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Indian Pan Flame

5401 50 Avenue Taber AB T1G 1V2 · Food - General

Official record from Alberta →

Inspection summary

Indian Pan Flame has been inspected 17 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on September 10, 2026, recorded 1 infraction.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 29 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 11 times across 10 separate inspections, most recently on September 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 3, 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?

  • 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 September 3, 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?

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.

17 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There has been a lot of work done in the facility. Sticky wrap (foil wrap) used on prep surface should be removed. Not a suitable food grade surface.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surfaces within the facility are not cleaned and sanitized.There has been a lot of work done in the facility; however, butcher block surfaces for one of the tables and prep surface by the prep sink require thorough cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel dispenser. The wall surface to the right of the sink has been repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff member that is always in the facility proper food safety training. Please ensure that he takes the Food Safe Course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several light fixtures in the kitchen that are now covered; but lack adequate operating lights. Better lighting is required.Broken floor tiles have been replaced. Floor in the dishwashing area has been sealed and painted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the dry storage area is worn and dirty. Requires cleaning and resurfacing.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surfaces within the facility are not cleaned and sanitized.Some effort has been made overnight to do some of the cleaning. There is buildup of grease and grime under equipment and along floor edges. Containers for spices are made of single use plastic and are to be discarded after use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels are supplied however there are no dispensers. Dispensers are required. The wall surface to the right of the sink has been repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff member that is always in the facility proper food safety training. Please ensure that he takes the Food Safe Course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several light fixtures in the kitchen that are now covered; but lack adequate operating lights. Better lighting is required.The flooring within the facility is in disrepair. Floor tiles are chipped, broken and missing. Floor must be smooth and cleanable.An attempt has been made to repair the floor in the dishwasher area; however duct tape is used as a threshold (not suitable material) and the floor is not smooth and properly finished.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surfaces within the facility are not cleaned and sanitized.Some effort has been made overnight to do some of the cleaning. There is buildup of grease and grime under equipment and along floor edges. Containers for spices are made of single use plastic and are to be discarded after use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels are supplied however there are no dispensers. Dispensers are required. The wall surface to the right of the sink is in disrepair and must be smooth and cleanable.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff member that is always in the facility proper food safety training. Please ensure that he takes the Food Safe Course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several light fixtures in the kitchen that did not have covers over them.Please ensure that the light fixtures have covers over them or that the lights contain shatter-proof bulbs. If shatter-proof bulbs are used, please ensure that documentation of the light bulbs are available at the facility for inspectors to view upon request when needed.The flooring within the facility is in disrepair. Floor tiles are chipped, broken and missing. Floor must be smooth and cleanable.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surfaces within the facility are not cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several light fixtures in the kitchen that did not have covers over them.Please ensure that the light fixtures have covers over them or that the lights contain shatter-proof bulbs. If shatter-proof bulbs are used, please ensure that documentation of the light bulbs are available at the facility for inspectors to view upon request when needed.
  6. 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?
      • There were several light fixtures in the kitchen that did not have covers over them.Please ensure that the light fixtures have covers over them or that the lights contain shatter-proof bulbs. If shatter-proof bulbs are used, please ensure that documentation of the light bulbs are available at the facility for inspectors to view upon request when needed.
  7. 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?
      • There were several light fixtures in the kitchen that did not have covers over them.Please ensure that the light fixtures have covers over them or that the lights contain shatter-proof bulbs. If shatter-proof bulbs are used, please ensure that documentation of the light bulbs are available at the facility for inspectors to view upon request when needed.
  8. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were improper items being used to scoop the bulk ingredients, such as bowls and cups. Scoops were being stored improperly inside of the bulk ingredients, with the handles contacting the food. The bulk containers had a build-up of food debris and grime on them. Please ensure that all bulk ingredients are provided with proper scoops. Please ensure that the bulk ingredient scoops are stored either outside of the bulk container or so that their handles do not come into contact with the food. Please ensure that the bulk containers are cleaned inside and out.
    • 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 chlorine concentration measured 0ppm and was only able to reach a maximum temperature of 63°C, thus unable to sanitize adequately. The facility had an additional two-compartment sink to utilize for dishwashing while waiting for the mechanical dishwasher to be fixed. Inspector informed staff of how to properly wash and sanitize dishes and equipment in a two-compartment sink. Please ensure that the dishwasher is serviced and adequately sanitizing during its cycle.
    • 20. Do food handlers at the facility have adequate food safety training?
      • None of the staff on shift at the time of inspection had completed food safety training. There were no documents provided to the inspector to indicate that any staff at the facility have acquired their food safety certification.It is required that at least one person on shift, for every six staff members, have completed their food safety training. Please ensure that the necessary number of staff complete an Alberta Health Services approved food safety certification training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several light fixtures in the kitchen that did not have covers over them.Please ensure that the light fixtures have covers over them or that the lights contain shatter-proof bulbs. If shatter-proof bulbs are used, please ensure that documentation of the light bulbs are available at the facility for inspectors to view upon request when needed.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were soiled cloths left on food surfaces. There was no prepared sanitizer solution at the time of inspection.Operator prepared a bucket of chlorine sanitizer solution that measured 200ppm and placed the cleaning cloths in the solution before the inspection concluded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were improper items being used to scoop the bulk ingredients, such as bowls and cups. Scoops were being stored improperly inside of the bulk ingredients, with the handles contacting the food. The bulk containers had a build-up of food debris and grime on them. Food items were being stored with non-food items such as gasoline and paint. Please ensure that all bulk ingredients are provided with proper scoops. Please ensure that the bulk ingredient scoops are stored either outside of the bulk container or so that their handles do not come into contact with the food. Please ensure that the bulk containers are cleaned inside and out.Please ensure that food items are only stored with food items, and that chemicals and non-food equipment or personal items are stored separately from food items.
    • 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 chlorine concentration measured 0ppm and was only able to reach a maximum temperature of 63°C, thus unable to sanitize adequately. The facility had an additional two-compartment sink to utilize for dishwashing while waiting for the mechanical dishwasher to be fixed. Inspector informed staff of how to properly wash and sanitize dishes and equipment in a two-compartment sink. Please ensure that the dishwasher is serviced and adequately sanitizing during its cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink did not have hot water or paper towels at the time of inspection.The operator turned on the hot water and provided paper towels at the time of inspection.Operator indicated that they had been using the staff washroom sink as a handwashing station. Washroom sinks are not permitted to be used as handwashing stations during food handling procedures. Handwashing stations must be unobstructed and designated as handwashing stations only to prevent cross-contamination from occurring. Please ensure that handwashing stations are always stocked with soap, paper towels, and have warm and cold potable water hookups. Please ensure that all handwashing stations are unobstructed and accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of grime on the light switches.Please ensure that the high touch areas indicated above are cleaned.
  10. Monitoring Inspection

    2 infractions

    • 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 initially found to not be providing any detectable chlorine after a few test cycles and after the sanitizer pump had been primed. It was determined by the staff member that the hose for the sanitizer line had been moved into the container for either the rinse aid or detergent. Once the line was moved back into the container and the pump primed, chlorine sanitizer at 50 ppm chlorine was detected again at the dish level after a test cycle.Reminder provided to ensure that the dishwasher solution lines are not moved around and to prime the pumps regularly, such as one per week or after the dishwasher has not been used in a while. Chlorine test strips are available for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available in the available washroom accessible in the kitchen during the inspection. The staff member on duty advised that staff primarily use the public washrooms in the dining room, however the staff washroom provided a new roll of paper towels as directed just in case the washroom needs to be used. Reminder provided to ensure that paper towels are stocked up in the washroom for this reason.
  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not initially at the bar sink where handwashing is mainly performed and the hand sink closest to the dishwasher as a hand towel was in use. The manager provided paper towels to each location at the time of the inspection and is aware to not use towels for hand drying due to the risk of cross contamination.
  13. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap and paper towels were initially not available at the nearby handwashing sink at the bar. Paper towels and toilet paper were also initially not available in the washroom connected to the kitchen. All supplies were replenished by the staff member when advised - also advised the provide additional liquid hand soap and paper towels at the sink next to the dishwasher. Staff advised that handwashing and washroom usage takes place in the customer washroom.
  14. Monitoring Inspection

    0 infractions

  15. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not available at the beginning of the inspection when food preparation and service was in progress or taking place. The main cook prepared a 100 ppm bleach-water solution when notified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwashing sink was found to have been turned off at the beginning of the inspection. The staff members indicated that the taps were turned off as the hot water tap was leaking previously. The preparation sink nearby was being used in the meantime. A minor drip was observed when the taps were turned back on. The staff members were advised to keep the sink operational. The owner will be notified to have the sink repaired sooner but the staff noted that the leak will be addressed by early next week.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom inside the kitchen was found to be without paper towels at the beginning of the inspection. A staff member retrieved a new roll when notified.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature mechanical dishwasher is not providing a detectable level of chlorine at the dishes or the test well as verified using test strips. The bulk supply is providing a concentration that exceeds 200 ppm chlorine but is not strong enough to be used in the machine. The staff members noted that the tub has been in use for a few months now - most of the solution strength has evaporated.Please ensure that a replacement supply is obtained for the dishwasher in 1 weeks' time. The existing tub can be used to prepare sanitizing buckets (likely 1/2 dilution or more to get 100 ppm chlorine). Staff advised to manually soak washed dishes in a 100 ppm chlorine solution (1/2 teaspoon bleach in a litre of water) after being run in the dishwasher for the time being.

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