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Bharat Masala Supermarket & Indian Kitchen

2851 Mill Woods Road NW Edmonton AB T6K 4A9 · Food - General

Official record from Alberta →

Inspection summary

Bharat Masala Supermarket & Indian Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 13, 2025. The most recent inspection, on May 27, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 5 times across 3 separate inspections, most recently on May 25, 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)?

  • 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 4 times across 2 separate inspections, most recently on May 21, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 21, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on May 21, 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 4 times across 4 separate inspections, most recently on May 27, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is poor. Additional training is required.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is poor. Additional training is required.
  3. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food without proper import labeling was being offered for sale. Food without labels, including saag and various cuts of meat and fish were being offered for sale.The source of food was not always labeled.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - meat and food in west upright store freezer was between 1 and -2 Celsius. Evidence of temperature abuse, and temperature cycling was observed.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mustard oil labeled " for external use only" was being used as an ingredient in cooked foods. Do not use mustard oil in food. Do not store mustard oil in food preparation areas.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Food contact surfaces were not cleaned or sanitized prior to starting food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pail of cooked chole in gravy was oberved on a shelf at room temperature. It had been there for multiple days. Food was spoiled and had a strong foul odor. Discarded. Cooked and prepared foods must not be placed on shelving to cool or thaw. It must be stored in the cooler.Cartons of whipping cream are being left at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is poor. Additional training is required.
  4. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food without proper import labeling was being offered for sale. Food without labels, including saag and various cuts of meat and fish were being offered for sale.The source of food was not always labeled.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mustard oil labeled " for external use only" was being used as an ingredient in cooked foods. Do not use mustard oil in food. Do not store mustard oil in food preparation areas.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - meat and food in west upright store freezer was between 1 and -2 Celsius. Evidence of temperature abuse, and temperature cycling was observed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Food contact surfaces were not cleaned or sanitized prior to starting food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pail of cooked chole in gravy was oberved on a shelf at room temperature. It had been there for multiple days. Food was spoiled and had a strong foul odor. Discarded. Cooked and prepared foods must not be placed on shelving to cool or thaw. It must be stored in the cooler.Cartons of whipping cream are being left at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Products containing paan, betel and/ or areca nut as an ingredient were being offered for sale. Facility must only sell products that have been imported properly and are permitted by Health Cananda.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is poor. Additional training is required.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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