135 Martindale Boulevard NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Dashmesh Culture Centre - Nagar Kirtan se trouve dans le quartier MARTINDALE. MARTINDALE, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 mai 2026, 35 (47%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 6 fois depuis le 10 mai 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Several small reefers were not maintaining 4C., Beside tent #21: 5.5C, Beside tent #37: 6.6C, Beside tent #42: 5.8C, Beside tent #68: 15C *High risk food stored inside. Items were put on hold until the owner could be located and the food discarded., , , Action Taken:, Advised Waymark tech that the reefers were not maintaining 4C. Refrigeration tech was called for reefer located beside tent #68. Sign placed on the reefer indicated that it should not be used until it is maintaining 4C. Organize advised that the food in the reefer was on hold and must be discarded by EPH, AND that the reefer could not be used until EPH verified the temperature.
Aucune infraction
2 infractions
Ambient air temperature inside the trailer, where cooked food, milk, sauces and other food items were stored was 10 C around 10 am ., , Organizer staff stated that the door was left open as vendors were in and out., , Requirement:, Ensure that inside trailer temperature is maintained at 4C or less. , Keep the door closed and reinspection will be done within two hours., ,
1)Garbages throughout the event were overflowing, including those at the portable toilets. As a result, litter was evident on the ground throughout the site and blowing off of the site into the surrounding communities. , 2)There were not enough garbage containers throughout the event venue. Garbages were available near the vendor tents but were not placed in the walking /eating areas between the tent sites or on the main viewing areas on the large central hill. , At the main entrance by the parks compound, only one garbage had been placed where people were exiting and the garbage was overflowing., , Action Taken, , Lead of food safety was immediately contacted made aware of issue. Garbage contractors (Waymark) were contacted as well but due to lack of overall garbages overall litter containment was difficult.
7 infractions
Loss of water supply occurred during event hours. , , No plan was in-place in the event of large scale water loss for vendors. Organizers were not cooperative to assist in urgent action to close food vendor tents requiring water supply. ,
Organizer provided prepared sanitizer solutions for vendors that were inadequate in concentration. Many bottles tested were at or less than 10 ppm chlorine. , , Corrected onsite.
Ambient air temperature inside the trailer, where cooked food, milk, sauces and other food items were stored was 10 C around 10 am ., , **Reinspection at 1120 AM of reefer, unit monitoring box was operating still @10 deg C. Foods probed inside reefer measured above 10 deg C. Advised organizer all the containers of samosas and pakoras had to be destroyed:, , -Samosas 13 deg C, 11.4 deg C, -Pakoras 20.2 deg C, , ,
1 infraction
1)Garbages throughout the event were overflowing, including those at the portable toilets. As a result, litter was evident on the ground throughout the site and blowing off of the site into the surrounding communities. , 2)There were not enough garbage containers throughout the event venue. Garbages were available near the vendor tents but were not placed in the walking /eating areas between the tent sites or on the main viewing areas on the large central hill. , At the main entrance by the parks compound, only one garbage had been placed where people were exiting and the garbage was overflowing., , Action Taken, , Lead of food safety was immediately contacted made aware of issue. Garbage contractors (Waymark) were contacted as well but due to lack of overall garbages overall litter containment was difficult.
Reefer had storage of hot product. Vendors had stated they put warm product into the reefers to cool. This was contrary to instructions provided to vendors prior to event. , , -Large pot of gravy was probed at 56.8 Deg C , -Multiple pails (@18.9 litres capacity) of warm tamarind sauce- 2 probed and measuring 26.0 deg C, 26.8 deg C, -Bins of pakoras were measuring 20.2 deg C, , , **Reefer was not to be used to store hot product.
Main water line for park had break, causing water shut off. , ,
1)Garbages throughout the event were overflowing, including those at the portable toilets. As a result, litter was evident on the ground throughout the site and blowing off of the site into the surrounding communities. , 2)There were not enough garbage containers throughout the event venue. Garbages were available near the vendor tents but were not placed in the walking /eating areas between the tent sites or on the main viewing areas on the large central hill. , At the main entrance by the parks compound, only one garbage had been placed where people were exiting and the garbage was overflowing., , Action Taken, , Lead of food safety was immediately contacted made aware of issue. Garbage contractors (Waymark) were contacted as well but due to lack of overall garbages overall litter containment was difficult.
1. Handwash stations for food vendor tents were not located inside the food tents. Vendors were not aware stations were provided for their food handlers use. , , 2. Handwash stations had cold water in holding tank. Organizer had stations filled the previous night. Vendor could not open the fill cap to add hot water. , , 3. Inadequate electrical supply to food tents. Many tents were not supplied with enough cords for powering additional equipment (ie. steam table, warmers), , 4. Inadequate cold holding units in food tents. Some tents did not have electric powered refrigeration units for storing food transported from reefer. , , 5. Observed non-food handlers inside tents. Food tents were allowing non-food handlers into the food handling areas.