101 - 825 12 Avenue SW
Not in Compliance
12 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 22, 2026
Three compartment manual dishwashing was in place in the facility. There was no food contact surface sanitizer available for use for dishes in the facility. No bulk sanitizer was available to prepare the solution from., , Food contact surface sanitizer is required for proper manual dishwashing. PHI required staff to go purchase sanitizer and assisted in the preparation of solution during inspection.
Three compartment manual dishwashing was in place in the facility. None of the food handlers present were able to demonstrate or describe proper manual dishwashing procedures., , All food handlers must have basic food safety knowledge, with dishwashing procedures being very important.
The right hand faucet for the three compartment sink was non-functional. The hot water tap for the left hand faucet was not working. It was leaking heavily and had to be turned on and off from the plumbing connections below the sink., , Repair both faucets so that they operate as required.
The cold water pressure at the kitchen hand sink was low., , Repair the sink to increase the cold water pressure.
Chlorine sanitizer test strips were not available for use., , Obtain chlorine sanitizer test strips.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
Both the front and the back doors were propped open. No screens were present on either door. An abundance of flies were present in the kitchen., , If doors are to be propped open, sufficient insect screens must be in place.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
The ventilation canopy and/or makeup air unit were turned off initially., , The ventilation canopy and makeup air must be turned on at all times when operating.
Several broken and/or damaged utensils present in the facility (broken stainless steel scoop in the flour, knife with tape wrapped on the handle)., , Discard broken and/or damaged utensils.
Mirchi Restaurant 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 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.
Restoration House Calgary - Reaching Families Food Bank
BELTLINE
This restaurant has been inspected 7 times since February 18, 2025, with 0 in compliance, 7 not in compliance, and 0 closures on record.
12 violations
Three compartment manual dishwashing was in place in the facility. There was no food contact surface sanitizer available for use for dishes in the facility. No bulk sanitizer was available to prepare the solution from., , Food contact surface sanitizer is required for proper manual dishwashing. PHI required staff to go purchase sanitizer and assisted in the preparation of solution during inspection.
Three compartment manual dishwashing was in place in the facility. None of the food handlers present were able to demonstrate or describe proper manual dishwashing procedures., , All food handlers must have basic food safety knowledge, with dishwashing procedures being very important.
The right hand faucet for the three compartment sink was non-functional. The hot water tap for the left hand faucet was not working. It was leaking heavily and had to be turned on and off from the plumbing connections below the sink., , Repair both faucets so that they operate as required.
The cold water pressure at the kitchen hand sink was low., , Repair the sink to increase the cold water pressure.
Chlorine sanitizer test strips were not available for use., , Obtain chlorine sanitizer test strips.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
Both the front and the back doors were propped open. No screens were present on either door. An abundance of flies were present in the kitchen., , If doors are to be propped open, sufficient insect screens must be in place.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
The ventilation canopy and/or makeup air unit were turned off initially., , The ventilation canopy and makeup air must be turned on at all times when operating.
Several broken and/or damaged utensils present in the facility (broken stainless steel scoop in the flour, knife with tape wrapped on the handle)., , Discard broken and/or damaged utensils.
18 violations
There was no food contact surface sanitizer available for use in the facility. No bulk sanitizer was available to prepare the solution from., , Food contact surface sanitizer must be prepared and readily available for use in each food handling area at all times. PHI required staff to go purchase sanitizer and assisted in the preparation of solution during inspection.
Staff personal belongings (phone) were present on food equipment., , Personal items must be stored separately and away from food, food equipment, and food contact surfaces.
Cigarette ashes were observed on the side of the kitchen hand wash sink. , , Smoking indoors is not permitted at any point.
5 violations
Chlorine sanitizer test strips were not available for use., , Obtain chlorine sanitizer test strips.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
5 violations
Chlorine sanitizer test strips were not available for use., , Obtain chlorine sanitizer test strips.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
5 violations
Chlorine sanitizer test strips were not available for use., , Obtain chlorine sanitizer test strips.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
6 violations
Food contact surface sanitizer was not prepared initially., , A wiping cloth bucket was filled from the third compartment sink. Wiping cloths were placed in the bucket with the sanitizer solution.
Chlorine sanitizer test strips were not available for use., , Obtain chlorine sanitizer test strips.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
7 violations
A bottle of food contact surface sanitizer was prepared, but there was no additional concentrated sanitizer available for sanitizing dishes., , Ensure that concentrated food contact surface sanitizer is available for dishwashing.
The hand wash sink was filled with soapy water and wiping cloths. A drain stopper was in place holding the water in the sink., , The hand wash sink must remain free of obstructions at all times. The water was drained and the wiping cloths removed.
Quat sanitizer test strips were not available for use., , Obtain quat sanitizer test strips.
Three compartment manual dishwashing was in place in the facility. None of the food handlers present were able to demonstrate or describe proper manual dishwashing procedures., , All food handlers must have basic food safety knowledge, with dishwashing procedures being very important.
The right hand faucet for the three compartment sink was non-functional. The hot water tap for the left hand faucet was not working. It was leaking heavily and had to be turned on and off from the plumbing connections below the sink., , Repair both faucets so that they operate as required.
Three compartment manual dishwashing was in place in the facility. There was no food contact surface sanitizer available for use for dishes in the facility. No bulk sanitizer was available to prepare the solution from., , Food contact surface sanitizer is required for proper manual dishwashing. PHI required staff to go purchase sanitizer and assisted in the preparation of solution during inspection.
There were no soap or paper towels available at the washroom hand sink. No paper towels were available in the facility at all to refill the paper towel dispenser, and there was no soap dispenser available in the facility at all., , PHI required staff to go and immediately get soap and paper towels. Soap and paper towels are required at all hand sinks at all times and are a requirement for operating.
The cold water pressure at the kitchen hand sink was low., , Repair the sink to increase the cold water pressure.
There were no soap or paper towels available at the kitchen hand sink. No paper towels were available in the facility at all to refill the paper towel dispenser, and there was no soap dispenser available in the facility at all., , PHI required staff to go and immediately get soap and paper towels. Soap and paper towels are required at all hand sinks at all times and are a requirement for operating.
Bags of flour were being stored directly on the floor., , Food must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
Chlorine sanitizer test strips were not available for use., , Obtain chlorine sanitizer test strips.
Both the front and the back doors were propped open. No screens were present on either door. An abundance of flies were present in the kitchen., , If doors are to be propped open, sufficient insect screens must be in place.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
The ventilation canopy and/or makeup air unit were turned off initially., , The ventilation canopy and makeup air must be turned on at all times when operating.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Several broken and/or damaged utensils present in the facility (broken stainless steel scoop in the flour, knife with tape wrapped on the handle)., , Discard broken and/or damaged utensils.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a gap at the base of the back facility door., , Install weather stripping or otherwise seal the gap at the base of the door to help prevent the entry of pests.
Staff working at the time of inspection were not knowledgeable in basic food safety knowledge., , All food handling staff must be knowledgeable in food safety basics.
There was a hole in the ceiling above where the electrical panel is located., , Finish the unfinished area of ceiling. Ensure that ceiling surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a hole in the wall where the electrical panel is located. Unfinished drywall and insulation was exposed., , Finish the unfinished area of wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.