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Apna Dhaba Indian Kitchen

16741 127 Street NW Edmonton AB T6V 0T1 · Food - General

Official record from Alberta →

Inspection summary

Apna Dhaba Indian Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on February 4, 2026, recorded 6 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 33 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 8 times across 6 separate inspections, most recently on February 4, 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)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 4 separate inspections, most recently on February 4, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on January 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 12, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 8 separate inspections, most recently on February 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Demand Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips were damaged and not changing colour. Please obtain new QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records were not available onsite for review. Please ensure that up-to-date pest control records are available for review.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A large number of small fruit flies were observed in the waste bin near the dishwashing area. Ensure proper pest control measures are in place. Remove waste regularly. Keep waste bins covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment/utensils were unsanitary:- Chest freezer - Improvement noted. Please also ensure the back of the chest freezer is cleaned.- Cooler shelves - Improvement noted. Please continue to maintain in a sanitary condition.- Hot-holding unit near the front prep cooler - Outstanding- Sauce bottles - Outstanding- Dry food bins in the storage room - Corrected.Please thoroughly clean and sanitize. Ensure all equipment and utensils are maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen was not maintained in a clean and sanitary condition. A build-up of food debris/grease/grime was observed in the following areas: - High-touch surfaces including equipment handles, light-switches, hand sink handles - Improvement noted. - Dry storage room - Corrected - Surfaces of containers - Improvement noted. - Large equipment - Improvement noted. - Kitchen walls - Improvement noted.- Kitchen floors, particularly under large cooking equipment - Improvement noted. - Area near back door - Improvement noted. Please continue to maintain all areas in a clean and sanitary condition.2. A minor accumulation of dust was observed on kitchen ceiling tiles. Please clean and maintain. - Corrected
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Piles of milk jugs were observed in the back hand sink and surrounding area. Ensure all waste is properly contained.Jan 5/26 - Most of the waste was contained in black garbage bags, however, the waste bin was overfilled and contained clusters of small fruit flies. Milk jugs were still stored in the back hand sink.Remove waste regularly. Keep waste bins covered. Ensure waste bins are cleaned and sanitized.Jan 12/26 - Waste was contained in black garbage bags; however, the bags were accumulated near the dishwashing area and contained a large number of small fruit flies. An odour was also noted. Remove waste daily.
  2. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips were damaged and not changing colour. Please obtain new QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records were not available onsite for review. Please ensure that up-to-date pest control records are available for review.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A large number of small fruit flies were observed in the waste bin near the dishwashing area. Ensure proper pest control measures are in place. Remove waste regularly. Keep waste bins covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment/utensils were unsanitary:- Chest freezer - Improvement noted. Please also ensure the back of the chest freezer is cleaned.- Cooler shelves - Improvement noted. Please continue to maintain in a sanitary condition.- Hot-holding unit near the front prep cooler - Outstanding- Sauce bottles - Outstanding- Dry food bins in the storage room - Corrected.Please thoroughly clean and sanitize. Ensure all equipment and utensils are maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen was not maintained in a clean and sanitary condition. A build-up of food debris/grease/grime was observed in the following areas: - High-touch surfaces including equipment handles, light-switches, hand sink handles - Improvement noted. - Dry storage room - Corrected - Surfaces of containers - Improvement noted. - Large equipment - Improvement noted. - Kitchen walls - Improvement noted.- Kitchen floors, particularly under large cooking equipment - Improvement noted. - Area near back door - Improvement noted. Please continue to maintain all areas in a clean and sanitary condition.2. A minor accumulation of dust was observed on kitchen ceiling tiles. Please clean and maintain. - Corrected
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Piles of milk jugs were observed in the back hand sink and surrounding area. Ensure all waste is properly contained.Jan 5/26 - Most of the waste was contained in black garbage bags, however, the waste bin was overfilled and contained clusters of small fruit flies. Milk jugs were still stored in the back hand sink.Remove waste regularly. Keep waste bins covered. Ensure waste bins are cleaned and sanitized.Jan 12/26 - Waste was contained in black garbage bags; however, the bags were accumulated near the dishwashing area and contained a large number of small fruit flies. An odour was also noted. Remove waste daily.
  3. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Outstanding - The large dough mixer was observed to be unsanitary, with a buildup of food debris on both the interior and exterior surfaces. The mixer stand and side areas were heavily soiled. Please thoroughly clean and maintain.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Two pairs of shoes were observed on the floor next to food containers in the dry storage room.Please remove shoes from this area. Please designate an area for storing personal items, away from food areas.Jan 5/26: One pair of shoes was observed on the floor next to the white food storage bins in the storage room. The shoes were touching the containers. Please remove shoes from this area. Please designate an area for storing personal items, away from food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tamarind pulp intended for sauce preparation was found soaking in water in an uncovered container. The operator indicated it had been left to soak overnight. Do not store potentially hazardous foods at room temperature. Keep soaked tamarind in a cooler at 4C or below. Discard high-risk foods held between 4C and 60C for more than 2 hours. The operator discarded the tamarind.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - Paper towels were not available at the hand sink near the prep cooler. Please restock the paper towel dispenser. Ensure hand sinks are stocked with hand washing supplies at all times. Outstanding - The back hand sink had a pile of milk jugs stored inside. Please remove the jugs from the sink. Ensure all hand sinks are easily accessible at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A large number of small fruit flies were observed in the waste bin near the dishwashing area. Ensure proper pest control measures are in place. Remove waste regularly. Keep waste bins covered.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding - Recent pest control records were not available onsite for review. Please ensure that up-to-date pest control records are available for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Outstanding - The posted food handling permit was expired. Please display the current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The following food equipment/utensils were unsanitary:- Chest freezer- Cooler shelves - Hot-holding unit near the front prep cooler- Sauce bottles- Dry food bins in the storage roomPlease thoroughly clean and sanitize. Ensure all equipment and utensils are maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - 1. The kitchen was not maintained in a clean and sanitary condition. A build-up of food debris/grease/grime was observed in the following areas: - High-touch surfaces including equipment handles, light-switches, hand sink handles.- Dry storage room- Surfaces of containers- Large equipment- Kitchen walls- Kitchen floors, particularly under large cooking equipment.- Area near back doorOutstanding - 2. A minor accumulation of dust was observed on kitchen ceiling tiles. Please clean and maintain.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Outstanding - Piles of milk jugs were observed in the back hand sink and surrounding area. Ensure all waste is properly contained.Jan 5/26: Most of the waste was contained in black garbage bags, however, the waste bin was overfilled and contained clusters of small fruit flies. Milk jugs were still stored in the back hand sink.Remove waste regularly. Keep waste bins covered. Ensure waste bins are cleaned and sanitized.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The large dough mixer was observed to be unsanitary, with a buildup of food debris on both the interior and exterior surfaces. The mixer stand and side areas were heavily soiled. Please thoroughly clean and maintain.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was readily available. Ensure a sanitizer solution is readily available for cleaning and sanitizing surfaces. A spray bottle was filled with a 400 ppm QUAT sanitizer solution and labelled during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A closed bag of onions was stored directly on an unsanitary floor near the back door. Keep food/food containers at least 6'' off the floor. Corrected onsite. The onions were moved to a shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two pairs of shoes were observed on the floor next to food containers in the dry storage room.Please remove shoes from this area. Please designate an area for storing personal items, away from food areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three-sink dishwashing method was not being properly followed. Education was provided. Please clean dishes/utensils with detergent and warm water in the first sink, rinse, and then soak in the third sink with sanitizer solution for two-minutes. The three-sink dishwashing poster will be provided in the closing comments section of this report and will also be sent through email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Paper towels were not available at the hand sink near the prep cooler. Please restock the paper towel dispenser. Ensure hand sinks are stocked with hand washing supplies at all times. - The back hand sink had a pile of milk jugs stored inside. Please remove the jugs from the sink. Ensure all hand sinks are easily accessible at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records were not available onsite for review. Please ensure that up-to-date pest control records are available for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit was expired. Please display the current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment/utensils were unsanitary:- Chest freezer- Cooler shelves - Hot-holding unit near the front prep cooler- Sauce bottles- Dry food bins in the storage roomPlease thoroughly clean and sanitize. Ensure all equipment and utensils are maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen was not maintained in a clean and sanitary condition. A build-up of food debris/grease/grime was observed in the following areas: - High-touch surfaces including equipment handles, light-switches, hand sink handles.- Dry storage room- Surfaces of containers- Large equipment- Kitchen walls- Kitchen floors, particularly under large cooking equipment.- Area near back door2. A minor accumulation of dust was observed on kitchen ceiling tiles. Please clean and maintain.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Piles of milk jugs were observed in the back hand sink and surrounding area. Ensure all waste is properly contained.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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)?
      • Quat test strips were water damaged. ACTION REQUIRED: obtain new quat test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current food handling permit was not on public display. ACTION REQUIRED: post current food handling permit on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was not operational during the inspection. Operator noted that the equipment was damaged by the fire and specific parts are to be replaced in the upcoming days. ** Repair cooler, ensure it can achieve temperatures of 4°C and below prior to high-risk food storage.
  8. Demand 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)?
      • Quat test strips were water damaged. ACTION REQUIRED: obtain new quat test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current food handling permit was not on public display. ACTION REQUIRED: post current food handling permit on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was not operational during the inspection. Operator noted that the equipment was damaged by the fire and specific parts are to be replaced in the upcoming days. ** Repair cooler, ensure it can achieve temperatures of 4°C and below prior to high-risk food storage.
  9. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Open food packages in the dry storage areas and displayed foods were exposed to fire smoke. ** Discard all open foods or packaged foods directly exposed to ash or debris related to a physical fire. Please note that canned foods/drinks exposed to smoke only can be cleaned, rinsed, and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility had a power outage during the inspection. Coolers and freezers were not operational, and high-risk foods were stored inside. ** All high-risk high-risk foods held in temperatures between 4°C and 60°C for more than 2 hours must be discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility did not have power during the inspection. **Ensure the facility has access to electricity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was not operational during the inspection. Operator noted that the equipment was damaged by the fire and specific parts are to be replaced in the upcoming days. ** Repair cooler, ensure it can achieve temperatures of 4°C and below prior to high-risk food storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of smoke and ash were observed on kitchen surfaces, ventilation hood, ceiling, and walls. Heavy smell of smoke was also detected during the inspection** Conduct a deep cleaning and sanitation of the facility. Ensure the accumulation of smoke in facility is also eliminated.
  10. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Open food packages in the dry storage areas and displayed foods were exposed to fire smoke. ** Discard all open foods or packaged foods directly exposed to ash or debris related to a physical fire. Please note that canned foods/drinks exposed to smoke only can be cleaned, rinsed, and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility had a power outage during the inspection. Coolers and freezers were not operational, and high-risk foods were stored inside. ** All high-risk high-risk foods held in temperatures between 4°C and 60°C for more than 2 hours must be discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility did not have power during the inspection. **Ensure the facility has access to electricity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was not operational during the inspection. Operator noted that the equipment was damaged by the fire and specific parts are to be replaced in the upcoming days. ** Repair cooler, ensure it can achieve temperatures of 4°C and below prior to high-risk food storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of smoke and ash were observed on kitchen surfaces, ventilation hood, ceiling, and walls. Heavy smell of smoke was also detected during the inspection** Conduct a deep cleaning and sanitation of the facility. Ensure the accumulation of smoke in facility is also eliminated.
  11. Risk Management Inspection

    0 infractions

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