108 - 4774 Westwinds Drive NE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 12, 2026
Approximately 15L yogurt was observed on-site in stored at room temperature. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
**The violations still exist, June 12, 2026**, **The violation still exists**, **The violation still exists**, Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , June 2, 2026, A pot of boiled eggs was observed on the floor., - Keep the food containers 6 inches above the floor.
**The violation still exists**, The facility requires deep cleaning in hard-to-reach areas, including behind the prep cooler, around the utensil storage, and in the dishwashing area. , - Ensure all affected surfaces are thoroughly cleaned.
Kabuli Pulao is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 249 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 173 (69%) 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.
Mint Leaf Indian Sweets and Restaurant
WESTWINDS
This restaurant has been inspected 7 times since January 2, 2024, with 1 in compliance, 5 not in compliance, and 1 closure on record.
3 violations
Approximately 15L yogurt was observed on-site in stored at room temperature. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
**The violations still exist, June 12, 2026**, **The violation still exists**, **The violation still exists**, Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , June 2, 2026, A pot of boiled eggs was observed on the floor., - Keep the food containers 6 inches above the floor.
**The violation still exists**, The facility requires deep cleaning in hard-to-reach areas, including behind the prep cooler, around the utensil storage, and in the dishwashing area. , - Ensure all affected surfaces are thoroughly cleaned.
4 violations
**The violation still exists**, **The violation still exists**, Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , June 2, 2026, A pot of boiled eggs was observed on the floor., - Keep the food containers 6 inches above the floor.
**The violation still exists**, The faucet at hand washing sink was loose and wobbly., - Ensure to secure the faucet at hand washing sink.
The cutting board at the prep table has deep grooves and burn marks from skewers. , - Replace the cutting board.
2 violations
**The violation still exists**, Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
The faucet at hand washing sink was loose and wobbly., - Ensure to secure the faucet at hand washing sink.
6 violations
Chlorine (bleach) surface sanitizer initially prepared in the spray bottle was tested at >200 ppm. Operator was also using lemon scented bleach to prepare the sanitizer solution., - Operator acquired unscented bleach during inspection to prepare surface sanitizer., - As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
1. Food items in the prep line cooler were measured between 8-12 degrees Celsius. Lids were observed open during inspection. , - Operator instructed to monitor temperature and place lids on inserts to maintain temperature at 4 degrees Celsius or below., , 2. No probe or infrared thermometer was available in the facility at the time of inspection., - Please acquire thermometer.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as operator was mixing detergent with sanitizer when washing dishes., - Operator was informed on how to properly use the 2-comp sink for dishwashing:, 1) Sink 1 - wash with soap and rinse with warm water, 2) Sink 2 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
2 violations
The handwashing sink in the washroom did not have paper towel., , Staff supplied the sink with papertowel.
There was significant grease accumulation on the ventilation hood., , Thoroughly clean the ventilation hood filters.
No violations
3 violations
1) Soap dispenser for the kitchen hand sink was not operational. Please repair., 2) Soap dispenser for the bathroom hand sink was not operational. Please repair.
Unable to determine if assigned manager has completed a recognized food safety course. Please provide copy of food safety certificate.
1) Self-closure device on bathroom door required adjustment as the door stayed open when it was fully opened., 2) Pressboard cover over the electrical panel was damaged and surface was damaged and not easily cleanable. Please repair., 3) The walk-in cooler was not lit. Please ensure there is a light bulb installed and in good working order.
The facility requires deep cleaning in hard-to-reach areas, including behind the prep cooler, around the utensil storage, and in the dishwashing area. , - Ensure all affected surfaces are thoroughly cleaned.
1. Two opened metal cans of containing food items were stored in the walk-in cooler. Operator discarded the food products during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container., , 2. Food utensils and containers near the dishwashing area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration., - Operator instructed to acquire test strips to check concentration of dishwashing and spray bottle (surface) sanitizers.
Raw unfinished wood was used as base for the flour mixer placed on top of the work counter. , - Please paint/replace wooden base so surfaces are smooth, nonporous and easily to clean.