Skip to content
Loading map…

Tikkaway Indian Cuisine & Pizza

6 - 10822 50 Street SE Calgary AB T2C 2X8 · Food - General

Official record from Alberta →

Inspection summary

Tikkaway Indian Cuisine & Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on May 12, 2026, recorded 4 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, Food temperature control and Chemicals and toxic substances.

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 4 separate inspections, most recently on May 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 3, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 3, 2024. 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?

  • 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 8 times across 4 separate inspections, most recently on May 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site for testing strength of sanitizing solutions.As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lower shelf of two stainless steel tables still had white protective film on surface.Material was peeling and dirty.Protective film must be removed so that the surface is smooth and easily cleanable.**DId not observe this during inspection today. May 7, 2026
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt in harder to reach areas of floors and walls throughout kitchen.A thorough cleaning is needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule is in place.Develop and implement a schedule that includes daily, weekly and monthly cleaning.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located at time of inspection.Obtain a new probe thermometer and use it to ensure foods are at required temperatures.In addition, written records of daily temperature checks are required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site for testing strength of sanitizing solutions.As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lower shelf of two stainless steel tables still had white protective film on surface.Material was peeling and dirty.Protective film must be removed so that the surface is smooth and easily cleanable.**DId not observe this during inspection today. May 7, 2026
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt in harder to reach areas of floors and walls throughout kitchen.A thorough cleaning is needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule is in place.Develop and implement a schedule that includes daily, weekly and monthly cleaning.
  3. Risk Management Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of bleach / water sanitizing solution in un-labelled spray bottle was too strong.Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm chlorine based sanitizing solution.Ensure spray bottles are labelled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located at time of inspection.Obtain a new probe thermometer and use it to ensure foods are at required temperatures.In addition, written records of daily temperature checks are required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site for testing strength of sanitizing solutions.As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.
    • 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?
      • Back door to kitchen was propped open at time of inspection. If the back door is propped open, a tight-fitting screen door is required to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lower shelf of two stainless steel tables still had white protective film on surface.Material was peeling and dirty.Protective film must be removed so that the surface is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt in harder to reach areas of floors and walls throughout kitchen.A thorough cleaning is needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule is in place.Develop and implement a schedule that includes daily, weekly and monthly cleaning.
  4. Monitoring Inspection

    9 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Owner was verbally abusive on the phone asking the Executive Officer / Public Health Inspector "what they put in his food" and "why they were in his restaurant so long".Owner obstructed the Officer by telling them to leave his business.An owner / operator must not obstruct an Executive Officer in the execution of their duties. All restaurants are subject to regular routine monitoring inspections.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty, wet wiping rags were sitting on food contact surfaces and were not immersed in a sanitizing solution.When not being used, wet rags must be stored and immersed in an approved sanitizing solution. Solution prepared and rags moved at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handlers on site were not familiar with required dish washing procedures. Advised staff that all dishes, utensils, pots, etc. must be washed with detergent in the first sink, rinsed with clean warm water in the second sink, and then sanitized with an approved sanitizing solution in the third sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site for testing strength of sanitizing solutions.As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the hand wash sink, the roll of paper towel was sitting on top of the dispenser and not inside of the dispenser.When the paper towel was placed into the dispenser it was not easily obtained.Paper towel intended for drying hands after hand washing must be in a suitable dispenser that works properly and easily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both the hand washing sink and food preparation sink's faucets were leaking.Fix / repair leaking faucets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lower shelf of one stainless steel table still had white protective film on surface.Material was peeling and dirty.Protective film must be removed so that the surface is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green tape used on one chopping knife in two different areas.Tape must not be used on food equipment as it is sticky and not cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt and dust on upper walls and ceiling in some areas of kitchen.All areas must be clean and well maintained.
  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website