101 - 1207 11 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 22, 2025
1. Front door of the restaurant was not able to close automatic which left a gap., - Fix the door so the door is able to close on its own., 2. Mouse dropping was observed by the stand-up fridge and chest freezer on the east side of the kitchen., - Have the area cleaned and disinfected.
1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens., , ***Please clean and sanitize the indicated areas, , 2) Grime and food debris were observed behind the cook line and under the equipment, , ***Please clean and sanitize the indicated areas, , 3) Hard-to reach area has food debris through out the kitchen. Could attract pests who are carriers of harmful pathogens., ***Please clean and sanitize the indicated areas.
Cinnamon Indian Cuisine & Bar is in the BELTLINE neighbourhood. BELTLINE, Calgary has 788 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 550 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Circle K 22112 - Events
BELTLINE
This restaurant has been inspected 5 times since September 26, 2024, with 0 in compliance, 5 not in compliance, and 0 closures on record.
2 violations
1. Front door of the restaurant was not able to close automatic which left a gap., - Fix the door so the door is able to close on its own., 2. Mouse dropping was observed by the stand-up fridge and chest freezer on the east side of the kitchen., - Have the area cleaned and disinfected.
1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens., , ***Please clean and sanitize the indicated areas, , 2) Grime and food debris were observed behind the cook line and under the equipment, , ***Please clean and sanitize the indicated areas, , 3) Hard-to reach area has food debris through out the kitchen. Could attract pests who are carriers of harmful pathogens., ***Please clean and sanitize the indicated areas.
1 violation
There was no paper towel dispenser at the bar hand wash sink., , Install a paper towel dispenser at the bar hand wash sink.
3 violations
Exit door in hallway to washrooms was slightly opened. Operator corrected onsite. , , Ensure at all times, door is firmly closed to prevent pest entry when not in use.
The table mounted can opener was observed to be unclean and had build-up of food debris., , ***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food, , OUTSTANDING VIOLATION from October 25, 2024 re-inspection
1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens., , ***Please clean and sanitize the indicated areas, , 2) Grime and food debris were observed behind the cook line and under the equipment, , ***Please clean and sanitize the indicated areas, , OUTSTANDING VIOLATION from October 25, 2024 re-inspection
2 violations
The table mounted can opener was observed to be unclean and had build-up of food debris., , ***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food, , OUTSTANDING VIOLATION from October 25, 2024 re-inspection
1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens., , ***Please clean and sanitize the indicated areas, , 2) Grime and food debris were observed behind the cook line and under the equipment, , ***Please clean and sanitize the indicated areas, , OUTSTANDING VIOLATION from October 25, 2024 re-inspection
12 violations
Concentration of quat sanitizer was too potent, testing at 400 ppm. Correct concentration of , quat sanitizer should be 200 ppm. Excessively high concentrations of quat sanitizer can be harmful when ingested and irritate the skin., , ***Operator was instructed on how to properly mix and accurately test quat sanitizer solution. Operator was informed to test the quat sanitizer mixture every time it is made, , Recommend: Installing a calibrated quat sanitizer dispenser for the facility
Sheet pan was observed with dried garlic mixed with partially cooked garlic chunks at room temperature. Partially cooked garlic's moisture content can encourage the growth of harmful bacteria when left in the danger zone (4C - 60C)., , ***Operator was instructed to toss the larger garlic chunks. Please mince raw garlic into smaller pieces to evenly cook for the dehydration process
1) Raw goat meat was observed thawing at room temperature in the prep sink without using proper defrosting methods. The external temperature was measured at 19°C and an internal temperature was measured at 15°C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours., , 2) Raw chicken breast was observed thawing in stagnant room temperature water. The external temperature was measured at 22°C and an internal temperature was measured at 20°C., , ***Operator was asked to discard the meat products and was informed about proper defrosting techniques such as using a cold-water bath with running water, defrosting the meat overnight in a cooler, or using a microwave, if the food item is used immediately after thawing
Buffet item temperatures were measured at 42C from the middle steamtable of the buffet line. Food temperatures must be kept out of the danger zone (4C - 60C) to prevent rapid growth of harmful bacteria., , ***Educated the operator on the importance of proper food handling and the dangers of temperature abuse. Instructed the operator to always test food with a probe thermometer to ensure the product is fully cooked/reheated to (74C) before putting it out onto the buffet line
The temperature of the sandwich cooler located at the front of the kitchen was measured at , 8°C. Coolers must maintain a temperature of 4°C or lower to keep food out of the danger zone (4C - 60C)., , ***Service and repair the cooler. Instructed the operator to monitor the temperature and to transfer any perishable food items into a properly functioning cooler
Food throughout the facility were observed to be uncovered. Food grade coverings protect the product from external contamination., , ***Please ensure all food products are adequately covered with food grade coverings
Quat sanitizer test strip had expired., , ***Obtain quat test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified
Food permit that was posted had expired., , ***Please print and post a copy of the valid food handling permit in a location that is visible to the public
Broken light cover was observed at the back of the kitchen. Light covers are designed to protect food from physical contamination if a bulb were to shatter., , ***Please install a light cover or shatterproof bulbs
The table mounted can opener was observed to be unclean and had build-up of food debris., , ***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food
The chest freezer located at the front of the kitchen was observed to have duct tape holding together broken pieces of the lid. Duct tape can trap contaminates and harbor growth of harmful pathogens. Duct tape is not a smooth and cleanable surface and must be removed., , ***Please remove duct tape and repair or replace the chest freezer
1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens., , ***Please clean and sanitize the indicated areas, , 2) Grime and food debris were observed behind the cook line and under the equipment, , ***Please clean and sanitize the indicated areas, , 3) Greasy crates with food debris were observed throughout the facility, , ***Please clean and sanitize the crates or replace the crates with new ones