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India Grill & Bistro

111 - 5103 50 Avenue Leduc AB T9R 0B9 · Food - General

Official record from Alberta →

Inspection summary

India Grill & Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on August 20, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on August 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 22, 2025. 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 once on August 20, 2025. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the sanitizer bucket, was 0ppm. This was corrected at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler shelves had build up of food debris. Please ensure that the cooler shelves are clean to prevent cross contamination.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a chlorine test strip. 100ppm solution was prepared during inspection.As discussed, please ensure the required concentration is maintained at all times. Use chlorine test strips at the facility to measure/verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of lentils was left on the floor inside the dry storage room. The staff poured the lentils inside a dry storage bin during inspection.Ensure food items are always stored at least 6inches above the floor.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer solution was observed during inspection. The operator prepared a 100ppm chlorine/bleach sanitizer solution during inspection. Please ensure an approved sanitizer solution is prepared daily for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Resting mat was placed on top of food items in the storage room. The operator removed the mat during inspection.Please ensure personal items are always placed away from food.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil containers are stored on kitchen floor. Operator is advised to store food and other materials on shelves at least 6 inches above kitchen floor.

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