360 - 1032 17 Avenue SW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 7, 2026
The handwashing sink was blocked by large pans and utensils. , , Items were removed from handwashing sink at time of inspection.
Hankki Canada - CGY-1886 is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Cloud Naan
BELTLINE
This restaurant has been inspected 10 times since August 1, 2024, with 6 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
The handwashing sink was blocked by large pans and utensils. , , Items were removed from handwashing sink at time of inspection.
No violations
No violations
2 violations
Staff wore clean uniforms and were wearing gloves, but since the hand sink was not set up, it indicates that hand washing was not occurring before gloves were put on. Hand hygiene must always come before donning gloves.
The hand sink was not setup and stocked before staff began food handling. Staff were instructed to setup the hand sink and have all food handlers wash hands before continuing to prep for the event.
3 violations
No temperature logs.
Rice soaking at outside in the prep tent measured 14C.
Rice was being cooked in the storage tent where no sinks were present.
No violations
No violations
2 violations
The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
There was no Food Safety Training Certificate provided during the inspection. The staff mentioned that they have not completed a Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the staff that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. , **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
No violations
4 violations
Plastic containers with high-risk food items, including raw meat products, were placed on the ground outside the mobile truck unit. The inspector informed the operator that no food products can be stored on the ground. From the transporting vans, the food products must go straight to the coolers of the mobile truck unit. The food items were placed in the coolers afterwards.
The hot-holding units were not turned on and were measured at 30°C. The units were then turned on, and after the re-inspection, the unit was measured at 41°C. The inspector informed the operator that the hot-holding units must be able to maintain a temperature of at least 60°C. Do not use the hot-holding unit until able to maintain adequate temperatures. The inspector informed the operator that they can only cook-to-order.
The staff were noted transporting high-risk food items, including raw meat products, in regular plastic containers with no temperature control. The food items were measured at 9.7°C. The inspector informed the operator that high-risk food items must be kept in temperature control during transportation to keep the food items at or below 4°C (cold) or at or above 60°C (hot). The food items were transferred to a cooler.
The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection.