311 - 500 Country Hills Boulevard NE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 avril 2026
The floor below cookline was observed to be in disrepair, several broken floor tiles were observed., , **Have the flooring repaired to ensure it is smooth, impervious to moisture and cleanable.
Gate of India se trouve dans le quartier COUNTRY HILLS VILLAGE. COUNTRY HILLS VILLAGE, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 32 (68%) 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.
Imperial Dynasty Restaurant
COUNTRY HILLS VILLAGE
Ce restaurant a été inspecté 13 fois depuis le 16 septembre 2024, avec 3 conformes, 10 non conformes et 1 fermeture au dossier.
1 infraction
The floor below cookline was observed to be in disrepair, several broken floor tiles were observed., , **Have the flooring repaired to ensure it is smooth, impervious to moisture and cleanable.
1 infraction
The following areas/items require cleaning:, , 1. The floors throughout the kitchen including the area below the cookline, prep cooler and counters., 2. The walls and ceiling tiles in the kitchen.
1 infraction
The following areas/items require cleaning:, , 1. The floors throughout the kitchen including the area below the cookline, prep cooler and counters., 2. The walls and ceiling tiles in the kitchen., 3. The bulk food storage containers.
3 infractions
The ambient temperature of the walk-in cooler measured at 6 degrees C. The operator indicated it may be due to frequent opening of the doors., , **Monitor the cooler to ensure it can maintain adequate temperatures of 4 degrees C and below. Repair if required.
The mechanical dish washer was not supplying sanitizer, measured at 0ppm of chlorine., , **Have the dishwasher repaired to ensure it supplies sanitizer at adequate concentrations.
The following areas/items require cleaning:, , 1. The floors throughout the kitchen including the area below the cookline, prep cooler and counters., 2. The walls and ceiling tiles in the kitchen., 3. The bulk food storage containers.
Aucune infraction
1 infraction
**November 21 - The sneeze guard installed does not adequately protect the front row of food inserts. Please have the guard reinstalled or adjusted., , **November 17 - Food items in ice baths displayed the self-serve area were not adequately protected from contamination. The display unit had no sneeze guard installed / the individual inserts had no covers., , **Please have a suitable sneeze guard installed or have all the inserts fitted with covers to prevent the contamination of displayed foods.
5 infractions
No of the food handlers were observed to be wearing any hair coverings during the inspection., , - Ensure food handlers have their hair covered or restrained with adequate hair covering.
Displayed food items in ice baths were not maintained at adequate temperatures. Food items measured between 6-8 degrees during the inspection., , **Ensure high risk food items requiring cold storage are maintained at 4 degrees C or below. Have the temperature of the food items in ice baths consistently monitored and the ice routinely replenished to ensure adequate temperatures are maintained.
Several food containers in the walk in cooler were uncovered., , **Ensure food items under storage are adequately protected from contamination at all times.
Aucune infraction
3 infractions
Visibly soiled cleaning cloths outside of sanitizer solution were observed throughout the facility, , Please ensure cleaning cloths are submerged in sanitizer solutions with a concentration of 100 ppm for chlorine and 200 ppm for quat when not in use.
Frozen fish, and samosas were stored in the freezer without food grade covers., , Please ensure food items are covered with food grade lids or covers to protect it from cross-contamination.
The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:, , - Underneath the dish pit and handwash station, - Underneath work benches, - Underneath all kitchen equipment, , Please pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
6 infractions
The sanitizer bucket located on the service line was tested using test strips and measured at 0 ppm, rendering the solution ineffective at eliminating harmful bacteria., , The operator prepared a new chlorine sanitizer solution, which was retested and measured at 100 ppm. Please monitor and test the sanitizer regularly to ensure it maintains a concentration of 100 ppm.
Visibly soiled cleaning cloths outside of sanitizer solution were observed throughout the facility, , Please ensure cleaning cloths are submerged in sanitizer solutions with a concentration of 100 ppm for chlorine and 200 ppm for quat when not in use.
Raw chicken breasts were observed thawing in room temperature water located in the prep sink. The internal temperature of the chicken breasts were tested using a probe thermometer and measured at 21.3C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment., , The operator was instructed to immediately discard the chicken breast. Please thaw food by leaving them in the cooler overnight, under running cold water, in the microwave if the item is being processed right away, or during the cooking process.
Aucune infraction
1 infraction
Mice dropping were observed behind the stand mixer and on the floor of the dry storage room., , Clean and sanitize all areas contaminated by mouse droppings., , 10/02- Mice dropping were still present.
5 infractions
Several contaminated cleaning clothes were stored on food equipment and on the prep counter., , Ensure that cleaning clothes are kept in a sanitizing solution or laundered after each use.
1. A pot of lamb curry was stored at room temperature on the bottom of a shelf in the cookline. The temperature of the curry was 24C., , High-risk food must be stored below 4C or above 60C at all times. Do not store these food items at room temperature., , The lamb curry was discarded., , 2. Previously refrigerated food items were placed on the buffet table without being adequately reheated., , All food items must be reheated to a minimum of 74C prior to being hot held at 60C. Buffet table should be turned on and heated prior to storing food. Verify temperatures using a probe thermometer., , Staff reheated the food items.
Food items in ice baths displayed the self-serve area were not adequate protected from contamination. The display unit had no sneeze guard installed / the individual inserts had no covers., , **Please have a suitable sneeze guard installed or have all the inserts fitted with covers to prevent the contamination of displayed foods.
Several food containers were being stacked in the walk-in cooler, with the base of the top container coming in direct contact with food items on the bottom containers., , **Ensure food items under storage are adequately protected from contamination at all times. Please discontinue the stacking of uncovered food containers.
1) Pails of food (cooked chicken breast, chickpeas, curd, etc.) cooling in the walk-in cooler were observed to be uncovered. Frozen fish, and samosas were stored in the freezer without food grade covers., , Please ensure food items are covered with food grade lids or covers to protect it from cross-contamination., , 2) Soya chaap and mango pulp were observed stored in their original tin cans after opening., , Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants., , 3) A plastic container used as a scoop was observed buried in a bulk container of curd located in the walk-in cooler., , Please remove the plastic container and ensure portioning containers are not buried within the ingredients to prevent cross-contamination.
Acoustic ceilings were observed to be installed in the back kitchen. Acoustic ceilings are not easily cleanable, smooth, impervious surfaces., , Please install tiles that are easily cleanable, smooth, and impervious to contaminants.
The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:, , - Underneath the dish pit and handwash station, - Underneath work benches, - Underneath all kitchen equipment, - All kitchen equipment surfaces, - The vents, ceiling tiles, and light covers, - Wire shelving units, - The walls behind the dish pit, - The walls throughout the facility, , Please pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
1. There were several containers of food uncovered in the walk-in cooler., , Obtain covers for the containers to prevent contamination of the food stored., , 2. Cups were used as scoops for bulk dry storage items. Handles for scoops were stored inside the food items. , , Ensure that only scoops with handles are used for the bulk storage items. Handles should be stored facing out to prevent contamination of the bulk supply., , 3. Knives were stored in the crevice between the prep cooler and table., , This storage is insanitary. Relocate the knives to an area that prevents contamination.
Mice dropping were observed behind the stand mixer and on the floor of the dry storage room., , Clean and sanitize all areas contaminated by mouse droppings.
1. Storage shelves in the walk-in cooler were significantly covered in food debris. There were also water droplets pooling on the shelves above open food items., , Thoroughly clean and sanitize these shelves., , 2. There was dust and grease accumulated on the walls and ceiling tiles in the cook line., , Thoroughly clean the walls and ceiling tiles., , 3. Replace the caulking around the dishwashing sinks.