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Curry Corner

616 Riverbend Square NW Edmonton AB T6R 2E3 · Food - General

Official record from Alberta →

Inspection summary

Curry Corner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 8, 2024. The most recent inspection, on June 23, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on June 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 8, 2024. 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 3 times across 2 separate inspections, most recently on June 16, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer was not labelled. Corrected.- All containers holding chemicals/cleaning supplies must be labeled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of chicken was tightly covered before the cooling process had completed. The chicken was measured at 65C.- Proper cooling procedures were reviewed the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked potato filled samosas stored on the "clean" dish storage shelf were measured at 35C.- High risk foods must be stored at less than 4C or greater than 60C. The food was discarded. Also, do not store foods on top of or next to clean dishware/utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the kitchen have buildup in areas as well as the door fronts to the upright storage cabinet are greasy to the touch. The kitchen ceiling around the air vents have dust accumulation. The wall below the kitchen handwash sink and prep table have dried food splashes. Caulking around the dishwash sinks have black buildup.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked rice was covered prior to the cooling process having been completed.- Do not tightly cover foods that are cooling until a temperature of 4C or lower has been achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of the walk -in cooler was measured at 7C, needs to be at 4C or colder.2. Temperature of the small prep cooler was measured at 12C, needs to be at 4C or colder.- High risk perishable foods to be relocated from the prep cooler to the other cooler (beverage cooler). Operator to monitor the temperature and stated the refrigeration technician would be called.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff informed that a large buspan of cooked rice was going to be left out on the counter for at minimum one hour to cool.- Cooked foods must be cooled in a quick manner. Proper cooling practices reviewed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not always occurring when staff are manually washing dishes.- Proper manual washing practices are Wash with Soapy Water -> Rinse -> Sanitize -> Air Dry. Review with all staff.

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