123 - 2515 90 Avenue SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 6, 2025
Wet cleaning clothes noted on the counters. Instructions provided to always store the cleaning clothes inside the sanitizer solution between use.
Chlorine-based dishwasher was measured at 0 ppm at dish-level. Machine was run several times to remove the air gap in sanitizer pipe, finally the reading was 100 ppm at dish-level.
Dirty knives were stored in the knife holder in the kitchen. The knives were removed for dishwashing, and the operator was instructed to clean and sanitize the holder as well to prevent any risk of cross-contamination.
Masala Art Indian Restaurant is in the OAKRIDGE neighbourhood. OAKRIDGE, Calgary has 47 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 33 (70%) 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.
Lakeview Bakery On 90th
OAKRIDGE
This restaurant has been inspected 7 times since September 15, 2023, with 3 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
Wet cleaning clothes noted on the counters. Instructions provided to always store the cleaning clothes inside the sanitizer solution between use.
Chlorine-based dishwasher was measured at 0 ppm at dish-level. Machine was run several times to remove the air gap in sanitizer pipe, finally the reading was 100 ppm at dish-level.
Dirty knives were stored in the knife holder in the kitchen. The knives were removed for dishwashing, and the operator was instructed to clean and sanitize the holder as well to prevent any risk of cross-contamination.
3 violations
-Raw meat was kept along with cooked meat in upright freezer., - Uncovered cooked meat containers were stacked in upright freezer ., , Requirement:, a) Store raw meat apart from any other food., , b) Do not stack uncovered food containers to prevent contamination.
No test strips were provided to verify concentration of quat in sanitizer solution., , Requirement:, Provide quat test strips.
No adequate pest control records were maintained., , Requirement:, Maintain adequate pest control records on monthly basis.
3 violations
Concentration of quat in sani-pail was 50 ppm., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
No label was provided on sanitizer spray bottle located in the kitchen., , Requirement:, , Provide label on spray bottle to identify its contents.
Hand washing sink located in the kitchen was blocked with utensil kept in sink basin., , Requirement:, Ensure that hand washing sink is available for use all the time and it must not be blocked.
No violations
5 violations
Cushion being used to press naan bread was very dirty., , Requirement:, Change cushion cover on daily basis to prevent contamination of naan bread. DONE
Concentration of chlorine during sanitizer cycle measured 10 ppm and amount of sanitizer in the pail was small., , , Requirement:, -Replace the sanitizer pail., -Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle. DONE,
Concentration of chlorine during sanitizer is not verified as required and no written records of sanitizer verification are maintained., , Requirement:, Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and maintain written records of this verification.
No violations
6 violations
Cleaning cloth was kept on prep counter after use located in the kitchen., , Requirement: , Soak cleaning clothes in sanitizer solution in between use.
Hand washing sink located in the kitchen was blocked with a pail kept in sink basin., , Requirement:, Hand washing sink must be available for use all the time and must not be blocked.
No hot water was available at hand washing sink located in the kitchen as water supply was turned off from the valve below due to leaking tap., , Requirement:, Hot and cold water must be available at hand washing sink all the time., Hot water supply was turned on during inspection.
No up-to-date pest control records were maintained., , Requirement:, Maintain adequate pest control records.
Baseboard was missing on the wall behind the mixer., , Requirement:, Provide baseboard on the wall.
Raw meat bags were stored along with green pea-bags in chest freezer., , Requirement:, Store raw meat apart from any other food to prevent cross contamination.
a) Gap on the side bottom of screen door, which could allow entry of pests/vermin., b) No pest control records were maintained, , Requirement:, a) Seal this gap., b) Maintain adequate pest control records
a) Hot water tap located at hand washing sink in the kitchen was leaking., b) Surface of pallet located under mixer was rough having food buildup., , Requirement:, a) Repair/replace hot water tap to stop leakage., b) Refinish the pallet surface to have smooth surface