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Zaika The Indian Delicacy

120 - 500 Royal Oak Drive NW Calgary AB T3G 5T5 · Food - General

Official record from Alberta →

Inspection summary

Zaika The Indian Delicacy has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on November 3, 2025, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 January 13, 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 6 times across 4 separate inspections, most recently on November 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 4 separate inspections, most recently on November 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?

  • 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 5 times across 4 separate inspections, most recently on November 3, 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. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use paper towel was stored above the counter next to the clean cooking pans at the handwashing station.- Relocate the hand towel to prevent water from dripping on and contaminating the cooking pans.2. A bowl was observed in bulk food container to scoop out dry food item.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was observed that the hand washing station by the cook line had a bucket in the basin. - Hand washing station must be accessible at all times. Staff member removed the bucket during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Use of duct tape was observed throughout the facility including but not limited to walls, food prep tables, shelf above prep line cooler, and freezer door hinges.- Remove tape from indicated areas so surfaces are smooth, nonporous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting board.- Resurface or replace the cutting boards.2. Dried dough build-up on the dough mixer.- Clean the dough mixer.3. It was observed that the prep cooler line has duct tape on the broken handle. - Repair the prep cooler door handle.4. Food blenders stored on the shelves had food debris on the base of the blender. - Have all equipment cleaned and sanitized before storing away.5 Tape was observed on the on the base of the robot coupe mixer. - Repair or replace the blender. 6. Tape was observed on the hinges of the chest freezer in front of the stand up freezer. - Repair or replace the hinges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Flour dust build-up by the dough mixer. 2) Debris and grease build-up underneath the equipment. 3) Grime build-up on the kitchen's floor hard to reach areas and baseboards. - Clean the entire kitchen.4. No cleaning schedule. Provide a cleaning schedule. Check and record concentrations of sanitizers of dishwashers daily.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen basa fillet was partially submerged in stagnant water in a container on the floor.The frozen basa fillet was promptly stored under cold running water.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hand soap was stored on the counter next to the clean cooking pans at the handwashing station.Relocate the hand soap to prevent water from dripping on and contaminating the cooking pans
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice scoop was stored on the take-out container.The rice scoop was promptly washed in the dishwasher.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried dough build-up on the dough mixer.Clean the dough mixer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was grease and other deposit on the ventilation canopy filters.Ensure the filters are cleaned and sanitized on a weekly basis at the minimum.2) Deep grooves were noted on the prep cooler cutting board.Resurface or replace the cutting boards.3) Food debris buildup was noted on the black crates.Deep clean the black crates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:November 21, 2023, inspection:1) Flour dust build-up by the dough mixer. 2) Debris and grease build-up underneath the equipment. 3) Grime build-up on the kitchen's floor hard to reach areas and baseboards. Clean the entire kitchen.Previous inspection:There was build-up of food residue, debris, and grease throughout the kitchen area, including the walls, floors, and on/in equipment. Clean these areas.No cleaning schedule or temperature logs for coolers, freezers, dishwasher, food surface sanitizer and hot hold units. Provide a cleaning schedule. Check and record temperatures of coolers and freezers, and concentrations of sanitizers and dishwashers daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The baseboards were accumulated with food debris buildup.Deep clean the indicated area.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - There was dry food storage located in close proximity to the mop sink. This is a potential source of contamination for the dry food. Asked they move dry storage to main kitchen storage area and only store chemicals near the mop sink. Please relocate the food across the mop sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Process large volume of sauces, no method used to aid rapid cooling of sauces. Purchased ice wands.Use ice bath or ice wands to rapidly cool down sauces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried dough build-up on the dough mixer.Clean the dough mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:November 21, 2023, inspection:1) Flour dust build-up by the dough mixer. 2) Debris and grease build-up underneath the equipment. 3) Grime build-up on the kitchen's floor hard to reach areas and baseboards. Clean the entire kitchen.Previous inspection:There was build-up of food residue, debris, and grease throughout the kitchen area, including the walls, floors, and on/in equipment. Clean these areas.No cleaning schedule or temperature logs for coolers, freezers, dishwasher, food surface sanitizer and hot hold units. Provide a cleaning schedule. Check and record temperatures of coolers and freezers, and concentrations of sanitizers and dishwashers daily.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - There was dry food storage located in close proximity to the mop sink. This is a potential source of contamination for the dry food. Asked they move dry storage to main kitchen storage area and only store chemicals near the mop sink. Please relocate the food across the mop sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of rice was left out at room temperature during lunch. Rice was measured between 16 to 17 degrees C. Discarded the rice. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher. 2) Process large volume of sauces, no method used to aid rapid cooling of sauces. Use ice bath or ice wands to rapidly cool down sauces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried dough build-up on the dough mixer.Clean the dough mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:November 21, 2023, inspection:1) Grease build-up on the prep cooler exterior and food stains on walls and paper towel dispenser.2) Flour dust build-up by the dough mixer. 3) Debris and grease build-up underneath the equipment. 4) Grime build-up on the kitchen's floor hard to reach areas and baseboards. 5) Hallway going into the public washrooms was dirty. Clean the entire kitchen.Previous inspection:There was build-up of food residue, debris, and grease throughout the kitchen area, including the walls, floors, and on/in equipment. Clean these areas.No cleaning schedule or temperature logs for coolers, freezers, dishwasher, food surface sanitizer and hot hold units. Provide a cleaning schedule. Check and record temperatures of coolers and freezers, and concentrations of sanitizers and dishwashers daily.

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