6 - 7196 Temple Drive NE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 20, 2026
1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination., , - Store all food products with tight‑fitting lids.
Accumulation of grease observed in the exhaust ventilation hood in the cooking area. , , - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.
India Restaurant And Sweet House is in the TEMPLE neighbourhood. TEMPLE, Calgary has 55 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 45 (82%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (2%) 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.
Pita Melt
TEMPLE
This restaurant has been inspected 9 times since June 27, 2023, with 3 in compliance, 6 not in compliance, and 0 closures on record.
2 violations
1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination., , - Store all food products with tight‑fitting lids.
Accumulation of grease observed in the exhaust ventilation hood in the cooking area. , , - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.
8 violations
1.The concentration of the chlorine sanitizer solution in the kitchen exceeded 1000 ppm., , - Operator instructed to dilute the concentrated solution to the required and food safe level of 100 ppm., , - Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips., , 2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. , , - Operator was instructed to use along with sanitizing solution., , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
Food items stored in the prep cooler in the cooking area were measured between 10.9 and 13.8 degrees Celsius. Ambient air temperature was measured at 12.1 degrees Celsius., , - Service the cooler. Do not store any high-risk foods in this cooler until it can maintain a temperature of 4 degrees Celsius or less consistently., All perishable foods under refrigeration must be stored at a temperature of 4C or less.
1. In the walk-in cooler and prep cooler in the cooking area, several food products were observed without lids, leaving food unprotected from contamination., , - Store all food products with tight‑fitting lids., , 2. Food items were observed stored on the floor in the walk‑in cooler., , - Remove all food items from the floor., , Ensure to store at least 6 inches off the floor to prevent potential contamination.
4 violations
The long white cutting board must be scrubbed to remove built-up dirt from the grooves. Repeat daily
Ensure that all food in the walk-in cooler is covered at all times
Replace the badly damaged white, small cutting board.
Clean the dust from the fan covers in the walk-in cooler
No violations
No violations
6 violations
Several dirty cleaning cloths were found around the kitchen. , , ENSURE ALL DIRTY CLOTHS ARE PLACED INTO A DIRTY LAUNDRY BIN UNTIL THEY ARE WASHED. ONLY CLEAN CLOTHS SHOULD BE OUT ON COUNTERS, ALTERNATIVELY CLOTHS MAY BE STORED INSIDE CONTAINERS OF SANITIZER.
Food containers/bowls were being stacked directly on top of others with no lids or anything to separate the bottom of one container from being in contact with food products. , , USE LIDS, TRAYS, OR FOOD GRADE PLASTIC TO SEPARATE STACKED FOODS SO THAT THE BASE OF ONE CONTAINER IS NOT IN DIRECT CONTACT WITH FOOD PRODUCTS IN ANOTHER CONTAINER.
Several large pails of sauces were found cooling by the back cooler. Operator was asked to cool large batches more quickly by using smaller containers and then placing into the coolers sooner. , , ENSURE THAT COOLING LARGE BATCHES OF FOODS ARE 60°C TO 20°C WITHIN 2 HOURS. THEN, FOOD NEEDS TO BE COOLED FROM 20°C TO 4°C OR COLDER IN 4 HOURS.
No violations
3 violations
*bulk containers require external cleaning on lids and body, *open bag of flour is stored without a container and not properly sealed, , All food items need to be stored in food-safe containers in a clean and sanitary manner. Provide a storage container for the flour., ,
*no pest issues were observed but no pest control are available, Operator is to provide their last pest control report as discussed.,
*several kitchen areas (including near the dishwashing area and bulk food bins, coolers and kitchen floor) have a build-up of grease and food debris, Additional cleaning is required of the kitchen areas as discussed,,
5 violations
*containers of bleach were stored in the dry storage area above foods, *dishwashing chemicals were located adjacent to foods at the dishwashing area, As discussed, store all foods away from dishwashing area and any separately from any chemicals in use.,
*front display cooler unit is not functional , *several high-risk sweets are stored in the non-functional cooler, *sweets ingredients are being cooled at room temperature in uncovered food racks, *temperature of the horizontal toppings cooler in the kitchen is measured at 7-10C, , 1. Repair the front cooler display OR stop using the cooler for high risk foods that require cooling - only use it for storing room temperature sweets/snacks as discussed, 2. High risk sweets were moved to a functional display cooler. Store all high risk sweets (milk based, moisture or water present) in a cooled unit at 4C or less as discussed, 3. Do not cool or store high risk prepared foods at room temperature for extended periods. Move foods into a fridge or freezer for cooling as discussed., 4. Service the kitchen's horizontal cooler. All coolers should maintain 4C or less.,
The backdoor was fully open at the time of inspection., , - Operator instructed to close the door., , Ensure the door is shut at all times to prevent the entry of pests into the facility.
1. The gas stove was placed outside the range of the exhaust ventilation hood. There was an accumulation of grease on the ceiling and walls in the cooking area., , Place cooking equipment under the ventilation hood and clean contaminated surfaces., , 2. Accumulation of grease observed in the exhaust ventilation hood in the cooking area. , , - Clean and maintain the exhaust hood in a clean and sanitary condition at all times., , 3. The cover of the ceiling light beside the exhaust hood was observed to have shattered., , Replace the cover.
Food equipment such as cooking pots, walk-in cooler door, commercial mixer in the kitchen were observed with build-up of food debris and/or grime., , - Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
Clean the dust from the fan covers in the walk-in cooler
1. Accumulation of dust observed on the air vents, ceiling light covers and ceiling tiles in the kitchen., , 2. Accumulation of food debris, dirt and/or grime were observed throughout the facility., , - Thoroughly clean the floors and other indicated areas, including hard-to-reach areas. Ensure to maintain in a clean and sanitary condition at all times.
There is a gap at the top of the screen door on the back door in the kitchen. , , REPAIR DOOR SO THAT IT IS TIGHT FITTING WITH NO GAPS THAT WOULD ALLOW PEST ENTRY.
There were a few broken floor tiles in the kitchen, specifically several around the floor drain near the dishwasher. , , REPAIR DAMAGED FLOOR TILES.
1. The coolers are in need of some organization to ensure it is easy to access all foods and cleaning can still be done easily. , , RE-ORGANIZE COOLERS SO THAT IT IS EASIER TO CLEAN AND ACCESS ITEMS. , , 2. A deep cleaning is needed throughout the kitchen in areas behind, between, and underneath storage shelves and equipment. , , PULL SHELVES AND EQUIPMENT OUT AWAY FROM THE WALLS AND CARRY OUT A THOROUGH DEEP CLEANING. ,
*bulk items (flour, sugar) are stored in plastic garbage-type bins at the back, *bulk containers require external cleaning on lids and body, *open bag of flour is stored without a container and not properly sealed, , All food items need to be stored in food-safe containers in a clean and sanitary manner. Replace the indicated bulk food containers as discussed and provide a storage container for the flour., ,
*no pest issues were observed but no pest control are available, Operator is to provide their last pest control report as discussed.,
*several kitchen areas (including near the dishwashing area and bulk food bins, coolers and kitchen floor) have a build-up of grease and food debris., Thorough cleaning is required of the kitchen areas as discussed,,