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The Hunger's Point

1115 - 4715 88 Avenue NE Calgary AB T3J 5R4 · Food - General

Official record from Alberta →

Inspection summary

The Hunger's Point has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on October 6, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 9 times across 3 separate inspections, most recently on October 6, 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 3 times across 3 separate inspections, most recently on October 6, 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 8 times across 4 separate inspections, most recently on October 6, 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 July 10, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 10, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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.

5 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Operator prepared 100 ppm bleach sanitizer during inspection.- Provide sanitizer at all stations where open foods are handled/prepared.2) Soiled cleaning cloths were stored on food contact surfaces and flour bags. - Store cloths in a sanitizing solution between use. Designate linen basket for used cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Metal pots, trays, and buckets were observed stored directly on the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.2. Single use disposable cups were used as scoops for bulk items and were stored in the containers and covered in product.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator prepared QUAT (200 ppm) sanitizer in washcloth bucket.- Operator instructed to immediately replace or repair the dispenser.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine and QUAT test strips were available on-site to check surface sanitizer concentration.- Acquire chlorine and QUAT test strips.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Operator prepared 100 ppm bleach sanitizer during inspection.- Provide sanitizer at all stations where open foods are handled/prepared.2) Soiled cleaning cloths were stored on food contact surfaces and flour bags. - Store cloths in a sanitizing solution between use. Designate linen basket for used cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Metal pots, trays, and buckets were observed stored directly on the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.2. Single use disposable cups were used as scoops for bulk items and were stored in the containers and covered in product.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator prepared QUAT (200 ppm) sanitizer in washcloth bucket.- Operator instructed to immediately replace or repair the dispenser.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine and QUAT test strips were available on-site to check surface sanitizer concentration.- Acquire chlorine and QUAT test strips.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Operator prepared 100 ppm bleach sanitizer during inspection.- Provide sanitizer at all stations where open foods are handled/prepared.2) Soiled cleaning cloths were stored on food contact surfaces and flour bags. - Store cloths in a sanitizing solution between use. Designate linen basket for used cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff member was observed eating near food preparation area in the back kitchen at the time of inspection.- Designate separate break area for staff to consume food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items (jackets, cellphones, water bottles) were stored on food preparation tables and storage shelves in the kitchen.- Store personal items separately, away from food prep and storage areas.2. Metal pots, trays, and buckets were observed stored directly on the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.3. Single use disposable cups were used as scoops for bulk items and were stored in the containers and covered in product.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Containers of daal and yogurt were stored at room temp for tiffin pick-up. Temperature measured 28C and 20C respectively. Store perishable foods at 60C or above. - Obtain a hot holding unit/warmer.2. Two full buckets of cooked chickpeas placed for cooling at room temperature were measured at 31C (destroyed).- Implement proper cooling methods (e.g., shallow containers, ice baths etc.) to ensure cooked foods are cooled within required parameters.3. Small container of cooked daal was measured at 44.4C. Food item was discarded.- Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C.4. A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Drain plugs were not provided for 2-comp dishwashing sinks.- Provide proper-fitting drain plugs.2. Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed.- Operator was informed on how to properly use the 3-comp sink for dishwashing:1) Sink 1 - wash with soap.2) Sink 2 - rinse with warm water2) Sink 3 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then air dry.3. Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator instructed to immediately replace or repair the dispenser.- Operator prepared bleach (100 ppm) sanitizer in washcloth bucket.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available on-site to check surface sanitizer concentration.- Acquire chlorine 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?
      • 1. Hand soap dispenser at the back kitchen handwashing station was empty.- Please restock hand soap at the sink.2. Access to hand sink in the back kitchen was obstructed as garbage bin and metal trolley was placed in front of the sink. Operator relocated bin and trolley during inspection.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Not Observed*Missing wall cabinet cover next to electrical panel. Please install.
  4. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing wall cabinet cover next to electrical panel. Please install.
  5. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of tea were stored in unfinished area in overhead space behind ceiling near dishwashing area. Please store foods and food packaging materials in finished, sanitary areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No water at the bathroom hand sink as battery for sensor tap needed to be replace.2) Soap and paper towel dispensers were mounted too far away from the hand sink in the rear prep area. Please relocate soap and paper towels to above the hand sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Food prep counter positioned directly under a paper towel dispenser. Owner stated the counter will be used as a shelf in the walk-in cooler. Please place counter into cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner (Singh) with food safety training certificate currently owns 4 food establishments and has not assigned a manager with recognized food safety training for this location. Other owner (Cheema) does not hold a recognized food safety training certificate. Please assign a manager with recognized food safety training for this location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing wall cabinet cover next to electrical panel. Please install.

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