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Chatkhara by Krishna

10149 109 Street NW Edmonton AB T5J 3M4 · Food - General

Official record from Alberta →

Inspection summary

Chatkhara by Krishna has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on October 15, 2026, recorded 8 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 5 separate inspections, most recently on October 15, 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 October 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 15, 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?

  • 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 once on October 15, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 15 times across 7 separate inspections, most recently on October 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

9 inspections

  1. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • What appeared to be multiple flour weevils were observed inside containers containing about 4 - 8 liters of chickpea flour and breadcrumbs in the dry storage walk-in. The products were discarded during inspection.Please go through all your products in the storage room and remove infested products from the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer solution was available for use at the time of inspection. Manual dishwashing occurs at the facility.Obtain an approved sanitizer immediately. The facility cannot continue operations without an approved sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1, Cooked food items were left open in the walk-in cooler. The staff covered the items during inspection.Food must be protected from contamination during storage.2. A bag of agino-moto was stored on the floor inside the walk-in storage. The bag was moved to a shelf during inspection.Food items at the facility must be stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers in the facility including the small danby cooler and prep cooler in the kitchen were missing thermometers. Ensure all coolers are supplied with functional thermometers for proper temperature monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not observed at the facility.Obtain test strips appropriate for sanitizer solution in use at the facility.
    • 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?
      • Multiple live and dead weevils were observed all around the floor and on food products in the walk in dry storage. - Clean all observed weevils and ensure further infestation is eliminated/controlled,- Discard or remove infested products from the facility. All products must be stored in containers with tight fitting lids.
    • 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?
      • Food handling permit was not displayed.Display the facility's valid permit at a visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two white chopping board (on top of the counter and on top of the prep cooler) were not smooth and easy to clean. The boards were pitted with lots of grooves. Refinish or replace the chopping boards.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers in the facility including the small danby cooler and prep cooler in the kitchen were missing thermometers. Ensure all coolers are supplied with functional thermometers for proper temperature monitoring.
    • 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?
      • Multiple live and dead weevils were observed all around the floor and on food products in the walk in dry storage. - Clean all observed weevils and ensure further infestation is eliminated/controlled,- Discard or remove infested products from the facility. All products must be stored in containers with tight fitting lids.
    • 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?
      • Food handling permit was not displayed.Display the facility's valid permit at a visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two white chopping board (on top of the counter and on top of the prep cooler) were not smooth and easy to clean. The boards were pitted with lots of grooves. Refinish or replace the chopping boards.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Jan 15, 2026: This is still outstanding. Lights were purchased and noted inside the facility but staff indicated that they were not the correct size so different lights were on order.Jan 9, 2026: Lighting was poor throughout the kitchen. Improve lighting in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected - The ceiling tiles had accumulation of dust. Outstanding - Hard to reach areas had buildup of food, grease and debris. Sanitation must be improved. Additional cleaning required on high touch surfaces like doors, light switches, sides of equipment, etc.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chana masala was thawing at room temperature. It was still frozen. Correction onsite - Staff moved the curry to the cooler to finish thawing.2. Chai tea was on the stove and was at approximately 30C. The pot appeared dirty. Correction onsite - Staff agreed to make a fresh batch and use a clean pot. Ensure high risk foods are not stored at room temperature. Hot foods must be kept hot (60C or hotter) and cold foods must be kept cold (4C or colder). Thawing must not be done at room temperature. Approved thawing methods are (1) In a fridge that is at 4C or less (2) Fully submerged under continuously running cold water (3) In a microwave and cooked immediately afterwards (4) Cooked from frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Jan 15, 2026: The faucet was completely removed from the three compartment sink so it was not functional. The plumber was at a store looking for a part as the one he had did not work. The public health inspector discussed options with the owner. A reinspection will take place tomorrow morning.Jan 9, 2026: The three compartment sink had no soap or sanitizer at the start. The operator was able to obtain a bottle of new dish detergent. The owner was contacted and sanitizer would be arriving soon. The cold water could not be turned on from the main faucet, the operator had to turn on the cold water valve at the under the basin. The faucet had plastic wrapping around the spout and leaking when turned on. Repair or replace the sink. Special knowledge or skills cannot be used to turn on faucet. Mechanical dishwasher was no longer in use.
    • 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 unavailable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Jan 15, 2026: This is still outstanding. Lights were purchased and noted inside the facility but staff indicated that they were not the correct size so different lights were on order.Jan 9, 2026: Lighting was poor throughout the kitchen. Improve lighting in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected - The ceiling tiles had accumulation of dust. Outstanding - Hard to reach areas had buildup of food, grease and debris. Sanitation must be improved.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was unavailable at the time. The spray bottle had 0ppm of chlorine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink had no soap or sanitizer at the start. The operator was able to obtain a bottle of new dish detergent. The owner was contacted and sanitizer would be arriving soon. The cold water could not be turned on from the main faucet, the operator had to turn on the cold water valve at the under the basin. The faucet had plastic wrapping around the spout and leaking when turned on. Repair or replace the sink. Special knowledge or skills cannot be used to turn on faucet. Mechanical dishwasher was no longer in use.
    • 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 unavailable.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the kitchen had no soap or paper towels. Later, watered down soap was brought. Ensure there is proper handwashing supplies provided at all times.The staff washroom had no soap or paper towels. Staff indicated that the washroom was not in use. Please demonstrate the washroom is not for use by either taping the toilet or decommission it. If not, proper hand cleaning supplies must be provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting was poor throughout the kitchen. Improve lighting in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles had accumulation of dust. Hard to reach areas had buildup of food, grease and debris. Sanitation must be improved.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was connected to detergent and chlorine, however, there was 0ppm chlorine detected at the dish level. Please repair or replace the dishwasher. The three compartment sink did not have hot water at the start of the inspection, there was only cold water for both the cold and hot water settings. Operator was able to contact owner for immediate action for repairs as enforcement actions was about to occur. Operator was able to turn on the hot water valve during inspection. Owner indicated that a plumber would be arriving in 2 hours and they were on their way to obtain replacement parts.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer strips were unavailable at the time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen lighting was on the dim end, please increase lighting in the kitchen to ensure it is bright .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler (across from the deep fryer) had buildup of grease and food inside the unit and especially on the handles. Please clean. Ensure all high touch areas (handles) are cleaned as well.Mechanical ventilation unit had buildup of grease and dust. The unit is due for cleaning.The white cutting board had significant black stains and cuts/grooves. Please repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring underneath the cookline had buildup of oil and grease. Please clean. Also, the cardboard must be replaced daily.Ceiling and walls had buildup of dust, please clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • There was a cart at the front that was offering Golgappa/ Panipuri on the weekends. However, the dining area was missing a hand sink and the closest one was in the back kitchen. Please discontinue the service until there is a proper hand sink installed. Before renovations, submit floor plans for review/feedback.
  9. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was connected to detergent and chlorine, however, there was 0ppm chlorine detected at the dish level. Please repair or replace the dishwasher. The three compartment sink did not have hot water at the start of the inspection, there was only cold water for both the cold and hot water settings. Operator was able to contact owner for immediate action for repairs as enforcement actions was about to occur. Operator was able to turn on the hot water valve during inspection. Owner indicated that a plumber would be arriving in 2 hours and they were on their way to obtain replacement parts.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer strips were unavailable at the time.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot and cold water was available at each sink basin except the three compartment sink. Hot water was obtained at the three compartment sink at the end of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen lighting was on the dim end, please increase lighting in the kitchen to ensure it is bright .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler (across from the deep fryer) had buildup of grease and food inside the unit and especially on the handles. Please clean. Ensure all high touch areas (handles) are cleaned as well.Mechanical ventilation unit had buildup of grease and dust. The unit is due for cleaning.The white cutting board had significant black stains and cuts/grooves. Please repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring underneath the cookline had buildup of oil and grease. Please clean. Also, the cardboard must be replaced daily.Ceiling and walls had buildup of dust, please clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • There was a cart at the front that was offering Golgappa/ Panipuri on the weekends. However, the dining area was missing a hand sink and the closest one was in the back kitchen. Please discontinue the service until there is a proper hand sink installed. Before renovations, submit floor plans for review/feedback.

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