618 Cityscape Square NE · CITYSCAPE
March 31, 2026
PassThere were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
Open containers in the food prep table that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
Several food items in the walk-in cooler and walk-in freezer were found not covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
Guru India Restaurant is in the CITYSCAPE neighbourhood. CITYSCAPE, Calgary has 32 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 31, 2026, there are 20 (63%) that have passed their most recent inspection, with 1 (3%) closed.
This restaurant has been inspected 8 times since September 3, 2024, with 8 passes and 0 closures on record.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
Open containers in the food prep table that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
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.
Several food items in the walk-in cooler and walk-in freezer were found not covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
The automatic dispenser was not working, quats solution concentration measured to be 0ppm., - Repair the automatic dispenser and get appropriate test strips., - The operator was educated to prepare 100ppm chlorine solution and the solution was tested during inspection with chlorine test strips.
**The violation still exists during current inspection**, A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate., , Batch cooling for cold storage must be cooled safely in 2 stages-, 1. First 2 hrs cooling from above 60 deg C to 20 deg C, 2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg C, , Most crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. , , ** Examples: , - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans., - Cooling solid foods (ie. pakoras, samosas) on single layer in trays , , A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) , , **transfer to shallow pans for cooling to 4 deg C in the cooler
REPEATING VIOLATION:, Stainless steel added for the following require additional correction:, , 1. stainless steel panel on prep line was attached to shelving with duct tape. , , **Affix properly- remove duct tape, , 2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. , , ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
Used tongs were stored in a container with water., - Ensure use new tongs every time or store them in ice water.
Mop bucket with dirty water was stored in front of clean utensils storage rack., - Keep the mop bucket in mop closet.
A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate., , Batch cooling for cold storage must be cooled safely in 2 stages-, 1. First 2 hrs cooling from above 60 deg C to 20 deg C, 2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg C, , Most crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. , , ** Examples: , - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans., - Cooling solid foods (ie. pakoras, samosas) on single layer in trays , , A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) , , **transfer to shallow pans for cooling to 4 deg C in the cooler
REPEATING VIOLATION:, Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher., , originally cited 2022-11-27
REPEATING VIOLATION:, Stainless steel added for the following require additional correction:, , 1. stainless steel panel on prep line was attached to shelving with duct tape. , , **Affix properly- remove duct tape, , 2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. , , ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Store perishables foods at 4C or lower, or 60C or higher. May also use time as a public health control - conditions apply for this option.
A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate., , Batch cooling for cold storage must be cooled safely in 2 stages-, 1. First 2 hrs cooling from above 60 deg C to 20 deg C, 2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg C, , Most crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. , , ** Examples: , - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans., - Cooling solid foods (ie. pakoras, samosas) on single layer in trays , , A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) , , **transfer to shallow pans for cooling to 4 deg C in the cooler
Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Protect foods from customer contamination.
REPEATING VIOLATION:, Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher., , originally cited 2022-11-27
REPEATING VIOLATION:, Stainless steel added for the following require additional correction:, , 1. stainless steel panel on prep line was attached to shelving with duct tape. , , **Affix properly- remove duct tape, , 2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. , , ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
Pans of fish pakora were stored out at room temp and measured 21-26C. Staff advised they were being cooled however timer set for 1st stage cooling had gone off before inspector arrived and facility was not tracking cooling method with written records. All foods were destroyed. Please practice quick-cooling methods and provide written cooling procedures as indicated on previous report.
A written procedure needs to be developed for the cooling of cooked products for cold storage (ie. samosas, curries, gravies). Provide written procedure for review by AHS to ensure process is adequate., , Batch cooling for cold storage must be cooled safely in 2 stages-, 1. First 2 hrs cooling from above 60 deg C to 20 deg C, 2. Second stage- maximum 4 hrs to cool from 20 deg C to 4 deg C, , Most crucial part of cooling is the 1 step to get to 20 deg C in 2 hrs. Use quick cooling methods to lower temperatures effeciently. , , ** Examples: , - Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to stir hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups, sauces, and beans., - Cooling solid foods (ie. pakoras, samosas) on single layer in trays , , A timer is needed for monitoring time for cooling. For cooling at room temperature for short periods of time during the 1st step (limit cooling to 2 hrs or less) , , **transfer to shallow pans for cooling to 4 deg C in the cooler
REPEATING VIOLATION:, Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher., , originally cited 2022-11-27
REPEATING VIOLATION:, Stainless steel added for the following require additional correction:, , 1. stainless steel panel on prep line was attached to shelving with duct tape. , , **Affix properly- remove duct tape, , 2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. , , ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers.
Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher., , originally cited 2022-11-27
Stainless steel added for the following require additional correction:, , 1. stainless steel panel on deli prep line was attached to shelving with duct tape. , , **Affix properly- remove duct tape, , 2. stainless steel sheet over wood counter top piece in the bar does not wrap over the exposed wood edge. , , ** bare wood edge should be sealed with trim to allow for ease of cleaning and bare wood to be protected from spills/liquids
repeat violations observed:, , 1) The milk crates were used to store loose, processed foods. Milk crates are difficult to clean/sanitize. Please remove and use food appropriate food containers that can be easily washed and sanitized., , 2) There were several containers and pails of food in the walk-in cooler that were not covered/protected against contamination. Obtain proper lids and cover foods while in storage., , 3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers., , 4) Containers/bins/boxes of food were stored on the dirty floor in the walk-in freezer. Store foods off the floor and in sanitary manner., , 5) Deep fried samosas stored in cardboard boxes in walkin freezer. Discard use of cardboard boxes for storing prepared foods., , 6). Stack of milk crates used to store peeled onions had bottom crate containing peeled onions. Do not store food in containers that are contacting the floor.
Deli prep cooler (across from stove):, 1. The probe thermometer inside the cooler was not reading properly (dial for bimetallic probe was broken). , , **Replace thermometer.
Repeat violation for improper scooping utensils:, , Sept 13-Plastic lined cup stored in container of prepared mint yogurt. , , **Immediately stop using containers for scooping. Use utensils with handles for hand contact. Keep handles out of food.
The following are not suitable materials for food preparation/storage areas:, , 1. Corrugated plastic used as divider in the kitchen (behind a prep cooler). Remove from use. , 2. Bare wood counter piece in the bar (wrapped in foil and saran wrap). Wood surface can be painted. Recommend a laminate top surface.
Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher. , **Jan 25, 2023: large pots still used and they were being washed on the dirty pre-rinse side in the dish pit.
Sept 03, 2024 repeated violation: , , The prep line cutting board was badly stained and scarred with heavy knife marks and was difficult to clean/sanitize. Please replace.
Large plastic container (storing cut vegetables) in the walkin cooler had one corner chipped from top edge of the storage container. , , Discard damaged food containers, do not reuse.
1. Dust accumulation on ceiling surfaces around air vents, 2. Accumulation of spilled food, dried liquids on floor surfaces in kitchen, notably underneath storage shelves in below prep table, dry storage, walkin cooler (middle) and in wall corners near prep sinks. , , Ensure all hard to reach areas on floors below equipment and wall-floor corners are cleaned thoroughly
Sept 03 2024- repeated violations below , , 1) The milk crates were used to store loose, processed foods. Milk crates are difficult to clean/sanitize. Please remove and use food appropriate food containers that can be easily washed and sanitized., , 2) There were several containers and pails of food in the walk-in cooler that were not covered/protected against contamination. Obtain proper lids and cover foods while in storage., , 3) Staff jackets/clothes were hung on kitchen wire rack and touching food containers and over open dry ingredient bins, staff personal bags and clothes stored directly on top of and inside unprotected take-out aluminum food containers., , 4) Containers/bins/boxes of food were stored on the dirty floor in the walk-in freezer. Store foods off the floor and in sanitary manner., , **5) Sept 03- deep fried samosas stored in cardboard boxes in walkin freezer. Discard use of cardboard boxes for storing prepared foods.
Sept 03, 2024- repeated violations below:, , 1. Observed in walkin cooler improper food storage of raw vs ready to eat foods, - Flat of shelled raw eggs stored on storage racking with open containers of sauces stored below, , 2. Observed in walkin cooler- stacking pan of food overtop another container of uncovered food without lids or cover to protect foods. , , **Cover all foods properly
Chlorine sanitizer bottle in kitchen was unlabelled. , , **Ensure all chemical agents are all labelled on the container for staff to identify it's use.
Deli prep cooler (across from stove):, 1. The probe thermometer inside the cooler was not reading properly (dial for bimetallic probe was broken). , , **Replace thermometer. , , 2. Temperature for prep line (top insert measured 6.0 deg in a container of sauce; bottom cooler case air temperature was reading @6.8 deg C by infrared reading). , , **Ensure cooler maintains air temperature and food temperatures of 4 deg C or lower.
Sept 03, 2024- repeat violation:, , 1. A pail of cooked sauce was stored in a 5 Gallon plastic pail in front of the stove. Temperature probed above 80 deg C. , , Staff indicated they were waiting for it to cool before transferring to walkin freezer. ** Ensure hot foods are transferred to shallower wide pans for cooling. Within initial 2 hrs after cooking, the hot food should be cooled to 21 deg C and then 4 hrs to cool from 21deg C to 4 deg C. , , Use QUICK COOLING METHODS ( ie. ice wand in hot food to cool internally, stir foods frequently while cooling, place into ice bath to cool from exterior of container, transfer to cooler), , 2. A pot on the stove of sauce was held without active heating. The internal food temperature was measured 36.4 deg C.. Staff indicated they turned off gas stove when order not yet received and reheat it again. Product discarded. , , 3. Bakers rack had 2 trays of fried samosas cooling. First tray probed @18.7 deg C internally, second tray probed @19.6 deg C internally. Both trays discarded. , , ACTION-, 1. Quick cool hot foods properly, do not leave hot foods at ambient room temperature to cool without proper steps to quick cool. Provide a written procedure for quick cooling and how staff will monitor (ie. timers, temperature checks)., 2. For stove- keep all heated curries at or above 60 deg C on the stove or on a hot holding unit at or above 60 deg C.
Sept 03- repeated violation:, , Plastic containers stored inside containers for scooping. , , **Immediately stop using containers for scooping. Use utensils with handles for hand contact. Keep handles out of food.
Large plastic container (storing cut vegetables) in the walkin cooler had one corner chipped from top edge of the storage container. , , Discard damaged food containers, do not reuse.
Many large pots in use which are too large to fit in dishwasher or sinks. Please provide a written cleaning/sanitization plan for large equipment that will not fit in the sinks or dishwasher. , **Jan 25, 2023: large pots still used and they were being washed on the dirty pre-rinse side in the dish pit.
Sept 03, 2024 repeated violation: , , The prep line cutting board was badly stained and scarred with heavy knife marks and was difficult to clean/sanitize. Please replace.
1. Dust accumulation on ceiling surfaces around air vents, 2. Accumulation of spilled food, dried liquids on floor surfaces in kitchen, notably underneath storage shelves in below prep table, dry storage, walkin cooler (middle) and in wall corners near prep sinks. , , Ensure all hard to reach areas on floors below equipment and wall-floor corners are cleaned thoroughly