83 Martindale Boulevard NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 19, 2025
Not in ComplianceThe majority of the floor tiles in the kitchen were cracked or broken., - Repair or replace the damaged floor tiles to maintain a smooth, cleanable, and safe surface.
Punjabi Chulha Restaurant & Sweet Shop is in the MARTINDALE neighbourhood. MARTINDALE, Calgary has 74 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 29, 2026, there are 32 (43%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since March 21, 2025, with 0 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
The majority of the floor tiles in the kitchen were cracked or broken., - Repair or replace the damaged floor tiles to maintain a smooth, cleanable, and safe surface.
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.
Martindale Pharmacy 1
MARTINDALE
7 violations
The concentration of the food contact surface sanitizing solution was measured at 0 ppm, indicating that no effective sanitizing agent was present., - Prepare a sanitizing solution with a chlorine concentration of 100 ppm using the available concentrated bleach., Ensure proper mixing and testing of the solution to maintain effective sanitization levels.
There were many trays, buckets, and containers of open/uncovered food stored in the walk-in cooler and underneath the prep tables., - Cover and protect foods against contamination while in storage.
Dishwasher temperature was measured to be 61.2C after running multiple cycles. Waterproof thermometer was not available at the facility to test dishwasher temperature., - Regularly monitor dishwasher temperature and repair dishwasher., - Use single use disposable utensils to serve food to the customer.
***Ongoing Violation***, , 1. The weather stripping on the back door was not in good condition - some light can be seen coming through cracks at the bottom. , - Replace weather stripping on back door., , 2. The screen door on the back door was not screwed-in properly and not tight fitting, there was a large gap at the top., - If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
1. The majority of the floor tiles in the kitchen were cracked or broken., - Repair or replace the damaged floor tiles to maintain a smooth, cleanable, and safe surface., 2. Drywall was in disrepair at various locations in the kitchen, including near the back door, dishwashing area, and handwashing sink., - Refinish or replace the damaged drywall to ensure it is smooth and impervious to moisture., 3. A piece of drywall was missing on the wall inside the walk-in cooler opposite the back door, resulting in dust and debris accumulation., - Install a cover or replace the missing drywall to maintain a smooth, cleanable, and moisture-resistant surface., 4. Ventilation canopy filters appeared dirty., - Clean canopy filters regularly to ensure proper ventilation and reduce contamination risks., 5. Baseboard tiles under the sink were missing or broken., - Repair or replace the baseboard tiles to maintain a sealed and cleanable wall-floor junction., 6. The door in the mechanical room was missing trim., - Install trim around the door frame to ensure a finished and sanitary surface., 7. Shelves above hand washing sink were not properly sealed and supported by raw wood., - Install the shelves properly and seal the raw wood supports., 8. Light covers were missing above the cooking area/cooking line. , - Ensure to install either shattered proof lights or install light covers in cooking area tube lights.
Clean food equipment such as cooking pots and pans were found stored in the mechanical room, directly in front of the mop sink., - Store all clean pots and pans in a designated clean area, at least 6 inches above the floor, away from any sources of contamination such as mop sinks.
The area under and around the two-compartment sink, air intakes, floor, walls, and other hard-to-reach areas appeared dirty, with visible oil vapors and food grime., - Clean and sanitize all the mentioned areas thoroughly to maintain hygiene and prevent contamination.
3 violations
Lemon scented bleach was being used at the facility to prepare surface sanitizer solution at the facility., - Please acquire unscented, food-grade bleach.
QUAT sanitizer dispenser at the 2-comp sink was in disrepair and unable to dispense sanitizer during inspection. QUAT sanitizer solution in the sink tested at 0 ppm., - Operator instructed to immediately replace dispenser or contact technician for repairs., - Operator was informed on how to prepare 100 ppm chlorine solution (1/2 teaspoon per litre of water) for sanitization in a 2-comp sink.
***Ongoing Violation***, , 1. The weather stripping on the back door was not in good condition - some light can be seen coming through cracks at the bottom. , - Replace weather stripping on back door., , 2. The screen door on the back door was not screwed-in properly and not tight fitting, there was a large gap at the top., - If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
9 violations
1. Bleach (chlorine) sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area., , 2. Wet and dirty washcloths were stored on food prep tables in the kitchen. , - Operator was instructed to store washcloths in sanitizer solution at all times.
1. There were many trays, buckets, and containers of open/uncovered food stored in the walk-in cooler and underneath the prep tables., - Cover and protect foods against contamination while in storage., , 2. In walk-in cooler, food containers were doubled stacked without lids in between., - Ensure to provide lids for the containers and stack containers so that bottom does not touch the food., , 3. An opened metal can containing food was stored in the standing cooler next to the prep line. Operator voluntarily transferred food item to a food-grade container., - Make sure once canned food item is opened, food should then be transferred to a food-grade , container.
Spray bottles containing bleach sanitizer were not labelled. , - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
***Ongoing Violation***, , The hand sink in the front service area and back prep area was not supplied with paper towels in a dispenser. , - Please provide suitable paper towel dispensers at each sink.
1. Scoops for bulk items were stored in the containers, with handles covered in product. Operator removed scoops from food., - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. Food buckets in the walk-in cooler and kitchen were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner., , 3. Staff personal items (medication, water bottles, cellphones) were stored on food prep tables. Jackets were stored on food storage shelves., - Keep personal items away from food prep surfaces/storage areas.
Dishwasher temperature was measured to be 71.2C after running multiple cycles. Waterproof thermometer was not available at the facility to test dishwasher temperature., - Please ensure to regularly monitor dishwasher temperature and repair dishwasher if needed.
***Ongoing Violation***, , 1. The weather stripping on the back door was not in good condition - some light can be seen coming through cracks at the bottom. , - Replace weather stripping on back door., , 2. The screen door on the back door was not screwed-in properly and not tight fitting, there was a large gap at the top., - If you wish to keep the back door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
Oil and grease build-up on ventilation hoods in the back kitchen was noted. Next cleaning was due 04/2025., - Please clean ventilation hood and include routine cleaning of canopy filters in the cleaning schedule.
1. Walk-in cooler fan covers were accumulated with dirt., - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times., , 2. Heavy accumulation of old food debris and residue were noted in several areas of the kitchen including but not limited to: underneath and behind the food prep counters, underneath the fryer and behind the cookline., - Make sure to thoroughly clean all above areas of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for the facility.