Skip to content
Loading map…

The Samosa Factory

135 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

Official record from Alberta →

Inspection summary

The Samosa Factory has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on May 8, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 May 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 11, 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 5 times across 2 separate inspections, most recently on December 3, 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?

  • 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 once on December 3, 2025. 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was one (1) full rack of cooked Samosas stored in room temperature in the kitchen outside the walk-in cooler and had a timer of 5:10 (am) vs the time of inspection at 4:30 pm. The staff mentioned that the rack was placed in room temperature because there was no available space in their walk-in cooler due to an increased demand of orders for their Samosas. The inspector informed the staff that high-risk food must not be stored in room temperature. All the Samosas in the rack were discarded during the inspection.
  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hot water at the handwashing sink was not available.- The owner called the plumber, and a video hot running water was received via email. 2. Handwashing sink was not securely attached to the wall.- Secure the handwashing sink to the wall appropriately to maintain stability and safety.
    • 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 violations still exist**1. The lighting in the dry storage area was extremely low.Increase the lighting in this area.2. There was a hole in the washroom covered with duct tape.Remove the tape and repair the hole.
    • 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 floor throughout the facility was in disrepair.- Repair the floor so that it is smooth, durable, and easy to clean to maintain proper sanitation and safety. The operator stated that the facility will be closed temporarily and work will be completed in mid of February 2026.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violations still exist**1. The caulking around the hand sink adjacent to the 3-compartment sink was peeling off and dirt was accumulated in this area.Replace this caulking.2. The was an accumulation of food debris, dirt, and oil on the floors underneath the black storage shelving.Thoroughly clean this area.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared at the time of the inspection.Ensure that a sanitizer is always readily available when food preparation is being done. Verify the concentration using testing paper.
    • 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. The lighting in the dry storage area was extremely low.Increase the lighting in this area.2. There was a hole in the washroom covered with duct tape.Remove the tape and repair the hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The caulking around the hand sink adjacent to the 3-compartment sink was peeling off and dirt was accumulated in this area.Replace this caulking.2. The was an accumulation of food debris, dirt, and oil on the floors underneath the black storage shelving.Thoroughly clean this area.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potato products were stored in racks at room temperature and measured at 39°C. No records were provided regarding the time-keeping during the cooling process. Staff provided temperature logs, but the logs were not updated. Please ensure that all food items for cooling are monitored. The staff were educated by the inspector on the proper recording of temperatures and proper cooling procedures. Please ensure to implement moving forward.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Obtain a thermometer for the walk-in cooler.
  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website