33 - 4604 37 Street SW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 15, 2026
No paper towels at the handwashing station near the dishwashing area., Staff stocked paper towels onsite.
Inside the prep cooler, one container was stacked over the other (bottom of one container was directly touching the other). correction done onsite.
Dirty knives were stored along with the cleaned knifes on the knife holder.
Ceiling tiles and vents have a significant amount of dust accumulation., , **Please clean to prevent cross contamination of food area below.
Masala Bhavan is in the RUTLAND PARK neighbourhood. RUTLAND PARK, Calgary has 27 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 9, 2026, there are 19 (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.
Nim's Fried Chicken
RUTLAND PARK
This restaurant has been inspected 6 times since July 11, 2023, with 0 in compliance, 6 not in compliance, and 0 closures on record.
4 violations
No paper towels at the handwashing station near the dishwashing area., Staff stocked paper towels onsite.
Inside the prep cooler, one container was stacked over the other (bottom of one container was directly touching the other). correction done onsite.
Dirty knives were stored along with the cleaned knifes on the knife holder.
Ceiling tiles and vents have a significant amount of dust accumulation., , **Please clean to prevent cross contamination of food area below.
3 violations
Multiple food containers in the walk-in-cooler were not covered. , , **Ensure food items are appropriately covered at all times to prevent cross contamination.
Internal temperatures of perishable food items in the top inserts were as follows:, - Sliced tomato: 8°C, - Sliced onions: 8.2°C, , **Ensure that inserts are only filled halfway to help maintain food temperatures at 4°C or below., , Note: temperature at the bottom of the cooler was satisfactory.
Ceiling tiles and vents have a significant amount of dust accumulation., , **Please clean to prevent cross contamination of food area below.
7 violations
**Corrected**, A piece of chicken in walk-in-cooler was visibly contaminated due to contact with other food products. , - Operator dicarded the chicken piece during inspection.
Multiple food containers in the walk-in-cooler were not covered. , , **Ensure food items are appropriately covered at all times to prevent cross contamination.
Internal temperatures of perishable food items in the top inserts were as follows:, - Sliced tomato: 8°C, - Sliced onions: 8.2°C, , **Ensure that inserts are only filled halfway to help maintain food temperatures at 4°C or below., , Note: temperature at the bottom of the cooler was satisfactory.
8 violations
1) Used/wet cleaning cloths were kept on the kitchen counter., 2) Used/wet cleaning cloths were kept on the counter at the tandoori area., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
Hot potatoes measured 62.9°C were kept in the walk-in cooler.
Batter was kept on the counter at 16°C., , The batter was kept in the walk-in cooler.
12 violations
The bleach sanitizer bucket at the front service area was measured at 0 ppm., , Fresh sanitizer bucket was prepared at 100 ppm.
Buckets of frozen chicken were submerged in water to thaw., , The buckets of chicken were promptly kept in the walk-in cooler to thaw.
1) Milk and coconut milk were stored on the spice cart measured 16.6°C and 23.1°C respectively., , 2) Milk jar was stored on the floor., , 3) Butter was kept on the counter at 32.4°C at the tandoori area., , Foods were discarded., , Ensure foods are kept at 4°C or less or 60°C at all times at all times.
8 violations
, Kitchen hand sink paper towel dispenser as empty and paper towel roll was on the counter instead., - Ensure dispenser is utilized and the hand sink fully stocked., - Staff restocked the paper towel dispenser during the inspection.
, 1) Pots full of sauces/curries, and other food product containers on the floor in the walk-in cooler., - Get all food products off the floor at least 6 inches and stored in a safe and sanitary manner., , 2) Many uncover food products in the walk-in cooler., - Ensure all food products in containers are covered.
, 1) Bulk rice bins in the dry storage/office have no lids or uncovered., - Ensure bulk bins are covered with tight fitting lid when not in use., , 2) Single use plastic containers were used as scoops in bulk rice bins in the dry storage/office., - Replace these with sturdy food safe scoops with handles and store the scoops with either handle facing up or in a separate food safe container.
**Corrected**, Container without handle observed in the dosa battor in tandoor area. , - Operator removed the container during inspection. , , **Use scoops with handle and store it in a separate clean food grade container.
White cutting board observed on the floor between prep cooler and table. , - Operator placed the cutting board for dishwashing. , , **Please ensure all utensils are stored at a minimum of 6 inches above the floor to prevent cross contamination.
1. Shelves used for storing supplies above the prep cooler were dirty and rusty. , , **Please clean to prevent cross contamination of food and food surfaces below. , **Replace the shelves if rust cannot be removed., , 2. Ceiling tiles and vents have a significant amount of dust accumulation., , **Please clean to prevent cross contamination of food area below.
**Outstanding**, 1) The spice cart was dirty and accumulated with spice residues and other food debris., , 2) Underneath the dishwashing area was dirty., , 3) Hard to reach areas in the kitchen were dirty (such as underneath and behind the cooking equipment)., , Thoroughly deep clean the indicated areas specially the entire kitchen area., , Previous violation:, Accumulation of dirt and food debris below the dishwasher and surrounding area along the floor edges.
Recurring violations:, 1) Sauces/curries containers, and other food product containers were stored on the floor in the walk-in cooler., 2) A bag of onion was stored on the floor at the dry storage room., , All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets., , 3) Many uncover food products in the walk-in cooler., , Cover all food products in in the walk-in cooler., , Previous violations:, 1) Pots full of sauces/curries, and other food product containers on the floor in the walk-in cooler., - Get all food products off the floor at least 6 inches and stored in a safe and sanitary manner., , 2) Many uncover food products in the walk-in cooler., - Ensure all food products in containers are covered.
Utensils were stored in water containing food debris., , Utensils were washed in the dishwasher and kept in an ice bath., , Ensure serving 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 right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , ,
Deep grooves were noted on the cutting boards., , Resurface or replace the cutting boards.
1) The spice cart was dirty and accumulated with spice residues and other food debris., , 2) Underneath the dishwashing area was dirty., , 3)Underneath the font service counter was dirty and had dirt buildup., , 4) Hard to reach areas in the kitchen were dirty., , Thoroughly deep clean the indicated areas specially the entire kitchen area., , Previous violation:, Accumulation of dirt and food debris below the dishwasher and surrounding area along the floor edges.
Ventilation canopy filters were accumulated with grease deposits and other residues.
Beef stew was stored on the rack cooling at 46°C., , Beef stew was kept in an ice water bath to rapidly cool., , Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours.
Handwashing sink was occupied with dishes., , The dishes were removed., , Handwashing sink must be accessible at all times.
Recurring violations:, 1) Sauces/curries containers, and other food product containers were stored on the floor in the walk-in cooler., , All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets., , 2) Many uncover food products in the walk-in cooler., , Cover all food products in in the walk-in cooler., , Previous violations:, 1) Pots full of sauces/curries, and other food product containers on the floor in the walk-in cooler., - Get all food products off the floor at least 6 inches and stored in a safe and sanitary manner., , 2) Many uncover food products in the walk-in cooler., - Ensure all food products in containers are covered.
Recurring violations:, 1) Bulk food bins in the dry storage and office room weere uncovered and had no lids., , - Ensure bulk bins are covered with tight fitting lid when not in use., , 2) Single use plastic containers were used as scoops in the bulk food bins in the dry storage and office room., , Replace these with sturdy food safe scoops with handles and store the scoops with either handle facing up or in a separate food safe container., , Previous violations:, 1) Bulk rice bins in the dry storage/office have no lids or uncovered., - Ensure bulk bins are covered with tight fitting lid when not in use., , 2) Single use plastic containers were used as scoops in bulk rice bins in the dry storage/office., - Replace these with sturdy food safe scoops with handles and store the scoops with either handle facing up or in a separate food safe container.
Bulk foods were stored in a blue Rubbermaid containers., , Store food in food grade containers.
Used utensils and tongs were stored in oily water containing food debris., , Utensils and tongs were washed in the dishwasher and stored in ice water., ,
Deep grooves were noted on the cutting boards., , Resurface or replace the cutting boards.
1) The spice cart was dirty and accumulated with spice residues and other food debris., , 2) Underneath the dishwashing area was dirty., , 3)Underneath the font service counter was dirty and had dirt buildup., , 4) Hard to reach areas in the kitchen were dirty., , Thoroughly deep clean the indicated areas specially the entire kitchen area., , Previous violation:, Accumulation of dirt and food debris below the dishwasher and surrounding area along the floor edges.
, Accumulation of rice grains on the floor in the dry storage room/office., - Clean up all rice grains off the floor to prevent potential attraction of pests.
, 2-compartment spray nozzle is leaking., - Please fix the leak.
, Infrared thermometer does not turn on., - Replace batteries or replace thermometer.
, Accumulation of grease and debris on ventilation canopy., - Please clean the ventilation canopy and ensure regular cleaning is done.
, Accumulation of dirt and food debris below the dishwasher and surrounding area along the floor edges.
, Accumulation of rice grains on the floor in the dry storage room/office., - Clean up all rice grains off the floor to prevent potential attraction of pests.