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Curry N Hurry - EDM-160 - Events

4108 22 Avenue NW Edmonton AB T6L 6L4 · Food - Special Event

Official record from Alberta →

Inspection summary

Curry N Hurry - EDM-160 - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 6, 2026. The most recent inspection, on August 21, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions. 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.

  • 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 August 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 2 separate inspections, most recently on August 17, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 August 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 14, 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed to re-use gloves. Gloves are single use and once removed are to be discarded. Handwashing is to occur between changing gloves,
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not performing hand washing between changing tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were being stored with food items, like a hat stored on top of a bag of rice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw fish was in the fridge but measured a temperature of 15 degrees Celsius. The fish was discarded.2. A pot of chickpea curry was sitting on a milk crate and measured 37 degrees Celsius, This was put back on the stove to be reheated.3. A pot of chicken and sauce were sitting on the stove with the boilers turned off with a temperature of 47 degrees, the operator was asked to turn it back on and reheat the food.4. Cooked samosas were sitting in the fryer basket with a surface temperature of 40 degrees Celsius. The samosas were probed and internally were still 60 degrees Celsius. Operator was requested to move them to hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were asked to wash equipment, and it was just rinsed off with running water. When asked to properly wash and sanitize dishes, staff were not able to perform and PHI had to instruct how to properly wash and sanitize dishes. Equipment and utensils are to be Washed in hot soapy water, Rinsed, and then submerged in a sanitizer solution for 2 minutes and then air dried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not accessible upon arrive. Paper towel was not placed at handwashing sink.This was moved to handwashing sink once noted, and chaffing dish was moved away from hand sink.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • The vehicle used to transport food is unsanitary. Bags of flour are stored directly on the floor of the van which was noted to have an accumulation of debris. The walls of the van were covered in dirt. Refuse was scattered through the food packaging.Tinfoil was used in certain areas throughout the mobile food truck. Please remove materials that are not easy to clean, and ensure all surfaces are smooth, durable, impervious to moisture, and easy to clean.Deep fryer baskets were not kept clean .
  4. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single use paper cup was being used as scoops and stored directly inside bulk food items. Do not use bowls, use ladles or scoops with handles and Store in a way that prevents bulk foods from contamination.The bowl was discarded.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single use paper cup was being re-used to scoop foods. Do not re-use single use paper or plastic cups.Cup was discarded.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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