2146 - 3730 108 Avenue NE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 8, 2026
Not in CompliancePackaged baked goods in the front service area were not labeled., , Each packaged food product must be labeled with the following information, - name of the product, - company name, - contact information such as address, phone number and/ or email, - preparation/ best before date
Crunchy noodles were stored directly in reused cardboard boxes covered by newspaper., , Discard these cardboard boxes. Do not reuse cardboard boxes for food storage. They cannot be cleaned and sanitized between uses. Use an alternate, sanitary option to remove grease from food., , Use food grade materials to store and cover food.
An opened staff drink and a cell phone were observed next to the cutting board., , Personal items were removed from the food handling area.
There were small flies under the dish pit in the dishwashing area., , Eliminate flies. Keep the area dry and clean.
1) There were single use utensils in the dishwasher rack., , Used, disposable utensils were discarded. Do not re-use single use items., , 2) A rubber piece was missing on the spatula and half of its handle had broken off., , The damaged spatula was discarded.
There was a floor mat over the grease interceptor with debris build-up in the grooves. There was another floor mat in the dishwashing area that was torn. , , Replace the torn floor mat. Maintain floor mats in a clean and sanitary manner and ensure they are non-absorbent to moisture and easily cleanable.
Himachal Sweets & Restaurant is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 111 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 80 (72%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 4 times since November 1, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
Packaged baked goods in the front service area were not labeled., , Each packaged food product must be labeled with the following information, - name of the product, - company name, - contact information such as address, phone number and/ or email, - preparation/ best before date
Crunchy noodles were stored directly in reused cardboard boxes covered by newspaper., , Discard these cardboard boxes. Do not reuse cardboard boxes for food storage. They cannot be cleaned and sanitized between uses. Use an alternate, sanitary option to remove grease from food., , Use food grade materials to store and cover food.
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.
Olive South Indian Cuisine
STONEY 3
An opened staff drink and a cell phone were observed next to the cutting board., , Personal items were removed from the food handling area.
There were small flies under the dish pit in the dishwashing area., , Eliminate flies. Keep the area dry and clean.
1) There were single use utensils in the dishwasher rack., , Used, disposable utensils were discarded. Do not re-use single use items., , 2) A rubber piece was missing on the spatula and half of its handle had broken off., , The damaged spatula was discarded.
There was a floor mat over the grease interceptor with debris build-up in the grooves. There was another floor mat in the dishwashing area that was torn. , , Replace the torn floor mat. Maintain floor mats in a clean and sanitary manner and ensure they are non-absorbent to moisture and easily cleanable.
9 violations
Used cleaning cloths were observed on various surfaces within the kitchen., , Keep cleaning cloths submerged in a sanitizer between uses.
Dough for samosas were stored in a garbage bag. Garbage bags contain chemicals for odor control., , Dough was discarded. Store food in food grade containers/ bags.
1) Potato fillings, chopped green onions and noodles were stored on top of top inserts in the line coolers. These foods measured between 7C to 9.5C., , 2) Cubes of butter were stored above the fill line of top insert container in a line cooler. Butter measured 15C., , These foods were placed in the bottom of the line coolers during the inspection. Do not store food above the fill line of insert containers. Store perishable foods at 4C or less under refrigeration.
Chlorine sanitizer for the low temperature dishwasher was empty. Despite replacing with a new sanitizer and priming the dishwasher, chlorine sanitizer measured 10 ppm in the final rinse cycle., , Sanitize food equipment and utensils manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as 100 ppm chlorine.
Crunchy noodles were stored directly in reused cardboard boxes covered by newspaper., , Discard these cardboard boxes. Do not reuse cardboard boxes for food storage. They cannot be cleaned and sanitized between uses. Use an alternate, sanitary option to remove grease from food., , Use food grade materials to store and cover food.
Opened beverages for personal use were stored on a food preparation table. A cell phone was observed on another food preparation table., , Personal items were taken to a separate area for storage.
The operator indicated that the dishwasher sanitizer was being monitored approximately every 15 days., , Monitor the dishwasher sanitizer with test strips daily.
There were small flies under the dish pit in the dishwashing area., , Eliminate flies. Keep the area dry and clean.
Single use supplies were stored in a soiled cardboard box., , The soiled cardboard box was discarded. Single use supplies were transferred into a metal container.
2 violations
Quat sanitizer was tested at 100 ppm. , , A fresh solution measuring 200 ppm was made on site.
A mixture of margarine and vegetables was observed sitting on the counter at room temperature, measuring 28°C, , Store all high-risk food away from temperature danger zone, hot at 60C above or cold at 4C or less
2 violations
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.
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.