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Hurry Curry

1876 - 8882 170 Street NW Edmonton AB T5T 3J7 · Food - General

Official record from Alberta →

Inspection summary

Hurry Curry has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on March 9, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 June 17, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on June 17, 2025. 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 March 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on June 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on June 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of chicken was observed on the counter at 7C. Operator was instructed to return to cooler and bring out for cutting only when ready.
    • 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?
      • Food handling permit not displayed.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths were stored on cutting boards. When not in use, these cloths must be kept immersed in an approved sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A handheld scoop was stored inside the flour bin, directly in the flour. Scoops must be stored in a way that prevents contamination of the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cleaning equipment was stored inside the hand sink in the back area, and a garbage bin was placed in front of it. Do not store anything inside or in front of the hand sink, it is to remain accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was unavailable in the paper towel dispensers located at the front and back hand sinks.
    • 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?
      • Mouse droppings were found under the hot holding unit in the front area. Coordinate with pest control to eliminate entry points and maintain cleanliness in the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation unit is due for servicing and is soiled with a buildup of grease and dust. Please clean and service it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed around the grill, fryers, and under the grills. Dust has accumulated on the walls and some equipment. Ice has built up on boxes and areas in the walk-in freezer. Clean these areas thoroughly and ensure they are regularly maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen is cluttered with bins and food items. Clean and organize the area to ensure proper sanitation and effective pest monitoring.
  4. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • small flies in the preparation and mop sink areas
  5. Monitoring Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • small flies in the preparation and mop sink areas
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Storing soiled/clean pails and cart in the back common area hallway. Not to be used for food equipment storage
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled milk crates being used to elevate equipment
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of ice in the walk in freezer
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *cleaning program is not available
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available to clean food contact surfaces
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink is obstructed with dishes
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Entire kitchen is disorganized*cleaning program is not available
  8. Risk Management Inspection

    2 infractions

    • 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?
      • Food handling permit invoice is outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *cleaning program is not available
  9. Initial Inspection

    0 infractions

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