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Indian Kitchen

107 - 5018 45 Street Red Deer AB T4N 1K9 · Food - General

Official record from Alberta →

Inspection summary

Indian Kitchen has been inspected 19 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 1, 2026, found no infractions.

4 of 19 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 8 times across 5 separate inspections, most recently on July 23, 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 8 times across 7 separate inspections, most recently on November 27, 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?

  • 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 3 times across 3 separate inspections, most recently on October 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15 times across 9 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 9 times across 8 separate inspections, most recently on November 6, 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.

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An active leak was observed beneath the table cooler at the time of inspection. Staff indicated they were awaiting a replacement part to complete repairs.Food equipment must be maintained in good repair and proper working order. Active leaks may contribute to unsanitary conditions, water accumulation, and interfere with the effective cleaning and maintenance of food handling areas.Ensure the source of the leak is identified and repaired, and that the table cooler is maintained in good working order. Complete repairs as soon as replacement parts become available.CDI: Staff were instructed to discontinue storing food on the lower shelf of the cooler where water accumulation was present. Food items were relocated to the upper shelf during the inspection to prevent potential contamination.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach (chlorine) sanitizer solution used for sanitizing food contact surfaces and equipment was tested on site and found to be at a concentration greater than 100 ppm and stored in the sanitizer bucket.Sanitizer solutions must be maintained at appropriate concentrations to ensure effective sanitization of food contact surfaces and equipment. Sanitizer concentrations that exceed the recommended range may result in improper chemical use and are not consistent with manufacturer directions.Ensure chlorine sanitizer solutions are prepared according to manufacturer instructions, routinely tested using appropriate test strips, and maintained at the recommended concentration for effective sanitization of food contact surfaces and equipment. CDI: The chlorine sanitizer solution was adjusted during the inspection and re-tested to confirm it was within the acceptable concentration range.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly strip was observed installed above a food area at the time of inspection. One fly was also observed within the facility.Pest control devices must be installed in locations that do not pose a risk of contaminating food, equipment, utensils, or food contact surfaces. Fly strips located above food areas may result in contamination should insects or debris fall onto food or food contact surfaces.Ensure pest control devices are installed and maintained in locations that do not present a risk of contaminating food, equipment, utensils, or food contact surfaces.CDI: The fly strip was removed from above the food area and relocated to an appropriate non-food area during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw marinated chicken and raw fish were observed stored on the same shelf as cooked chicken and cooked samosas in the stand alone cooler at the time of inspection.Cooked and ready-to-eat foods must be protected from contamination by raw animal products. Storing raw chicken and fish with cooked foods may result in cross-contamination and increase the risk of foodborne illness.Ensure raw meat and fish are stored separately from and below cooked and ready-to-eat foods at all times to prevent cross-contamination during storage.CDI: Staff reorganized the cooler during the inspection. Raw marinated chicken and raw fish were relocated to lower shelves, and cooked chicken and cooked samosas were stored above the raw products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked chicken stored in the walk-in cooler was observed uncovered at the time of inspection.Food must be protected from contamination during storage. Uncovered ready-to-eat and cooked foods may be exposed to contamination from the surrounding environment, other food items, or handling activities within the cooler.Ensure all cooked and ready-to-eat foods are properly covered and protected from contamination during storage.CDI: Staff covered the cooked chicken during the inspection to protect the food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple scoops and a bowls were observed stored directly inside dry food containers, including spices and flour.Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination.Ensure dispensing utensils are stored in a manner that protects food from contamination and minimizes hand contact with the food product.CDI: Scoops and bowls were removed from the food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop in the bar area was observed stored on a shelf and with the scoop handle in contact with the ice.Ice is considered a food product and must be protected from contamination. Improper storage of ice scoops may result in contamination of the scoop and the ice through contact with non-food contact surfaces and employee hand contact.Ensure ice scoops are stored in a clean and sanitary manner that protects both the scoop and ice from contamination. Store scoops with the handle extended out of the ice and away from potential sources of contamination.CDI: The ice scoop was removed from the ice and cleaned and sanitized during the inspection. Staff were instructed on proper ice scoop storage practices.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were available on site; however, the test strips were expired at the time of inspection.Sanitizer test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. Expired test strips may not provide accurate results and may compromise the operator's ability to verify sanitizer concentrations.Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site and used regularly to verify sanitizer concentrations are within the recommended range for effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom handwashing sink was observed without paper towels available at the time of inspection. Soap and hot and cold running water were available.CDI: Paper towels were supplied to the staff handwashing sink during the inspection.The handwashing sink in the bar area was supplied with soap and running water; however, paper towels were stored on a nearby shelf, and no paper towel dispenser was available adjacent to the sink.Handwashing sinks must be adequately supplied and equipped to support proper hand hygiene. Paper towels should be readily accessible at the handwashing sink to facilitate effective handwashing and hygienic hand drying.Ensure the bar handwashing sink is equipped with a conveniently located paper towel dispenser and remains continuously supplied with paper towels to support proper handwashing practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An active leak was observed beneath the table cooler at the time of inspection. Staff indicated they were awaiting a replacement part to complete repairs.Food equipment must be maintained in good repair and proper working order. Active leaks may contribute to unsanitary conditions, water accumulation, and interfere with the effective cleaning and maintenance of food handling areas.Ensure the source of the leak is identified and repaired, and that the table cooler is maintained in good working order. Complete repairs as soon as replacement parts become available.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of bleach sanitizer was measured with a chlorine test strip and found to be at 2000 ppm. The solution was discarded and a new one was created and verified to be at 100 ppm.This was discussed and corrected with the manager, who instructed their staff to use less bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Most of the foods in the walk-in cooler were covered.A large pot of gravy was stored in the cooler without a lid. The manager was asked to find a lid to place atop the gravy.Please ensure that all foods being stored are covered to protect them from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was observed not properly dispensing sanitizer as part of the sanitizing cycle. The priming switch was activated for 10 seconds and a cycle was run. Chlorine test strip was used and measured the concentration o
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover and ceiling of the "Habco" cooler was observed to be dusty and in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left kitchen prep cooler was observed to be holding temperatures at 7.6-9.9C. The staff member present had mentioned that the cooler was in disrepair.Please ensure that the noted equipment is repaired or replaced to ensure that it is capable of holding temperatures of 4C or lower. Food that is placed/stored in the prep cooler of concern should be used within/discarded after 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover and ceiling of the "Habco" cooler was observed to be dusty and in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left kitchen prep cooler was observed to be holding temperatures at 9.9C. The staff member present had mentioned that the cooler was in disrepair.Please ensure that the noted equipment is repaired or replaced to ensure that it is capable of holding temperatures of 4C or lower. Food that is placed/stored in the prep cooler of concern should be used within/discarded after 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was observed to dispense 0 ppm of chlorine sanitizer after running it through a couple of cycles. The operator was informed and the dishwasher was primed to dispense 100 ppm of sanitizer in the final rinse cycle.Please ensure that the dishwasher is operating properly and able to consistently dispense 100 ppm of chlorine sanitizer to ensure proper sanitizing of dishware/utensils.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A couple of fly strips were observed to be hanging in and around food preparation areas at the time of inspection.Please ensure that fly strips are placed in areas that do not contaminate food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bucket and a deli container was observed to be used as utensils for gathering sugar and/or ice. Please ensure that appropriate utensils are used to handle/portion food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover and ceiling of the "Habco" cooler was observed to be dusty and in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A condiment sauce cup was observed to be stored in a container of sugar. The item was removed and the operator was informed.Please ensure a utensil with a handle is used for handling food. The utensil should be stored appropriately or in a manner that prevents the contamination of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the men's public washroom was noted to be in disrepair. A roll of paper towels was noted to be stored on the sink counter.Please ensure that paper towels are stored in a suitable dispenser.
    • 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 staff washroom hand sink was noted to be spraying water in a leftward direction from the tap when turned on at the time of inspection.Please ensure that the hand sink fixture is maintained in good repair to help encourage regular and proper usage of the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler cutting board was observed to be discolored with grooves at the time of inspection. The ice machine was observed to be in need of cleaning at the time of inspection.Please ensure that the cutting board surface is resurfaced or replaced for the sanitary handling of food. Please also ensure that the ice machine is cleaned to ensure the sanitary storage and production of ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler ceiling, fan covers/fan unit was noted to be dusty at the time of inspection.Please ensure that the noted areas are cleaned to ensure the sanitary handling and storage of food.
  11. Risk Management Inspection

    0 infractions

  12. 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?
      • Light was observed to be leaking through the bottom portions of the backdoor.Please ensure that weatherstripping is applied to seal the open gap, to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris was observed on the condenser of the walk-in cooler. Please move food products near the condenser during cleaning procedure, and ensure all surfaces are thoroughly cleaned to prevent potential cross-contamination.
  13. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the walk-in cooler, and freezer was observed to be unprotected and uncovered. Operator covered, exposed food products(samosas), with clean pan.Please ensure Food is sufficiently covered to prevent contamination when being stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-sanitizing dishwasher was unable to achieve the required chlorine concentration, measured to be 0 ppm with test strips, for proper sanitization. It was determined that the dishwasher is not functioning correctly and requires repair.In the meantime, the dishwasher may be used for cleaning and degreasing dishes. However, please ensure that the sanitizing step is completed using a chlorine sanitizer sink with a concentration of 100 ppm, fully submerged, for at least 2 minutes. Until the dishwasher is repaired, and correctly functioning.
    • 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?
      • Light was observed to be leaking through the bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris was observed on the condenser of the walk-in cooler. Please move food products near the condenser during cleaning procedure, and ensure all surfaces are thoroughly cleaned to prevent potential cross-contamination.
  14. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean-in-place buckets were measured to be over 200 ppm chlorine, with test strips. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Please ensure all sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achieved.Chlorine test strips were available, but did not have expiry date present. Please ensure You resupply your Chlorine test strips with a valid not expired supply and keep them on hand in the kitchen to verify Chlorine solutions are 100ppm when being made.Clean in place clothes were not being stored in sanitizer solution when not in use. Operator corrected this, and stored unused clothes in sanitizer bucket.Please ensure all cleaning clothes are stored in sufficient 100ppm chlorine sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the walk-in cooler, and freezer was observed to be unprotected and uncovered. Please ensure Food is sufficiently covered to prevent contamination when being stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-sanitizing dishwasher was unable to achieve the required chlorine concentration, measured to be 0 ppm with test strips, for proper sanitization. It was determined that the dishwasher is not functioning correctly and requires repair.In the meantime, the dishwasher may be used for cleaning and degreasing dishes. However, please ensure that the sanitizing step is completed using a chlorine sanitizer sink with a concentration of 100 ppm, fully submerged, for at least 2 minutes. Until the dishwasher is repaired, and correctly functioning.
    • 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?
      • Light was observed to be leaking through the bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
    • 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?
      • Facility had a valid permit at the entrance but was slightly hard to see. Operator moved it closer to ensure better visibility for customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris was observed on the condenser of the walk-in cooler. Please move food products near the condenser during cleaning procedure, and ensure all surfaces are thoroughly cleaned to prevent potential cross-contamination.
  15. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food seen store in open containers.
    • 15. Is the facility free of a pest infestation?
      • Catch-all traps were inspected.2 out of 3 traps had dead mice in them.
    • 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?
      • Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning under equipment is necessary.
  16. Risk Management 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?
      • Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
  17. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was observed to be out of paper towels at the time of inspection. Staff attempted to fill the dispenser. Paper towels were not able to be loaded/dispensed from the equipment. Please ensure that the paper towel dispenser is repaired or replaced to help ensure regular and proper hand hygiene.
    • 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?
      • Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
  18. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice stored in a rice warmer was measured at 44-55C at the time of inspection. The rice was reheated to 74C after a discussion with the operator. A prep cooler near the naan station was measured to maintain at around 6-8C. The staff were asked to monitor the temperatures of the cooler. PHI advised staff to move the food to a working cooler, if there are further issues with the indicated prep cooler. Please ensure that food is kept below 4C or above 60C to ensure safe food handling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was observed to be out of paper towels at the time of inspection. Staff attempted to fill the dispenser. Paper towels were not able to be loaded/dispensed from the equipment. Please ensure that the paper towel dispenser is repaired or replaced to help ensure regular and proper hand hygiene.
    • 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?
      • Light was observed to be leaking through the middle and bottom portions of the backdoor.Please ensure that weatherstripping is applied or replaced to prevent the entry of pests.
  19. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A carton of egg was observed being stored above ready to eat products. Please ensure to place raw products below ready to eat food to prevent the risk of raw juices contaminating easily consumable food.

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