4629 12 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Grace of India se trouve dans le quartier MCCALL. MCCALL, Calgary compte 113 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 78 (69%) 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.
Empire Banquet Hall
MCCALL
Ce restaurant a été inspecté 10 fois depuis le 17 juin 2024, avec 5 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
The high temperature dishwasher measured 62.9 degrees Celsius after 5 consecutive cycles., , - Repair, service or replace the dishwasher to ensure it is adequately sanitizing at a temperature of at least 71 degrees Celsius at dish level., , In the interim:, Manually wash, rinse and sanitize utensils and equipment in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.
**Outstanding violation**- February 20, 2026: Mice droppings were still observed in multiple areas of the facility., , Requirement, Remove, clean and disinfect the areas., , February 11, 2026, 1. Significant amounts of mouse droppings were observed in multiple areas of the facility- inside the dining benches, washroom and specific areas of the kitchen, including but not limited to:, - The floor perimeters behind various food equipment, shelving units for utensils/equipment and dry food storage., - Under food preparation tables with cooking equipment., - The storage room/staff area on the upper floor., - Floor parameters around the receiving area and exit doors., - Inside and behind the cupboard between the cookline and walk-in cooler., - On food surfaces including a box of tomato puree in the dry storage shelving unit beside the walk-in cooler, bags of rice stored under a food prep table beside the microwave and bags of rice and rice flour in the shelving unit near the commercial mixer., - Under the stairway and the surrounding area., - Behind and beneath the chest freezer beside the stairway and the standing refrigerator beside the front counter area., , 2. Mouse droppings were found on a shelf under the stairway containing uncovered disposable utensils. The items were discarded during the inspection., , 3. A nest with significant mouse droppings observed in the furnace area., , Requirements, - Remove and safely dispose of all mice, their droppings and harborage materials., - Clean and disinfect all surfaces contaminated by mice activity and excrement in the kitchen, dining and washroom areas., - Inspect all food items, storage containers and discard any contaminated items.
**Outstanding violation**- February 20, 2026: Equipment still observed with food debris., , Requirement, Clean and sanitize the indicated equipment., , February 11, 2026, The following equipment were observed with food debris and dirt:, , 1. The commercial dough mixer, 2. The trolley beside the prep cooler opposite the cookline., , - Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
**Outstanding violation**- February 20, 2026: Accumulation of grease and debris still observed behind the equipment in the cookline., , Requirement, Clean and sanitize, , February 11, 2026, 1. Accumulation of grease and debris observed behind and beneath the equipment in the cookline., , 2. Dust build-up observed on:, - The vent hood above the food preparation table opposite the cookline., - The Exhaust ventilation canopy above the cookline., , 3. The floor of the furnace area in the kitchen was dirty and had water stains., , -1 to 3: Thoroughly clean the indicated areas and ensure to maintain in sanitary conditions at all times to prevent contamination of food.
1 infraction
The high temperature dishwasher measured 62.9 degrees Celsius after 5 consecutive cycles., , - Repair, service or replace the dishwasher to ensure it is adequately sanitizing at a temperature of at least 71 degrees Celsius at dish level., , In the interim:, Manually wash, rinse and sanitize utensils and equipment in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.
10 infractions
1. No sanitizing solution available during food processing in the facility at the time of inspection., , Ensure that chlorine sanitizer solution with a concentration of 100 ppm is readily available during operation, have sanitizer buckets/bottles available in all locations where food handling/processing is done in the facility. Verify the sanitizing solutions with test strips., , 2. Dirty cleaning cloths were observed on food preparation surfaces outside of sanitizer solution and no sanitizer residue detected in them. , , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them to kill harmful microorganisms.
The high temperature dishwasher measured 62.9 degrees Celsius after 5 consecutive cycles., , - Repair, service or replace the dishwasher to ensure it is adequately sanitizing at a temperature of at least 71 degrees Celsius at dish level., , In the interim:, Manually wash, rinse and sanitize utensils and equipment in the 2-compartment dishwashing sink. Alternatively, wash/rinse with the dishwasher and then sanitize in the 2-compartment dishwashing sink.
Aucune infraction
6 infractions
1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. , , 2. Chlorine sanitizer solution measured 1000 ppm at the time of inspection. , - Operator remade the chlorine solution and tested 100 ppm. , , **Ensure chlorine sanitizer is mainatained at 100 ppm at all times.
Staff was thawing frozen fishes at room temperature in standing water. , - Operator moved the fishes to the clean sink under cold running water. , , **Ensure frozen food is thawed properly at all times.
High temp dishwasher measured at 65.4*C. , - Operator was instructed to sanitize dishes in 100 ppm Chlorine sanitizer for 2 minutes after washing dishes in the dishwasher until dishwasher is repaired., , Note: Food grade sanitizer solution dillution ratios sent to the facility.
1 infraction
Ensure that food is covered at all timed in the walk-in cooler and freezer
2 infractions
Ensure that all foods stored in the walk-in cooler, must be covered
Provide towels for both sinks
Aucune infraction
1 infraction
1) Hand wash sink in kitchen near entrance was not operational and was blocked by a chest freezer. Please repair the sink and restock paper towel dispenser. Do not obstruct hand washing stations., 2) Rear hand wash sink next to dishwashing area was obstructed with a dust pan stored inside the basin and cleaning items (garden hose wheel, mop pail, etc.) in front. All hand wash sinks must be easily accessible - do not store items inside basin or in front.
Evidence of pest activity observed in the facility:, , 1. Observed the following:, - 1 live mouse was observed in a tin cat behind the icemaker close to the kitchen entrance., - 6 dead mice were found in a tin cat behind the commercial food mixer and food shelving unit., - 1 dead mouse was found in a tin cat beside the exit door at the back area. , , Requirements, - Obtain the services of a professional pest control company to abate the mice infestation and implement an ongoing integrated pest management program for the facility., Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.
1. Significant amounts of mouse droppings were observed in multiple areas of the facility- inside the dining benches, washroom and specific areas of the kitchen, including but not limited to:, - The floor perimeters behind various food equipment, shelving units for utensils/equipment and dry food storage., - Under food preparation tables with cooking equipment., - The storage room/staff area on the upper floor., - Floor parameters around the receiving area and exit doors., - Inside and behind the cupboard between the cookline and walk-in cooler., - On food surfaces including a box of tomato puree in the dry storage shelving unit beside the walk-in cooler, bags of rice stored under a food prep table beside the microwave and bags of rice and rice flour in the shelving unit near the commercial mixer., - Under the stairway and the surrounding area., - Behind and beneath the chest freezer beside the stairway and the standing refrigerator beside the front counter area., , 2. Mouse droppings were found on a shelf under the stairway containing uncovered disposable utensils. The items were discarded during the inspection., , 3. A nest with significant mouse droppings observed in the furnace area., , Requirements, - Remove and safely dispose of all mice, their droppings and harborage materials., - Clean and disinfect all surfaces contaminated by mice activity and excrement in the kitchen, dining and washroom areas., - Inspect all food items, storage containers and discard any contaminated items.
1. Dead flies were observed on a pest monitoring trap suspended directly above food handling area., , - Remove the pest monitoring fly trap directly above the food handling area., , Ensure that food handling areas are protected from contamination at all times., , 2. Food items were observed stored on the floor in the walk‑in freezer., , - Remove all food items from the floor., , Ensure to store at least 6 inches off the floor to prevent potential contamination., , 3. In the walk-in freezer and prep cooler opposite the cookline, food products were observed without lids, leaving food unprotected from contamination., , - Store all food products with tight‑fitting lids., , - Ensure all food containers are covered to prevent contamination.
1. Pest control records were not available onsite. The most recent pest control record available was September 2025., , - Provide and retain the pest control records onsite., , Ensure that pest control records are readily available in the facility upon the request of a Public Health Inspector., , 2. A gap was observed under the front door and the sides of the exit door, suggesting potential entry points., , - Seal the gap or install an effective vermin proof to prevent entry of pest.
1. There was a hole in the wall underneath the staircase leading to the storage room/office area., , - Seal all holes in the facility as they could serve as potential pest entry points., , 2. Part of the walls and floor under the stairway were noted to be in disrepair., , - Repair all damaged wall and floor surfaces in the facility., , Ensure that all surfaces are smooth, non-absorbent and easily cleanable.
The following equipment were observed with food debris and dirt:, , 1. The commercial dough mixer, 2. The trolley beside the prep cooler opposite the cookline., , - Clean, sanitize and maintain the equipment in a sanitary manner to prevent contamination.
Excessive clutter observed in the facility, specifically the back area, under the stairway and the storage/staff area on the upper floor. Multiple food equipment and utensils not in use were observed to congest the facility., , - Clear the clutter, remove faulty, broken and unnecessary items. Arrange and organize the area properly., , A facility where food is being prepared must be maintained in an organized and sanitary manner for ease of cleaning and to prevent pest harborage.
1. Accumulation of grease and debris observed behind and beneath the equipment in the cookline., , 2. Dust build-up observed on:, - The vent hood above the food preparation table opposite the cookline., - The Exhaust ventilation canopy above the cookline., , 3. The floor of the furnace area in the kitchen was dirty and had water stains., , -1 to 3: Thoroughly clean the indicated areas and ensure to maintain in sanitary conditions at all times to prevent contamination of food.
1. Food containers stored on the floor in both walk in coolers. , , **Ensure food items are stored a minimum of 6 inches above the floor to prevent cross contamination. , , 2. Staff was using garbage bags to thaw fishes. , - Operator removed the garbage bag during inspection. , , **Use food grade bags to handle food as garbage bags can leach out harmful chemicals.
**Corrected**, Containers without handles stored in the bulk food containers throughout the kitchen., , **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
Cleaning is required in the following areas:, - Hard-to-reach areas (such as underneath and behind the cooking equipment).