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The Samosa Factory

105 - 11652 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

The Samosa Factory has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 29, 2025. The most recent inspection, on February 4, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 February 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 3 times across 3 separate inspections, most recently on February 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?

  • 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 January 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 3 separate inspections, most recently on February 4, 2026. 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?

  • 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 February 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violations cited on February 4, 2026:1. Deep fried samosa was placed on a stainless-steel tray between 22.4°C to 27.1°C. (Corrected During Inspection).Food discarded.2. Chickpea was placed on the grill with an internal temperature of 16.6°C and 18.6°C respectively.Food discarded.Repeat violations cited on December 10, 2025:1. Deep fried samosa was placed on a stainless steel tray at 26.7°C. (Corrected During Inspection).Food discarded.2. Chickpea was placed on the grill with an internal temperature of 47.7°C.Food discarded.3. The front display casing measured between 9.3°C to 10.9°C. The thermometer placed in the casing recorded 11°C.Fix the display cooler casing to maintain 4°C or less at all times.Previous violations:No thermometer was present in the display cooler.The ambient temperature of the display cooler was measured in the range of 6 to 7 degrees C.-Ensure that a functional thermometer is present in order to monitor foods during cooling, cooking, reheating/display.-Fix the cooler so that the cooler temperatures are maintained at 4 degrees C or 40 degrees F or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the handwashing sink at the front service area was not working.Fix the handwashing sink faucet.
    • 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?
      • No pest control record available.Maintain monthly pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel used to line the stainless steel used to store samosa was stored on the counter.Place the paper towel in a suitable paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated Violation"Water stains noted on the dry storage ceiling tile.Fix the leak and replace ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on February 4, 2026:1. Grease build-ups were accumulated on the ventilation canopy filters.2. Grease deposit and food residues were noted underneath the equipment at the ventilation canopy.Repeat violation cited on December 10, 2025:1. Grease deposit was pooling underneath the ventilation canopy.2. Grease deposit and food residues were noted underneath the ventilation canopy.3. Debris buildup was noted at the back exit door area.Clean the indicated areas. Previous violation:Hard to reach areas under and behind the fryers had accumulation of grease and food debris.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violations cited on December 10, 2025:1. Deep fried samosa was placed on a stainless steel tray at 26.7°C. (Corrected During Inspection).Food discarded.2. Chickpea was placed on the grill with an internal temperature of 47.7°C.Food discarded.3. The front display casing measured between 9.3°C to 10.9°C. The thermometer placed in the casing recorded 11°C.Fix the display cooler casing to maintain 4°C or less at all times.Previous violations:No thermometer was present in the display cooler.The ambient temperature of the display cooler was measured in the range of 6 to 7 degrees C.-Ensure that a functional thermometer is present in order to monitor foods during cooling, cooking, reheating/display.-Fix the cooler so that the cooler temperatures are maintained at 4 degrees C or 40 degrees F or less.
    • 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?
      • No pest control record available.Maintain monthly pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of knowledge in food safety.One food handler had a valid food safety certificate, the other food handlers were instructed to enroll in the Alberta Food Safety Basics Interactive Course.Link to the food safety course was provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated Violation"Water stains noted on the dry storage ceiling tile.Fix the leak and replace ceiling tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation cited on December 10, 2025:1. Grease deposits and other residues were accumulated on the ventilation canopy filters and ventilation canopy.Previous violations:1)Grease and food debris accumulation was observed on the exhaust hood above the fryers.-Clean the exhaust hood.2) Baseboards were missing on the wall under the fire extinguisher and the kitchen back door.-Fix the baseboards.
    • 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 bulbs at the ventilation canopy were not working.Replace the light bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on December 10, 2025:1. Grease deposit was pooling underneath the ventilation canopy.2. Grease deposit and food residues were noted underneath the ventilation canopy.3. Debris buildup was noted at the back exit door area.Clean the indicated areas. Previous violation:Hard to reach areas under and behind the fryers had accumulation of grease and food debris.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared in the facility at the time of inspection.The operator prepared a new solution which was tested to be at 100 ppm.-Ensure that the sanitizer solution is always prepared before starting any food preparation and food handling.-Bleach solution must be maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk-in freezer.All the food containers were covered by the operator.-Ensure that the food is not uncovered in order to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Boxes were stored on the floor in the dry storage area.-Ensure that the food boxes/containers are stored at least 6 inches above the floor.2) Personal items like cell phone were stored in the food storage racks.-Ensure that the personal items and any other items like soap are not stored with the food areas in order to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was present in the display cooler.The ambient temperature of the display cooler was measured in the range of 6 to 7 degrees C.-Ensure that a functional thermometer is present in order to monitor foods during cooling, cooking, reheating/display.-Fix the cooler so that the cooler temperatures are maintained at 4 degrees C or 40 degrees F or less.
    • 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?
      • "Repeated violation" Slight gap along the back exit door.Fix the back door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated Violation"Water stains noted on the dry storage ceiling tile.Fix the leak and replace ceiling tile.
    • 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)Grease and food debris accumulation was observed on the exhaust hood above the fryers.-Clean the exhaust hood.2) Baseboards were missing on the wall under the fire extinguisher and the kitchen back door.-Fix the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under and behind the fryers had accumulation of grease and food debris.

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