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Punjabi Tadka

503 - 4656 Westwinds Drive NE Calgary AB T3J 3Z5 · Food - General

Official record from Alberta →

Inspection summary

Punjabi Tadka has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on August 11, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on August 22, 2025. 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 once on August 22, 2025. 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 3 times across 2 separate inspections, most recently on August 11, 2026. 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.

4 inspections

  1. Monitoring 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 violation still exists**Raw wooden base used underneath the flour mixer was visibly soiled.- Please remove or paint the paint so that surfaces are smooth, nonporous and easily to clean.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution prepared in the spray bottle was too strong and tested >200 ppm at the time of inspection.- Solution was diluted with water and concentration tested at 100 ppm.- Operator was instructed to mix half to one teaspoon (2 to 5 ml) bleach into one litre water to get appropriate concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of open sweet chili sauce and soy sauce were observed stored at room temperature, despite label indicating that refrigeration is required after opening. - Ensure to store all food items as per manufacturer's instructions.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed.- Operator was informed on how to properly use the 2-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wooden base used underneath the flour mixer was visibly soiled.- Please remove or paint the paint so that surfaces are smooth, nonporous and easily to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Please clean air vents and ceiling tiles.2. Dust and grease build-up on all the ventilation hood in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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