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Tamarind East Indian Restaurant

610 - 1110 Panatella Boulevard NW Calgary AB T3K 0G6 · Food - General

Official record from Alberta →

Inspection summary

Tamarind East Indian Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on September 19, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 6 times across 3 separate inspections, most recently on June 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on March 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 9, 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 9 times across 5 separate inspections, most recently on March 17, 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?

  • 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 5 times across 5 separate inspections, most recently on March 17, 2026. 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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 shelving in the dry storage area was made of unfinished wood.**Please have the shelving finished to ensure it is smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1.The bulk food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floor below the cookline.2. The floor of the walk-in freezer.3. The floor of the walk-in cooler.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several food containers were observed to be uncovered in the coolers.2. Staff personal items such as jackets were observed directly on food items in the dry storage area.**Ensure food items under storage are adequately protected front contamination.**Ensure to have a designated storage area for personal items that is separate from areas for food preparation, food/utensil storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was observed in the kitchen.**Ensure all containers holding chemicals are adequately labeled to identify their content.
    • 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 shelving in the dry storage area was made of unfinished wood.**Please have the shelving finished to ensure it is smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items require cleaning:1.The bulk food storage containers.2.The microwave oven
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The air vents in the kitchen2. The ventilation canopy filters.3. The floor below the cookline.4. The floor of the walk-in freezer.5. The floor of the walk-in cooler.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 67C.Repair the high-temperature mechanical dishwasher. Ensure it is cleaning and sanitizing all dishes and kitchen equipment at a minimum temperature of 71C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A probe thermometer was unavailable.Obtain a probe food thermometer with a minimum and maximum setting to verify the high-temperature mechanical dish washer is properly sanitizing dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The wire storage units in the preparation cooler, walk-in cooler, and across from the dish pit were covered in grime, dust, and food debris.Thoroughly clean and sanitize the surfaces of the wire storage units located in the preparation coolers, walk-in cooler, and dish pit.2) The kitchen equipment along the cookline including the range, deep fryer, commercial mixer, tandoor oven, and preparation coolers were covered in grease, and food debris.Thoroughly clean and sanitize the surfaces of the deep fryer, commercial mixer, tandoor oven, and preparation coolers including the joints, grooves, and crevices of the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls throughout the kitchen were covered in grease and food debris.Thoroughly clean the walls throughout the kitchen.2) The ceiling vents and the tiles around it were covered in dust and loose debris.Thoroughly clean the ceiling vents and the tiles around it. Ensure the surfaces are free of dust and loose debris.
  7. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium surface sanitizer was measured at 100 ppm.Ensure the concentration of the quaternary ammonium surface sanitizer is 200 ppm or 100 ppm for chlorine surface sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handles of scoops were buried in bulk ingredients.Remove, clean and sanitize the contaminated scoops. Ensure scoop handles do not contaminate bulk ingredients.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 67C.Repair the high-temperature mechanical dishwasher. Ensure it is cleaning and sanitizing all dishes and kitchen equipment at a minimum temperature of 71C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A probe thermometer was unavailable.Obtain a probe food thermometer with a minimum and maximum setting to verify the high-temperature mechanical dish washer is properly sanitizing dishes.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available within the food establishment.Repair the plumbing system to ensure there is a constant supply of hot and cold, potable, running water at both handwashing sinks and the dishwashing sink sufficient to meet the needs of the commercial food establishment.
    • 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 along the bottom side of the exterior back door.Repair the gaps along the bottom side of the exterior door to prevent entry of pests.
    • 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 ceiling tile above the walk-in cooler and preparation table was missing.Replace the ceiling tile. Ensure food products are protected from physical contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener was covered in grime and food debris.Clean and sanitize the table mounted can opener. Ensure it is free of grime and food debris.2) The wire storage units in the preparation cooler, walk-in cooler, and across from the dish pit were covered in grime, dust, and food debris.Thoroughly clean and sanitize the surfaces of the wire storage units located in the preparation coolers, walk-in cooler, and dish pit.3) The kitchen equipment along the cookline including the range, deep fryer, commercial mixer, tandoor oven, and preparation coolers were covered in grease, and food debris.Thoroughly clean and sanitize the surfaces of the deep fryer, commercial mixer, tandoor oven, and preparation coolers including the joints, grooves, and crevices of the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of grease, dirt, and food debris on the floors underneath the range, deep fryer, commercial mixer, tandoor oven, preparation coolers, preparation tables, and the dish pit.Thoroughly clean underneath the range, deep fryer, commercial mixer, tandoor oven, preparation coolers, and preparation tables. Pay attention to the hard to reach areas.2) The walls throughout the kitchen were covered in grease and food debris.Thoroughly clean the walls throughout the kitchen.3) The ceiling vents and the tiles around it were covered in dust and loose debris.Thoroughly clean the ceiling vents and the tiles around it. Ensure the surfaces are free of dust and loose debris.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wipe cloths used in bar and kitchen are not sanitized between uses. Ensure each area has a designated sanitizer solution prepared always for the sanitizing of wipe cloths used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was stored on the floor in the walk-in cooler.Ensure food is stored at least 6 inches off of the floor.Food was not adequately covered in the walk-in cooler.Obtain covers for the food stored in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water handle broken at handwash sink on cook line. Repair
    • 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 were ceiling tiles missing in the kitchen above the stand mixer resulting in a layer of exposed foam.Repair the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • October 2023Hand wash sink on the cook line is pulling away from the wall and harboring grime. Please clean and replace caulkingNovember 2024Violation ongoing*

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