136 - 920 36 Street NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Taketomi Village is in the MARLBOROUGH neighbourhood. MARLBOROUGH, Calgary has 85 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 61 (72%) 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.
Bombay Spices
MARLBOROUGH
This restaurant has been inspected 6 times since April 4, 2025, with 2 in compliance, 2 not in compliance, and 2 closures on record.
No violations
1 violation
1. There was a significant buildup of old food debris on the floor under the deep fryer and under the wok in the corner., **November 24, 2025: debris still remained in the area. More thorough cleaning required. , , COMPLETE THE FOLLOWING:, 1. Clean the floor more thoroughly, especially in the hard-to-reach areas. It is recommended to not store anything under the wok, so the floor is easier to clean.
9 violations
**CORRECTED**, 1. Observed food handler wash hands while wearing disposable gloves and continued to wear the same pair of gloves. Food handler directed to remove gloves., , COMPLETE THE FOLLOWING:, 1. Gloves must be removed when washing hands, and a new pair of gloves must be put on.
**CORRECTED**, 1. Stainless steel bowls stored directly on top of raw chicken in walk-in cooler. Bowls removed during the inspection.
1. The dishwasher measured 0ppm chlorine after several cycles. , , COMPLETE THE FOLLOWING:, 1. Repair the dishwasher so it is able to maintain a concentration of 100ppm chlorine for sanitizing dishes., 2. Manually sanitize dishes in the 2-compartment sink until the dishwasher is repaired.
No violations
4 violations
Some food items in the walk-in cooler, including cut vegetables and raw meat, were not covered. Please ensure that all food items in the walk-in cooler are covered and protected.
No splash guard in the handwashing station directly beside the food prep table in the kitchen. Please install a splash guard to protect the food prep table surfaces during handwashing., **OUTSTANDING (2025-04-22). A splash guard was available; however, it was not placed at the handwashing sink. Please ensure that the splash guard is not removed and in place at all times.
The ceiling lights in the kitchen above the food prep area and the cooking area were not shatterproof and not covered. Please equip all kitchen lights with either a shatterproof light fixture or a cover to prevent shards from contaminating food in case of breakage.
3 violations
No splash guard in the handwashing station at the front counter area, where glasswares were stored directly beside the sink. Please install a splash guard to protect the glasswares from contamination during handwashing.
No splash guard in the handwashing station directly beside the food prep table in the kitchen. Please install a splash guard to protect the food prep table surfaces during handwashing.
The shelving unit in the walk-in cooler was dusty and had an accumulation of dirty. Please clean the shelves and implement a proper cleaning schedule to maintain these surfaces clean and sanitary.
**CORRECTED**, 1. Knives stored behind the 2-compartment dishwashing sink. Knives removed as the area was not easy to clean and could contaminate clean utensils., , 2. Bowls of food stored directly on the floor in the walk-in cooler. Bowls moved onto shelves. , , 3. To go containers stored on top of cooked noodles in walk-in cooler. Containers removed., , 4. Stainless steel bowls stored on top of diced onions in a bucket and cornstarch slurry in a bucket. Bowls removed., , 5. Clear plastic bags stored on the microwave shelf had old food debris inside indicating that they were being re-used. Bags discarded during the inspection.
1. Cabbage stored on cardboard in walk-in cooler that had old debris on it., , 2. Cut green chilis stored in white take out bags. , , 3. Bowls stored in white dry ingredient bins in the back area., , 4. Cardboard was being used to store pans under the wok., , 5. Opened cans were being re-used to store chili oil. , , 6. Cardboard was being used to store pans under the prep table across from the cooking equipment. , , COMPLETE THE FOLLOWING:, 1. Please store cabbage in a container or on a surface that is smooth, non-absorbent and easy to clean., 2. Do not store chilis in the white bags, as they may not be food grade. , 3. Do not store bowls in ingredients, as they do not have a handle to prevent contamination of food., 4. Do not use cardboard to store items in the kitchen, because it is not easy to clean and absorbs moisture., 5. Do not store food in opened cans, because once the cans are opened, they can start to rust and contaminate food.
1. The Owner was unable to find the chlorine test strips., , COMPLETE THE FOLLOWING:, 1. Please purchase new test strips. Test the dishwasher concentration daily.
1. Mice droppings observed in the following areas:, - Under the shelf where the white flour and rice bins are stored., - Behind the screen door at the back door to the kitchen. , - Along the wall by the back door to the outside. , , COMPLETE THE FOLLOWING:, 1. Clean the mouse droppings using the proper cleaning and disinfecting procedures. Monitor these areas for further droppings and signs of pests. Take pest control steps if necessary., 2. Complete the monthly pest control checklist and keep records on-site.
1. The large white cutting board at the prep table across from the cooking equipment was discoloured and had a lot of cut marks. , , 2. The red wooden shelf beside the prep table across from the cooking equipment was dirtied and not easy to clean. The paint on the shelving was chipped and unfinished wood exposed. , , COMPLETE THE FOLLOWING:, 1. Clean the cutting board to remove stains and resurface/replace the cutting board., 2. Clean the red shelf and refinish it so it is non-absorbent and easy to clean.
1. There was a significant buildup of old food debris on the floor under the deep fryer and under the wok in the corner., , COMPLETE THE FOLLOWING:, 1. Clean the floor more thoroughly, especially in the hard-to-reach areas. It is recommended to not store anything under the wok, so the floor is easier to clean.
The side surfaces of the kitchen equipment, between the grill and the fryer, had a thick accumulation of grease and dirt. Please ensure to clean all kitchen equipment and its surfaces and maintain them in sanitary condition.