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Hyderabad Cook House

11244 104 Avenue NW Edmonton AB T5K 2X4 · Food - General

Official record from Alberta →

Inspection summary

Hyderabad Cook House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 11, 2025. The most recent inspection, on October 15, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 7, 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 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 October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 13, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket prepared chlorine sanitizer solution was too strong, measured above 400ppm. 100pm solution was prepared during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained at all times. Use test strips to measure the concentration.2. Used wet cleaning cloths were not being stored in a sanitizer solution. A used unclean cleaning cloth was observed on the kitchen food preparation surface. The operator removed the cloth during inspection.Used cleaning cloths should be stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Multiple cooked food items were left open in the walk-in cooler. The operator covered the food items during inspection.Food must be protected from contamination during storage.2. A bag of rice and a bag of salt were stored on the floor at the back area. The bags were moved away from the floor during inspection.Food items at the facility must be stored at least 6 inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observed chlorine test strips had expired.Obtain new chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment's appeared unclean, dirt and debris accumulation were observed:- Handwashing sink, speed rack, freezer surfaces and other equipment at the kitchen area. Clean these equipment's and ensure all equipment at the facility are maintained in a sanitary condition.
  3. Monitoring Inspection

    1 infraction

    • 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 observed in the dry storage area. Discussed corrective actions with operator.Hired pest control present.
  4. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT was being used as sanitizer at the time. The concentration in the pail was at 0ppm. The bottle of QUAT was ready to use solution. It was discussed with operator that other approved sanitizers include bleach solution. If using bleach, ensure the concentration is at 100-200ppm and that it is regular bleach.

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