Skip to content
Loading map…

Taste of Chennai

119 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

Official record from Alberta →

Inspection summary

Taste of Chennai has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on June 19, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 February 11, 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?

  • 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 once on February 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 5 separate inspections, most recently on June 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on June 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 19, 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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • A total 20L yogurt was observed on-site in walkin cooler. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**The operator uses bowls to dispense bulk food items from the containers.- Operators should use scoops, not bowls, to dispense bulk food items from containers. Ensure that scoops are stored in a manner that prevents the handle from coming into contact with the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A broken strainer with exposed metal wires was observed in the facility, posing a potential physical contamination hazard.- The damaged strainer was discarded immediately. Ensure all equipment is regularly inspected and maintained in good condition to prevent similar issues.2. The cooking stove had food residue caked onto its surface, indicating inadequate cleaning.- The stove must be cleaned to remove all accumulated food debris. Ensure that cooking equipment is cleaned regularly and thoroughly after use to prevent buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness in the facility was poor, with significant buildup noted, particularly in hard-to-reach areas.- A thorough deep cleaning of the entire facility was conducted, including hard-to-reach areas. Ensure a routine and detailed cleaning schedule is followed to maintain adequate sanitation standards.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The operator uses bowls to dispense bulk food items from the containers.- Operators should use scoops, not bowls, to dispense bulk food items from containers. Ensure that scoops are stored in a manner that prevents the handle from coming into contact with the food.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Orange-colored buckets were being used to store cooked and dry food.- Ensure all food is stored in food-grade containers to maintain safety and prevent contamination.2. Food items in the cooler and freezer were not covered.- Always keep food items covered to protect them from contamination and maintain quality.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser at the handwashing sink was not functioning properly.- Repair or replace the paper towel dispenser to ensure proper hand hygiene.2. Handwashing sink was not securely attached to the wall.- Secure the handwashing sink to the wall appropriately to maintain stability and safety and apply sealant at the wall sink joint.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters appeared dirty.- Clean the ventilation filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few non-functional food equipment items were present in the kitchen and appeared dirty.- Remove the non-functional equipment or ensure it is kept clean to prevent contamination and maintain hygiene.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored in open cans in the prep cooler.Ensure that food is removed from cans once the can is opened, and placed into a food grade container for storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel at the front service hand sink.Obtain paper towel.2. The paper towel dispenser at the kitchen hand sink was jammed.Repair or replace this hand sink.
    • 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?
      • 1. Fruit flies were observed in the dry storage area.Increase pest control measures in this area and maintain sanitation.2. Pest control records were not being maintained.Develop and maintain pest control records.
    • 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 light fixture in the walk-in cooler was out.Replace the light fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulated on the floor in the dry storage area.Thorough clean this area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATED VIOLATION: A surface sanitizer was not prepared and provided during operation. Ensure that a readily made sanitizer is provided and available at each open food handling area.
    • 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 prep area hand sink is not in working order.Repair hand sink.2. Paper towel for the service area hand sink and washroom is not supplied on a dispenser.Ensure that paper towel is supplied in a dispenser to prevent contamination of the bulk supply.

Nearby inspected facilities

Own this business? Add a badge to your website