30 - 15 Millrise Boulevard SW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 juin 2026
a) Scoop without handle was provided in bulk bin containing salt., , b) Jalebies (Indian desert) were kept uncovered on front counter towards customer area., , Requirement:, , a) Provide scoop with handle in the bulk bin to prevent contamination, , b) Keep food covered to prevent from customer contamination
Oil cans were stored under two compartment sinks, , Requirement:, , Do not store food under sinks to prevent contamination.
Update on June 11/2026, Sanitizer concentration was not verified for the dish washer as required and no written records maintained., , , Requirement:, , a) Verify concentration of chlorine during sanitizer on daily basis, , b) Maintain written records of sanitizer verification on daily basis, , Dish washer log template emailed to the operator
Update on June 11/2026, , Gap at the bottom of screen door located at the back exterior door, which could allow entry of pest/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
Staff demonstrated lack of knowledge in safe food handling, , Requirement:, , Staff must complete Alberta Food Safety Basics online course free of cost at AHS website
Guru India Restaurant se trouve dans le quartier MILLRISE. MILLRISE, Calgary compte 23 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 17 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The Manor Village at Fish Creek Park - Food
SHAWNEE SLOPES
Ce restaurant a été inspecté 11 fois depuis le 3 octobre 2023, avec 1 conforme, 11 non conformes et 1 fermeture au dossier.
5 infractions
a) Scoop without handle was provided in bulk bin containing salt., , b) Jalebies (Indian desert) were kept uncovered on front counter towards customer area., , Requirement:, , a) Provide scoop with handle in the bulk bin to prevent contamination, , b) Keep food covered to prevent from customer contamination
Oil cans were stored under two compartment sinks, , Requirement:, , Do not store food under sinks to prevent contamination.
Update on June 11/2026, Sanitizer concentration was not verified for the dish washer as required and no written records maintained., , , Requirement:, , a) Verify concentration of chlorine during sanitizer on daily basis, , b) Maintain written records of sanitizer verification on daily basis, , Dish washer log template emailed to the operator
Update on June 11/2026, , Gap at the bottom of screen door located at the back exterior door, which could allow entry of pest/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
Staff demonstrated lack of knowledge in safe food handling, , Requirement:, , Staff must complete Alberta Food Safety Basics online course free of cost at AHS website
8 infractions
Update on June 3/2026, , Temperature of prep cooler was 17 C and internal temperature of perishable foods stored in this cooler were: chickpeas 8.3C, cooked meat at 11.5C, grated fresh garlic in oil at 15 C, lentils at 14.7C, milk cream at 16C, fried cheese at 9 .8 C, , , Requirement:, , Do not store any food in this cooler until temperature is maintained at 4C or less., , Staff was instructed to discard cooked meat, grated garlic in oil, lentils, milk cream and move fried cheese and chickpeas to walk in cooler. DONE
Sanitizer concentration was not verified for the dish washer as required and no written records maintained., , , Requirement:, , a) Verify concentration of chlorine during sanitizer on daily basis, , b) Maintain written records of sanitizer verification on daily basis, , Dish washer log template emailed to the operator
11 infractions
a) Raw meat bag kept in contact with a box containing samosas in walk in freezer, , b) A bin containing samosas was kept on a box of raw meat in walk in freezer, , c) Pani puri balls were kept uncovered on a rack in storage area., , Requirement:, , a) Store raw meat apart from any other food to prevent cross contamination., , b) Keep food covered during storage to prevent from contamination.
Update on June 3/2026, , Temperature of prep cooler was 17 C and internal temperature of perishable foods stored in this cooler were: chickpeas 8.3C, cooked meat at 11.5C, grated fresh garlic in oil at 15 C, lentils at 14.7C, milk cream at 16C, fried cheese at 9 .8 C, , , Requirement:, , Do not store any food in this cooler until temperature is maintained at 4C or less., , Staff was instructed to discard cooked meat, grated garlic in oil, lentils, milk cream and move fried cheese and chickpeas to walk in cooler. DONE
9 infractions
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.
Jalabeies were kept uncovered on the front counter towards customer area., , , Requirement:, Protect food from customer contamination by covering it.
5 infractions
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.
2 infractions
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.
2 infractions
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.
3 infractions
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.
4 infractions
Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Raw meat was stored on the upper shelf having dough stored below in walk in cooler., , , Requirement:, Ensure that no other food is stored under raw meat to prevent cross contamination.
- Internal temperature of rice stored in the warmer was 50C, - Warmer temperature could not be raised., , , Requirement:, - Ensure that rice are stored at 60 C and higher during hot holding., Rice were reheated to 74 C during inspection., -Provide functional rice warmer which can maintain temperature of rice at 60 C or higher
6 infractions
No thermometer was provided in one prep cooler located in the kitchen., (Repeat violation from previous inspection), , Requirement:, Provide thermometer in the prep cooler.
Probe thermometer was non-functional as battery was dead., , Requirement:, Replace the battery to make the thermometer functional.
Pails were stored directly on floor in walk in freezer., (This is repeat violation from previous inspection) , , Requirement: , Store food at least 15 cm off the floor.,
11 infractions
Cleaning clothes were kept on prep counters after use in the kitchen., , Requirement: , Soak cleaning clothes in sanitizer solution in between use.
Dirty cleaning cloth was kept in contact with dough on prep counter in the kitchen., , Requirement:, Store cleaning clothes separately from food to prevent contamination., Dough in contact with dirty cleaning cloth was discarded.
No thermometer was provided in prep cooler located in the kitchen., , Requirement:, Provide thermometer in the prep cooler.
Gap at the bottom of screen door located at the back exterior door, which could allow entry of pest/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
a) No food safety certified person on site., , b) Staff demonstrated lack of knowledge in safe food handling, , Requirement:, , a) Ensure that person having care and control of the food establishment holds safe food certificate., , b) Staff must complete Alberta Food Safety Basics online course free of cost at AHS website, , List of recognized courses in Alberta emailed to the operator
Update on June 3/2026, , Caulking located at the wall in dish washing area was worn out and dirty., , , Requirement:, , Replace the caulking.
Update on June 3/2026, , Accumulation of dirt and debris under equipment in the kitchen., (Repeat violation from the previous inspection), , Requirement: , , Clean the above noted areas.
Update on June 3/2026, , Grease and grime buildup on the hood, , Requirement:, , Clean the hood
a) Mold noted on the wall in dish washing area, , b) Heavy dirt buildup on floor in utility room opening directly in food storage area, several chemical and empty pails stored directly on floor making cleaning difficult and ineffective, , Requirement:, , a) Clean and disinfect moldy wall using strong bleach solution (add 5ml of bleach to 500 ml of water), , b) Thoroughly clean the utility room and store all items off the floor
-Concentration of chlorine measured 0 ppm during sanitizer cycle, - Detergent pail for the dish washer was empty. No detergent onsite, - Sanitizer pail was empty, no sanitizer onsite, - no provision for washing/sanitizing dishes manually as one of the two comp sink is used as prep sink., , , Requirement:, , -Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , - Provide detergent asap, , -Provide sanitizer for the dish washer asap, , Manager called the technician during inspection, who mentioned it could take an hour to arrive.
a) Scoop was fully immersed in the flour/oil solution stored under the counter in the kitchen., , b) A bowl without handle was provided in the salt bulk bin, , Requirement:, , a) Remove scoop from the food and store with handle up to prevent contamination, , b) Provide scoop with handle for the bulk bin and store handle out of food to prevent contamination
a) No chlorine test strips were available, , b) Sanitizer concentration was not verified for the dish washer as required and no written records maintained., , , Requirement:, , a) Provide test strips for chlorine, , b) Verify concentration of chlorine during sanitizer on daily basis, , c) Maintain written records of sanitizer verification on daily basis, , Dish washer log template emailed to the operator
Gap at the bottom of screen door located at the back exterior door, which could allow entry of pest/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
a) No food safety certified person on site., , b) Staff demonstrated lack of knowledge in safe food handling, , Requirement:, , a) Ensure that person having care and control of the food establishment holds safe food certificate., , b) Staff must complete Alberta Food Safety Basics online course free of cost at AHS website, , List of recognized courses in Alberta emailed to the operator
Update on June 3/2026, , Caulking located at the wall in dish washing area was worn out and dirty., , , Requirement:, , Replace the caulking.
Update on June 3/2026, , Accumulation of dirt and debris under equipment in the kitchen., (Repeat violation from the previous inspection), , Requirement: , , Clean the above noted areas.
Update on June 3/2026, , Grease and grime buildup on the hood, , Requirement:, , Clean the hood
a) Mold noted on the wall in dish washing area, , b) Heavy dirt buildup on floor in utility room opening directly in food storage area, several chemical and empty pails stored directly on floor making cleaning difficult and ineffective, , Requirement:, , a) Clean and disinfect moldy wall using strong bleach solution (add 5ml of bleach to 500 ml of water), , b) Thoroughly clean the utility room and store all items off the floor
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.
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.
-Probe thermometer was non-functional as battery was dead., (This is repeat violation from previous inspection), -Cooking and hot holding temperature were not verified using probe thermometer., , Requirement:, - Replace the battery to make the thermometer functional., -Use probe thermometer to verify cooking and hot holding temperatures.
No chlorine test strips provided., (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.
Screen door was left partially open, which could allow entry of pests/vermin., , Requirement:, Keep screen door completely closed.
a) Paint peeled off on wall in dish washing area and dirt on the wall., b) Ceiling paint very old and dirty, c) Food and dirt buildup on bulk bins located under counter in the kitchen., (Repeat violations from previous inspection), , Requirement:, a) Paint the kitchen., b) Clean the bulk bins.
Internal temperature of rice stored in warmer was 31.8C and warmer was not plugged in., , Requirement:, - Ensure that rice are stored at 60C and higher during hot holding., , - Rice were discarded during inspection.
Pails were stored directly on floor in walk in freezer., (This is repeat violation from previous inspection) , , Requirement: , Store food at least 15 cm off the floor.,
Potatoes and utensils were stored under sinks in the kitchen., , Requirement:, Do not store food and utensils under sinks to prevent contamination.
Chlorine test strips finished during inspection., , Requirement:, Provide chlorine test strips.
Screen door located at back exterior door was left partially open, which could allow entry of pests/vermin., , Requirement: , Keep screen door completely closed to prevent entry of pests/vermin.
Shelf in walk in freezer was lined with cardboard., , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove cardboard lining from the shelf.
Clean trays were stored directly on floor in dish washing area., , Requirement: , Store clean utensils in sanitary way off the floor.
a) Paint peeled off on wall in dish washing area and dirt on the wall., b) Accumulation of loose dust on the ceiling and vent in the kitchen., c) Food and dirt buildup on bulk bins located under counter in the kitchen., , Requirement:, a) Paint the wall in dish washing area., b) Clean the above noted areas and bulk bins.