204B - 7171 80 Avenue NE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 21, 2026
A total 15L 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**, Several food containers in the kitchen and walk-in cooler were stored without covers and proper separation. Ensure food containers are properly covered to protect food from potential contamination., **OUTSTANDING (2025-12-30). Several food containers were still noted in the walk-in cooler not covered.
Handwashing station directly besides the food preparation table in the back kitchen was not equipped with a splash guard., - Operator to equip the handwashing sink with a splash guard to protect the items on the work counter.
The back door was missing a door sweep., - Install a properly fitted door sweep to prevent pest entry into the facility.
Tava Wok Modern Indian & Indo Chinese Bistro is in the TARADALE neighbourhood. TARADALE, Calgary has 63 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 36 (57%) 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.
Sun Pillars Preschool - Kitchen
TARADALE
This restaurant has been inspected 5 times since October 31, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
4 violations
A total 15L 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**, Several food containers in the kitchen and walk-in cooler were stored without covers and proper separation. Ensure food containers are properly covered to protect food from potential contamination., **OUTSTANDING (2025-12-30). Several food containers were still noted in the walk-in cooler not covered.
Handwashing station directly besides the food preparation table in the back kitchen was not equipped with a splash guard., - Operator to equip the handwashing sink with a splash guard to protect the items on the work counter.
The back door was missing a door sweep., - Install a properly fitted door sweep to prevent pest entry into the facility.
1 violation
1. Several food containers in the kitchen and walk-in cooler were stored without covers and proper separation. Ensure food containers are properly covered to protect food from potential contamination., **OUTSTANDING (2025-12-30). Several food containers were still noted in the walk-in cooler not covered., , 2. Stack of milk crates containing ready-to-eat vegetables and other food items were stacked on top of each other and stored on the floor in walk-in cooler. Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean., OUTSTANDING (2025-12-30). Stack of milk crates containing ready-to-eat vegetables and other food items were stacked on top of each other and stored on the floor in walk-in cooler. The inspector informed the staff/operator to ensure that only food-grade containers are used for storing food.
13 violations
1. No surface sanitizer was available for food handling areas at the time of inspection. Bleach (chlorine) sanitizer solution was prepared and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area., 2. Wet and dirty wash cloths were placed on food contact surfaces and clean utensils., - Operator was instructed to store washcloths in sanitizer solution at all times.
1. Several food containers in the kitchen and walk-in cooler were stored without covers and proper separation., - Ensure food containers are properly covered to protect food from potential contamination., , 2. Stack of milk crates containing ready-to-eat vegetables and other food items were stacked on top of each other and stored on the floor in walk-in cooler. , - Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean.
No violations
12 violations
Employee was noted using cleaning cloths to dry dishware. The inspector informed the staff and operator that dishware must just be airdried after washing to prevent recontamination of the dishware from drying with reusable cloths. Please educate all staff.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
Open containers that contain food items, such as sliced cabbage, were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. Please do not stack open containers, as described. The food items were discarded.
1. Cooked paneer in a serving pan was observed stored at 22.8C (destroyed). Ensure all cooked foods are held at 60C or higher or cooled promptly to 4C or below., , 2. Trays of rice and vegetable pakora cooked approximately two hours ago as per operator, were observed cooling at 26.6C and 24.4C respectively. Operator was advised to move all food items to cooler immediately., - Operator instructed to follow proper cooling techniques to ensure cooked items are cooled from 60C to 20C within 2 hours and from 20C to 4C within next 4 hours., , 3. Serving pan of margarine was stored in the cooking area without cover. Surface temperature was measured at 26.8 degrees Celsius. Bucket of margarine indicated 'keep refrigerated'. Operator discarded the food item during inspection., - Ensure to store all food items as per manufacturer's instructions and make sure that products labeled 'keep refrigerated' are maintained at 4C or below.
Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. One way flow of dishes and sanitizing step was not being followed., - Operator was informed on how to properly use the 3-comp sink for dishwashing:, 1) Sink 1 - wash with soap., 2) Sink 2 - rinse with warm water, 2) Sink 3 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then air dry.
Handwashing station directly besides the food preparation table in the back kitchen was not equipped with a splash guard., - Operator to equip the handwashing sink with a splash guard to protect the items on the work counter.
1. Single use disposable cups were used as scoops for bulk items 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. Metal pots, trays, pans and food buckets were observed stored directly on the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor., , 3. Personal items (jackets, water bottles) were stored on chest freezer and on food storage shelves in the kitchen., - Store personal items separately, away from food prep and storage areas.
No chlorine test strips were available on-site to check dishwashing and surface sanitizer concentration., - Acquire chlorine test strips.
The screen door at the back was visibly dirty and not tight fitting. Screen was torn and there were , large gaps noted in the screen door., - Repair/replace the screen door so that it is tight fitting and has no gaps.
Food Handling Permit (FHP) displayed at the facility was expired and not valid., - Please ensure a valid FHP is displayed in a conspicuous place at the facility.
At the time of the inspection, there were more than 6 food handlers working; none of the staff had a food safety certification., - Ensure that a staff member with food safety certification is always present onsite.
1. Raw wooden blocks supporting the shelves were observed on the wall behind the 3-comp sink. , - Please paint/seal raw wood to keep surfaces smooth, non-porous, and easily cleanable., , 2. Wallpaper behind the 3-comp dishwashing sink was damaged and peeling off. Wall was visibly soiled with food residue., - Clean the area. Remove/replace the wallpaper and tape and ensure it is made of material that is smooth and easy to clean., , 3. Paint was deteriorated, and baseboard was peeling off from the wall underneath the front hand sink., - Paint the kitchen wall and ensure baseboard is securely attached to the wall.
1. Paint was chipping off the wooden base for the floor mixer. , - Please repair/re-paint so surfaces are smooth, nonporous and easily to clean., , 2. The walk-in cooler fan was observed dripping water onto the side wall, resulting in splashing in the surrounding area., - Install proper drainage system.
Heavy accumulation of grime and food debris was observed underneath the prep line coolers, underneath storage shelves, and underneath and behind the cook line (fryers, stove, tandoor)., - Please thoroughly clean all these areas.
Several food containers throughout the facility were not covered or equipped with lids. The inspector informed the staff and operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
An improper thawing practice was observed during the inspection. Specifically, meat was being thawed in stagnant water. The inspector discussed the proper thawing procedures with the staff and the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
Several personal items of staff, including cellphones, were noted being stored on food contact surfaces. The inspector informed the staff and operator that any personal items must be stored away from food contact surfaces, including food prep tables. The personal items were removed during the inspection.
Chemicals were noted being stored beside a commercial food equipment by the dishwasher area. Please ensure to store all chemicals away from any food equipment and food-contact surfaces.
Opened canned food items were stored in the cooler. The inspector informed the staff and operator that once a canned food item is opened, it should then be transferred to a food-grade plastic container. The food items were discarded during the inspection.
A significant number of dirty dishes, pans, bowls, and utensils were observed throughout the facility, and the operator mentioned that these utensils were not washed and cleaned the night before. The inspector informed the staff and operator that all dishware and utensils must be cleaned and sanitized afterwards, including the end of day.
Scoops for dry product were stored inside the bins with the scoops covered in product. A single-use handle-free container was also used as a scoop. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please also only use scoops with handles. The scoops were removed.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - General walls of the kitchen, - Behind and underneath kitchen equipment, - General floors of the kitchen, - The inserts of the ventilation canopy, - Some ceiling areas above the food-prep tables, **PLEASE CLEAN THE AFOREMENTIONED AREAS.
There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.