Bombay Talkiz
6558 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General
Inspection summary
Bombay Talkiz has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 12, 2026. The most recent inspection, on June 15, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 2 times on June 12, 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.
2 inspections
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chlorine levels in the chemical dishwasher were measured at 50–100 ppm. Ensure that chlorine is consistently maintained at 100 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several bowls were stored in dry food storage bins. Please remove. Use a scoop or a spoon with a long handle instead to prevent cross-contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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