Skip to content
Loading map…

Sardarji Tiffin and Sweets

330 - 3870 Cornerstone Boulevard NE Calgary AB T3N 2E8 · Food - General

Official record from Alberta →

Inspection summary

Sardarji Tiffin and Sweets has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 23, 2025. The most recent inspection, on October 5, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 4 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on September 28, 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 3 times across 3 separate inspections, most recently on September 28, 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?

  • 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 September 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 11, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A shelving unit used for storing food containers was located directly beside the mop sink.- Install a door on the mop sink or relocate the shelving unit away from the mop sink to prevent contamination from splash and cleaning
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation Oct 10, 2026: The ambient temperature of the hot holding unit in the front service area was measured at 45C.- Repair the hot holding unit and ensure it is able to maintain food 60C. Previous violation 1. The ambient temperature of the hot holding unit in the front service area was measured at 54C.-Adjust the temperature or repair the unit as necessary and ensure the hot holding unit is capable of maintaining foods at 60C or above during hot holding.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food contact surface wiping cloths were stored on a rack in the washroom.- The wiping cloths were removed from the washroom during the inspection. Ensure wiping cloths are stored in a clean, designated area away from washrooms and other sources of contamination.2. A shelving unit used for storing food containers was located directly beside the mop sink.- Install a door on the mop sink or relocate the shelving unit away from the mop sink to prevent contamination from splash and cleaning
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine-based sanitizer was tested at a concentration exceeding 1000 ppm. - Fresh solution was made measuring 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The ambient temperature of the hot holding unit in the front service area was measured at 54C.-Adjust the temperature or repair the unit as necessary and ensure the hot holding unit is capable of maintaining foods at 60C or above during hot holding.2. Large pots of broth, soups and sauces were observed at room temperature. All were probed and were within safe temperature zone above 60C and below 4 for cold foods. The staff mentioned that the food were left to cool. - Ensure foods are cooled rapidly using approved cooling methods, such as dividing food into smaller portions, using shallow containers, placing containers in an ice bath. Cool foods from 60C to 20C within 2 hours and from 20C to 4C within an additional 4 hours. Avoid leaving large volumes of food at room temperature for extended periods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were observed washing and rinsing dishes in a single sink, and the sanitizing step was missed. When asked, staff were unable to demonstrate the proper manual dishwashing procedure.- Education was provided. Ensure all food handlers are trained and able to demonstrate the approved three-step manual dishwashing process (wash, rinse, and sanitize). Provide a food safe sanitizer at the correct concentration and ensure all utensils and equipment are properly sanitized after washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine test strip for verifying the concentration of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cup and coffee steamer machine was observed in the handwashing sink. - The indicated items were removed from the sink at the time of inspection. Ensure the handwashing sink is unobstructed and dedicated for handwashing only.
    • 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?
      • **Repeat violation**An open pipe was observed in the washroom. - The operator was asked to close the pipe such that pest entry is prevented.Update from August 21,2025The open pipe in the washroom was closed off with paper towels.-Either close it off with steel wool or have a pipe cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fly traps were installed above the rack used to store clean food containers and above the dishwashing sink.- Remove and relocate the fly traps away from food handling, utensil storage, and dishwashing areas to prevent contamination of food, equipment, and utensils.
  3. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No prepared sanitizer was observed.- The operator prepared quats sanitizer during the inspection and it was measured at 200 ppm.2) Dirty cleaning cloths were observed on food prep counters. - The operator removed the dirty cloths and put them into laundry.
    • 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?
      • **Repeat violation**1) No temperature log is being maintained. - Please ensure to maintain a temperature log for all your coolers, freezers, cooling procedures and hot holding units. A food safety checklist template is sent via email.2) A sanitizer concentration log was present, but the sanitizer concentration was not being recorded. - Ensure that the sanitizer concentration is checked each time a new sanitizer is made and every 2 hours thereafter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (blanket, cellphones, car keys) stored with food. - Ensure to have a designate separate storage for personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Repeat violation**1) Saag (mixture of spinach leaves and mustard leaves) was left to cool down on a prep table in large batch and was mesaured at 43 degrees C surface temperature and 47.3 degrees internal temperature. 2) Daal (lentil soup) was left out to cool down in a large batch on the prep table and was measured at 53.7 degrees internal temperature. Update from August 21,20251) Chana masala left to cool on the counter was measured at an internal temperature of 50 degrees C. Operator said it was cooked 2.5 hours ago. - The operator was educated on proper cooling methods of either batching it out in smaller portions for faster cooling, or using an ice bath or use an ice paddle. Ensure to cool food from 60 to 20C within 2 hour and from 20 to 4C within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) High risk foods were observed at room temperature. Potatoes and paneer filling - 22.3 degrees C, potatoes filling - 22.8 degrees C and diced onions - 21 degrees C. The operator discarded this food.-The operator was asked to keep the high-risk foods at or below 4 degrees C OR at or above 60 degrees C. The operator said he was thinking about getting a prep table. So, the operator was asked to take out only the amount that can be cooked immediately in the meantime.2) Cut potatoes were left at room temperature for next day's cooking and measured at 24.8 degrees C. The operator said it was prepped half an hour before the inspection- The operator was educated to store the food immediately at or below 4 degrees C after prepping. The operator put it in the refrigerator during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer solution in the sanitizer compartment of 3-compartment dishwashing sink was measured at 0 ppm. Food debris was observed in the sanitizing compartment.The level of the sanitizer solution in the 3-compartment sink was inadequate to fully submerge the food equipment for sanitizing. - The sanitizer compartment was cleaned, and a new sanitizer solution was made and measured at 200 ppm. The level of sanitizer solution was brought to an adequate level to fully submerge the food equipment for sanitizing.
    • 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?
      • **Repeat violation**An open pipe was observed in the washroom. - The operator was asked to close the pipe such that pest entry is prevented.Update from August 21,2025The open pipe in the washroom was closed off with paper towels.-Either close it off with steel wool or have a pipe cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was ice build-up in the chest freezers.- Ensure to clean the ice so that the freezer walls are smooth, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**1) The utensil storage cabinet under the roti station has dough dust accumulated. 2) The storage unit on the prep table with single use service items had unfinished edges.Update from August 21,2025 3) The vent hood had accumulated grease. 4) Cardboard was being used as liner in sauce storage wire rack in the refrigerator. 5) There was dust accumulation on the kitchen ceiling. 6) The stainless-steel partition between the takeout supplies and saran wrap was dirty with debris.- The operator was asked to clean the drawer at regular intervals. - The operator was asked to clean the vent hood at regular intervals.- Please ensure to finish the storage unit such that raw wood is not exposed, and it is smooth, easily cleanable and non-absorbent to moisture.-Ensure to clean the partition at regular intervals.
  4. Monitoring Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The operator was making yogurt but was back slopping the culture. - The operator was asked to discard the yogurt.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Bleach sanitizer prepared in the three-compartment sink was measured at 0 ppm. - The operator was asked to prepare new bleach sanitizer for sanitizing the utensils after washing. The new bleach solution was tested at 100 ppm. 2) The quats sanitizer red bucket was measured at 0 ppm as the operator was diluting the solution. - The operator was using ready to use quats sanitizer, the concentration of the bottle was measure and it tested at 200 ppm. The operator was made aware that the sanitizer is ready to use. The operator was also asked to always read the manufacturer's instructions before using a sanitizer.
    • 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) No temperature log is being maintained. - Please ensure to maintain a temperature log for all your coolers, freezers and hot holding units. A food safety checklist template is sent via email.2) A sanitizer concentration log was present, but the sanitizer concentration was not being recorded. - Ensure that the sanitizer concentration is checked each time a new sanitizer is made and every 2 hours thereafter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop in the bulk flour container was visually dirty. - The operator was asked to clean the scoop and store it in a separate container on top of the bulk container.
    • 09. Are chemicals stored and handled in a safe manner?
      • A cleaner bottle in the front till area was not labelled to indicate the contents of the bottle.- The operator was asked to label the bottle and was told to always ensure all chemicals are labeled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of daal (lentil soup) in the hot holding unit was measured at 11 degrees C surface temperature and the internal temperature was 11.3 degrees C.- When asked the operator said they were storing for a customer as the customer requested the food to be luke warm. The operator was asked to place the container back in the fridge or to reheat it to 74 degrees C and then place it in the hot holding. The operator put it back in the fridge. The operator was told not to put the food in danger zone (above 4 degrees or under 60 degrees) under any circumstance and to tell their customers that they cannot temperature abuse their food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Saag (mixture of spinach leaves and mustard leaves) was left to cool down on a prep table in large batch and was mesaured at 43 degrees C surface temperature and 47.3 degrees internal temperature. 2) Daal (lentil soup) was left out to cool down in a large batch on the prep table and was measured at 53.7 degrees internal temperature. - The operator said they were cooling the saag and daal, and it was just made. The operator was educated on proper cooling methods of either batching it out in smaller portions for faster cooling, or using an ice bath or use an ice paddle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white fridge had an ambient temperature was at 7.5 degrees C.The internal temperature of a few foods taken was as follows: Shredded cauliflower was measured at 10.8 degrees C, butter measured at 10.7 degrees C, and paneer was measured at 7.7 degrees C, and cream was measured at 7.4 degrees C- The operator was asked to adjust the temperature such that the fridge is at 4 degrees or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A dicing machine with debris was found half submerged in water in the sanitizing compartment of the three-compartment sink.- The operator was asked to remove the dicing machine wash it, rinse it, and prepare a new sanitizing solution in the sanitizing compartment and then fully submerge the dicing machine. The operator was asked to ensure that the correct washing, rinsing and sanitizing procedures are followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink near the kitchen entrance door was not equipped with paper towel.- The operator was asked to refill the paper towel. The operator was also made aware that the handwashing sinks must always be equipped with hot and cold running water, soap and paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water temperature in the washroom was measured at 15 degrees C.- The operator was asked to adjust the water temperature, so it is warm and comfortable for handwashing.
    • 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?
      • An open pipe was observed in the washroom. - The operator was asked to close the pipe such that pest entry is prevented.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A ladle was found that had a broken handle. - The operator threw the broken ladle into the garbage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) At one corner (side near the dough maker) of the roti station prep table there was debris build up. 2) The mat under the dough machine was not smooth and easily cleanable and had accumulated dough dust. 3) The utensil storage cabinet under the roti station has dough dust accumulated. 4) Cardboard was being used as separation between the prep counter and plastic utensil storage station, and it was accumulating grease. 5) The vent hood had accumulated dust. 6) The storage unit on the prep table with single use service items had unfinished edges.- The operator was asked to clean the roti station and was asked to remove/ replace the mat under the dough maker. The operator was asked to clean the drawer at regular intervals. The operator was asked to remove the cardboard and install a barrier that is smooth easily cleanable and non-absorbent to moisture. The operator was asked to clean the vent hood at regular intervals.Please ensure to finish the storage unit such that raw wood is not exposed, and it is smooth, easily cleanable and non-absorbent to moisture.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A jacket that was hanging on a shelf was in contact with the disposable containers stored below.Contaminated disposable containers were discarded. Store personal belongings away from the food handling and food storage areas.
  6. Demand 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)?
      • Sanitizing procedures were not performed as part of manual dishwashing.Sanitizer was prepared in the dishwashing sink during the inspection. Ensure to clean dishes with soap, rinse with water, immerse in a sanitizer for minimum 2 minutes then air dry.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water measured at a maximum temperature of 37C in the 3-compartment sink.Running water at a minimum temperature of 45C is required for manual dishwashing. The facility will boil water for dishwashing until hot water is restored.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The kitchen had a bar stool with a damaged leather seat.The bar stool was removed from the kitchen.
  7. Initial Inspection

    0 infractions

Own this business? Add a badge to your website