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The Himalayan Moose

321 - 3508 32 Avenue NE Calgary AB T1Y 6J2 · Food - General

Official record from Alberta →

Inspection summary

The Himalayan Moose has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 22, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on September 16, 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?

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 24, 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 3 times across 3 separate inspections, most recently on September 16, 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 22, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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?
      • Mice droppings were observed behind containers/buckets stored on the white food storage shelves. Droppings were also noted in the dry storage cooler/room near the washroom.- Remove the mouse droppings from all areas using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust and debris noted in hard-to-reach areas in the kitchen and bar section.- Clean the indicated areas and maintain in clean and sanitary conditions at all times.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry products were stored inside the bins, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 10 ppm after multiple cycles.- Repair the dishwasher.- Operator advised to wash/rinse dishes in the dishwasher and sanitize dishes using the 2-comp sinks available in the area.**June 24, 2026: Chlorine concentration measured <50 ppm. Operator contacted technician during inspection to fix 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?
      • Mice droppings were observed behind containers/buckets stored on the white food storage shelves.- Remove the mouse droppings from all areas using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.**June 24, 2026: Mouse dropping still present under the shelves. Thoroughly clean the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Areas near the walk-in cooler and mop sink were disorganized and cluttered. 2) Debris and spills were noted underneath the shelves in the walk-in cooler.- Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. The entire back storage area requires immediate cleaning and organizing.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The cooking line utensils (scoops, tongs) were stored in dirty, stagnant, warm water. Operator advised to place utensils for dishwashing during inspection.- Ensure to use ice baths for utensils/scoop storage OR use new/clean utensils after use.2) Old food debris was noted on wooden rolling pins. Operator advised to place items for dishwashing during inspection.- Regularly clean and sanitize utensils used for food preparation.3) Scoops for dry products were stored inside the bins, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.4) Metal scoop was stored directly on ice cubes inside the ice machine. Operator removed scoop during inspection.- Ensure scoop is stored in a clean, designated holder/container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 10 ppm after multiple cycles.- Repair the dishwasher.- Operator advised to wash/rinse dishes in the dishwasher and sanitize dishes using the 2-comp sinks available in the area.
    • 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?
      • Mice droppings were observed behind containers/buckets stored on the white food storage shelves.- Remove the mouse droppings from all areas using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Doors and handles of stand-up cooler, freezers, walk-in coolers, and line coolers were dirty with debris, spills, etc.- Thoroughly clean and sanitize all food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris on white storage shelves.2) Buildup of soot and dust noted on the walls and ceiling in the back kitchen.3) Areas near the walk-in cooler and mop sink were disorganized and cluttered. 4) Debris and spills were noted underneath the shelves in the walk-in cooler.- Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. The entire back storage area requires immediate cleaning and organizing.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide Chlorine test paper for the mechanical washer and Iodine test paper for the glass washer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the plastic cart
  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Do not handle food in street clothing. Wear at least an apron.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towels for the hand sink in the kitchen
    • 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?
      • Display the most recent Food Handling Permit

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