, buckets, and containers of open/uncovered food stored in the walk-in cooler and underneath the prep tables.- Cover and protect foods against contamination while in storage.2. In walk-in cooler, food containers were doubled stacked without lids in between.- Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.3. An opened metal can containing food was stored in the standing cooler next to the prep line. Operator voluntarily transferred food item to a food-grade container.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops for bulk items were stored in the containers, with handles covered in product. Operator removed scoops from food.- Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food buckets in the walk-in cooler and kitchen were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.3. Staff personal items (medication, water bottles, cellphones) were stored on food prep tables. Jackets were stored on food storage shelves.- Keep personal items away from food prep surfaces/storage areas.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing bleach sanitizer were not labelled. - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher temperature was measured to be 71.2C after running multiple cycles. Waterproof thermometer was not available at the facility to test dishwasher temperature.- Please ensure to regularly monitor dishwasher temperature and repair dishwasher if needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Ongoing Violation***The hand sink in the front service area and back prep area was not supplied with paper towels in a dispenser. - Please provide suitable paper towel dispensers at each sink.
- 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?
- ***Ongoing Violation***1. The weather stripping on the back door was not in good condition - some light can be seen coming through cracks at the bottom. - Replace weather stripping on back door.2. The screen door on the back door was not screwed-in properly and not tight fitting, there was a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Oil and grease build-up on ventilation hoods in the back kitchen was noted. Next cleaning was due 04/2025.- Please clean ventilation hood and include routine cleaning of canopy filters in the cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Walk-in cooler fan covers were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.2. Heavy accumulation of old food debris and residue were noted in several areas of the kitchen including but not limited to: underneath and behind the food prep counters, underneath the fryer and behind the cookline.- Make sure to thoroughly clean all above areas of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *REPEATING VIOLATION*The hand sink in the front service area and back prep area was not supplied with paper towels in a dispenser. Please provide 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 is a significant gap under the back exit door.Please close this gap.
- 20. Do food handlers at the facility have adequate food safety training?
- Please have another staff member obtain Food Safety Certification.
- 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
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prep tables were observed to have a significant accumulation of food debris and grease. Thoroughly clean the prep tables.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sauces in buckets were stored uncovered under a prep table; the underside of the prep table had a significant accumulation of food debris.Obtain lids for the container to prevent contamination of the sauces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *REPEATING VIOLATION*Dishwashing staff were not sanitizing food equipment/utensils in the 2 comp sink manual wash procedure. Please ensure to follow approved dishwashing method: wash and rinse in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *REPEATING VIOLATION*The hand sink in the front service area and back prep area was not supplied with paper towels in a dispenser. Please provide in suitable dispensers.
- 20. Do food handlers at the facility have adequate food safety training?
- Please have another staff member obtain Food Safety Certification.
- 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. There was cardboard lining the racks in the walk-in cooler.Remove the cardboard. Routinely clean and sanitize surfaces. 2. There was duct tape lining the mechanical dishwasher.Remove the duct tape as debris has accumulated on it.
- 23. Is the facility maintained in a clean and sanitary condition?
- *REPEATING VIOLATION*1. There was an accumulation of grease/dust on the ceiling in the kitchen.2. There was an accumulation of grime and old food debris under equipment and in hard to reach areas in the kitchen and under the dishwashing area and back storage room. Thoroughly clean these areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?