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Shalimar Paan and Chatkhara House - Food

125 - 7171 80 Avenue NE Calgary AB T3J 0J2 · Food - General

Official record from Alberta →

Inspection summary

Shalimar Paan and Chatkhara House - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 11, 2024. The most recent inspection, on April 10, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 11, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 2 separate inspections, most recently on April 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 11, 2024. For example: 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?

  • 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 once on October 11, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 28, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An open can of coconut milk was observed in the cooler.- The opened can was discarded during inspection.- Ensure that all canned food items are transferred to clean, food-grade containers after opening and properly labeled and stored.2. Milk jugs were being used to store sauce.- Milk jugs are difficult to properly wash and sanitize.- Use approved food-grade containers with tight-fitting lids for storing food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with empty containers.- Keep the hand washing sink clear for hand washing.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cloth chairs and pillows were in the food handling area. Remove cloth chairs and items that cannot be easily washed and sanitized.
  4. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bags of samosas were not labeled and their source was unknown. Please obtain receipts and submit copies to AHS.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Tamarind syrup/sauce were stored in milk jugs. Milk jugs are single use and cannot be thoroughly cleaned/sanitized - obtain containers that can be thoroughly and easily cleaned and sanitized between use - example, pitchers.2) There was an open can of mango pulp in the cooler. Please transfer unused canned food into clean containers.
    • 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 rear hand sink was obstructed by pails and brooms. Do not obstruct hand washing stations. Hand washing stations must be easily accessible at all times.2) Soap was dried out in soap dispenser for rear hand sink. Please provide liquid soap from dispenser.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Bleach with lemon scent additive (not foodgrade) was used for preparing sanitizer for food contact surfaces. Obtain plain bleach with no additives.2) Cloth chairs and pillows were in the food handling area. Remove cloth chairs and items that cannot be easily washed and sanitized.
    • 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?
      • Facility was not operating within restriction of minimal food handling only. Food permit restrictions and fee updated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of old food debris on prep utensils in storage - utensils from previous days' use were not washed/sanitized at least each day. Ensure food utensils are thoroughly cleaned and sanitized as needed.

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