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Deccani Restaurant

6412 Cartmell Place SW Edmonton AB T6W 4H8 · Food - General

Official record from Alberta →

Inspection summary

Deccani Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on August 25, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on August 14, 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 2 separate inspections, most recently on August 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on the counters and no readily available sanitizer solution was present.- A 200 ppm quat sanitizer solution was prepared for the storage of wiping cloths in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not functional - battery was dead.- The operator installed a new battery.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods undergoing the cooling process are being tightly covered before reaching a temperature of 4C or less.- Operator to review proper cooking practices with all kitchen staff.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm. Staff will manually add sanitizer to the exterior well to achieve 100 ppm chlorine during the rinse cycle until the machine is serviced. The operator called for service.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions initially measured at 50 ppm. Staff are diluting the product being dispensed from the automatic dispensers as it is dispensing at greater than 400 ppm.- A 200 ppm quat solution was prepared. The operator will have the dispenser re-calibrated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One tray of raw whole eggs left out at room temperature were measured at 15C. Staff were in the process of hard boiling them. Do not bring out high risk foods from the cooler until staff are ready to handle it.- Raw whole shell eggs must be held at less than 7C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm. Staff will manually add sanitizer to the exterior well to achieve 100 ppm chlorine during the rinse cycle until the machine is serviced. The operator called for service.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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