119 - 55 Westwinds Crescent NE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 19, 2026
A total 20L yogurt was observed on-site in walkin cooler. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
**The violation still exists**, The operator uses bowls to dispense bulk food items from the containers., - Operators should use scoops, not bowls, to dispense bulk food items from containers. Ensure that scoops are stored in a manner that prevents the handle from coming into contact with the food.
1. A broken strainer with exposed metal wires was observed in the facility, posing a potential physical contamination hazard., - The damaged strainer was discarded immediately. Ensure all equipment is regularly inspected and maintained in good condition to prevent similar issues., 2. The cooking stove had food residue caked onto its surface, indicating inadequate cleaning., - The stove must be cleaned to remove all accumulated food debris. Ensure that cooking equipment is cleaned regularly and thoroughly after use to prevent buildup.
Overall cleanliness in the facility was poor, with significant buildup noted, particularly in hard-to-reach areas., - A thorough deep cleaning of the entire facility was conducted, including hard-to-reach areas. Ensure a routine and detailed cleaning schedule is followed to maintain adequate sanitation standards.
Taste of Chennai 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 17, 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.
Billing Law Office - Events
WESTWINDS
This restaurant has been inspected 8 times since August 15, 2023, with 2 in compliance, 6 not in compliance, and 0 closures on record.
4 violations
A total 20L yogurt was observed on-site in walkin cooler. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
**The violation still exists**, The operator uses bowls to dispense bulk food items from the containers., - Operators should use scoops, not bowls, to dispense bulk food items from containers. Ensure that scoops are stored in a manner that prevents the handle from coming into contact with the food.
1. A broken strainer with exposed metal wires was observed in the facility, posing a potential physical contamination hazard., - The damaged strainer was discarded immediately. Ensure all equipment is regularly inspected and maintained in good condition to prevent similar issues., 2. The cooking stove had food residue caked onto its surface, indicating inadequate cleaning., - The stove must be cleaned to remove all accumulated food debris. Ensure that cooking equipment is cleaned regularly and thoroughly after use to prevent buildup.
Overall cleanliness in the facility was poor, with significant buildup noted, particularly in hard-to-reach areas., - A thorough deep cleaning of the entire facility was conducted, including hard-to-reach areas. Ensure a routine and detailed cleaning schedule is followed to maintain adequate sanitation standards.
1 violation
The operator uses bowls to dispense bulk food items from the containers., - Operators should use scoops, not bowls, to dispense bulk food items from containers. Ensure that scoops are stored in a manner that prevents the handle from coming into contact with the food.
4 violations
1. Paper towel dispenser at the handwashing sink was not functioning properly., , - Repair or replace the paper towel dispenser to ensure proper hand hygiene., , 2. Handwashing sink was not securely attached to the wall., , - Secure the handwashing sink to the wall appropriately to maintain stability and safety and apply sealant at the wall sink joint.
1. Orange-colored buckets were being used to store cooked and dry food., , - Ensure all food is stored in food-grade containers to maintain safety and prevent contamination., , 2. Food items in the cooler and freezer were not covered., , - Always keep food items covered to protect them from contamination and maintain quality.
Ventilation canopy filters appeared dirty., - Clean the ventilation filters.
No violations
5 violations
1. There was no paper towel at the front service hand sink., , Obtain paper towel., , 2. The paper towel dispenser at the kitchen hand sink was jammed., , Repair or replace this hand sink.
Food items were stored in open cans in the prep cooler., , Ensure that food is removed from cans once the can is opened, and placed into a food grade container for storage.
1. Fruit flies were observed in the dry storage area., , Increase pest control measures in this area and maintain sanitation., , 2. Pest control records were not being maintained., , Develop and maintain pest control records.
No violations
2 violations
REPEATED VIOLATION: A surface sanitizer was not prepared and provided during operation. , , Ensure that a readily made sanitizer is provided and available at each open food handling area.,
1. The prep area hand sink is not in working order., , Repair hand sink., , 2. Paper towel for the service area hand sink and washroom is not supplied on a dispenser., , Ensure that paper towel is supplied in a dispenser to prevent contamination of the bulk supply.
4 violations
1) A surface sanitizer was not prepared and provided during operation. Please ensure that a readily made sanitizer is provided and available at each open food handling area., 2) Counter cloths that were visibly soiled were stored on prep surfaces and not in a sanitizing solution between use.
A bowl used to scoop out batter was left inside and floating in product. Please use a ladle or other utensil with a handle.
There was a large amount of perishable food left out at room temp at the cook line and around the prep table. Insert container of cooked vegetables measured at 20C (destroyed), other perishable foods that were recently removed from cooler and used were left out unattended. Maintain perishable foods at 4C or lower, or 60C or higher.
A few non-functional food equipment items were present in the kitchen and appeared dirty., - Remove the non-functional equipment or ensure it is kept clean to prevent contamination and maintain hygiene.
The light fixture in the walk-in cooler was out., , Replace the light fixture.
There was food debris accumulated on the floor in the dry storage area., , Thorough clean this area.
1) A ceiling tile in the bathroom was water damaged. Please replace., 2) A portion of the plastic wall panel in kitchen food prep space was no longer secured in place and duct tape was used a previous repair attempt. Please properly resecure panel.