535 - 4774 Westwinds Drive NE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 8, 2026
*Repeat Violation*, , 1. Single use disposable cups were used as scoops for sauces (mint and tamarind) and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. Food items in both prep line coolers were stored uncovered., - Keep the food items covered., , **May 8, 2026 - Single use disposable cups still in use to dispense sauces and food items were stored uncovered in the coolers. Operator discontinued practice during inspection.
*Ongoing Violation*, Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
Dishwashing area required thorough cleaning., , **May 6, 2026 - Flour mixer and dishwashing area require cleaning.
**The violation still exists**, There was an accumulation of debris on the back wall near back door and in hard-to-reach areas of the walk-in cooler, dry storage area and behind the cooking equipment., - Thoroughly clean all aforementioned areas.
Sharma Sweets & Restaurant is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 249 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 173 (69%) 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.
This restaurant has been inspected 12 times since February 7, 2024, with 2 in compliance, 10 not in compliance, and 0 closures on record.
4 violations
*Repeat Violation*, , 1. Single use disposable cups were used as scoops for sauces (mint and tamarind) and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. Food items in both prep line coolers were stored uncovered., - Keep the food items covered., , **May 8, 2026 - Single use disposable cups still in use to dispense sauces and food items were stored uncovered in the coolers. Operator discontinued practice during inspection.
*Ongoing Violation*, Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
Dishwashing area required thorough cleaning., , **May 6, 2026 - Flour mixer and dishwashing area require cleaning.
**The violation still exists**, There was an accumulation of debris on the back wall near back door and in hard-to-reach areas of the walk-in cooler, dry storage area and behind the cooking equipment., - Thoroughly clean all aforementioned areas.
6 violations
1. Single use disposable cups were used as scoops for sauces (mint and tamarind) and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. Food items in both prep line coolers were stored uncovered., - Keep the food items covered.
1. Two bags of frozen fish were observed thawing at room temperature on the prep sink drain board. Temperature was measured at -4.4°C. Operator placed meat to thaw under cold running water during inspection., , **THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water., , 2. Two trays of naan dough were stored at room temperature near the prep cooler. Trays were moved inside the cooler during inspection., - Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C.
4 violations
*Ongoing Violation*, Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
*Ongoing Violation*, , Water leak was observed from a damaged section of the ceiling in the walk-in cooler., - Repair the source of leak and restore ceiling to a smooth, durable and cleanable condition., **July 23, 2025: Operator informed inspector that walk-in cooler and freezer will be replaced., ** Dec15, 2025: The operator stated that the work will start in mid of January 2026.
Dishwashing area required thorough cleaning.
4 violations
*Ongoing Violation*, , 1. 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., , 2. Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
*Ongoing Violation*, , Mouse droppings were observed behind and underneath the shelves in the dry storage area., - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas., - Monitor the facility for pest activity, increase pest control if needed., **July 23, 2025: Mouse droppings were cleaned but still present underneath the shelves and near the back door. Thoroughly clean and sanitize all these areas.
9 violations
1. A surface sanitizer was not prepared during food operation. Operator prepared chlorine , (bleach) sanitizer during inspection and concentration was tested at 100 ppm., - 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 contact surfaces in the kitchen. Operator, - Store cloths in a sanitizing solution between use.
1. A pot of cooked chickpeas stored on the stove was measured at 43.5 degrees Celsius. Food was discarded during inspection., - Ensure to follow proper cooling and heating procedures to keep food out of the danger zone of 4-60 degrees Celsius., , 2. Two bags of raw (chicken) meat were observed thawing at room temperature on the prep sink drain board. Meat temperature was measured at 2.4°C. Operator placed meat to thaw under cold running water during inspection., , **THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
No violations
2 violations
Several cleaning cloths were stored on food contact surface. The cleaning cloths were placed in a bucket of sanitizer during the inspection. Store cleaning cloths in a bucket of sanitizer maintained at appropriate concentration at all times.
1. Condensed milk measuring 51'C was kept at room temperature. Milk was transferred to the cooler. Ensure to keep high risk food away from temperature danger zone by storing in a cooler at 4C or below or in a hot hold at 60C or above. , , 2. The cooler inserts in the condiments prep cooler where cut vegetables are stored was filled passed making the overfilled portion above required temperature cooling at 7-8'C. The foods were reduced during the inspection. , , 3. Perishable snacks were stored at room temperature in the front service area. (Discarded). The inspector informed the operator to store high risk foods away from temperature danger zone at 4C and below or hot at 60 and above
6 violations
Wiping cloths were stored on food contact surfaces. The cloths were removed and placed in a bucket of sanitizer during the inspection. When not in use all cleaning cloths needs to be stored in a bucket of sanitizing solution maintained at appropriated concentration.
***Repeat violation***, Foods were not covered in the prep cooler and walk-in cooler. , Cover all foods with a fitting lid to prevent contamination.
Chlorine connected to the low temperature dishwasher was empty, the operator connected a new bottle of chlorine to the dishwasher. After multiple test cycles, the chlorine concentration remained at 0 ppm., , Service the dishwasher. Ensure the dishwasher is able to maintain 100 ppm of chlorine or 200 ppm quat. Manually sanitize dishes until the dishwasher is fixed.
14 violations
1) Used cleaning cloths were observed sitting on counter outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria., , 2) No sanitizer bucket at each food prep station., , ***Set up sanitizer buckets at the beginning of every shift with chlorine sanitizer solution measuring at 100 ppm or quat sanitizer solution at 200 ppm and submerge the cleaning cloths in the solution when not in use. If the sanitizer solution appears soiled throughout the day, remake and replace the sanitizer solution with the correct concentration., , 3) Heavily soiled clothes were observed throughout the facility., , ***Please discard the soiled cloths and replace them with new ones.
1) Food products were observed to be uncovered in the following areas:, - Dry food products on the bottom shelf of the prep table beside the sandwich cooler, - Food products stored in the sandwich coolers, - Cooled deep fried food products on the rack and roll, - Food products located in the walk-in cooler, , ***Please cover all food products with a food grade lid or covering to prevent physical contamination., , 2) Bulk containers with dry ingredients located at the back of the facility beside the walk-in freezer were observed to be covered in grease, grime, and food debris. This high-contact surface is a potential source of cross-contamination., , ***Please clean and sanitize the indicated containers.
2 violations
The paper towel dispensers for the hand sink in the prep and service area are broken., , Repair or replace these dispensers.
Obtain sanitizer testing paper.
2 violations
The paper towel dispensers for the hand sink in the prep and service area are broken., , Repair or replace these dispensers.
Obtain sanitizer testing paper.
5 violations
A dirty apron and towel were observed on a pan rack directly on top of open food items., , Ensure these items are not stored with open food. Staff removed these items.
There was no detergent for the mechanical dishwasher., , Obtain detergent. Utilize the 3-compartment sink for hand washing dishes.
The paper towel dispensers for the hand sink in the prep and service area are broken., , Repair or replace these dispensers.
Four buckets of hot milk placed for cooling at room temperature was measured at 43.3C. Operator planned to prepare yogurt for chaat papdi using commercially made yogurt but was unable to provide logs to verify pH and temperature , control measures for the fermentation process., - Operator was advised to place milk buckets in the cooler following proper cooling procedures. , - Provide a standard procedure for the production of yogurt for review by the public health inspector.
*Ongoing Violation*, Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
Dishwashing area required thorough cleaning., , **May 6, 2026 - Flour mixer and dishwashing area require cleaning.
**The violation still exists**, There was an accumulation of debris on the back wall near back door and in hard-to-reach areas of the walk-in cooler, dry storage area and behind the cooking equipment., - Thoroughly clean all aforementioned areas.
**The violation still exists**, There was an accumulation of debris on the back wall near back door and in hard-to-reach areas of the walk-in cooler, dry storage area and behind the cooking equipment., - Thoroughly clean all aforementioned areas.
*Ongoing Violation*, , 1. Raw wooden blocks were observed on the wall underneath the shelves near the front service window. , - Please paint or remove raw wood to keep surfaces smooth, non-porous, and easily cleanable., , 2. Water leak was observed from a damaged section of the ceiling in the walk-in cooler., - Repair the source of leak and restore ceiling to a smooth, durable and cleanable condition., **July 23, 2025: Operator informed inspector that walk-in cooler and freezer will be replaced.
There was an accumulation of debris on the back wall near back door and in hard-to-reach areas of the walk-in cooler, dry storage area and behind the cooking equipment., - Thoroughly clean all aforementioned areas.
Food inserts in the food prep-line cooler were observed to be overfilled. Surface temperature was noted at 12.8 degrees Celsius., - As discussed, make sure that food containers are only filled to the fill line to maintain temperature at or below 4 degrees Celsius.
1. Dishwasher was observed leaking from the bottom during operation, resulting in water pooling on the floor., - Repair the dishwasher to eliminate the leak., - Ensure the area is kept clean and sanitary., , 2. Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 0 ppm after multiple cycles., - Please ensure to get the necessary dishwasher repairs done., - Until the dishwasher is repaired, staff was instructed to prepare 100 ppm chlorine sanitizer in the nearby 2-comp sink to perform the sanitizing step.
Paper towels were not available in the dispenser located at the front handwash station., - Please ensure employees have access to hand soap and paper towels at all handwashing stations.
1. Foods in the walk-in cooler were not covered., - Cover all foods to prevent contamination., , 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. Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
Mouse droppings were observed behind and underneath the shelves in the dry storage area., - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas., - Monitor the facility for pest activity, increase pest control if needed.
1. Raw wooden blocks were observed on the wall underneath the shelves near the front service window. , - Please paint or remove raw wood to keep surfaces smooth, non-porous, and easily cleanable., , 2. Water leak was observed from a damaged section of the ceiling in the walk-in cooler., - Repair the source of leak and restore ceiling to a smooth, durable and cleanable condition.
1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly , dirty, with dust and soot buildup., - Please clean air vents and ceiling tiles., , 2. There was an accumulation of debris in hard-to-reach areas of the walk-in cooler, dry storage area and behind the cooking equipment., - Thoroughly clean all aforementioned areas.
***Repeat violation***, , Evidence of mouse droppings were observed in the dry storage area., , ***Please clean the mouse droppings and sanitize the area. Monitor the facility for pest activity, increase pest control if needed.
***Repeat violation***, , 1) The following areas were constructed or have exposed raw wood, creating a surface that facilitates cross-contamination and the growth of harmful pathogens:, - Sheet of wood used to protect the side of the sandwich cooler from dents, - Wooden dolly storing used woks, - Wooden shelving unit in the walk-cooler, , *** finish the wooden surfaces so it is a non-porous, smooth, cleanable surface***
***Repeat violation***, , 1) The table mounted can opener was observed to be unclean and had build-up of food debris., , ***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food., , 2) Handles of the walk-in cooler, walk-in freezer, sandwich coolers, and the buttons on the mixer were sticky and covered with food debris., , ***Please clean and sanitize the indicate high touch areas.
Handwashing supplies such as paper towels and hand soap were unavailable at the handwash station located at the bar., , ***Please ensure employees have access to hand soap and paper towels at the handwash station located at the bar.
The paper towel dispenser for both hand sinks in the front service counter and main kitchen were empty, with a roll of paper stored on prep counter in the kitchen., , ***Please ensure hand sink supplies are replaced promptly when empty and stored in their designated dispensers for use by staff.
Bait poison was observed to be used for pest control in the facility. The dust from the poison could become airborne, potentially contaminating the food and food processing area., , ***Please remove the bait poison from the facility.
1) Newspaper was used on a sheet tray located on the rack and roll to absorb grease from deep fried foods. Ink from the newspaper could contaminate the food product served to the public., , ***Please remove the sheets of newspaper and use food grade sheets to absorb grease from deep fried foods. Newspaper is not a food grade material and must not be used in a food facility., , 2) A sheet tray with uncooked bread product was observed to be stored in a garbage bag. Garbage bags are not made of food grade material., , ***Please do not store or cover food products served to the public in garbage bags., , 3) Scoop handles were buried in the anchor powder in the bulk container located at the back of the facility beside the walk-in freezer., , ***Please ensure that the handles of scoops remain outside the powder.
An insert of raw fish was observed stored on the top shelf above cooked food in the sandwich cooler located by the front entrance of the kitchen., , ***The operator promptly moved the insert of raw fish onto a lower shelf below cooked foods.
Tomato paste was stored in its tin can after opening. Food products in a can must be stored in a food grade container after opening. When air is introduced, the metal from the tin can alters the quality of the product and can promote bacterial growth., , ***Please discard the tomato paste and store open canned items in food grade containers.
Obtain sanitizer testing paper., , OUTSTANDING VIOLATION, Sanitizer testing strips were unavailable during the inspection conducted on November 29, 2024.
Dishwashing machine supply bottle for chlorine was empty, staff has already used the machine without checking chemical levels., , ***Operator promptly replaced the empty chlorine bottle with a new one. Ensure chemicals are checked daily at the start of the day and chemicals are restocked when needed.
Evidence of mouse droppings were observed in the dry storage area., , ***Please clean the mouse droppings and sanitize the area. Monitor the facility for pest activity, increase pest control if needed.
1) The following areas were constructed or have exposed raw wood, creating a surface that facilitates cross-contamination and the growth of harmful pathogens:, - Sheet of wood used to protect the side of the sandwich cooler from dents, - Wooden dolly storing used woks, - Wooden shelving unit in the walk-cooler, , ***Please clean, sanitize, and finish the wooden surfaces so it is a non-porous, smooth, cleanable surface., , 2) Light was observed to be missing in the dry storage area making it difficult to see, clean, and monitor for pests., , ***Please install a shatter proof light bulb or use a light housing to prevent physical contamination if the bulb were to shatter.
1) The table mounted can opener was observed to be unclean and had build-up of food debris., , ***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food., , 2) Walk-in freezer was observed to have peeling protective plastic still attached to the surfaces of the walls and ceiling. Contaminates can get trapped in the peeling plastic and the loose peeling plastic could potentially become a physical contamination., , ***Please peel off the protective sticker off the wall and ceiling surface of the walk-in cooler., , 3) Handles of the walk-in cooler, walk-in freezer, sandwich coolers, and the buttons on the mixer were sticky and covered with food debris., , ***Please clean and sanitize the indicate high touch areas., , 4) A tin can with no handle was observed to be used as a scoop in the bulk sugar container. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , ***Please remove the tin can and replace it with a handled scoop.
1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens., , ***Please clean and sanitize the indicated areas., , 2) Grime, grease, and food debris were observed behind the cook line and under the equipment., , ***Please clean and sanitize the indicated area., , 3) Ceiling vents and the surrounding tiles were observed to be dusty with loose debris potentially becoming a physical contamination., , ***Please clean the indicated area so it is free of loose debris.
There were open sweets stored on the coolers in the front service area uncovered., , Ensure all food items are protected from customer contamination. Staff covered items with saran wrap.
Obtain sanitizer testing paper.