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Chatkhara The Curry House

8208 107 Street NW Edmonton AB T6E 6P4 · Food - General

Official record from Alberta →

Inspection summary

Chatkhara The Curry House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 1, 2024. The most recent inspection, on October 13, 2026, recorded 3 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 10 times across 6 separate inspections, most recently on October 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 9 times across 6 separate inspections, most recently on October 13, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on October 13, 2026. For example: 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 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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-10-13Mechanical dishwasher was in poor repair:-The dishwasher was leaking in multiple areas from the plumbing underneath the machine-The floor drain backed up when the cycle was ran-The machine tested at 0ppm chlorine after running two cyclesACTION REQUIRED: facility restricted to single service customer utensils until the commercial dishwasher is repaired. Repair the machine so it is in good working order. _______________________2026-09-29The mechanical dishwasher tested at 0ppm chlorine following the rinse cycle. When priming the sanitizer line, the sanitizer was not feeding through. ACTION REQUIRED: service the mechanical dishwasher. Ensure sanitizer levels reach 100ppm chlorine during the rinse cycle.
    • 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?
      • The food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit in an area visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-10-13-Staff reported the two-compartment sink had been repaired. Sink was not filled at the time of inspection - no leaking was observed. **The mechanical dishwasher was still leaking - catch basin observed underneath, water observed leaking during cycle. Water was also observed backing up from the floor drain during the dishwashing cycle.**Hot water faucet at the server hand sink had not been repaired. ______________________________2026-09-29The following plumbing concerns were observed:-The two-compartment sink next to the dishwasher was leaking when draining. - The mechanical dishwasher had a bucket under it to catch water- The hot-water faucet at the server hand sink was in disrepair. The water would not turn on despite rotating the faucet. ACTION REQUIRED: repair the above indicated plumbing concerns.
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use containers (no handle) were being used as scoops in bulk dry goods and left in the bulk food when not in use.ACTION REQUIRED: use scoops with a handle to dispense bulk foods. Store scoops in such a way that the handle is not in contact with the bulk supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher tested at 0ppm chlorine following the rinse cycle. When priming the sanitizer line, the sanitizer was not feeding through. ACTION REQUIRED: service the mechanical dishwasher. Ensure sanitizer levels reach 100ppm chlorine during the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. ACTION REQUIRED: obtain chlorine test strips. Test mechanical dishwasher daily.
    • 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?
      • The food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit in an area visible to the public.
    • 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 following plumbing concerns were observed:-The two-compartment sink next to the dishwasher was leaking when draining. - The mechanical dishwasher had a bucket under it to catch water- The cold-water faucet at the server hand sink was in disrepair. The water would not turn on despite rotating the faucet. ACTION REQUIRED: repair the above indicated plumbing concerns.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were noted:-The light switch in the staff bathroom was visibly dirty- Grease and dust build-up observed on the ceiling and upper walls throughout the kitchen ACTION REQUIRED: clean the above indicated areas.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used cleaning cloths were left on the food prep counter in the cookline. CDI: sanitizer bucket created, tested at 100ppm chlorine, cloths submerged.ACTION REQUIRED: review cleaning cloth requirements with all staff; include creating a sanitizer bucket in the opening duties for the kitchen.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use containers (no handle) were being used as scoops in bulk dry goods and left in the bulk food when not in use.ACTION REQUIRED: use scoops with a handle to dispense bulk foods. Store scoops in such a way that the handle is not in contact with the bulk supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher tested at 0ppm chlorine following the rinse cycle. When priming the sanitizer line, the sanitizer was not feeding through. ACTION REQUIRED: service the mechanical dishwasher. Ensure sanitizer levels reach 100ppm chlorine during the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. ACTION REQUIRED: obtain chlorine test strips. Test mechanical dishwasher daily.
    • 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?
      • The food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit in an area visible to the public.
    • 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 following plumbing concerns were observed:-The two-compartment sink next to the dishwasher was leaking when draining. - The mechanical dishwasher had a bucket under it to catch water- The cold-water faucet at the server hand sink was in disrepair. The water would not turn on despite rotating the faucet. ACTION REQUIRED: repair the above indicated plumbing concerns.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were noted:-The light switch in the staff bathroom was visibly dirty- Grease and dust build-up observed on the ceiling and upper walls throughout the kitchen ACTION REQUIRED: clean the above indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at 0ppm bleach/chlorine sanitizer with bleach/chlorine test strips. Ensure the dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A can-opener was observed to be fastened to a piece of unfinished wood which is difficult to clean. Ensure the indicated piece of wood is painted, or removed, or replaced with an alternative material that is smooth and easy to clean.
  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at 0ppm bleach/chlorine sanitizer with bleach/chlorine test strips. Ensure the dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A can-opener was observed to be fastened to a piece of unfinished wood which is difficult to clean. Ensure the indicated piece of wood is painted, or removed, or replaced with an alternative material that is smooth and easy to clean.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer in a bucket was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop without a handle was observed in bulk besan container. Ensure a scoop with a handle is used to help prevent contamination. The operator provided a scoop with a handle during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at 0ppm bleach/chlorine sanitizer with bleach/chlorine test strips. Ensure the dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A can-opener was observed to be fastened to a piece of unfinished wood which is difficult to clean. Ensure the indicated piece of wood is painted, or removed, or replaced with an alternative material that is smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was observed on the ceiling vents in the main food preparation area. Ensure the indicated area is cleaned.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

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