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Indian Pan Flame

1131 2 Street W Brooks AB T1R 0N9 · Food - General

Official record from Alberta →

Inspection summary

Indian Pan Flame has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on October 8, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and 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.

  • 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 3 times across 3 separate inspections, most recently on October 8, 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?

  • 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 2 separate inspections, most recently on October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 6 times across 4 separate inspections, most recently on October 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 3 separate inspections, most recently on October 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher reached a maximum of 64.2 degrees Celsius at the plate which is not meeting sanitizing temperature. Ensure high temperature dishwasher reaches a minimum of 71 degrees Celsius at the plate. Ensure dishes are manually sanitized with bleach using the three-step dishwashing method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispensers contained mostly water with a little bit of soap. Soap dispensers were refilled with soap.
    • 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 written pest control program is not in place and no written records were available. *Implement a written pest control program.
  2. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were using terry towels attached to their apron to wipe their hands which is not proper hand hygiene practice. *Ensure staff wash their hands and dry their hands using paper towel. Refrain from wiping hands on towels that become a reservoir for moisture and bacteria.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Deep fried foods are stored in cardboard containers that was previously used to store other food or beverage products. Food was not being protected from contamination. Food discarded. Containers of sauce were stored on the floor of the hallway uncovered. *Use only food-grade containers to store food.*Ensure food is protected from contamination through storage and transfer. Keep food stored off the floor and protected from areas of heavy traffic.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both line coolers were not supplied with thermometers. Thermometers were placed in the units at the time of inspection.Frozen foods were removed from freezers for transport to the Taber restaurant location without temperature control. Frozen chicken was stored on a prep table outside and other frozen food items were stored in a large Tupperware container. These items were moved to a portable cooler during inspection. *Monitor line coolers daily and ensure thermometers are accurate. *Maintain temperature control of food during transport. Food transported frozen must remain frozen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler holding salad ingredients measured 8 degrees Celsius.*Ensure line cooler is operating at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher reached a maximum of 64.2 degrees Celsius at the plate which is not meeting sanitizing temperature. Ensure high temperature dishwasher reaches a minimum of 71 degrees Celsius at the plate. Ensure dishes are manually sanitized with bleach using the three-step dishwashing method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front of house hand sink was not stocked with paper towel and kitchen hand sink paper towel was not dispensing. The bathroom hand sink soap was dried up and not dispensing.*Ensure all hand sinks are stocked with soap and paper towel for handwashing.
    • 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 written pest control program is not in place and no written records were available. *Implement a written pest control program.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener contained food spills and food particles. The staff bathroom light switch was grimy. Clean and sanitize the mentioned areas.
  3. Monitoring Inspection

    0 infractions

  4. 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?
      • The do-it-yourself proactive pest control inspection form is to be completed monthly.The screen door at the back door is not tight enough. Large gaps are evident.Door sweeps are needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife holder art the back of the kitchen and the knife holder at the front of the kitchen are not clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning throughout the kitchen is needed.The caulking at the hand wash sink is to be replaced.Cleaning at the dishwasher area is needed. Cleaning behind the cooking equipment is needed.The dining area is in good condition.
  5. 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 level of light in the kitchen is to be much brighter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning throughout the kitchen is needed.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the walk-in-cooler should be on the shelf 6" above the floor.Ensure all food is covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature at the prep cooler was 6 degrees Celsius. Adjust the cooler to meet 4 degrees C.
    • 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 level of light in the kitchen is to be much brighter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning throughout the kitchen is needed.

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