2115 - 4058 109 Avenue NE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 décembre 2025
Doors for the walk-in units had been removed, revealing unfinished walls and floors. These units were being used for dry storage., , Repair the walls and floors so that surfaces are smooth, non-absorbent to moisture and easy to clean.
Sankalp se trouve dans le quartier STONEY 3. STONEY 3, Calgary compte 111 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
Choice Indian Restaurant
STONEY 3
Ce restaurant a été inspecté 12 fois depuis le 4 novembre 2024, avec 2 conformes, 5 non conformes et 5 fermetures au dossier.
1 infraction
Doors for the walk-in units had been removed, revealing unfinished walls and floors. These units were being used for dry storage., , Repair the walls and floors so that surfaces are smooth, non-absorbent to moisture and easy to clean.
12 infractions
A staff member provided false information and attempted to mislead Executive Officers of Alberta Health Services.
1) A moist, dirty cleaning cloth was stored on a spray bottle., , Keep cleaning cloths submerged in an approved sanitizer such as 100 ppm chlorine between uses., , 2) A pail of chlorine sanitizer measured 0 ppm., , Prepare an approved sanitizer before handling food.
Improper cooling practice was observed. Cooked rice that was fully covered in saran wrap measured 44 degrees Celsius. It had been kept at room temperature for over 3 hours., , Cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours., , Rice was discarded.
Dirty food containers, cleaning supplies and chemicals were stored on the drain board of the two-compartment sink., , Follow a one-way flow from dirty to clean during dishwashing. Utilize the drain board for air drying clean food equipment and utensils only.
The mechanical dishwasher had been removed. The number of dishwashing sinks in this food establishment was inadequate to accommodate reuseable customer utensils. Operators failed to use disposable customer utensils on more than one occasion that was previously agreed upon as a temporary measure until the new dishwasher is installed., , Install a three-compartment sink of sufficient size for dishwashing or a commercial dishwasher that can meet cleaning and sanitizing requirements.
Small bowls were being used to scoop food from bulk bins., , Provide proper utensils for handling food stored in bulk bins. Store utensils in a manner that prevents the handles from being in contact with food.
The rear, exterior door had gaps on the bottom perimeter of the door., , Seal the gaps.
The food establishment was operating without a valid food handling permit., , Obtain a food handling permit from Alberta Health Services.
1) Ceiling tiles were either missing or not in place in the dishwashing area and in front of the walk-in units., , Install or re-position ceiling tiles. , , 2) Doors for the walk-in units had been removed, revealing unfinished walls and floors. These units were being used for dry storage., , Repair the walls and floors so that surfaces are smooth, non-absorbent to moisture and easy to clean.
There was a leak from the wastewater line of the two-compartment sink in the dishwashing area., , Repair the plumbing line to stop the leak.
1) Lids, knives and containers in storage were dirty with debris and grease., , Clean and sanitize food equipment and utensils that were unclean., , 2) Dirty food equipment was stored in the food preparation sink and the floor of the dishwashing area., , Designate the food preparation sink for food preparation only., , Perform dishwashing on a more frequent basis to avoid accumulation of dirty dishes. Keep dirty dishes off the floor., , 3) Clean food equipment such as cups and pans was stored on the floor., , Remove items that are no longer required to operate a food establishment. Store clean equipment and utensils off the floor.
There was a buildup of grease and debris in various areas within the facility including but not limited to walls, floors, sauce containers, stovetop and coolers., , Clean the food establishment thoroughly including hard-to-reach areas.
9 infractions
1) Ghee that was made in house was kept at room temperature. Ghee measured 18.7C., , Store ghee at 4C or less under refrigeration until proven to be shelf stable., , 2) Perishable foods such as potatoes and Frankie were stored on top of top inserts in a line cooler. Foods measured 5.7C and 6.2C. , , Store perishable foods at 4C or less under refrigeration. Do not stack food on top of top inserts in line coolers.
November 2, 2025 , The mechanical dishwasher had been removed. Reusable customer utensils were being used when only the two-compartment sink was available for dishwashing., , Restrict to the use of disposable customer utensils until the new mechanical dishwashers are installed and confirmed to meet cleaning and sanitizing requirements., , November 19, 2025, There were no mechanical dishwashers on-site. There was evidence that reusable customer utensils were being used., , Reusable plates and utensils were removed from dining tables at the time of inspection., , November 20, 2025, Dining tables were clear of reusable customer utensils.
13 infractions
There were dirty dishes on the drain board of the two-compartment sink., , Clean and sanitize the drain board and designate it for air drying clean equipment and utensils after dishwashing.
A spray bottle that contained degreaser was not labeled., , The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
1) Ghee that was made in house was kept at room temperature. Ghee measured 18.7C., , Store ghee at 4C or less under refrigeration until proven to be shelf stable., , 2) Perishable foods such as potatoes and Frankie were stored on top of top inserts in a line cooler. Foods measured 5.7C and 6.2C. , , Store perishable foods at 4C or less under refrigeration. Do not stack food on top of top inserts in line coolers.
12 infractions
1) Dirty cleaning cloths were stored on food equipment., , Clean cleaning cloths and keep them submerged in a sanitizer between uses. , , 2) Chlorine sanitizer in a spray bottle measured 0 ppm., , 100 ppm chlorine sanitizer was prepared during the inspection., , 3) Food contact surfaces were being cleaned with a degreaser only., , Clean and sanitize food contact surfaces.
Food handlers were observed touching a dirty waste receptacle without handwashing after., , Food handlers were instructed to wash their hands. Provide a hands-free waste receptacle.
A spray bottle that contained sanitizer was not labeled to indicate its content., , The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
1 infraction
Provide a written sanitation procedures for cleaning everything in the kitchen. Separate document for washrooms.
Aucune infraction
Aucune infraction
1 infraction
The walk-in freezer measured 22C. Please repair.
6 infractions
Probe thermometer was removed for Roll Me Up approval. Please obtain waterproof min/max thermometer which can also be used to monitor sanitizing temp of dishwasher.
Chlorine test strips were removed for Roll Me Up approval. Please obtain replacement strips.
Unable to determine if owner/person in care and control is certified in recognized food safety.
1) Gaps/holes in tiled walls and floors in all 3 public bathrooms., 2) Large gaps between all floor drains and tiled floor area in kitchen., 3) No self-closure device on staff bathroom door. Bathroom opens into kitchen space.
6 infractions
Hand sinks not supplied with hand soap and/or paper towels.
Unable to determine if owner/person in care and control is certified in recognized food safety.
1) Large gaps between floor/wall joints behind both cook lines. Concrete base not sealed and was rough., 2) Door frames/trims missing and/or not finished., 3) Kitchen walls not painted., 4) Gaps/holes in tiled walls and floors in all 3 public bathrooms., 5) Large gaps between all floor drains and tiled floor area in kitchen., 6) Ceiling tiles in dishwashing area were not smooth/washable., 7) Baseboards missing and/or not properly secured to walls throughout kitchen and dishwashing area., 8) No water to hand sink in one of the public bathrooms., 9) No self-closure device on staff bathroom door. Bathroom opens into kitchen space.
7 infractions
Hand sinks not supplied with hand soap and/or paper towels.
Gap under left kitchen back door.
Unable to determine if owner/person in care and control is certified in recognized food safety.
1) Large gaps between floor/wall joints behind both cook lines. Concrete base not sealed and was rough., 2) Door frames/trims missing and/or not finished., 3) Kitchen walls not painted., 4) Gaps/holes in tiled walls and floors in all 3 public bathrooms., 5) Large gaps between all floor drains and tiled floor area in kitchen., 6) Ceiling tiles in dishwashing area were not smooth/washable., 7) Baseboards missing and/or not properly secured to walls throughout kitchen and dishwashing area., 8) No water to hand sink in one of the public bathrooms., 9) No self-closure device on staff bathroom door. Bathroom opens into kitchen space., 10) Missing ceiling tile in staff bathroom., 11) Raised bar cut-out area for faucet was not sealed.
1) The handle of a scoop was stored in contact with dry food., , 2) A spoon was stored flat in a container of chutney., , Store scoops and utensils in a manner that prevents the handles from being in contact with food.
1) Flies were noted in the kitchen and front service area., , Remove flies. Keep foods covered and strictly follow cleaning protocols., , 2) There was a gap on the bottom of the rear exterior door., , Seal the gap to avoid the entry of pest., , 3) Pest control reports were not available., , Provide pest control reports.
November 2, 2025 - The food handling permit was not displayed., , Display a valid food handling permit for public viewing., , November 19, 2025 - The food handling permit had expired. The facility was being operated without a valid food handling permit. , , Renew permit.
1) Kitchen ceiling tiles in front of the walk-in units were not in place., , Re-position the ceiling tiles., , 2) Doors for the walk-in units had been removed, revealing unfinished walls and floors. These units were being used for dry storage., , Repair the walls and floors so that surfaces are smooth, non-absorbent to moisture and easy to clean., , The need for additional cold storage units will be evaluated. The walk-in cooler will need to be reinstated as a cold holding unit if temperature control of food is not maintained.
There was a leak from the wastewater line of the two-compartment sink in the dishwashing area., , Repair the plumbing line to stop the leak.
There were grease and debris on the stovetop and the floor along the backsplash of the cook line., , Clean the areas noted above.
Waste was disposed in waste receptacles with no liners. Waste receptacles were unclean., , Clean waste receptacles and line them.
November 2, 2025 , The mechanical dishwasher had been removed. Reusable customer utensils were being used when only the two-compartment sink was available for dishwashing., , Restrict to the use of disposable customer utensils until the new mechanical dishwashers are installed and confirmed to meet cleaning and sanitizing requirements., , November 19, 2025, There were no mechanical dishwashers on-site. There was evidence that reusable customer utensils were being used., , Reusable plates and utensils were removed from dining tables at the time of inspection.
1) The handle of a scoop was stored in contact with dry food., , 2) A spoon was stored flat in a container of chutney., , Store scoops and utensils in a manner that prevents the handles from being in contact with food.
1) Flies were noted in the kitchen and front service area., , Remove flies. Keep foods covered and strictly follow cleaning protocols., , 2) There was a gap on the bottom of the rear exterior door., , Seal the gap to avoid the entry of pest., , 3) Pest control reports were not available., , Provide pest control reports.
November 2, 2025 - The food handling permit was not displayed., , Display a valid food handling permit for public viewing., , November 19, 2025 - The food handling permit had expired. The facility was being operated without a valid food handling permit. , , Renew permit.
1) Kitchen ceiling tiles in front of the walk-in units were not in place., , Re-position the ceiling tiles., , 2) Doors for the walk-in units had been removed, revealing unfinished walls and floors. These units were being used for dry storage., , Repair the walls and floors so that surfaces are smooth, non-absorbent to moisture and easy to clean., , The need for additional cold storage units will be evaluated. The walk-in cooler will need to be reinstated as a cold holding unit if temperature control of food is not maintained.
There was a leak from the wastewater line of the two-compartment sink in the dishwashing area., , Repair the plumbing line to stop the leak.
1) Clean dishes in pails and a milk crate were stored on the floor of the dishwashing area. , , Store food equipment off the floor., , 2) Dirty dishes were left in the dishwashing sink and the floor of the dishwashing area overnight., , Do not leave anything dirty overnight especially the facility is already experiencing issues with flies. , , 3) The probe thermometer was greasy., , The probe thermometer was cleaned and sanitized during the inspection.
There were single use cups on the shelf for storage of clean equipment., , Single cups were discarded. Do not re-use disposable items.
There were grease and debris on the stovetop and the floor along the backsplash of the cook line., , Clean the areas noted above.
Waste was disposed in waste receptacles with no liners. Waste receptacles were unclean., , Clean waste receptacles and line them.
1) A large quantity of perishable food including homemade ghee and dosa batter was being stored at room temperature., - shredded cabbage at 14.4C., - pomegranate seeds at 19.4C., - cooked potatoes 29.3C., - Idli (savory rice cake/ bread) at 15C., - cooked noodles at 24.3C., - cooked rice at 29.6C., - unsalted butter at 20.5C., , Store perishable foods away from the temperature danger zone (4 to 60C)., , 2) Vegetable balls, processed fresh tomatoes and minced garlic in line coolers measured 8.5C, 9.8C and 7.8 respectively., , Store perishable foods at 4C or less under refrigeration. Do not double stack top inserts or store above the fill lines of insert containers., , 3) Frozen carrots and peas had thawed at room temperature. The internal food temperatures measured 18.4C and 17.1C. , , Thaw foods in one of the following ways: 1) under refrigeration at 4C or less, 2) under cold running water, 3) in a microwave, or 4) as part of the cooking process., , Foods discarded as a result of temperature abuse.
The mechanical dishwasher had been removed. Reusable customer utensils were being used when only the two-compartment sink was available for dishwashing., , Restrict to the use of disposable customer utensils until the new mechanical dishwashers are installed and confirmed to meet cleaning and sanitizing requirements.
1) The kitchen hand sink by the dishwashing area was obstructed by containers and frying pans that were stored in front of the sink., , 2) The kitchen hand sink by the janitorial sink was obstructed by a waste receptacle and janitorial equipment that were stored in front of the sink. , , Items that obstructed the hand sinks were removed during the inspection. Ensure hand sinks are accessible at all times., , 3) Both kitchen hand sinks did not have soap or paper towels., , Soap and paper towel dispensers were refilled during the inspection.
1) A cell phone was stored on a chest freezer. , , 2) A backpack was stored in contact with a container of dry food. , , Store personal items separate from the food handling or food storage areas., , 3) A disposable container was being used to scoop food from a container., , 4) The scoop handle was in contact with food stored in the bulk bin., , 5) A bowl for portioning was floating on the dosa batter., , Discard the disposable container and do not re-use single use food service items. Provide reusable scoops. Store scoops in a manner that prevents the handles from being in contact with food.
1) Flies were noted in the kitchen and front service area., , Remove flies. Keep foods covered and strictly follow cleaning protocols., , 2) There was a gap on the bottom of the rear exterior door., , Seal the gap to avoid the entry of pest., , 3) Pest control reports were not available., , Provide pest control reports.
The food handling permit was not displayed., , Display a valid food handling permit for public viewing.
1) Kitchen ceiling tiles in front of the walk-in units were not in place., , Re-position the ceiling tiles., , 2) Doors for the walk-in units had been removed, revealing unfinished walls and floors. These units were being used for dry storage., , Repair the walls and floors so that surfaces are smooth, non-absorbent to moisture and easy to clean., , The need for additional cold storage units will be evaluated. The walk-in cooler will need to be reinstated as a cold holding unit if temperature control of food is not maintained.
1) Small bowls by the flat grill were dirty with debris., , Clean and sanitize these bowls and protect them from contamination., , 2) Food containers and bus pans were stored on the kitchen floor., , Store food equipment off the floor., , 3) Dirty dishes had piled up on the floor of the dishwashing area. , , Perform dishwashing more frequently to avoid accumulation of dirty dishes. Ensure not to leave anything dirty overnight., , 4) The probe thermometer was greasy., , Clean and sanitize the probe thermometer.
There was an accumulation of grease, grime and food debris throughout the food establishment including but not limited to the ventilation hood, ceilings and floors in the cook line, dry storage room and behind the dosa grinder., , Clean the areas noted above.
Dishwasher not connected to power source. No chemicals., **Nov 14, 2024: dishwasher did not turn on.
Construction dust and debris present in kitchen.
1) Prep coolers for both lines were not turned on. They were not connected to power source., 2) Dishwasher not connected to power source. No chemicals.
Construction dust and debris present in kitchen.
Online hand sink was swapped for food prep sink. Hand sink now closer to dishwashing area and not easily accessible to cook line. Access difficult for staff working near dosa machine.
1) Prep coolers for both lines were not turned on. They were not connected to power source., 2) Dishwasher not connected to power source. No chemicals.
Construction dust and debris present in kitchen.
Online hand sink was swapped for food prep sink. Hand sink now closer to dishwashing area and not easily accessible to cook line. Access difficult for staff working near dosa machine.