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Amritsari Tadka Restaurant

109 - 400 Main Street NE Airdrie AB T4B 2N1 · Food - General

Official record from Alberta →

Inspection summary

Amritsari Tadka Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 4, 2025. The most recent inspection, on October 15, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on October 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 4 separate inspections, most recently on October 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on October 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no waterproof thermometer available to test high temperature sanitizing dishwasher. Obtain waterproof thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was available, but there was no enclosed dispenser. Install dispenser and ensure paper towel is stocked at hand sink at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink tap was leaking. Repair.
  2. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no waterproof thermometer available to test high temperature sanitizing dishwasher. Obtain waterproof thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was available, but there was no enclosed dispenser. Install dispenser and ensure paper towel is stocked at hand sink at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Shelves on shelving unit by dishwasher and in cook area were unfinished wood. Paint or finish so that shelving is smooth, non-porous and easy to clean. 2. There was unfinished drywall and an area where drywall was missing close to location where drywall had been cut for new doorway. Finish so that all walls are smooth, non-porous and easy to clean.3. Tap at three compartment sink was leaking. Operator had scheduled plumber. 4. Mop sink tap was leaking. Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was an unfinished 2x4 that extended into mop sink. Remove wood to prevent mould growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pepsi cooler was leaking. Repair and ensure that cooler is able to maintain temperature of 4 degrees Celsius or below.Once cooler is repaired ensure area and cooler are thoroughly cleaned.
  3. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aluminium take out trays were stored on lower shelf across from back exterior door. The area was not clean and used to store recycling bags. Remove food containers from this area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Container of pickles was stored directly next to chemicals by hand sink. This was corrected during the inspection, and chemicals were moved underneath hand sink. Ensure chemicals are stored away from food storage areas and that food is not stored directly next to hand sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was thawing at room temperature. It was placed into cooler during the inspection. Thawing must be done under cold running water, in the cooler, or as part of the cooking process. 2. Eggs were being stored at room temperature. Eggs were discarded during the inspection. Eggs are high risk and must be stored below 7 degrees Celsius at all times.3. Display cooler at front of house with sweets measured 10 degrees Celsius. The temperature was adjusted during the inspection. Ensure coolers remain under 4 degrees Celsius at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was run twice but did not reach temperature. Dishwasher may need more time to heat up prior to use. Ensure dishwasher can reach 71 degrees Celsius at the plate level. If dishwasher is not reaching temperature dishes must be manually sanitized with a 100ppm chlorine solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no waterproof thermometer available to test high temperature sanitizing dishwasher. Obtain waterproof thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had chicken thawing in it when inspector arrived. This was moved during the inspection. During the inspection a dirty colander was placed into hand sink. This was again moved at the request of inspector. Ensure hand sink is kept clear and accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink. Paper towel was brought, but there was no enclosed dispenser. Install dispenser and ensure paper towel is stocked at hand sink at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Shelves on shelving unit by dishwasher and in cook area were unfinished wood. Paint or finish so that shelving is smooth, non-porous and easy to clean. 2. There was unfinished drywall and an area where drywall was missing close to location where drywall had been cut for new doorway. Finish so that all walls are smooth, non-porous and easy to clean.3. Tap at three compartment sink was leaking. Operator had scheduled plumber. 4. Mop sink tap was leaking. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pepsi cooler was leaking. Repair and ensure that cooler is able to maintain temperature of 4 degrees Celsius or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was required throughout kitchen in the following areas: - floor, in main areas and in hard-to-reach areas under equipment/sinks- pepsi cooler- flooring beside pepsi cooler- mop closet- hand sink and area around hand sink
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator had completed AHS Food Safety Basics course. Please ensure someone in care and control of the business has completed approved food safety training (list of approved courses attached in email).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap on mop sink was dripping. Repair so there are no leaks.

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