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Sher-E-Punjab

123 - 5120 47 Street NE Calgary AB T3J 4K3 · Food - General

Official record from Alberta →

Inspection summary

Sher-E-Punjab has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 1, 2025. The most recent inspection, on April 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on April 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 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 2 times on April 1, 2025. 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 once on April 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on April 1, 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured over 400 ppm.Quat sanitizer was diluted to 200 ppm during the inspection.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizing solution was not available.Prepare an approved sanitizing solution such as 100 ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from the drain line for the walk-in cooler was discharged into the three-compartment sink, which will be used for dishwashing and food preparation.Relocate the drain line to prevent contamination of food and/ or food equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Drain plugs were not capable at holding water at the three-compartment sink.Replace drain plugs.2) The faucet cannot reach all basins of the three-compartment sink. The food establishment will be using reusable customer utensils.Replace the faucet.
    • 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.Provide test strips for monitoring the concentration of sanitizer.
    • 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?
      • Mouse droppings were found in the front service area, walk-in cooler and by the rear kitchen door.Remove mouse droppings safely and disinfect the contaminated areas. Seal all possible pest entry points. This includes - sealing the hole in the wall above the double door freezer.- sealing the gap under the washroom hand sink.- securing the ceiling vent above the walk-in cooler.
    • 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) Duct tape and absorbent materials were used to repair walls in the front service area and kitchen. 2) The wall above the dough mixer was damaged.Remove duct tape and absorbent materials. Repair walls properly. Ensure all surfaces are smooth, non-absorbent to moisture and easy to clean.2) A small section of the floor in the walk-in cooler was not finished.Finish the floor.3) The countertop in the front service area and the wall mounted shelving above the three-compartment sink had unfinished wood on the edges.Seal unfinished wood.4) There was a gap at the floor-wall joint below the kitchen hand sink.Seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment such as coolers, freezers, the probe thermometer and the dough mixer was contaminated with debris.Clean and sanitize all food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the kitchen ceiling.Clean the ceiling.

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