16327 Somercrest Street SW · SOMERSET
February 4, 2026
PassA dirty cloth towel was kept under cutting board to stabilize the board during naan cutting., , Requirement:, , Remove dirty towel to prevent contamination of naans during cutting. DONE
Curry Craft East Indian Cuisine is in the SOMERSET neighbourhood. SOMERSET, Calgary has 18 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 12 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 6 times since September 25, 2024, with 6 passes and 0 closures on record.
A dirty cloth towel was kept under cutting board to stabilize the board during naan cutting., , Requirement:, , Remove dirty towel to prevent contamination of naans during cutting. DONE
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.
Raw meat bags were stored along with sauce pail and cooked meat bags in chest freezer., , Requirement:, Store raw meat apart from any other food to prevent cross contamination. DONE
No hot water supply was available at hand washing sink located in the kitchen as supply was turned off from the valve below., , Requirement:, Hot/ cold water must be present all the time at hand washing sink. Do not turn off water supply from the valve below. DONE
Jacket was stored along with food on the rack in back area of the kitchen., , Requirement:, Store personal and miscellaneous items separately from food to prevent contamination. DONE
No pest control records were maintained., , Requirement:, , Maintain adequate pest control records.
Plastic bowl used for food handling was broken., , Requirement:, Do not use broken dishes to handle food., Bowl was discarded during inspection. DONE
Dirty cleaning clothes were kept on prep counters after use., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
No sanitizer solution was made in one of the dish washing sinks for the utensils., , Requirement:, Use two compartments sink to wash and sanitize the utensils. Provide sanitizer solution in one of these sinks and follow the method below, i) wash with soap in first sink, ii) Rinse under running water in the fist sink, iii) Sanitize in second sink by fully immersing utensils in sanitizer solution for minimum two minutes., Followed by air drying.
Facility has no prep sink to wash and thaw meats., , Requirement:, , Provide a prep sink.
Staff demonstrated lack of knowledge in safe food handling., , Requirement:, , Additional staff must complete Basic food safety course available online free of cost at AHS website.
No written cleaning schedule was provided., , Requirement:, Provide and follow written cleaning schedule.
a) Concentration of chlorine measured 0 ppm in sanitizer solution of spray bottle located in the kitchen., , b) Dirty cleaning clothes were kept on prep counters after use., , Requirement:, , a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Soak cleaning clothes in sanitizer solution in between use.
A pail containing peeled onions was kept uncovered, directly on floor near hand washing sink and water from hand washing was splashing on these onions., , Requirement:, -Ensure that no food is kept near hand washing sink to prevent from contamination. , -Keep food covered and store at least 15 cm off the floor.
Unwrapped raw chicken was stored directly on the shelf above uncovered meat curry kept below in upright freezer., , Requirement:, -Store raw meat in the bottom shelf apart from any other food., -Put meat in a container before storing in the freezer/cooler., -Keep food covered during storage.
- All food items: cooked cheese, spinach curry, sauce in prep cooler were kept uncovered overnight., -Chicken curry, meat curry, tandoori chicken and sauce pail were kept uncovered in upright cooler., (Repeat violation from previous inspection), , Requirement:, , Keep food covered during storage to prevent from contamination.
a) No sanitizer solution was made in one of the dish washing sinks for the utensils., , b) Staff was not aware of correct procedure of dish washing., , c) One sink was filled with dirty dishes second sink was being used to wash and thaw meats., , , Requirement:, a) Use these two compartments sink to wash and sanitize the utensils.Provide sanitizer solution in one of these sinks and follow the method below, i) wash with soap in first sink, ii) Rinse under running water in the fist sink, iii) Sanitize in second sink by fully immersing utensils in sanitizer solution for minimum two minutes., Followed by air drying.
Facility has no prep sink to wash and thaw meats., , Requirement:, , Provide a prep sink.
Food was left in the can after opening a can of mango pulp located in the kitchen., , Requirement:, Transfer food to a glass/ plastic/stainless steel container after opening the can.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, , Provide chlorine test strips.
a) No person certified in food safety was present onsite., , b) Staff demonstrated lack of knowledge in safe food handling., , Requirement:, a) A person in care and control of the food facility must be certified in safe food handling., , b) Additional staff must complete Basic food safety course available online free of cost at AHS website.
a) Back storage area was cluttered, having utensils and boxes stored directly on floor., b) No written cleaning schedule was provided., , Requirement:, a) Declutter the back storage area and store all items off the floor., b) Provide and follow written cleaning schedule.
a) Accumulation of dirt and food debris on spice cart and on shelf under counter located next to spice cart., b) Accumulation of dirt and food debris on cooking equipment., c) Dirt and food debris on the bottom shelf of upright freezer., d) Dirt and food spills on food containers kept on shelf under the counter in the kitchen., , (Repeat violations from previous inspection), , Requirement:, , Ensure that in addition to above noted areas and equipment, facility is thoroughly cleaned.
Concentration of chlorine in sanitizer solution of a container was 0 ppm., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm.
- All food items in prep cooler were kept uncovered overnight., -Chicken curry, meat curry, tandoori chicken and sauce pail were kept uncovered in upright cooler., , Requirement:, , Keep food covered during storage to prevent from contamination.
a) Internal temperature of cooked rice kept on the counter without temperature control was 15.9C, , b) Internal temperature of rice taken out of cooler and transferred to the warmer without reheating was 44.9 C, , Requirement:, a) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher, , Rice at 15.9 were discarded, , b) Reheat cold rice to 74 C before storing in the warmer at 60 C and higher., , Rice at 44.9C were discarded.
a) Internal temperature of chicken cooked a previous night and stored in the cooler, at 3:37 pm next day was 12.7C., , Requirement:, a) Ensure that hot perishable foods are chilled rapidly so that:, i) temperature falls from 60 C-20 C in two hours., ii) Temperature falls from 20 C - 4C falls in four hours, , It should not take more than six hours to achieve 4C or less., , Chicken at 12.7 was discarded.
Scoop handle was stored in meat curry in upright cooler., Requirement:, Keep scoop handle out of food to prevent contamination.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , Requirement:, , Provide chlorine test strips.
Clean metal trays were stored directly on floor in the kitchen., (Repeat violation from previous inspection), , Requirement:, , Store clean utensils in sanitary way, off the floor.
a) Accumulation of dirt and food debris on spice cart and cooking equipment., b) Dirty cloth towel kept under packaging equipment to pack take out containers in the kitchen., c) Spills and dirt on wall against the prep counter for rice warmer., d) Dirt and food debris on the bottom shelf of upright cooler., e) Dirt and debris on the bottom shelf of upright freezer, f) Food buildup on the interior side of prep cooler lid., , Requirement:, , Ensure that in addition to above noted areas and equipment, facility is thoroughly cleaned.