330 - 3870 Cornerstone Boulevard NE
Not in Compliance
9 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 21, 2025
1) No prepared sanitizer was observed., - The operator prepared quats sanitizer during the inspection and it was measured at 200 ppm., 2) Dirty cleaning cloths were observed on food prep counters. , - The operator removed the dirty cloths and put them into laundry.
**Repeat violation**, 1) No temperature log is being maintained. , - Please ensure to maintain a temperature log for all your coolers, freezers, cooling procedures and hot holding units. A food safety checklist template is sent via email., , 2) A sanitizer concentration log was present, but the sanitizer concentration was not being recorded. , - Ensure that the sanitizer concentration is checked each time a new sanitizer is made and every 2 hours thereafter
**Repeat violation**, 1) Saag (mixture of spinach leaves and mustard leaves) was left to cool down on a prep table in large batch and was mesaured at 43 degrees C surface temperature and 47.3 degrees internal temperature. , 2) Daal (lentil soup) was left out to cool down in a large batch on the prep table and was measured at 53.7 degrees internal temperature. , , Update from August 21,2025, , 1) Chana masala left to cool on the counter was measured at an internal temperature of 50 degrees C. Operator said it was cooked 2.5 hours ago. , , - The operator was educated on proper cooling methods of either batching it out in smaller portions for faster cooling, or using an ice bath or use an ice paddle. Ensure to cool food from 60 to 20C within 2 hour and from 20 to 4C within 4 hours.
1) High risk foods were observed at room temperature. Potatoes and paneer filling - 22.3 degrees C, potatoes filling - 22.8 degrees C and diced onions - 21 degrees C. The operator discarded this food., , -The operator was asked to keep the high-risk foods at or below 4 degrees C OR at or above 60 degrees C. The operator said he was thinking about getting a prep table. So, the operator was asked to take out only the amount that can be cooked immediately in the meantime., , 2) Cut potatoes were left at room temperature for next day's cooking and measured at 24.8 degrees C. The operator said it was prepped half an hour before the inspection, - The operator was educated to store the food immediately at or below 4 degrees C after prepping. The operator put it in the refrigerator during the inspection.
Sanitizer solution in the sanitizer compartment of 3-compartment dishwashing sink was measured at 0 ppm. Food debris was observed in the sanitizing compartment., The level of the sanitizer solution in the 3-compartment sink was inadequate to fully submerge the food equipment for sanitizing. , , - The sanitizer compartment was cleaned, and a new sanitizer solution was made and measured at 200 ppm. The level of sanitizer solution was brought to an adequate level to fully submerge the food equipment for sanitizing.
Personal items (blanket, cellphones, car keys) stored with food. , - Ensure to have a designate separate storage for personal items.
**Repeat violation**, An open pipe was observed in the washroom. , - The operator was asked to close the pipe such that pest entry is prevented., , Update from August 21,2025, , The open pipe in the washroom was closed off with paper towels., -Either close it off with steel wool or have a pipe cover.
There was ice build-up in the chest freezers., - Ensure to clean the ice so that the freezer walls are smooth, and easily cleanable.
**Repeat violation**, 1) The utensil storage cabinet under the roti station has dough dust accumulated. , 2) The storage unit on the prep table with single use service items had unfinished edges., , Update from August 21,2025 , 3) The vent hood had accumulated grease. , 4) Cardboard was being used as liner in sauce storage wire rack in the refrigerator. , 5) There was dust accumulation on the kitchen ceiling. , 6) The stainless-steel partition between the takeout supplies and saran wrap was dirty with debris., , - The operator was asked to clean the drawer at regular intervals. , - The operator was asked to clean the vent hood at regular intervals., - Please ensure to finish the storage unit such that raw wood is not exposed, and it is smooth, easily cleanable and non-absorbent to moisture., -Ensure to clean the partition at regular intervals.
Sardarji Tiffin and Sweets is in the CORNERSTONE neighbourhood. CORNERSTONE, Calgary has 59 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 29, 2026, there are 39 (66%) 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.
The Academy Cornerbrook - Food
CORNERSTONE
This restaurant has been inspected 5 times since April 23, 2025, with 2 in compliance, 3 not in compliance, and 0 closures on record.
9 violations
1) No prepared sanitizer was observed., - The operator prepared quats sanitizer during the inspection and it was measured at 200 ppm., 2) Dirty cleaning cloths were observed on food prep counters. , - The operator removed the dirty cloths and put them into laundry.
**Repeat violation**, 1) No temperature log is being maintained. , - Please ensure to maintain a temperature log for all your coolers, freezers, cooling procedures and hot holding units. A food safety checklist template is sent via email., , 2) A sanitizer concentration log was present, but the sanitizer concentration was not being recorded. , - Ensure that the sanitizer concentration is checked each time a new sanitizer is made and every 2 hours thereafter
**Repeat violation**, 1) Saag (mixture of spinach leaves and mustard leaves) was left to cool down on a prep table in large batch and was mesaured at 43 degrees C surface temperature and 47.3 degrees internal temperature. , 2) Daal (lentil soup) was left out to cool down in a large batch on the prep table and was measured at 53.7 degrees internal temperature. , , Update from August 21,2025, , 1) Chana masala left to cool on the counter was measured at an internal temperature of 50 degrees C. Operator said it was cooked 2.5 hours ago. , , - The operator was educated on proper cooling methods of either batching it out in smaller portions for faster cooling, or using an ice bath or use an ice paddle. Ensure to cool food from 60 to 20C within 2 hour and from 20 to 4C within 4 hours.
1) High risk foods were observed at room temperature. Potatoes and paneer filling - 22.3 degrees C, potatoes filling - 22.8 degrees C and diced onions - 21 degrees C. The operator discarded this food., , -The operator was asked to keep the high-risk foods at or below 4 degrees C OR at or above 60 degrees C. The operator said he was thinking about getting a prep table. So, the operator was asked to take out only the amount that can be cooked immediately in the meantime., , 2) Cut potatoes were left at room temperature for next day's cooking and measured at 24.8 degrees C. The operator said it was prepped half an hour before the inspection, - The operator was educated to store the food immediately at or below 4 degrees C after prepping. The operator put it in the refrigerator during the inspection.
Sanitizer solution in the sanitizer compartment of 3-compartment dishwashing sink was measured at 0 ppm. Food debris was observed in the sanitizing compartment., The level of the sanitizer solution in the 3-compartment sink was inadequate to fully submerge the food equipment for sanitizing. , , - The sanitizer compartment was cleaned, and a new sanitizer solution was made and measured at 200 ppm. The level of sanitizer solution was brought to an adequate level to fully submerge the food equipment for sanitizing.
Personal items (blanket, cellphones, car keys) stored with food. , - Ensure to have a designate separate storage for personal items.
**Repeat violation**, An open pipe was observed in the washroom. , - The operator was asked to close the pipe such that pest entry is prevented., , Update from August 21,2025, , The open pipe in the washroom was closed off with paper towels., -Either close it off with steel wool or have a pipe cover.
There was ice build-up in the chest freezers., - Ensure to clean the ice so that the freezer walls are smooth, and easily cleanable.
**Repeat violation**, 1) The utensil storage cabinet under the roti station has dough dust accumulated. , 2) The storage unit on the prep table with single use service items had unfinished edges., , Update from August 21,2025 , 3) The vent hood had accumulated grease. , 4) Cardboard was being used as liner in sauce storage wire rack in the refrigerator. , 5) There was dust accumulation on the kitchen ceiling. , 6) The stainless-steel partition between the takeout supplies and saran wrap was dirty with debris., , - The operator was asked to clean the drawer at regular intervals. , - The operator was asked to clean the vent hood at regular intervals., - Please ensure to finish the storage unit such that raw wood is not exposed, and it is smooth, easily cleanable and non-absorbent to moisture., -Ensure to clean the partition at regular intervals.
14 violations
The operator was making yogurt but was back slopping the culture. , - The operator was asked to discard the yogurt.
1) Bleach sanitizer prepared in the three-compartment sink was measured at 0 ppm. , - The operator was asked to prepare new bleach sanitizer for sanitizing the utensils after washing. The new bleach solution was tested at 100 ppm. , , 2) The quats sanitizer red bucket was measured at 0 ppm as the operator was diluting the solution. , - The operator was using ready to use quats sanitizer, the concentration of the bottle was measure and it tested at 200 ppm. The operator was made aware that the sanitizer is ready to use. The operator was also asked to always read the manufacturer's instructions before using a sanitizer.
1) No temperature log is being maintained. , - Please ensure to maintain a temperature log for all your coolers, freezers and hot holding units. A food safety checklist template is sent via email., , 2) A sanitizer concentration log was present, but the sanitizer concentration was not being recorded. , - Ensure that the sanitizer concentration is checked each time a new sanitizer is made and every 2 hours thereafter
1 violation
A jacket that was hanging on a shelf was in contact with the disposable containers stored below., , Contaminated disposable containers were discarded. Store personal belongings away from the food handling and food storage areas.
3 violations
Sanitizing procedures were not performed as part of manual dishwashing., , Sanitizer was prepared in the dishwashing sink during the inspection. Ensure to clean dishes with soap, rinse with water, immerse in a sanitizer for minimum 2 minutes then air dry.
Hot water measured at a maximum temperature of 37C in the 3-compartment sink., , Running water at a minimum temperature of 45C is required for manual dishwashing. The facility will boil water for dishwashing until hot water is restored.
The kitchen had a bar stool with a damaged leather seat., , The bar stool was removed from the kitchen.
No violations
A cleaner bottle in the front till area was not labelled to indicate the contents of the bottle., - The operator was asked to label the bottle and was told to always ensure all chemicals are labeled correctly.
A container of daal (lentil soup) in the hot holding unit was measured at 11 degrees C surface temperature and the internal temperature was 11.3 degrees C., - When asked the operator said they were storing for a customer as the customer requested the food to be luke warm. The operator was asked to place the container back in the fridge or to reheat it to 74 degrees C and then place it in the hot holding. The operator put it back in the fridge. The operator was told not to put the food in danger zone (above 4 degrees or under 60 degrees) under any circumstance and to tell their customers that they cannot temperature abuse their food.
1) Saag (mixture of spinach leaves and mustard leaves) was left to cool down on a prep table in large batch and was mesaured at 43 degrees C surface temperature and 47.3 degrees internal temperature. , 2) Daal (lentil soup) was left out to cool down in a large batch on the prep table and was measured at 53.7 degrees internal temperature. , , - The operator said they were cooling the saag and daal, and it was just made. The operator was educated on proper cooling methods of either batching it out in smaller portions for faster cooling, or using an ice bath or use an ice paddle.
The white fridge had an ambient temperature was at 7.5 degrees C., The internal temperature of a few foods taken was as follows: , Shredded cauliflower was measured at 10.8 degrees C, butter measured at 10.7 degrees C, and paneer was measured at 7.7 degrees C, and cream was measured at 7.4 degrees C, , - The operator was asked to adjust the temperature such that the fridge is at 4 degrees or below.
A dicing machine with debris was found half submerged in water in the sanitizing compartment of the three-compartment sink., - The operator was asked to remove the dicing machine wash it, rinse it, and prepare a new sanitizing solution in the sanitizing compartment and then fully submerge the dicing machine. The operator was asked to ensure that the correct washing, rinsing and sanitizing procedures are followed.
1) The handwashing sink near the kitchen entrance door was not equipped with paper towel., , - The operator was asked to refill the paper towel. The operator was also made aware that the handwashing sinks must always be equipped with hot and cold running water, soap and paper towels.
The water temperature in the washroom was measured at 15 degrees C., , - The operator was asked to adjust the water temperature, so it is warm and comfortable for handwashing.
The scoop in the bulk flour container was visually dirty. , - The operator was asked to clean the scoop and store it in a separate container on top of the bulk container.
An open pipe was observed in the washroom. , - The operator was asked to close the pipe such that pest entry is prevented.
A ladle was found that had a broken handle. , - The operator threw the broken ladle into the garbage.
1) At one corner (side near the dough maker) of the roti station prep table there was debris build up. , 2) The mat under the dough machine was not smooth and easily cleanable and had accumulated dough dust. , 3) The utensil storage cabinet under the roti station has dough dust accumulated. , 4) Cardboard was being used as separation between the prep counter and plastic utensil storage station, and it was accumulating grease. , 5) The vent hood had accumulated dust. , 6) The storage unit on the prep table with single use service items had unfinished edges., , - The operator was asked to clean the roti station and was asked to remove/ replace the mat under the dough maker. The operator was asked to clean the drawer at regular intervals. , The operator was asked to remove the cardboard and install a barrier that is smooth easily cleanable and non-absorbent to moisture., The operator was asked to clean the vent hood at regular intervals., Please ensure to finish the storage unit such that raw wood is not exposed, and it is smooth, easily cleanable and non-absorbent to moisture.