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Taste of Gujarat

631 37 Avenue NE Calgary AB T2E 2M1 · Food - General

Official record from Alberta →

Inspection summary

Taste of Gujarat has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on September 3, 2026, recorded 5 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 3, 2026. 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 4 times across 4 separate inspections, most recently on September 3, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on June 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on September 3, 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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine detected in the bleach sanitizer spray bottle. A bleach sanitizer solution must measure at least 100ppm to effectively sanitize food contact surfaces. Ensure the bleach sanitizer solution is made fresh daily and tested with chlorine test strips to confirm the concentration.The operator remade the solution which measured 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of onions stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the onions on the crate at the time of the inspection.
    • 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?
      • Many flies observed throughout the facility. Contact the hired pest control company to abate the issue. In the meantime, ensure all food is covered when not in use and perform regular and frequent cleaning.The operator stated they have ordered a fly light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The operators were making food on the same shelving unit where clean equipment was stored. Separate food preparation and equipment storage to ensure food equipment are stored in a manner that protects it from contamination. The operators removed the food from the shelf at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceilings and walls. Ensure hard-to-reach areas are regularly cleaned to remove dust buildup.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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?
      • The back door was propped open without a screen door. When leaving the door open, the entrance must have a screen door to prevent the entry of pests. Refrain from propping the door open or install a screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The exterior of the red chest freezer was soiled with grime and food debris. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the exterior of the chest freezer.2. There was an accumulation of grease in the ventilation canopy. There was grease dripping from the sides of the fire suppression system. The ventilation canopy must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the ventilation canopy and ensure it is cleaned on a regular basis.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution measured greater than 1000ppm. The bleach sanitizer solution must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. The operator remade the solution and measured 200ppm at the time of the inspection. To make a bleach sanitizer solution, add half a teaspoon of bleach to one liter of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was an open can of tomato sauce stored in the cooler. Refrain from storing food in open cans for more than a day as the can is not easy to clean and is prone to rust formation. Any leftovers of food from a can should be placed in an adequate food container that can be thoroughly cleaned and sanitized. The operator placed the remainder of the tomato sauce in a food container at the time of the inspection.2. There were several bags of dry ingredients stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of ingredients on the crate at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were seven milk jugs stored at room temperature. The internal temperature measured 11C. High-risk foods must be stored at 4C or below to 60C or above to prevent the growth of bacteria. The operator placed the milk jugs in the cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were several pots and woks that were too large to fit into the two-compartment sink for manual dishwashing. The two-compartment sink must be large enough to fit the largest food equipment to sanitize. Replace the pots/wok with smaller equipment or upgrade the sink size to accommodate the largest equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold-water supply was shut off at the hand sink.The hand sink must supply hot and cold running water at all times to perform adequate hand hygiene. The operator turned on the cold-water supply at the time of the inspection.
    • 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?
      • The back door was propped open without a screen door. When leaving the door open, the entrance must have a screen door to prevent the entry of pests. Refrain from propping the door open or install a screen door.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The liquid hand soap was mixed with water. Refrain from mixing the liquid hand soap with water as this is not deemed sanitary to perform hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The exterior of the red chest freezer was soiled with grime and food debris. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the exterior of the chest freezer.2. There was an accumulation of grease in the ventilation canopy. There was grease dripping from the sides of the fire suppression system. The ventilation canopy must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the ventilation canopy and ensure it is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were baking sheets stored directly on the floor. Food equipment must be stored in a manner that protects it from contamination. Refrain from storing food equipment directly on the floor. Place on shelves after cleaning and sanitizing. The operator washed and sanitized the baking sheets at the time of the inspection.
  5. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water supply at the hand sink was turned off. Once the operator turned on the tap there was a significant leak. The hand sink must be in good working order at all times to ensure adequate hand hygiene is performed. Repair the hand sink.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper hot holding of foods in non-electric hot holding units. - Internal temperature measured at 54C. - All perishable foods under hot holding must be maintained at a temperature of 60C or greater at all times.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution available. No bleach available on-site to prepare a sanitizer solution. - An approved sanitizer solution such as chlorine at 100 ppm is required to be available for frequent sanitation of food contact surfaces. - Operator was able to obtain bleach and prepare the solution while on-site.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Improper manual dishwashing. Utensil and equipment are not being sanitized after washing and rinsing. No bleach available on-site to prepare a sanitizer solution. - All equipment and utensils must be washed, rinsed and sanitized by full submersion in an approved sanitizer solution such as chlorine at 100 ppm for at least 2 minutes prior to airdrying. - Operator was able to obtain bleach and prepare the solution while on-site.2) The low temperature dishwasher that was present during the approval inspection had been removed. - Re-install the dishwasher.
    • 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?
      • Back exit door left open during the inspection. - Keep the door shut at all times to prevent the entry of pests into the facility.
    • 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) Some surfaces had carboard on them. - Remove all cardboard as cardboard cannot be adequately cleaned and sanitized. All surfaces must be smooth, easy to clean and impervious to moisture.2) Food handling being done on plastic tables with grooves. These surfaces are not suitable for direct food contact. - Remove table and or use cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area is cluttered with miscellaneous items. - Remove all clutter.
  8. Initial Inspection

    0 infractions

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