102 - 330 Sage Valley Common NW · SAGE HILL
May 21, 2025
Pass1. Serving utensils were served in stagnant water at 32.4°C on the stove grill., , Utensils were washed in the dishwasher. The operator indicated to store the serving utensils in hot water on the stove grill at 60°C or above., , 2. There was an opened can of leftover coconut milk stored in the food preparation cooler., , The leftover coconut milk was stored in a food grade container., , Do not store leftover food in the can. Store food in another clean food grade container.
1. Deep grooves were noted on the red cutting board., 2. Deep grooves were noted on the prep cooler cutting board., 3. The spicy cart was dirty and accumulated with food debris., 4. Dust was noted on top of the kitchen shelves., 5. Rust was noted on the walk-in cooler floor. , 6. Food splatter was noted on the kitchen baseboard wall., 7. The corner beside the walk-in cooler was dirty and cluttered., 8. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty., 9. Underneath and around the flour mixer had food debris build-up., 10. Underneath the 2-compartment sink and dishwasher area were dirty., , 1 to 2: Resurface or replace the cutting boards., , 3 to 10: Clean the indicated areas.
Not following the cleaning schedule or recording temperature checks.
1) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. , , 2) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. , , 1 to 2) Clean these areas.
Badshah Curry House is in the SAGE HILL neighbourhood. SAGE HILL, Calgary has 91 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 16, 2026, there are 74 (81%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since June 10, 2024, with 3 passes and 0 closures on record.
1. Serving utensils were served in stagnant water at 32.4°C on the stove grill., , Utensils were washed in the dishwasher. The operator indicated to store the serving utensils in hot water on the stove grill at 60°C or above., , 2. There was an opened can of leftover coconut milk stored in the food preparation cooler., , The leftover coconut milk was stored in a food grade container., , Do not store leftover food in the can. Store food in another clean food grade container.
1. Deep grooves were noted on the red cutting board., 2. Deep grooves were noted on the prep cooler cutting board., 3. The spicy cart was dirty and accumulated with food debris., 4. Dust was noted on top of the kitchen shelves., 5. Rust was noted on the walk-in cooler floor. , 6. Food splatter was noted on the kitchen baseboard wall., 7. The corner beside the walk-in cooler was dirty and cluttered., 8. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty., 9. Underneath and around the flour mixer had food debris build-up., 10. Underneath the 2-compartment sink and dishwasher area were dirty., , 1 to 2: Resurface or replace the cutting boards., , 3 to 10: Clean the indicated areas.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Not following the cleaning schedule or recording temperature checks.
1) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. , , 2) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. , , 1 to 2) Clean these areas.
The low temperature dishwasher measured 10 ppm with a chlorine test strip., , Fix the dishwasher., , The 2-comp sink will be use in the meantime.
Paper towel dispenser at the kitchen sink was empty., , Additional paper towel was available and promptly restocked.
1. Deep grooves were noted on the red cutting board., 2. Deep grooves were noted on the wooden cutting board used to hold the spice containers on the cart. The wooden cutting board was not absorbent to moisture., 3. Deep grooves were noted on the prep cooler cutting board., 4. The spicy cart was dirty and accumulated with food debris., 5. Slight dust was noted on the kitchen ceiling., 6. Dust was noted on top of the shelves., 7. Dust was noted on the wires in the kitchen area., 8. Rust was noted on the walk-in cooler floor. , 9. Food splatter was noted on the kitchen wall., 10. The corner beside the walk-in cooler was dirty and cluttered., 11. The interior and exterior of the microwave was dirty., 12. The ventilation canopy filters were accumulated with grease deposits and other residues., 13. Underneath the prep cooler, counters, ventilation canopy hood, and hard to reach areas were dirty., 14. Underneath and around the flour mixer had food debris build-up., 15. Underneath the 2-compartment sink and dishwasher area were dirty., 16. Top of the dishwasher was dirty., Dust was noted on the wall at the dishwasher area., , 1 to 3: Resurface or replace the cutting boards., , 4 to 16: Clean the indicated areas.
Not following the cleaning schedule or recording temperature checks. , , , No cleaning schedule., No temperature, dishwasher and food surface sanitizer charts. , , Develop a cleaning schedule, temperature, dishwasher and food sanitizer log and record the logs on a daily basis., ,
1) Slight dust around the kitchen air vent and Cambros Boxes., , 2) Dust and stains on the kitchen light switches and electrical plugs/wires. , , 3) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. , , 4) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. , , 1 to 4) Clean these areas.,
Yogurt from other manufactures were used as the starter culture to make yogurt and pH was not checked. , , Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture., , Use a Yogurt Starter Culture Packet and check the pH to make sure pH 4.5 or lower within 2 hours of the expected incubation time.
Not following the cleaning schedule or recording temperature checks. , , , No cleaning schedule., No temperature, dishwasher and food surface sanitizer charts. , , Develop a cleaning schedule, temperature, dishwasher and food sanitizer log and record the logs on a daily basis., ,
1) Slight dust around the kitchen air vent and Cambros Boxes., , 2) Dust and stains on the kitchen light switches and electrical plugs/wires. , , 3) Grease and food debris build-up underneath equipment/shelves and floor's hard to reach areas. , , 4) Brown stains build-up on the white wall underneath the dishwasher area and two compartment sink.. , , 1 to 4) Clean these areas.,