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Royal Indian Supermarket

140 - 11125 38 Street NE Calgary AB T3N 1P3 · Food - General

Official record from Alberta →

Inspection summary

Royal Indian Supermarket has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 11, 2025. The most recent inspection, on July 29, 2026, recorded 6 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 5 times across 2 separate inspections, most recently on July 29, 2026. 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 July 29, 2026. 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 4 times across 2 separate inspections, most recently on July 29, 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?

  • 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on April 3, 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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of inspection. Ensure sanitizer is available at all times. **A bleach sanitizer solution was prepared and tested satisfactory.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Curry sauce in a bucket was found placed at room temperature with no lid. Ensure sauce is sealed and refrigerated after use.**Sauce was discarded during the inspection2. Roti was found in a red pot and operator indicated its from previous day. **Roti was discarded during the inspection.3. Plastic scoop with on handles were stored in contact with food stored in the bulk bins. Obtain scoops with handles and store in a sanitary manner to avoid the handles from being in contact with food. **Plastic scoops were removed during inspection4. Dirty over gloves and phone were found stored on top of a cutting board of the prep cooler. Ensure food contact surfaces like cutting boards are kept clean and sanitary to prevent food cross contamination. **Items were removed and cutting board cleaned during the inspection.5. Bags of food products were observed stored directly on the floor next to the kitchen entrance. Food items should be stored at least 6 inches off the floorThe bags were removed and placed on a shelf during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice stored at room temperatures was measured at an internal temperature of 24 degrees celsius and was said to be out for 3 hours. Potentially hazardous food should NOT be kept out in the danger zone (4-60 degrees celsius) for more than 2 hours. Implement a time monitoring system and discard left overs after 2 hours.**Rice was discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection. Test strips should be available to staff to test concentration of sanitized for verification.**Obtain test strips.
    • 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 were holes around plumbing lines in the dishwashing area.Seal holes. CORRECTED2) The floor by the recessed grease interceptor was not properly finished.Finish the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1. Handles of the upright freezer.2. Under the prep cooler and storage racks in the middle of the prep area.3. The storage area of the clean utensils.4. Ventilation hood canopy.5. Knief magnets storage next to the kitchen entrance and 2 compartment sink.
  2. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared.100 ppm chlorine sanitizer was prepared during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for the high temperature dishwasher.Provide testing equipment such as a maximum registering probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Chlorine test strips were provided during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The automated hand sink in the men's washroom only had cold running water. Water at the automated hand sink in the women's washroom measured above 45C.The water temperatures were adjusted so that it was comfortable for handwashing.
    • 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 were holes around plumbing lines in the dishwashing area.Seal holes.2) The floor by the recessed grease interceptor was not properly finished.Finish the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle of the walk-in cooler for the retail was covered with tape.Remove tape and repair the handle if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The line coolers in the kitchen had an ambient temperature between 8 to 11C.Temperature settings were adjusted during the inspection and the ambient temperature in both units later measured approximately 3C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Toilet paper in the men's washroom was stored on the dispenser.Toilet paper was placed in the dispenser during the inspection.2) There was no toilet paper in the universal washroom.Toilet paper was provided in a dispenser during the inspection.
  3. Demand Inspection

    0 infractions

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