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Royal Mango Shivaa

36 - 55 Castleridge Boulevard NE Calgary AB T3J 3J8 · Food - General

Official record from Alberta →

Inspection summary

Royal Mango Shivaa has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on June 10, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 6 separate inspections, most recently on March 30, 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 across 2 separate inspections, most recently on March 26, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 31, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 October 31, 2023. 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 15 times across 9 separate inspections, most recently on June 1, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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 area around the floor drain opposite to dishwasher missing floor tiles.- Install floor tiles so that surface is smooth, easy to clean 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?
      • ** A few of the violations were corrected but following are still pending**1. A few ceiling tiles were damaged in the kitchen.- Replace the tiles.2. Trim by the hot holding was missing- Install trim and refinish the wall.3. Electric switch outlet plate was missing in the service area.- Install electric outlet cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas appeared dirty.- Clean all the hard to reach areas.2. Cleaning schedule was not available.- Prepare and implement cleaning schedule, a blank copy was sent via email.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists****The violation still exists**Food containers, utensils and lids were observed stored on the floor in the kitchen.- Operator is to ensure to store food items and utensils at least 6 inches off the floor and in a sanitary manner.
    • 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?
      • No previous pest control records were provided at the time of the inspection.- Ensure monthly pest control records are being maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** A few of the violations were corrected but following are still pending**1. The operator uses back area to store or prep the food where electric Pannel is mounted on the wall.- Ensure not to store any food in the area where wall, floor or ceiling is not smooth, impervious to moisture and easily cleanable. 2. A few ceiling tiles were damaged in the kitchen.- Replace the tiles.3. Trim by the hot holding was missing- Install trim and refinish the wall.4. Electric switch outlet plate was missing in the service area.- Install electric outlet cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas appeared dirty.- Clean all the hard to reach areas.2. Cleaning schedule was not available.- Prepare and implement cleaning schedule, a blank copy was sent via email.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • **The violation still exists** Mop buckets were stored in front standing cooler.- Store mop buckets in mop closet.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Food containers, utensils and lids were observed stored on the floor in the kitchen.- Operator is to ensure to store food items and utensils at least 6 inches off the floor and in a sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility did not have paper in paper towel dispenser. - The staff restocked the dispenser with paper towel during inspection.
    • 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?
      • No previous pest control records were provided at the time of the inspection.- Ensure monthly pest control records are being maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **The violation still exists**At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
    • 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. One of shelves was not properly secured to the wall.- Ensure secure the shelf to the wall.2. The were a few holes in the dry wall behind the dishwasher.- Repair the holes and finish the wall so that it is smooth and impervious to moisture. 3. The operator uses back area to store or prep the food where electric Pannel is mounted on the wall.- Ensure not to store any food in the area where wall, floor or ceiling is not smooth, impervious to moisture and easily cleanable. 4. A few ceiling tiles were damaged in the kitchen.- Replace the tiles.5. Trim by the hot holding was missing- Install trim and refinish the wall.6. Electric switch outlet plate was missing in the service area.- Install electric outlet cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas appeared dirty.- Clean all the hard to reach areas.2. Cleaning schedule was not available.- Prepare and implement cleaning schedule, a blank copy was sent via email.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Mop buckets were stored in front standing cooler.- Store mop buckets in mop closet.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers, utensils and lids were observed stored on the floor in the kitchen.- Operator is to ensure to store food items and utensils at least 6 inches off the floor and in a sanitary manner.
    • 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?
      • No previous pest control records were provided at the time of the inspection.- Ensure monthly pest control records are being maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***In the back prep area, the wall behind the prep table is very chipped and has indents.- Please refinish this wall.
  6. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In standing cooler in the back kitchen, half-full box of strawberries was noted showing signs of spoilage and decay.- Operator voluntarily discarded the spoiled food item.- Ensure to perform regular checks of stored produce and other food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple fly tape traps were placed above the food preparation and storage areas in the back kitchen.- Remove and relocate fly tape traps away from these areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored inside the containers, with handles covered in product.- Operator is to ensure that scoops are removed from product.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Food containers, utensils and lids were observed stored on the floor in the kitchen.- Operator is to ensure to store food items and utensils at least 6 inches off the floor and in a sanitary manner.
    • 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?
      • No previous pest control records were provided at the time of the inspection.- Ensure monthly pest control records are being maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***In the back prep area, the wall behind the prep table is very chipped and has indents.- Please refinish this wall.
    • 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 shelves used for food and dish storage were observed in the back kitchen.- Please paint/seal raw wooden shelves.
  7. 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?
      • In the back prep area, the wall behind the prep table is very chipped and has indents.Please refinish this wall.
  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was observed not sanitizing dishes after the wash step.Ensure that when manually washing, dishes are emersed in a 100ppm bleach solution or 200ppm Qauts solution for at least 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is not hot water at the back prep hand sink.Please repair the tap and ensure a supply of hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the back prep area, the wall behind the prep table is very chipped and has indents.Please refinish this wall.
  9. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabelled bag of golgappa was stored in the back prep area. Owner was unable to provide source information to confirm if product was from an approved source, or receipt. Item was purchased with cash. Only purchase food products from approved sources Product destroyed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Previously chilled, cooked fish pakora was left out at room temp and measured 17C (destroyed). Ensure all cold perishable foods are maintained at 4C or lower.2) A pan of cooked rice, shrimp, and potatoes was stored at room temp and ranged 22C-45C (rice @ 22C, shrimp @ 34C, potatoes @ 45C). Staff advised it was cooling. Please practice approved quick-cooling methods. Staff immediately placed into cooler.3) Plastic bowl of cooked chicken was stored at room temp at the end of the cook line. Temp measured 30C. Keep hot perishable foods at 60C or higher. Staff immediately placed into cooler.4) Whole cooked potatoes were stored at room temp in the back dough prep area. Potatoes were cooked in the morning and measured 20C during time of inspection at approx. 4:30PM (destroyed). Please practice quick-cooling methods.
    • 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?
      • Observed adult cockroach walk across the kitchen floor. Please continue to work with professional pest control company on a weekly basis to remove all pests from the facility. Inspector did not observe any other cockroaches during time of inspection.**Oct 31, 2023: pest control company reports still showed cockroaches present however there was improvement noted. Please continue to work with pest control company to remove all pests from facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a missing baseboard tile on the wall corner at the entrance to the rear food storage area. Please repair.
  10. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Waterproof min/max probe thermometer used to monitor sanitization temperature of high temp dishwasher was not operational. Please repair/replace thermometer. This thermometer can also be used to monitor food temperatures (the infrared thermometer can only measure surface temps).
    • 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?
      • Observed adult cockroach walk across the kitchen floor. Please continue to work with professional pest control company on a weekly basis to remove all pests from the facility. Inspector did not observe any other cockroaches during time of inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels at hand sinks were stored in baskets. Please store towels in suitable dispensers/holders.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a missing baseboard tile on the wall corner at the entrance to the rear food storage area. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease/food debris on the lower walls under prep counters, on sides of large food equipment in the front tandoori prep line. Please thoroughly clean.

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