1006 1 Street SE
Not in Compliance
14 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 3, 2026
Not in CompliancePots were being stored in the basin of the kitchen hand wash sink., , The hand wash sink must remain free of obstructions at all times.
The water tap for the kitchen hand wash sink was not able to be temperature adjusted. The water at the faucet was too hot, making it difficult to wash hands properly., , Install a faucet that allows for the water temperature to be adjusted at the faucet.
Plastic containers with no handles were being used as scoops in some bulk food containers., , Scoops must have handles. Scoops must be stored either outside of bulk food containers in a sanitary manner (for example, in a clean container), or in the bulk food container with the scoop handle out of contact with the food.
Quat, chlorine, and iodine test strips are all expired., - Acquire new test strips and ensure staff are testing the machine on a routine basis.
Mouse droppings were observed on the floor under the east counter in the bar. Clutter was present in this area making it difficult to properly clean., , Declutter this area. Safely clean up the mouse droppings. Monitor for further activity.
Pest control records were unavailable for review., , Pest monitoring/control must take place at least once a month. Records must be readily available for review upon request by AHS.
Garbage bags had been taped to the front of a counter by the entrance to the kitchen. The garbage bags were being used in place of cupboard doors., , Garbage bags are not an acceptable substitute for cupboard doors. Remove the garbage bags.
The waste water pipe under the kitchen hand wash sink was leaking., , Repair the leak.
The kitchen floor was damaged. Some areas were cracked and/or cut., , Repair or replace the kitchen floor.
There was a leak under the bar glasswasher., , Repair the leak.
Both cutting boards on the food preparation counters in the kitchen were soiled. Both cutting boards also had deep groves making them difficult to clean., , Resurface and clean the cutting boards or replace with new cutting boards.
The ventilation canopy surfaces had grease accumulation., , Clean surfaces of the ventilation canopy. Ensure these surfaces are cleaned on a regular basis.
Equipment throughout the facility had accumulation of grease, soil, and/or food debris., , Clean all equipment in the facility.
Surfaces throughout the facility including floors, walls, and ceilings had grease, soil and/or food debris accumulation., , Deep clean the entire facility.
Kondattam Indian Kitchen & Bar 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 restaurant has been inspected 3 times since May 5, 2025, with 1 in compliance, 2 not in compliance, and 0 closures on record.
14 violations
Pots were being stored in the basin of the kitchen hand wash sink., , The hand wash sink must remain free of obstructions at all times.
The water tap for the kitchen hand wash sink was not able to be temperature adjusted. The water at the faucet was too hot, making it difficult to wash hands properly., , Install a faucet that allows for the water temperature to be adjusted at the faucet.
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.
Starbucks Keynote
BELTLINE
Plastic containers with no handles were being used as scoops in some bulk food containers., , Scoops must have handles. Scoops must be stored either outside of bulk food containers in a sanitary manner (for example, in a clean container), or in the bulk food container with the scoop handle out of contact with the food.
Quat, chlorine, and iodine test strips are all expired., - Acquire new test strips and ensure staff are testing the machine on a routine basis.
Mouse droppings were observed on the floor under the east counter in the bar. Clutter was present in this area making it difficult to properly clean., , Declutter this area. Safely clean up the mouse droppings. Monitor for further activity.
Pest control records were unavailable for review., , Pest monitoring/control must take place at least once a month. Records must be readily available for review upon request by AHS.
Garbage bags had been taped to the front of a counter by the entrance to the kitchen. The garbage bags were being used in place of cupboard doors., , Garbage bags are not an acceptable substitute for cupboard doors. Remove the garbage bags.
The waste water pipe under the kitchen hand wash sink was leaking., , Repair the leak.
The kitchen floor was damaged. Some areas were cracked and/or cut., , Repair or replace the kitchen floor.
There was a leak under the bar glasswasher., , Repair the leak.
Both cutting boards on the food preparation counters in the kitchen were soiled. Both cutting boards also had deep groves making them difficult to clean., , Resurface and clean the cutting boards or replace with new cutting boards.
The ventilation canopy surfaces had grease accumulation., , Clean surfaces of the ventilation canopy. Ensure these surfaces are cleaned on a regular basis.
Equipment throughout the facility had accumulation of grease, soil, and/or food debris., , Clean all equipment in the facility.
Surfaces throughout the facility including floors, walls, and ceilings had grease, soil and/or food debris accumulation., , Deep clean the entire facility.
4 violations
QUAT sanitizer solution bottles were tested at 0ppm at time of inspection., - Operator remade solutions and were retested at 200ppm. Ensure staff are testing and replenishing sanitizer solutions on a routine basis.
Mechanical dishwasher sanitizer solution bucket was empty at time of inspection. Dishwasher was tested and was at 0ppm., - Operator replenished the sanitizer solution bucket and machine was retested at 100ppm. Ensure staff are checking solution levels and testing the dishwashing on a routine basis.
Quat, chlorine, and iodine test strips are all expired., - Acquire new test strips and ensure staff are testing the machine on a routine basis.
Accumulation of debris on top of the dishwasher. , - Operator cleaned the area during the inspection., - Please clean this area thoroughly and ensure regular cleaning is done.
No violations