6 - 6815 Temple Drive NE · TEMPLE
December 19, 2025
Pass*Not observed at this time of inspection*, No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
1) Dishes were observed drying in one of the three-compartment sinks., *Do not use the three-compartment sink for drying dishes. Ensure dishes are air-dried on a clean, designated drying rack to prevent contamination., , 2) Cleaning cloths were hanging on the divider of the three-compartment sink and were touching cleaned dishes., *Remove cleaning cloths from the divider of the three-compartment sink. Store cloths in a sanitary location away from clean dishes to avoid cross-contamination.
- Dirty dishes were stored above the deep freezer adjacent to the handwashing sink., *Do not store dirty dishes above the deep freezer adjacent to the handwashing sink. , Designate a separate area for dirty dishes that does not risk contaminating food or food-contact surfaces.
Desi Indian Market is in the TEMPLE neighbourhood. TEMPLE, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 36 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since September 12, 2024, with 3 passes and 0 closures on record.
*Not observed at this time of inspection*, No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
1) Dishes were observed drying in one of the three-compartment sinks., *Do not use the three-compartment sink for drying dishes. Ensure dishes are air-dried on a clean, designated drying rack to prevent contamination., , 2) Cleaning cloths were hanging on the divider of the three-compartment sink and were touching cleaned dishes., *Remove cleaning cloths from the divider of the three-compartment sink. Store cloths in a sanitary location away from clean dishes to avoid cross-contamination.
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.
- Dirty dishes were stored above the deep freezer adjacent to the handwashing sink., *Do not store dirty dishes above the deep freezer adjacent to the handwashing sink. , Designate a separate area for dirty dishes that does not risk contaminating food or food-contact surfaces.
No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration., , - Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.
Chlorine sanitizer solution prepared in spray bottle was tested at 0 ppm. No bleach solution was available at the facility., , - Operator instructed to prepare chlorine sanitizer solution and concentration should be tested at 100 ppm., - As discussed, ensure that sanitizer is prepared and tested regularly.
Open canned food item was stored in the walk-in cooler., , - Operator voluntarily discarded the food item., - Make sure once canned food item is opened, food should then be transferred to a food-grade , container.
1. Significant ice buildup was observed in the walk-in freezer. At the time of inspection, freezer was in defrosting state, with temperature noted at -10 degrees Celsius., - Operator informed that service has been scheduled with technician to address the ice buildup issue., - Make sure to monitor freezer temperature closely and temperature should be maintained at or below -18 degrees Celsius., , 2. No probe or infrared thermometer was available in the facility at the time of inspection., - Ensure working thermometer is available to check food temperatures regularly.
Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as required., , - Operator was informed on how to properly use the sink for sanitization., - Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
1. Hand sink near the front counter was leaking from the bottom., - Operator is aware of the issue and will contact technician to perform the required repairs., , 2. Handwashing station in the back washroom had no paper towels., - Make sure all hand sinks are in good repair and supplied with soap, paper towels, hot and cold water supply at all times., - Ensure hand sinks are exclusively used for handwashing.
At the time of inspection, no chlorine test strips available on-site to check sanitizer concentration., , - Operator instructed to keep test strips available on-site at all times for dishwashing and spray bottle sanitizers.