4122 - 4310 104 Avenue NE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 19, 2026
**The violations still exist**, 1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
The facility did not have chlorine test strips., - Obtain the chlorine test strips to confirm the concentration of food contact surfaces' sanitizing solution
DC Bistro and DC Chai Bistro is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 111 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 13, 2026, there are 88 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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.
Singh's Tiffin
STONEY 3
This restaurant has been inspected 6 times since October 13, 2023, with 0 in compliance, 6 not in compliance, and 0 closures on record.
3 violations
**The violations still exist**, 1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
The facility did not have chlorine test strips., - Obtain the chlorine test strips to confirm the concentration of food contact surfaces' sanitizing solution
6 violations
1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.
6 violations
1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.
6 violations
1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.
1 violation
1. No opened perishables foods were stored on the dry storage shelves., , 2. Pizza prep cooler top was measured at 10°C and bottom section was 2°C., , Ensure top cooler is measured at 4°C or less at all times., , Previous violations:, 1. Opened sweet chili sauce was stored on the shelf., Sweet chili sauce was discarded., , 2. Pizza prep cooler was measured at 14°C., Readjust/service the cooler to maintain a temperature of 4°C or less.
6 violations
Opened canned kesser mango pulp was kept in the prep cooler., Store leftovers open canned food into a clean food grade container.
1. Opened sweet chili sauce was stored on the shelf., Sweet chili sauce was discarded., , 2. Pizza prep cooler was measured at 14°C., Readjust/service the cooler to maintain a temperature of 4°C or less.
1. Paper towel dispenser at the handwashing sink was empty., Paper towel dispenser was promptly restocked., , 2. A food handler used dirty cloths to clean their hands., Food handler promptly rewashed their hands.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.
Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.
Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.
1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.
1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.
Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.
REPEATING VIOLATION:, Both staff on shift during time of inspection were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course. There is no charge for this course., **Jun 8, 2023: staff have registered for course and will be completing ASAP after today.
Cutting boards surface were scratched and scorched. , Replace/resurface as needed.
No written sanitation plan was available., , Previous violation:, Written sanitization procedures were not provided. Please create a daily, weekly, and monthly sanitation plan.