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Tiffin Curry And Roti House

188 28 Street SE Calgary AB T2A 6J9 · Food - General

Official record from Alberta →

Inspection summary

Tiffin Curry And Roti House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 12, 2024. The most recent inspection, on September 11, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on November 20, 2025. 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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on November 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on November 20, 2025. 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Rice in the black cambro measured 51*C. The rice was transferred the steamer for reheating and hot holding. 2. Frozen raw chicken was thawing in warm water. Cold water turned on and left running during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant accumulation of black debris on the ceiling tiles in front of the hood vent.2. There was burnt debris on the hood vent filters above the grill and an accumulation of grease on the underside of the hood vent. 3. There was a buildup of food and debris along the wall in hard-to-reach areas behind the cooking equipment.COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more frequently. Ensure hard to reach areas are cleaned more.2. Write a daily, weekly and monthly cleaning schedule.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no prepared bleach sanitizer in the kitchen. Bucket was in the front area and brought back to the kitchen by the Operator.2. There was no bleach sanitizer solution in the basement prep area. 100ppm bleach sanitizer made during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A flat of eggs was stored on the top shelf above containers of food. Eggs placed on plastic tray to prevent contaminating foods below.2. Observed an opened can of evaporated milk stored in the walk-in cooler. Can removed during inspection and the Operator was informed to not store foods in open cans, as it may start to rust and contaminate food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers inside the coolers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to put inside all the coolers and freezers. Check temperatures daily. It is recommended to record the temperatures in a log sheet.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof probe thermometer available for checking the high temperature dishwasher. COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum 71*C at the dish level for adequate sanitizing of dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Basement:The standup cooler with glass doors has a buildup of ice on the condenser and food is stored below. COMPLETE THE FOLLOWING:1. Remove ice to protect food from contamination and ensure the equipment is in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. Several spatulas were not in good condition and were missing pieces. Spatulas removed by the Operator.2. Short ribs were being cooked in a pan that had a buildup of burnt debris. The Operator changed the pan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant accumulation of black debris on the ceiling tiles in front of the hood vent.2. There was burnt debris on the hood vent filters above the grill and an accumulation of grease on the underside of the hood vent. 3. There was a buildup of food and debris along the wall in hard-to-reach areas behind the cooking equipment.COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more frequently. Ensure hard to reach areas are cleaned more.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wearing multiple bracelets. Remove all jewelry from the hands. Must be able to wash your hands properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher was measured at 60.9 degrees Celsius and was not reaching adequate sanitization temperature of 71 degrees Celsius.- As discussed, ensure to use 2-comp sink to sanitize dishes using the chlorine sanitizer concentration of 100 ppm.-Dishwasher must be serviced and calibrated. Parts have been ordered by the operator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical washer wash temperature measured at 42C. No hot water sanitation cycle. Temperature never above 42C. Call for service immediately. Use the 2-compartment sink for utensils. Until the dishwasher is repaired, the food must be served using single service articles
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink in the basement must be setup as a hand washing sink. Remove the sprayer
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Ongoing Violation***1. No sanitizer solution was initially prepared for use.- Staff prepared a bleach sanitizer solution during inspection. As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.2. Cleaning cloths were stored on food prep counters.- Provide a bucket container with sanitizer for storing cleaning cloths during use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher was measured at 60.9 degrees Celsius and was not reaching adequate sanitization temperature of 71 degrees Celsius.- As discussed, ensure to use 2-comp sink to sanitize dishes using the chlorine sanitizer concentration of 100 ppm.-Dishwasher must be serviced and calibrated. Parts have been ordered by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***1. Scoops for bulk items (flour, spices, sugar) were stored in the containers.- Bulk containers had a build-up of food debris.As discussed, clean bulk food containers and store all scoops in use outside of the container on a clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grill fire canopy had build-up of grease and is overdue for servicing.As discussed, clean all food equipment thoroughly on a routine basis and schedule a fire cleaning.

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