3142 - 4310 104 Avenue NE
Not in Compliance
10 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 9, 2025
Chlorine sanitizer in a spray bottle measured over 200 ppm., , Use chlorine sanitizer between 100 to 200 ppm.
A food handler was observed entering the washroom with an apron on., , Remove apron before entering the washroom.
There were no drain plugs for the 2-compartment sink., , Provide drain plugs. Clean. rinse and sanitize by submerging food equipment and utensils in the sanitizer for minimum 2 minutes then air dry.
The kitchen hand sink had no soap., , The soap dispenser was refilled during the inspection.
1) A personal belonging was stored in contact with a bag of food in the dry storage room., , Store personal belongings separately., , 2) Scoops were stored flat in containers of spice. Handles were covered in food., , Store scoops in a manner that prevents the handles from being in contact with food., , 3) Frozen foods were stored directly in white plastic bags. There was no indication that these bags are food grade., , Provide proof or store food in food grade bags or containers., , 4) Cases of food were stored on the floor of the dry storage room., , Store food at 6 inches off the floor.
A cell phone was stored on the prep table., , The cell phone was removed from the prep table during the inspection.
There was no evidence of approved food safety training when there were more than 6 food handlers on-site., , When there are 6 or more food handlers on-site, at least one person who is in care and control of the facility must be present and have approved food safety training.
1) There were planks of untreated wood on the wall above the 2-compartment sink., , Finish the wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Lighting by the dishwashing area was dim., , Provide adequate lighting in this area., , 3) Soiled cardboard liners were being used for the spice rack., , Replace cardboard liners with shelf liners that are easily cleanable.
1) Grease and food debris were found in food containers and blenders that were in storage., , Clean and sanitize food equipment and utensils properly., , 2) A plastic food container was cracked., , Replace any damaged food containers., , 3) A disposable container was being used to scoop spice from a bulk container., , Do not reuse single service item. Provide a scoop and store it in a clean and sanitary manner., , 4) Debris was noted on the handles and door tracks of the double door cooler. , , Clean the cooler., , 5) The portable cooler used for food transportation was unclean on the interior and exterior., , Clean the portable cooler., , 6) The chest freezer had stained, thick ice buildup on the interior., , Remove ice buildup., , 7) There was black debris on the sanitizer spray bottle., , Clean the spray bottle.
1) There was a dirty upholstered chair in the dry storage room., , Replace the upholstered chair with a chair that is easily cleanable. , , 2) The dry storage room was disorganized. There was a buildup of debris under shelving. , , Organize the dry storage room and store items off the floor to facilitate cleaning. Clean the floor including the hard-to-reach areas.
Singh's Tiffin is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 114 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 90 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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.
Pizza 2 Go
STONEY 3
This restaurant has been inspected 6 times since January 19, 2024, with 1 in compliance, 5 not in compliance, and 0 closures on record.
10 violations
Chlorine sanitizer in a spray bottle measured over 200 ppm., , Use chlorine sanitizer between 100 to 200 ppm.
A food handler was observed entering the washroom with an apron on., , Remove apron before entering the washroom.
There were no drain plugs for the 2-compartment sink., , Provide drain plugs. Clean. rinse and sanitize by submerging food equipment and utensils in the sanitizer for minimum 2 minutes then air dry.
The kitchen hand sink had no soap., , The soap dispenser was refilled during the inspection.
1) A personal belonging was stored in contact with a bag of food in the dry storage room., , Store personal belongings separately., , 2) Scoops were stored flat in containers of spice. Handles were covered in food., , Store scoops in a manner that prevents the handles from being in contact with food., , 3) Frozen foods were stored directly in white plastic bags. There was no indication that these bags are food grade., , Provide proof or store food in food grade bags or containers., , 4) Cases of food were stored on the floor of the dry storage room., , Store food at 6 inches off the floor.
A cell phone was stored on the prep table., , The cell phone was removed from the prep table during the inspection.
There was no evidence of approved food safety training when there were more than 6 food handlers on-site., , When there are 6 or more food handlers on-site, at least one person who is in care and control of the facility must be present and have approved food safety training.
1) There were planks of untreated wood on the wall above the 2-compartment sink., , Finish the wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Lighting by the dishwashing area was dim., , Provide adequate lighting in this area., , 3) Soiled cardboard liners were being used for the spice rack., , Replace cardboard liners with shelf liners that are easily cleanable.
1) Grease and food debris were found in food containers and blenders that were in storage., , Clean and sanitize food equipment and utensils properly., , 2) A plastic food container was cracked., , Replace any damaged food containers., , 3) A disposable container was being used to scoop spice from a bulk container., , Do not reuse single service item. Provide a scoop and store it in a clean and sanitary manner., , 4) Debris was noted on the handles and door tracks of the double door cooler. , , Clean the cooler., , 5) The portable cooler used for food transportation was unclean on the interior and exterior., , Clean the portable cooler., , 6) The chest freezer had stained, thick ice buildup on the interior., , Remove ice buildup., , 7) There was black debris on the sanitizer spray bottle., , Clean the spray bottle.
1) There was a dirty upholstered chair in the dry storage room., , Replace the upholstered chair with a chair that is easily cleanable. , , 2) The dry storage room was disorganized. There was a buildup of debris under shelving. , , Organize the dry storage room and store items off the floor to facilitate cleaning. Clean the floor including the hard-to-reach areas.
No violations
1 violation
The front service prep cooler was not equipped with a protective barrier, leaving food exposed to potential contamination from the public., , Install sneeze guard on the prep cooler to protect against contamination.
6 violations
Cucumbers were not washed prior to being sliced. Wash all ready-to-eat fruits/vegetables prior to cutting/processing.
REPEATING VIOLATION:, Large bins of peeled onions were stored at room temp for extended periods of time. Store processed vegetables in the cooler until additional processing can be done.
REPEATING VIOLATION:, Food prep equipment and utensils were not sanitized in the manual wash procedure. Please ensure all staff following the approved dishwashing method for 2 comp sink: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp., **Mar 19, 2024: staff were conducting sanitizing step before wash. Please display 2 comp sink dishwashing poster.
6 violations
**THIS IS A REPEATING VIOLATION**, Prepared, hot perishable foods were not temperature controlled before and during delivery., **July 4, 2022: Bagged, portioned meals were stored at room temp.**, **July 21, 2022: Insulator bags were provided for transport but portioned hot foods were stored on counter during inspection and a hot holding unit was still not provided.**, **OUTSTANDING (2024-01-19). No prepared food noted during the inspection being stored in insulated bags. However, the staff mentioned that prepared food are still being placed in insulated bags prior to being picked up for delivery. The inspector informed the staff that all prepared food must be held hot at above 60°C in a hot-holding unit., **Feb 26, 2024: Few containers of packaged hot foods were stored in corner of table with hot holding unit in kitchen. Temp measured 40C (destroyed). Keep hot foods in hot holding unit - turn up hot holding unit temp to maintain hot foods at 60C.
1) Perishable foods (containers of daal, bags of rice, etc.) in the kitchen hot holding unit ranged 29-54C (all destroyed). Turn up heat of hot holding unit - store hot perishable foods at 60C or higher., 2) Container of cooked lentils was stored at room temp and measured 38C. Staff advised it was being cooled. Please practice approved quick-cooling methods., 3) Large bins of peeled onions were stored at room temp for extended periods of time. Store processed vegetables in the cooler until additional processing can be done.
9 violations
The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff to ensure that all chemicals used in the facility must be properly labelled. The sanitizer bottle was labelled on-site during the inspection.
**THIS IS A REPEATING VIOLATION**, Prepared, hot perishable foods were not temperature controlled before and during delivery., **July 4, 2022: Bagged, portioned meals were stored at room temp.**, **July 21, 2022: Insulator bags were provided for transport but portioned hot foods were stored on counter during inspection and a hot holding unit was still not provided.**, **OUTSTANDING (2024-01-19). No prepared food noted during the inspection being stored in insulated bags. However, the staff mentioned that prepared food are still being placed in insulated bags prior to being picked up for delivery. The inspector informed the staff that all prepared food must be held hot at above 60°C in a hot-holding unit.
REPEATING VIOLATION:, It was evident that food handlers were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course or an Alberta recognized food safety certificate course., **OUTSTANDING (2024-01-19). No food safety training certificate provided still., **Mar 19, 2024: food handlers could not provide certificates and stated that the owner had their copies. Food handlers should have their own certificates if they themselves had completed the course.
REPEATING VIOLATION:, Food prep equipment along the cook line were positioned on top of cinder blocks. Remove cinder blocks are they are porous and difficult to clean and properly install legs on equipment., **OUTSTANDING (2024-01-19). The blocks were still being used as a stand for the food equipment. The inspector informed the staff to replace the current blocks with non-porous, smooth, and easily cleanable material. Otherwise, please remove the blocks completely.
Ceiling above dishwashing area was dirty. Please clean.
Food prep equipment and utensils were not sanitized in the manual wash procedure. Please ensure all staff following the approved dishwashing method for 2 comp sink: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
Roll of paper towel was stored on top of the paper towel dispenser at the front hand sink. The roll was too large to fit inside the provided dispenser/holding. Please install suitable paper towel dispenser.
It was evident that food handlers were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course or an Alberta recognized food safety certificate course., **OUTSTANDING (2024-01-19). No food safety training certificate provided still.
Food prep equipment along the cook line were positioned on top of cinder blocks. Remove cinder blocks are they are porous and difficult to clean and properly install legs on equipment., **OUTSTANDING (2024-01-19). The blocks were still being used as a stand for the food equipment. The inspector informed the staff to replace the current blocks with non-porous, smooth, and easily cleanable material. Otherwise, please remove the blocks completely.
An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. The staff mentioned that they were cooling down the food. Room temperature was 24°C and internal temperature was also 24°C. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was immediately moved to the cooler.
The hot-holding unit in the front counter was measured at 38.7°C. The unit was adjusted to maximum setting during the inspection and the temperature was measured at 48.7°C. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times. Please configure the unit to maintain at least 60°C.
The paper towel in a handwashing station in the staff washroom was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the staff/operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.
It was evident that food handlers were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course or an Alberta recognized food safety certificate course., **OUTSTANDING (2024-01-19). No food safety training certificate provided still.
Food prep equipment along the cook line were positioned on top of cinder blocks. Remove cinder blocks are they are porous and difficult to clean and properly install legs on equipment., **OUTSTANDING (2024-01-19). The blocks were still being used as a stand for the food equipment. The inspector informed the staff to replace the current blocks with non-porous, smooth, and easily cleanable material. Otherwise, please remove the blocks completely.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed. , , Cardboard boxes were also used to line shelving units in the kitchen. The inspector informed the staff that all kitchen surfaces, including storage, must be made of smooth, easily cleanable, and waterproof materials only. Thus, the cardboard liners were removed., , The shelving unit was directly placed beside the handwashing station with no splash guard that prevents contamination of clean utensils and food bins. The shelving unit was moved away from the handwashing station.