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Shahi Flavours

4130 - 4310 104 Avenue NE Calgary AB T3N 1W4 · Food - General

Official record from Alberta →

Inspection summary

Shahi Flavours has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on September 2, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. 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.

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.

  • 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 4 times across 4 separate inspections, most recently on September 2, 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 3 times across 2 separate inspections, most recently on August 1, 2025. 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 2 times across 2 separate inspections, most recently on August 1, 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?

  • 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 September 2, 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 September 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes and bags of meat were stored on the floor of the walk-in freezer.2) Bins with meat were stored on the floor of the walk- in cooler.Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding since August 20, 2024Lamb measured 8C in the display cooler located by the kitchen entrance. There was ice buildup on the condenser.Remove perishable foods from this cooler.Repair the cooler and store perishable foods at 4C or less under refrigeration.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was operating without a valid food handling permit.Renew the permit and display a valid permit for public viewing.
    • 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 wall by the staff washroom door was damaged. Repair the 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?
      • 1) There was bare wood shelving by the back door.2) A shelving unit in the cook line was lined with a plank of bare wood and cardboard.Remove cardboard liners. Finish wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back door was obstructed by empty boxes, laundry hampers, a ladder and a garbage bag.2) The walk-in freezer was not accessible. De-clutter and organize these areas. All areas must be accessible for cleaning and pest control monitoring.3) The walk-in cooler floor was dirty with debris and blood.Clean the floor including hard-to-reach areas.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items in the walk-in cooler were found uncovered. Ensure meats and sauces are covered when stored in the cooler to prevent environmental contamination. Please cover foods in the cooler.2. Meat boxes in the walk-in freezer were observed broken and the meat pieces on the floor. Ensure the meat products are sealed and meat cleaned from the floor and discarded.**Please clean the walk-in freezer
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • OUTSTANDING - Do not use this cooler for high risk foods.Meat stored on left side in long display cooler (close to kitchen entrance) measured approximately 8C while air temp was 10C. Opposite end was also warm at approximately 8-9C but no product was stored there. Please adjust temp so perishable foods are stored at 4C or lower at all times.**OUTSTANDING (2025-08-01). The two front display coolers were measured at 8-9°C, both surface and internal temperatures of the meat. Please adjust the temperatures of the cooler so that the perishable food remains at or below 4°C at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall across the walk-in cooler closest to the bathroom door was found damaged.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A pile of empty boxes was found blocking the back exit door. Ensure the boxes are removed and properly disposed of at all times to prevent harborage of dirt, pest and blockage of the door.**Discard the boxes
  3. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat stored on left side in long display cooler (close to kitchen entrance) measured approximately 8C while air temp was 10C. Opposite end was also warm at approximately 8-9C but no product was stored there. Please adjust temp so perishable foods are stored at 4C or lower at all times.**OUTSTANDING (2025-08-01). The two front display coolers were measured at 8-9°C, both surface and internal temperatures of the meat. Please adjust the temperatures of the cooler so that the perishable food remains at or below 4°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispensing system at dishwashing sinks was previously installed and calibrated for quat but owner had connected it to chlorine instead. Chlorine sanitizer dispensing too weak at approximately 50ppm. Please either recalibrate system or if no longer using, remove and manually mix sanitizer to 100 ppm chlorine.**OUTSTANDING (2025-08-01). The sanitizer dispensing system was still not working. The sanitizer was tested and found to be 0-ppm for Quats and Chlorine. Improper manual dishwashing was also noted as the staff mentioned that they only wash with soap and water, then air-drying utensils without sanitizing them. The inspector informed the staff that all sanitizers must be maintained at proper concentrations. The inspector also mentioned that they must be following the proper manual dishwashing including a wash-rinse-sanitize procedure. Please fix the dispenser. In the meantime, the staff was instructed to manually mix a bleach sanitizer by adding 1/2 teaspoon of bleach per liter of water, then testing it using a chlorine test strip to confirm that the bleach-water solution is at 100-ppm chlorine. Please also ensure to educate all staff about properly sanitizing dishware and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 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 was a gap under the back delivery door. Please replace seal and ensure there are no gaps under exterior doors.**OUTSTANDING (2025-08-01). There was still a gap on the bottom of the backdoor, where sunlight can still be seen penetrating the backdoor.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Bleach used for food contact surfaces had lemon scent additive (not food-grade). Please obtain plain bleach without any additives to prepare food sanitizer.**OUTSTANDING (2025-08-01). A lemon-scented bleach was still being used to sanitize food-contact surfaces. The staff found another unscented bleach on site and started using it. Please educate all staff so that unscented, regular bleach is being used on sanitizing food-contact surfaces. Please also ensure that they remain at the required concentration of 100-ppm chlorine.
  4. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat stored on left side in long display cooler (close to kitchen entrance) measured approximately 8C while air temp was 10C. Opposite end was also warm at approximately 8-9C but no product was stored there. Please adjust temp so perishable foods are stored at 4C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispensing system at dishwashing sinks was previously installed and calibrated for quat but owner had connected it to chlorine instead. Chlorine sanitizer dispensing too weak at approximately 50ppm. Please either recalibrate system or if no longer using, remove and manually mix sanitizer to 100 ppm chlorine.
    • 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 was a gap under the back delivery door. Please replace seal and ensure there are no gaps under exterior doors.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Bleach used for food contact surfaces had lemon scent additive (not foodgrade). Please obtain plain bleach without any additives to prepare food sanitizer.

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