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Thind Pakora House

302 - 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

Thind Pakora House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on October 9, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on October 1, 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 2 times across 2 separate inspections, most recently on August 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 28, 2025. 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 5 times across 4 separate inspections, most recently on October 1, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for the hand sink is not in the paper towel dispenser. Please ensure the paper towel is kept clean and available for use in a dispenser.
    • 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?
      • The screen door on the back door was not screwed-in properly and was placed on the side. Operator placed screen door back in place, but it was not tight fitting and had a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
    • 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 air intake vent near the ceiling in the cooking area is missing its cover. Install the missing air intake vent cover.2. A few floor tiles beneath the stove on the cook line are cracked. Repair or replace the damaged floor tiles to maintain the floor surface in good condition and facilitate effective cleaning.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for the hand sink is not in the paper towel dispenser. Please ensure the paper towel is kept clean and available for use in a dispenser.
    • 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?
      • The screen door on the back door was not screwed-in properly and was placed on the side. Operator placed screen door back in place, but it was not tight fitting and had a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3 compartment sink drain is draining very slowly. Ensure the sink drain is unclogged.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution in the spray bottles was tested at 10 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple food containers in the walk-in cooler were uncovered and without lids.- Cover all food items to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items and utensils were stored directly on the floor in the back kitchen. Operator instructed to relocate food items onto shelves.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.2. Boxes of food items and potato bags were stored in the utility room behind the dishwashing area. - Ensure food items are relocated and stored in a clean and sanitary manner.3. Utensils such as cutting board and lids were balanced on top of the 3-comp sink. - This is not a sanitary area - please conduct air dry and storage in a sanitary area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottles used in the back kitchen were not labelled. Operator labelled the bottles during inspection.- Ensure all chemicals used in the facility are appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bins of cooked vegetable and paneer pakora placed on the shelving unit beside the dishwashing sink were measured at 23.4C and 24.4C respectively. Food items discarded during inspection.- Ensure all potentially hazardous high-risk food items are stored at a temperature of less than 4°C or greater than 60°C at all times.
    • 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?
      • The screen door on the back door was not screwed-in properly and was placed on the side. Operator placed screen door back in place, but it was not tight fitting and had a large gap at the top.- If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard liner used on the shelving unit besides the dishwashing area was wet and visibly soiled. Operator removed the liner during inspection.- Ensure surfaces are kept smooth, durable, easily cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of food debris was noted on the plastic liner and flour buckets underneath the prep line table.- Ensure to clean the area of food debris and residue.2. Soiled cloth curtain was observed at the entrance to the back kitchen.- Operator is to ensure that curtains are either replaced or cleaned and maintained in a sanitary condition.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine surface sanitizer had a concentration of 0ppm.Ensure that the sanitizer is maintained at 100ppm. Verify the concentration using chlorine testing paper.
    • 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?
      • Pest control records were not being maintained.Develop and maintain pest control records.
  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of onions and potatoes were being stored with chemicals, cleaning supplies, and the mop bucket.Move the food items to another location.

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