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Taste of Punjab - CGY-2061

101 - 600 Saddletowne Circle NE Calgary AB T3J 3H5 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Taste of Punjab - CGY-2061 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 15, 2024. The most recent inspection, on May 6, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 2 separate inspections, most recently on May 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 4, 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?

  • 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 May 6, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on May 6, 2026. 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?

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. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.The spray bottles were labeled during the inspection. Ensure all chemical bottles are labeled.
    • 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?
      • The food handling permit was not displayed. Display the food handling permit for public viewing.
  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler had an ambient temperature of 7.5C.The cooler must be capable of keeping perishable foods at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer was sprayed onto dishes as part of manual dishwashing.After cleaning dishes with soap and rinsing with water, submerge dishes in a sanitizer for minimum 2 minutes then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for monitoring the concentration of quat sanitizer.Provide quat test strips.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot running water was not available. The water heater had been removed.Install a water heater that is capable to meeting the demands of the food service operation.
    • 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 an accumulation of dead insects inside the light covers.Remove insects.
    • 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?
      • The food handling permit was not displayed. Display the food handling permit for public viewing.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a cell phone on the food preparation table.The cell phone was removed during the inspection. Store personal items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler had an ambient temperature of 7.5C.The cooler must be capable of keeping perishable foods at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer was sprayed onto dishes as part of manual dishwashing.After cleaning dishes with soap and rinsing with water, submerge dishes in a sanitizer for minimum 2 minutes then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for monitoring the concentration of quat sanitizer.Provide quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the hand sink was empty.The dispenser was refilled with soap during the inspection.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot running water was not available. The water heater had been removed.Install a water heater that is capable to meeting the demands of the food service operation.
    • 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 an accumulation of dead insects inside the light covers.Remove insects.
    • 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?
      • The food handling permit was not displayed. Display the food handling permit for public viewing.
    • 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 opening sign was duct taped to the service window inside the food truck.Duct tape was removed during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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?
      • The mobile food unit was operating without a valid food handling permit.Obtain a valid food handling permit.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • The food truck potable water tank was filled with water from a black nonfoodgrade hose. The end of the hose was also left on the ground when not used. Please obtain a foodgrade hose and store hose in a clean container between use.
  8. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Critical)?
      • 1) The food truck potable water tank was filled with water from a black nonfoodgrade hose. The end of the hose was also left on the ground when not used. Please obtain a foodgrade hose and store hose in a clean container between use.2) The paper towel dispenser was mounted above an equipment/utensil air drying area. Please relocate the paper towel dispenser to a suitable location that will not contaminate food surfaces and clean equipment/utensils below.

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