33 - 4604 37 Street SW · RUTLAND PARK
January 15, 2026
PassNo 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 March 26, 2026, there are 15 (56%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since April 11, 2025, with 3 passes and 0 closures on record.
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.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Ceiling tiles and vents have a significant amount of dust accumulation., , **Please clean to prevent cross contamination of food area below.
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.
**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.
**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.