1249 11 Avenue SW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 2, 2025
Yogurt made in house was using a previous yogurt for their starter., , Backslopping is not allowed to make yogurt, Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
Frozen sauces were being thawed at room temperature was observed during inspection. Staff placed the sauce back into the cooler. , , Thaw in cooler overnight, in a microwave or cook from frozen.
No hot water at the back preparation handwash sink., , Fix the handwash sink and ensure both hot and cold water is available for handwashing.
No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
Masala Lounge & Grill is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) 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.
Pig & Duke Neighborhood Pub & Eatery - Food
BELTLINE
This restaurant has been inspected 7 times since December 14, 2023, with 0 in compliance, 6 not in compliance, and 1 closure on record.
4 violations
Yogurt made in house was using a previous yogurt for their starter., , Backslopping is not allowed to make yogurt, Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
Frozen sauces were being thawed at room temperature was observed during inspection. Staff placed the sauce back into the cooler. , , Thaw in cooler overnight, in a microwave or cook from frozen.
No hot water at the back preparation handwash sink., , Fix the handwash sink and ensure both hot and cold water is available for handwashing.
No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
6 violations
Yogurt made in house was using a previous yogurt for their starter., , Backslopping is not allowed to make yogurt, Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
No probe thermometer. , , Provide a probe thermometer that can measure from 0 to 100 degrees C.
Dishwasher technician is coming back today with the parts to fix the dishwasher., , Manually sanitize the dishes with 200 quat sanitizer in the sink for 2 minutes before air drying. , , Previous Inspection:, No chlorine was detected in the kitchen dishwasher. , , , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
9 violations
Yogurt made in house was using a previous yogurt for their starter., , Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
1) Chemical bottle was not labeled. , , 2) Unknown chemical was stored in the D10 sanitizer bottle. , , Label all chemical bottles.
Observed a whole bag of chicken breasts in the two-compartment sink thawing at room temperature. , , Previous Inspection, March 12, 2024:, , Frozen raw chicken breasts had been thawed in one of the food preparation sinks overnight. , , As previously discussed, safe thawing practices must be used in the facility. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process. , , March 6, 2024:, , Frozen chicken was being thawed in a sink without the use of cold water (thawing in an empty sink)., , Safe thawing practices must be used. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process.
1 violation
, March 12, 2024:, , Frozen raw chicken breasts had been thawed in one of the food preparation sinks overnight. , , As previously discussed, safe thawing practices must be used in the facility. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process. , , March 6, 2024:, , Frozen chicken was being thawed in a sink without the use of cold water (thawing in an empty sink)., , Safe thawing practices must be used. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process.
6 violations
, Reusable wiping cloths were not being stored in sanitizer solution between uses. , , A wiping cloth bucket with sanitizer solution was prepared. Wiping cloths were moved into the sanitizer solution. Ensure that reusable wiping cloths are stored in sanitizer solution between uses.
, A hydorgen peroxide based chemical that has not been approved for use on food contact surfaces was being used as food contact surface sanitizer., , Quat based food contact surface sanitizer was prepared and put into use for sanitizing food contact surfaces.
, Cooked rice was being stored at room temperature had an internal temperature of between 9-10 degrees Celsius., , Rice was discarded. Ensure that cooked rice is stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
1 violation
, There was a damaged gasket on the left drawer of the north prep cooler., , Replace the damaged cooler gasket.
10 violations
, The quat based food contact surface sanitizer was not dispensing sanitizer. Chlorine based food contact surface sanitizer available measured less than 100 ppm (concentration measured approximately 50 ppm)., , Either repair the quat based food contact surface sanitizer dispenser or ensure that chlorine sanitizer is maintained at 100 ppm.
, There was no residual iodine at the dish level during the sanitize cycle for the glasswasher in the bar., , Have the glasswasher serviced/repaired. Ensure that 12.5-25 ppm of residual iodine is available at the dish level during the sanitize cycle.
, There was no hand soap available in the soap dispenser at the servers' station hand wash sink. , , Soap dispenser was refilled during inspection. Ensure that all hand was sinks are stocked with hand washing supplies at all times.
Sugar-coated fennel candies were stored in a tray without a cover to protect it from customer contamination., , Provide a cover for the sugar-coated fennel candies.
Mold noted on the dishwasher area wall sealant. , , Fix the sealant
No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
Improper cooling was observed during inspection. Curry chicken made the previous day was found it the walk-in cooler. Curry chicken was measured at 6.2 degrees C. , , Use an aid method such ice bath or ice wand to cool down curries and other sauce rapidly, , 2) No probe thermometer. , , Provide a probe thermometer that can measure from 0 to 100 degrees C.
No chlorine was detected in the kitchen dishwasher. , , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
No quat sanitizer test strips. , , Provide quat sanitizer test strips and test daily.
1) Mold noted on the dishwasher area wall sealant. , , 2) Black tape was used to cover the gap between the prep table and two- compartment sink., , 1 to 2) Address these issues.
1) Dried dough and stains on the naan pillow cover. , , Change naan pillow cover 2X daily., , 2) Food stains on the walk-in cooler door. , , 3) Food debris on the drawer cooler handles
1) Slight dust and grease build-up on the kitchen air vents and ceiling tiles. , , Clean these areas. , , 2) No charts for coolers, freezers, dishwashers and food surface sanitizer. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
, Frozen chicken was being thawed in a sink without the use of cold water (thawing in an empty sink)., , Safe thawing practices must be used. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process.
, Maximum hot water temperature measured 34 degrees Celsius., , Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
, One of the staff washrooms was being used as a storage room. Food utensils and equipment were being stored in the washroom., , Remove food equipment and utensils from the washroom. Washrooms must not be used for food or food related item storage.
, Quat based food contact surface sanitizer test strips were not available for use., , If quat based food contact surface sanitizer is used, obtain quat based food contact surface sanitizer strips.
, Iodine test strips were not available., , Obtain iodine test strips. Ensure that test strips are used to verify the residual iodine at the plate level during the sanitize cycle for the glasswasher.
, There were mouse droppings on the floor in the south corner of the facility close to the CO2 canister and the nitrogen blender., , Safely clean up mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
, Stainless steel wrapping was present on the inside of the cooler near the servers' station., , Remove the stainless steel wrapping as it is not a cleanable surface.
, The plumbing for the grease interceptor appears to be out of compliance with the Alberta Building Code., , Have the plumbing for the grease interceptor assessed by a Certified Plumber and modified if required.
, There was duct tape on the floor to the south of the servers' station hand wash sink., , Remove the duct tape from the floor as duct tape is not a cleanable surface.
, There was a damaged gasket on the left drawer of the north prep cooler., , Replace the damaged cooler gasket.