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Aroma East Indian Cuisine

F4 Millbourne Market Mall NW Edmonton AB T6K 4C4 · Food - General

Official record from Alberta →

Inspection summary

Aroma East Indian Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on January 13, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on January 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on December 10, 2024. 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?

  • 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 once on January 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 2 separate inspections, most recently on January 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on January 7, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chest freezer opposite of the cookline. Two open trays of frozen foods held frozen pre-cooked foods but also held packaged frozen popsicles, a sauce container, and a broken plastic clip used for bread packaging.
    • 09. Are chemicals stored and handled in a safe manner?
      • A container of Draino (with the MSDS sign corrosive) observed on the table surface next the broken handsink. An open mixer was located below and next to this table surface.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3-compartment sink observed. One of the 3 sinks was being used for storage of food containers and was obstructed by a garbage bag being used to store recyclables.The dishwashing sinks only had one available plug for the three sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink not operational. Taps were observed wrapped up with tape. Stagnant water observed in the basin drain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back-of-house food preparation area. Food debris accumulation observed in a metal grater stored next to the microwave. Prep cooler located underneath the microwave had food debris accumulation on the interior surfaces. The chest freezer had food debris accumulation along the seal.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back-of-house food preparation area. Food debris observed on the fridge surfaces, and on the food preparation and pass-through surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation observed underneath the deep-fryer.
  4. Monitoring Inspection

    3 infractions

    • 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?
      • One live adult cockroach observed in the back-of-house food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back-of-house food preparation area. Food debris observed on the fridge surfaces, and on the food preparation and pass-through surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation observed underneath the deep-fryer.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Smartphone with visible food debris on its touchscreen observed on top of a chest freezer in the food preparation area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse trap device noted on top of a soiled dough sheeting equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Front of house area, draino container stored with containers of lemon juice.Back of house area, insecticide container stored with food equipment (soiled dough sheeting equipment, cups, utensils).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back of house food preparation area handsink basin filled with 2 soiled cooking pans, obstructing convenient access for handwashing.
    • 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?
      • One live juvenile cockroach observed crawling up a wall in the dishwashing area.
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