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Bombay Street Tadka

1511 Lakewood Road W NW Edmonton AB T6K 3S4 · Food - General

Official record from Alberta →

Inspection summary

Bombay Street Tadka has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on April 1, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on March 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on April 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 separate inspections, most recently on March 19, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on April 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The following equipment requires additional cleaning:Interior and exterior of the dishwasherInterior and exterior of all prep coolers, including one cooler that is not in use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required to remove accumulated dust in the following areas:Ceiling of the walk-in cooler
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were observed on counter surfaces in the main kitchen. The staff member was instructed to remove them and sanitize the surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths waiting to be cleaned should be kept in a designated storage bin for dirty linens.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed not washing their hands after resuming from non-compatible activities. Staff indicated that they usually wash their hands in the washroom. Education was provided, and staff were instructed to always wash their hands at the designated hand sinks during food preparation and when resuming food preparation. Washroom sinks must not be used for that purpose, as they are not designed for food handling and may contaminate hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid of the salt storage bin is broken, leaving the contents partially exposed. Please replace the lid.A staff member’s phone was placed on the food prep surface while food preparation was ongoing. The staff member was instructed to relocate it.Staff jackets and personal items were observed stored next to food items in the dry storage room. All staff personal belongings must be stored away from foods, food equipment, and food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked onion and cilantro gravy measured at 40°C was observed cooling at room temperature. The cook was instructed to move it to the cooler immediately. Education was provided on proper cooling procedures: food must be cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C within an additional 4 hours,
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available on site expired in 04/2025. Please replace them with unexpired test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeated Violation: No paper towels were present at the hand sinks in the kitchen and at the front service desk.All hand sinks must be fully stocked with liquid soap, hot and cold running water, and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The following equipment requires cleaning to remove grime and accumulated food debris:Interior and exterior of the dishwasherInterior and exterior of all prep coolers, including one cooler that is not in usePizza oven and surrounding areas2. A soiled wiping cloth was observed being used to hold the whisk attachment on the stand mixer. The cloth must be removed as it is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required to remove accumulated dirt in the following areas:Floor under the recycling bottle shelf at the exit doorCeiling of the walk-in coolerWall of the hand sink beside the dough mixer
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared upon arrival of inspectors. Please ensure that sanitizer is prepared before any food is handled and that food contact surfaces or sanitize prior to starting work.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • East deli table was 14C Internal. Remove all food. Do not use until it maintains foods below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • please ensure paper towel is stocked at handsink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please discard any container or utensil that is broken or otherwise damaged.Please store scoops in a sanitary manner so that handle is not in contact directly with Food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • deep cleaning is required in the washrooms. Please pay attention along edges of walls and under paper towel dispenser.Please clean shelves where food is being storedClean under equipment in along edges in kitchen. Clean walls behind pizza oven and dishwasher.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • East deli table was 14C Internal. Remove all food. Do not use until it maintains foods below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build up dried food, and debris was observed on several seasoning shakers in the kitchen. Please have these items cleaned, sanitized and increase the frequency of cleaning for these items.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build up dried food, and debris was observed on several seasoning shakers in the kitchen. Please have these items cleaned, sanitized and increase the frequency of cleaning for these items.
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