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India Taj Indo-Chinese Cuisine

550 - 3850 Sherwood Drive Sherwood Park AB T8H 0Z9 · Food - General

Official record from Alberta →

Inspection summary

India Taj Indo-Chinese Cuisine has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on August 18, 2026, recorded 3 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 33 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 9 times across 7 separate inspections, most recently on August 18, 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?

  • 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 August 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 31, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 April 28, 2025. 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 18 times across 9 separate inspections, most recently on August 18, 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.

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed to be stored on the counter. The bleach sanitizer solution appeared over 200ppm. The sanitizer solution was diluted to 100ppm and the cleaning cloths were stored in the sanitizer solution.
    • 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?
      • A few cockroaches were observed on the sticky traps throughout the facility. Ensure pest treatment and monitoring is completed as recommended by the professional pest control company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris spillage was observed throughout the facility along the walls and hard to reach areas. Cleaning was started during the inspection along the walls and hard to reach areas. Ensure cleaning is completed regularly and there is no food debris accumulation that may attract pests.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • A few cockroaches were observed on the sticky traps throughout the facility. Ensure pest treatment and monitoring is completed as recommended by the professional pest control company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violations has been carried over from the previous inspection report:Ensure to install a protective cover at the exposed compressor fan in the walk-in cooler and walk-in freezer units (as a protective cover/shield is necessary).
  3. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired. Obtain new quat test strips.
    • 15. Is the facility free of a pest infestation?
      • 2 live cockroaches were observed inside the wooden board located beneath the prep table. Remove the wooden board, clean and sanitize all surfaces and items that were located underneath the prep table.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violations has been carried over from the previous inspection report:Ensure to install a protective cover at the exposed compressor fan in the walk-in cooler and walk-in freezer units (as a protective cover/shield is necessary).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Various areas were deep cleaned. Further cleaning is required in the following areas.- On the racks of the pan cooling racks. - On the surfaces of the black trolly.- Behind the grease trap.- Grooves for the sliding door of the drinks cooler in the front service area.
  4. Demand Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some moldy onions were observed in a large bin. The onions were discarded upon request.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed to be stored on the counter. Ensure cleaning cloths are stored in sanitizer solutions when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several items including packs of beef, pork, and buckets of sauces were observed to be stored on the floor in the walk-in cooler and walk-in freezer. All items were moved onto the shelves upon request. Ensure all food items are stored at least 6 inches off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several canned food items were observed to be stored in their original cans. All canned food items are to be transferred to food grade containers after opening.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired. Obtain new quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large ice pitcher was observed to be stored in the front handsink. Remove and do not store any items in the handsink and esnsure the handsink is easily accessible and available for handwashing.
    • 15. Is the facility free of a pest infestation?
      • There is evidence of a cockroach infestation. Live and dead cockroaches were observed in various areas of the kitchen. Areas included on the wall where the fire extinguisher was located, around the dry storage racks, on the floors around the cook line, by the commercial oven, and by the 3-compartment sink. Cockroaches observed were different sizes and at different developmental stages.An integrated pest management program is required to address the infestation at this facility:- All foods. utensils, dishes and customer disposable dishes are to be stored in food grade containers with tight fitting lids to prevent pest contamination.- Use bleach water solution to clean and dispose of all cockroach droppings.- Identify all potential entry points on walls, floors, ceilings in the food premises and have them sealed to prevent pest habourage.- Contact a professional pest control company and follow preparation instructions for treatment.
    • 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?
      • Live and dead cockroaches were observed throughout the kitchen. Pest control records that were being completed by the facility's staff were available from the months of January to July. A pest control report was also observed for the month of June from Golden Arrow Pest Control. However, the self monitoring reports were not being adequately done and did not reflect the infestation that was present. The treatment recommendation from Golden Arrow Pest Control was not followed. Contact a pest control company, ensure monthly monitoring is completed by the pest control company and follow all treatment recommendations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violations has been carried over from the previous inspection report:Ensure to install a protective cover at the exposed compressor fan in the walk-in cooler and walk-in freezer units (as a protective cover/shield is necessary).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk-in freezer light was not working properly and does not stay on. Repair the walk-in freezer light to facilitate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The large wooden beam used to support part of the 3-compartmet sink was observed to be unfinished wood and appeared soiled. The bottom of the wooden board at the service window above the 3-compartment sink was also unfinished wood and not impervious to moisture. Refinish/replace the unfinished wood such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This violation has been carried over from the previous inspection report:There was an accumulation of food debris on the following areas that require daily cleaning and sanitizing:- On the handles of the prep cooler.- Inside the surfaces of the prep cooler.- On the racks of the pan cooling racks.- On the large stand mixer. - On the surfaces of the black trolly.July 31, 2026 - Deep cleaning is also required in the following areas:- Around and under the 3-compartment sink.- Around the grease trap.- Under and behind the cook line.- All bulk storage containers and squirt bottles.- Under and behind large commerical oven.- Along the walls and corners of the facility and hard to reach areas.- Grooves for the sliding door of the drinks cooler in the front service area.- Soiled cardboard was observed in the walk-in freezer. Remove all soiled cardboard.
  5. Demand Inspection

    8 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired. Obtain new quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large ice pitcher was observed to be stored in the front handsink. Remove and do not store any items in the handsink and esnsure the handsink is easily accessible and available for handwashing.
    • 15. Is the facility free of a pest infestation?
      • There is evidence of a cockroach infestation. Live and dead cockroaches were observed in various areas of the kitchen. Areas included on the wall where the fire extinguisher was located, around the dry storage racks, on the floors around the cook line, by the commercial oven, and by the 3-compartment sink. Cockroaches observed were different sizes and at different developmental stages.An integrated pest management program is required to address the infestation at this facility:- All foods. utensils, dishes and customer disposable dishes are to be stored in food grade containers with tight fitting lids to prevent pest contamination.- Use bleach water solution to clean and dispose of all cockroach droppings.- Identify all potential entry points on walls, floors, ceilings in the food premises and have them sealed to prevent pest habourage.- Contact a professional pest control company and follow preparation instructions for treatment.
    • 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?
      • Live and dead cockroaches were observed throughout the kitchen. Pest control records that were being completed by the facility's staff were available from the months of January to July. A pest control report was also observed for the month of June from Golden Arrow Pest Control. However, the self monitoring reports were not being adequately done and did not reflect the infestation that was present. The treatment recommendation from Golden Arrow Pest Control was not followed. Contact a pest control company, ensure monthly monitoring is completed by the pest control company and follow all treatment recommendations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violations has been carried over from the previous inspection report:Ensure to install a protective cover at the exposed compressor fan in the walk-in cooler and walk-in freezer units (as a protective cover/shield is necessary).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk-in freezer light was not working properly and does not stay on. Repair the walk-in freezer light to facilitate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The large wooden beam used to support part of the 3-compartmet sink was observed to be unfinished wood and appeared soiled. The bottom of the wooden board at the service window above the 3-compartment sink was also unfinished wood and not impervious to moisture. Refinish/replace the unfinished wood such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This violation has been carried over from the previous inspection report:There was an accumulation of food debris on the following areas that require daily cleaning and sanitizing:- On the handles of the prep cooler.- Inside the surfaces of the prep cooler.- On the racks of the pan cooling racks.- On the large stand mixer. - On the surfaces of the black trolly.July 31, 2026 - Deep cleaning is also required in the following areas:- Around and under the 3-compartment sink.- Around the grease trap.- Under and behind the cook line.- All bulk storage containers and squirt bottles.- Under and behind large commerical oven.- Along the walls and corners of the facility and hard to reach areas.- Grooves for the sliding door of the drinks cooler in the front service area.- Soiled cardboard was observed in the walk-in freezer. Remove all soiled cardboard.
  6. Risk Management Inspection

    4 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?
      • Flour is not being fully sifted between use and was left over night with lumps in it. Flour is to be fully sifted into a clean container between use. End of the day flour is to be sifted and refrigerated, or discarded.Flour was discarded once noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure to install a protective grate cover at the exposed compressor fan in the walk-in cooler and walk-in freezer units (as a protective cover/shield is necessary).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged sifters being kept in the facility. Any damaged equipment, utensils, and containers are to be removed from use to avoid physical contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the following areas that require daily cleaning and sanitizing:- Inside and outside of the microwaves. - On the handles of the prep cooler.- Inside the surfaces of the prep cooler.- On the racks of the pan cooling wracks.- On the large stand mixer. - On the surfaces of the black trolly.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the bulk food storage containers being used were not constructed of food grade materials.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the hand sink was not working at the time of the inspection.
  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food were being stacked on top of uncovered food. Ensure that food is covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meats were being thawed at room temperature.Food were still frozen and were moved to refrigeration.Foods are to be thawed in the following ways:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the kitchen hand sink.Ensure that hand sinks are fully stocked at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No (outstanding violation) - ensure to install a protective grate cover at the exposed compressor fan in the walk-in cooler and walk-in freezer units (as a protective cover/shield is necessary).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were heavily stained and rutted. Replace or repair cutting boards when they are no longer smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in hard to reach areas. Including but not limited to:- Handles of prep coolers.- Behind and under prepcoolers.- On the gaps of the doors of the prep coolers.
  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No (outstanding violation) - ensure to install a protective grate cover at the exposed compressor fan in the walk-in cooler and walk-in freezer units (as a protective cover/shield is necessary).
  10. Monitoring Inspection

    3 infractions

    • 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 - operator to ensure consistency of monthly pest control monitoring and completed records. Staff were using the 'AHS monthly pest control checklist' and are to continue each month, with completed records to be kept on-site for a period of one year.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - ensure to install a protective grate cover at the exposed compressor fan in the walk-in cooler (as a protective cover/shield is necessary).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - at rear food storage area, there were some dry food storage container lids in disrepair. The food storage containers/lids are to be repaired or replaced so there is adequate covering of stored dry food products.
  11. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for the available quat based sanitizer.Ensure quat test strip is obtained.
    • 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?
      • Pest control records were not available during inspection.Ensure pest control reports are always available on site.

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