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Haldi Indian Cuisine

620 Connaught Drive Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Haldi Indian Cuisine has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 8, 2026, recorded 5 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 6 times across 5 separate inspections, most recently on December 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 June 27, 2024. 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 7 times across 4 separate inspections, most recently on October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 4 separate inspections, most recently on October 8, 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.

10 inspections

  1. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-cooked foods, including meat, poultry, and rice, stored in the refrigerator were not properly labeled or date marked. Ensure all prepared and pre-cooked foods are clearly labeled and dated to facilitate proper stock rotation and to verify that food is used within the appropriate time frames.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at any of the handwashing sinks in the kitchen at the time of inspection. Staff were directed to refill the paper towel dispensers, and the issue was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was not in good working condition at the time of inspection. The faucet could not be easily turned on or off. Ensure all handwashing sinks are maintained in good working order at all times to support proper hand hygiene practices. The chef indicated that a plumbing service has been scheduled for next week to address the issue.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control report was available on-site. Please ensure that monthly pest control checks are conducted and forward the report to the Public Health Inspector as soon as possible
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No documented cleaning schedules were available on-site.Develop and implement a written cleaning schedule that outlines daily, weekly, and monthly tasks. Ensure the schedule is posted in a visible location for staff reference.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility’s dishwasher is currently non-operational. At this time, dishes are being washed and rinsed using the dishwasher, followed by sanitization in a sink with a quaternary ammonium (quats) sanitizer solution. The facility will close on December 26, 2025, and remain closed until spring. It will only be permitted to reopen after a re-inspection verifies that a new, functioning dishwasher has been installed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control report was available on-site. Please ensure that monthly pest control checks are conducted and forward the report to the Public Health Inspector as soon as possible
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough-flattening machine is currently non-functional. Ensure the dough-flattening machine is repaired or replaced prior to reopening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. No documented cleaning schedules were available on-site.Develop and implement a written cleaning schedule that outlines daily, weekly, and monthly tasks. Ensure the schedule is posted in a visible location for staff reference.2. Grease accumulation was observed on the walls behind the stoves.Clean and remove grease buildup from walls behind stoves using appropriate degreasing agents.Establish a routine cleaning protocol for high-grease areas.
  3. 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)?
      • The low-temperature dishwasher was tested for chlorine sanitizer, which indicated a concentration of 0 ppm. Staff were instructed to prepare a quaternary ammonium (quats) sanitizer solution at a concentration of 200 ppm in the dishwashing sink to ensure proper sanitization of dishes following their wash cycle. The operator was advised to contact the dishwasher service provider immediately for repairs.
  4. 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 high-temp dishwasher was recorded at a temperature of 62C during the first cycle and 60C during the second cycle. PHI recommended that the operator use the dishwasher for washing and the compartments sinks for sanitizing the dishes. The operator has informed that they will contact the maintenance service provider for repairs as soon as possible and will update PHI once the repairs are completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Blocks of packaged paneer was observed sitting on the handwashing sink. PHI advised the staff to remove it from the sink. Please make sure that hand sinks are always kept accessible for the food handlers to practice hand hygiene.
  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 high-temp dishwasher was recorded at a temperature of 62C during the first cycle and 60C during the second cycle. PHI recommended that the operator use the dishwasher for washing and the compartments sinks for sanitizing the dishes. The operator has informed that they will contact the maintenance service provider for repairs as soon as possible and will update PHI once the repairs are completed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quaternary ammonium (quats) test strips were available onsite. Please ensure that test strips are consistently available in your facility for proper monitoring of sanitizer concentration.
  6. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No written procedure/record for food safety was available during the time of inspection.The employee stated that they will develop a food safety plan and send it to the PHI once it is completed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour bags were found sitting on the floor. Employee was asked to move the flour to the shelf. Please ensure that all food items are kept off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station was out of paper towels. Please ensure that handwashing stations are always equipped with adequate supplies.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were available at the time of inspection. Please make sure to have written records of pest control measures available in the facility all the time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The outside of the high-temp dishwasher was found soiled.2. Inside of a chest freezer next to the prepping sink was found to have some stains left from gravies.3. No written procedure for sanitation was available in the facility during inspection.Please ensure that all food contacting surfaces/equipment's maintained in a sanitary condition. Additionally, please make sure to complete sanitation procedures for the facility and send it to the PHI once complete.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please ensure scoop handle is clean and stored away from the bulk food to prevent food contamination. Store scoop handles with the handle out of the bulk food or stored separately in a clean container beside the bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed frozen chicken being thawed in the sink under stagnant water. temperature was measured at between 7-8C.The operator was then advised to turn on the cold running water faucet and informed of the proper thawing techniques including storage overnight in the cooler, under cold running water, or in the micro-wave.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No probe thermometer was available during the inspection.2. No records provided for temperature monitoring. Ensure to have a probe thermometer and temperature logs to check the internal food temperature when cooking and maintain the temperature respectively.
    • 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 permit is not posted where the public can see it. Ensure that the food permit is posted where the public can view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available during the inspection.ensure to have a probe thermometer to check the internal food temperature when cooking.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer used for sanitizing food contact surfaces. No Quats test strips was available.Operator had chlorine test strips and agreed to use chlorine/bleach as a sanitizer until he gets the Quats test strips.Ensure the chlorine/bleach is measured at 100PPM.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling is dusty especially around the vents.Ensure to clean the ceiling vents in the kitchen.

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