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Indian BBQ & Grill

1 - 5431 43 Street Red Deer AB T4N 1C8 · Food - General

Official record from Alberta →

Inspection summary

Indian BBQ & Grill has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on September 8, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 separate inspections, most recently on September 9, 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 May 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 18, 2024. 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?

  • 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 11 times across 7 separate inspections, most recently on September 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 6 times across 5 separate inspections, most recently on February 5, 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink out of soap.Replaced during inspection. Other hand sinks supplies and functioning.
    • 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?
      • Posted permit expire by one day. New permit posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several surfaces no washable and impermeable. Paint or cover non-finished wood shelving found in kitchen and dry storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris under dry storage shelving and behind deep freezers. Grease build up behind grill. Clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wood cutting board acquired.Need plastic so that it is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease starting to build up on ceiling. Need complete cleaning.
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front bar hand sink was out of soap. Replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back of newly installed bar shelving is unfinished. This area is over the food preparation surfaces from the kitchen side. Cannot be washed.Paint or finish so that the surfaces is washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board discarded due to severe grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease starting to build up on ceiling. Need complete cleaning.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front wipe cloth bucket empty.Re-filled with 200ppm QUATs.All other buckets with 200ppm QUATs.Testing strips available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Originally no chlorine detected.Primed dishwasher, 100ppm chlorine measured. Sanitizer bucket wash just changed, remember to prime dishwasher after changing.
    • 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?
      • Expired permit posted.Replaced with current.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board dirty and grooved.Clean with steel wool and bleached.Sand and plain as required.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure floors below cookline equipment are cleaned.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler opposite the cook line measured at 12.9 degrees C.**Please have the cooler adjusted/repaired to ensure it maintains adequate temperatures of 4degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the cookline requires cleaning.**Ensure to develop a written sanitation plan for daily, weekly and monthly cleaning.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    2 infractions

    • 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 wall finishing in front of the dish sink is in disrepair.**Please have the wall repaired to ensure it is smooth, nonabsorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the standing cooler opposite the cookline are in disrepair.**Please have the seals replaced to enable maintenance of adequate temperatures and allow for proper cleaning.
  14. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing sanitizer at the time of the inspection, measured at 0ppm of chlorine.**Ensure the dishwasher is repaired to allow proper sanitization of dishes. Please revert to manual dishwashing techniques pending when the dishwasher is repaired.
    • 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 up to date.**Ensure adequate records of all pest monitoring activities are maintained on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile in disrepair was observed at the front kitchen area. **Please have the ceiling tile repaired/replaced.
    • 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 wall finishing in front of the dish sink is in disrepair.**Please have the wall repaired to ensure it is smooth, nonabsorbent and cleanable.
    • 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 floorboard behind the standing cooler in the front kitchen area is in disrepair.**Please have the floorboard repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the standing cooler opposite the cookline are in disrepair.**Please have the seals replaced to enable maintenance of adequate temperatures and allow for proper cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave oven requires cleaning.**Please have the oven cleaned and sanitized.

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