3126 - 288 St. Moritz Drive SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 26, 2026
**February 23, 2026- Issue remains outstanding** , , Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
**February 26, 2026 - Heavy food debris and grime accumulations have been removed. Notable amount of grease remains.**, , The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime., , REQUIREMENT: Clean and degrease this area.
Indian Accent is in the SPRINGBANK HILL neighbourhood. SPRINGBANK HILL, Calgary has 43 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 12, 2026, there are 31 (72%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Greedy Donut & Be'O
SPRINGBANK HILL
This restaurant has been inspected 11 times since July 10, 2023, with 0 in compliance, 11 not in compliance, and 0 closures on record.
2 violations
**February 23, 2026- Issue remains outstanding** , , Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
**February 26, 2026 - Heavy food debris and grime accumulations have been removed. Notable amount of grease remains.**, , The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime., , REQUIREMENT: Clean and degrease this area.
3 violations
**February 25, 2026 - Issue remains outstanding**, , The high-temperature dishwasher reached a temperature of 68C at the dish level after multiple cycles.
**February 23, 2026- Issue remains outstanding** , , Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime., , REQUIREMENT: Clean and degrease this area.
6 violations
QUAT Sanitizer was measured and found to be well in exceedance of 200 ppm. Sanitizer solutions are being manually diluted not in accordance with the manufacturer's instructions on preparing a 200-ppm solution., , This concern was corrected during the inspection.
The top of the prep cooler had inserts containing perishable foods such as meat stacked on top of another. The inserts stacked on top had a temperature of 8C., , The cooler space below was 4C, so the stacked inserts were relocated to the bottom cooler.
The high-temperature dishwasher reached a temperature of 68C at the dish level after multiple cycles.
2 violations
Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
Storage room in the basement requires organization and cleaning in hard-to-reach areas
4 violations
Spices and crispy flake products were left uncovered in the basement dry storage room. , , All foods are to be properly covered with tight fitting lids
Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
Accumulation of grease and debris between large cooking equipment in kitchen across from dishwashing area
1 violation
Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
8 violations
Bucket of Quat sanitizer was measured at 50 ppm. , , Quat sanitizer concentration is to be mixed to 200 ppm. Change bucket of sanitizer every 4 hours or when visibly dirty
Large plastic bin of cooked rice left on the counter to cool. Surface temperature measured at 38C, internal temperature measured at 60C, , Rapidly cool hot foods with shallow metal pans and frequent stirring.
Tray of dried rice and bulk containers of ingredients in the basement storage area was not covered with a proper lid.
2 violations
1) The operator in installing baseboard at the wall-floor join in the kitchen area., , 2) There was a gap on the wall underneath the 2-compartment sink. Foam was used to finish the area., Ensure the gap is covered with smooth, non-absorbent to moisture and easy to clean surface., , Previous violation:, There were no baseboards at the wall-floor joints including underneath the handwashing sink in the kitchen., Equip the kitchen floor-wall joints with baseboards.
Cleaning of the indicated areas are underway., , Previous violations:, 1) Underneath the handwashing sink in the kitchen was dirty., 2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards., 3) Underneath the dishwashing area was dirty., 4) The dish pit area was dirty and disorganized., 5) The caulking of the handwashing sink joints were dirty with food debris and in disrepair., Re-caulk the kitchen handwashing sink joints., , Thoroughly deep clean and sanitize the indicated areas.
11 violations
Lots of foods such as uncooked marinated chicken, raw chicken, rice, and dairy product were kept on the counters with no food handler attending to the foods with an internal temperature of 4.2°C to 7.2°C. , , Ensure foods are brought out of the cooler when it is ready to be prepared to prevent foods from being out at room temperature.
The crate of eggs in the pep cooler measured 16°C., , The eggs were discarded.
1) The paper towel dispenser at the handwashing station was empty., Additional paper towels were available, and the paper towel dispenser was promptly restocked., , 2) No paper towel at the handwashing sink at the Vibe bar area., Additional paper towel was available and promptly restocked., , Please ensure to equip all handwashing stations with soap and paper towel in proper dispensers.
4 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/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.
The handwashing station in the newly renovated kitchen area was not equipped with soap and paper towel. Please ensure to equip all handwashing stations with soap and paper towel in proper dispensers.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be above 71°C. However, the staff were not recording the temperatures daily. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. A maximum-registering thermometer was not available on-site. The inspector left a probe thermometer on-site, which the operators would be using moving forward.
8 violations
, No surface sanitizer solution available for both front and back of house., - Ensure surface sanitizer solution is prepared and readily available during operational hours., - Operator prepared a QUAT solutions and was tested at 200ppm.
, First kitchen prep cooler was measured between 8.2 - 10.5C., - Please fix the prep cooler and ensure unit is operating at temperatures <4C., - Operator began moving perishable food items into different coolers during inspection.
, Several opened canned food products (mango puree, and coconut milk) observed and stored in the front of house bar cooler., - Transfer and remaining food product into a food safe container once canned goods are opened.,
There was no paper towel in the dispenser in the main handwashing sink (close by kitchen entrance)., , This concern was corrected during the inspection.
**February 23, 2026- Issue remains outstanding** , , Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
The undersides of the cook lines had a heavy accumulation of grease, food debris, and grime., , REQUIREMENT: Clean and degrease this area.
Storage room in the basement requires organization and cleaning in hard-to-reach areas
Mouse droppings noted behind water tank in the basement area.
Acoustic ceiling tiles noted in the expanded kitchen. , , Replace acoustic ceiling tiles with smooth, non-porous, cleanable ceiling tiles.
1) Outside of bulk containers require cleaning, , 2) Build-up noted under cooler door handles
**Reoccurring violations**, , Previous violations:, 1) Underneath the handwashing sink in the kitchen was dirty., 2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards., 3) Underneath the dishwashing area was dirty., 4) Debris accumulation under shelving unit in the walk-in cooler, 5) Food splatter on walls behind the hand sink, 6) Dust accumulation on ceiling tiles in the small kitchen, , Thoroughly deep clean and sanitize the indicated areas.
Organization required in storage room located in the basement
Foods including soup and butter chicken were not kept in the walk-in cooler.
Foods were stored on the floor in the walk-in cooler., , Store foods at least 6 inches off the floor.
There was no paper towel dispenser at the Vibe handwashing sink., , Place paper towel in a suitable dispenser.
1) There were no baseboards at the wall-floor joints including underneath the handwashing sink in the kitchen., Equip the kitchen floor-wall joints with baseboards., , 2) There were missing ceiling tiles in the kitchen., Replace the ceiling tiles.
Utensils and spatulas were kept in a stagnant water., Utensils and spatulas were washed in the dishwasher and kept in a quat sanitizer solution at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1) Food spill was noted on the walk-in freezer floor., 2) Food spill was noted on the walk-in freezer rubber cotton., 3) Refrigerating unit door handles were accumulated with food deposit., 4) The interior of the microwave was dirty with food debris., Clean and sanitize the indicated areas.
Deep grooves were noted on the cutting boards surfaces., , Resurface or replace the cutting boards.
1) Underneath the handwashing sink in the kitchen was dirty., 2) The handwashing sink in the kitchen was dirty with food debris on the faucet and splash guards., 3) Underneath the dishwashing area was dirty., 4) The dish pit area was disorganized., 5) Food spills were noted o the wall in the kitchen., 6) The wall by the food prep sink was dirty., 7) The caulking of the handwashing sink joints were dirty with food debris and in disrepair., Re-caulk the kitchen handwashing sink joints., , Thoroughly deep clean and sanitize the indicated areas.
The utility sink and the dishwashing station was side-by-side. However, it was not equipped with a splash guard to protect clean dishwares and utensils after dishwashing. Chemicals were also stored by the utility sink. Please equip the areas with a splash guard.
, One bulk ingredient bin lid is missing., - Replace the lid to ensure food product is covered.
, Gaps noted along the left edge and bottom right corner of the exit door at the top of the stairs leading to the basement., - Address the gaps and ensure a good seal is formed to prevent any unwanted pest entry.
, 1) Leak from faucet at front of house bar hand wash sink., , 2) Leak from faucet at back of house hand wash sink (right side of cookline), , - Fix the leaks. ,
, 1) Handles for scoops in bulk ingredients were contacting the ingredient and stored improperly., - Store scoops either handle facing up or in a separate food safe container to prevent risk of contamination from staff hands or environment., , 2) Single use disposable plastic containers were used as scoops in some bulk ingredient bins., - Replace these scoops with sturdy food safe scoops with handles., , ,
, Accumulation of food debris and dirt in specified areas:, 1) Behind the equipment at the front of house bar., 2) Downstairs dry storage room., , - Please clean these areas and ensure regular cleaning is done. Reorganize the dry storage area as well to facilitate better sanitation and pest control monitoring procedures. ,