Curry In Hurry
150 - 661 Wye Road Sherwood Park AB T8B 0E4 · Food - General
Inspection summary
Curry In Hurry has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 20, 2025. The most recent inspection, on September 11, 2026, recorded 4 infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 once on September 11, 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 once on September 11, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on September 11, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 once on September 11, 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.
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Sanitizer in 3 compartment sink available. Bleach has fragrance in it, do not use fragrance bleach.- No sanitizer solution mixed for use. - No test strips available- Equipment requiring clean in place method were not cleaned or sanitized
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing of meats. Meats placed near dishwashing sink to thaw, still frozen at time of inspection, placed in cooler.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff operating kitchen require food safety training. Staff unaware of proper temperatures, thawing methods or sanitization.
- 23. Is the facility maintained in a clean and sanitary condition?
- Housekeeping required throughout kitchen facility in coolers/ freezer, bulk storage area, dry storage area, cooking area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions