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Indian Pan Flame

G - 1103 18 Street SE High River AB T1V 2A9 · Food - General

Official record from Alberta →

Inspection summary

Indian Pan Flame has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 3, 2025. The most recent inspection, on March 12, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 March 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times on February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • **Outstanding**Low temp chlorine mechanical dishwasher measured at 0 ppm. **Please repair.**Please ensure dishes are manually sanitized in 100 ppm chlorine sanitizer solution after washing and rinsing until the dishwasher is fixed.Note: 1. The operator stated that they have already put a work order. 2. The maintenance is schedule early next week.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wet cleaning cloth observed on the food contact surface in the main kitchen. **Ensure cleaning cloths are discarded after each use or remain submerged in food grade sanitizer solution at all times if reusing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The staff was reusing the metal cans for storing dry food items. **Do not use metal cans for storing food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle stored inside bulk food containers in the dry storage areas.**Please use the container with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer buckets were not labelled in the main kitchen. **Ensure buckets/spray bottles are always labelled with their content to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp chlorine mechanical dishwasher measured at 0 ppm. **Please repair.**Please ensure dishes are manually sanitized in 100 ppm chlorine sanitizer solution after washing and rinsing until the dishwasher is fixed.
  4. Initial Inspection

    0 infractions

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