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India House - Food Truck

4371 Albert St Regina SK S4S 3R6 · Food Premises

Official record from Saskatchewan →

Inspection summary

India House - Food Truck has been inspected 14 times by Saskatchewan Health Authority since August 14, 2024. The most recent inspection, on July 29, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on August 28, 2025. For example: Handwashing

  • 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 July 30, 2025. For example: Dishwashing - General

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 9, 2025. For example: Food Storage & Equipment

  • 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 July 24, 2025. For example: Temperature Control - Cooking, Reheating and Hot Holding

  • 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 6 times across 5 separate inspections, most recently on August 28, 2025. For example: Water Supply

About this data

These results come from Saskatchewan Health Authority, 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.

14 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    0 infractions

  4. Routine

    1 infraction

    • Food Storage & Equipment
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
  5. Follow-up

    0 infractions

  6. Follow-up

    0 infractions

  7. Follow-up

    4 infractions

    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
    • Handwashing
      • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Water Supply
      • Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
    • Waste Materials
      • A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
  8. Follow-up

    4 infractions

    • Handwashing
      • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are not observing a high standard of personal cleanliness and proper hygiene. Refer to section 27 of The Food Safety Regulations, and 7.2.1 of the Public Eating Establishment Standards.
    • Water Supply
      • Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
    • Waste Materials
      • A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
  9. Routine

    2 infractions

    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
    • Handwashing
      • Food handlers do not wash their hands frequently and thoroughly with soap, and warm water, and dry their hands with disposable paper towels. Refer to section 27 of The Food Safety Regulations and 7.3 of the Public Eating Establishment Standards.
  10. Routine

    1 infraction

    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
  11. Follow-up

    2 infractions

    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  12. Routine

    6 infractions

    • Manual Dishwashing
      • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Water Supply
      • Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
    • Temperature Control - Cooking, Reheating and Hot Holding
      • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  13. Routine

    1 infraction

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  14. Routine

    1 infraction

    • Handwashing
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.

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