30 - 15 Millrise Boulevard SW · MILLRISE
September 10, 2025
PassInternal temperature of chicken stored in insert of prep cooler was 8.7C, curry was at 7.6C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less.
A few loose paper towels were provided at hand washing sink located in front food handling area., , , Requirement:, Provide paper towels in the dispenser or at a stand at this hand washing sink.
Jalabeies were kept uncovered on the front counter towards customer area., , , Requirement:, Protect food from customer contamination by covering it.
Knives were stored in the gap between counters., , Requirement:, , Do not store knives in the gap between counters as this area cannot be adequately cleaned and sanitized., Store knives in a clean container or on the knife stand.
a) Caulking located at the wall in dish washing area was worn out and dirty., , b) Paint was peeled off the wall in dish washing area., , Requirement:, a) Replace the caulking., , b) Paint the wall in dish washing area.
Shelf located under the counter in the kitchen was rusted having rough surface., , Requirement:, , All surfaces must be smooth, washable and non-absorbent., , Refinish the shelf to have smooth surface.
A broken scoop was in use in the flour container., , Requirement:, , Do not use broken/damaged utensils to handle food., Broken scoop was discarded during inspection.
a) Accumulation of heavy dust on the ceiling in the kitchen., , b) Grease and grime buildup on the hood, , c) Dirt buildup on the wall below screen door, , Requirement:, , Clean the above noted areas.
Accumulation of dirt and debris under equipment in the kitchen., (Repeat violation from the previous inspection), , Requirement: , , Clean the above noted areas.
Guru India Restaurant is in the MILLRISE neighbourhood. MILLRISE, Calgary has 23 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 17 (74%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since September 26, 2024, with 5 passes and 0 closures on record.
Internal temperature of chicken stored in insert of prep cooler was 8.7C, curry was at 7.6C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less.
A few loose paper towels were provided at hand washing sink located in front food handling area., , , Requirement:, Provide paper towels in the dispenser or at a stand at this hand washing sink.
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.
Jalabeies were kept uncovered on the front counter towards customer area., , , Requirement:, Protect food from customer contamination by covering it.
Knives were stored in the gap between counters., , Requirement:, , Do not store knives in the gap between counters as this area cannot be adequately cleaned and sanitized., Store knives in a clean container or on the knife stand.
a) Caulking located at the wall in dish washing area was worn out and dirty., , b) Paint was peeled off the wall in dish washing area., , Requirement:, a) Replace the caulking., , b) Paint the wall in dish washing area.
Shelf located under the counter in the kitchen was rusted having rough surface., , Requirement:, , All surfaces must be smooth, washable and non-absorbent., , Refinish the shelf to have smooth surface.
A broken scoop was in use in the flour container., , Requirement:, , Do not use broken/damaged utensils to handle food., Broken scoop was discarded during inspection.
a) Accumulation of heavy dust on the ceiling in the kitchen., , b) Grease and grime buildup on the hood, , c) Dirt buildup on the wall below screen door, , Requirement:, , Clean the above noted areas.
Accumulation of dirt and debris under equipment in the kitchen., (Repeat violation from the previous inspection), , Requirement: , , Clean the above noted areas.
a) Internal temperature of garlic in oil stored on the counter without temperature control was 14.8C, , b) Frozen meat was kept in standing water for thawing., , , Requirement:, a) Ensure that garlic in oil is stored at 4C or less., - Garlic in oil was discarded., , b) Thaw frozen meat under running water.
Concentration of chlorine measured 0 ppm during sanitizer cycle., , , Requirement:, Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Machine was primed and 100 ppm concentration of chlorine was achieved.
a) Tomato paste was left in the can after opening located in the upright cooler., , b) Food container was stacked in uncovered samosas located in walk in freezer., , , Requirement:, , a) Transfer food to glass/plastic/stainless steel container after opening the can., , b) Do not stack uncovered food to prevent contamination.
Clean utensils were stored directly on floor in dish washing area., , , Requirement:, , Store clean utensils in sanitary way and off the floor.
Accumulation of dirt and debris under equipment in the kitchen., , , Requirement: , Clean the above noted areas.
No soap was provided at hand washing sink located in front food handling area., (Repeat violation from previous inspection), , Requirement:, Provide soap in a dispenser at this hand washing sink.
No paper towels were provided at hand washing sink located in front food handling area., , Requirement:, Provide paper towels in a dispenser at this hand washing sink.
No soap was provided at hand washing sink located in front food handling area., (Repeat violation from previous inspection), , Requirement:, Provide soap in a dispenser at this hand washing sink.
No paper towels were provided at hand washing sink located in front food handling area., , Requirement:, Provide paper towels in a dispenser at this hand washing sink.
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, , - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., - Manually sanitize dishes in the sink by soaking in bleach sanitizer solution at 100 ppm concentration for minimum two minutes until dish washer is repaired., -Repair dish washer asap.
No soap was provided at hand washing sink located in front area., , Requirement:, Provide soap in a dispenser at this hand washing sink.
Coco milk was left in the can after opening., , Requirement:, Transfer food to plastic/glass/stainless steel container after opening the can.