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Indian Villa Curry N Cake

448 Riverbend Square NW Edmonton AB T6R 2X2 · Food - General

Official record from Alberta →

Inspection summary

Indian Villa Curry N Cake has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on October 15, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 4 separate inspections, most recently on October 9, 2026. 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 2 times across 2 separate inspections, most recently on October 15, 2026. 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 October 9, 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?

  • 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 6 separate inspections, most recently on October 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 separate inspections, most recently on October 9, 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.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both probe thermometers onsite are not functional.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink is still draining slowly.- Requires reapir/service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available onsite.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Premade sanitizer solutions were not available in the food handling areas.- Ensure that sanitizer solutions are available in all food handling areas with the wiping cloths immersed in the solutions after each use. - Staff prepared 200 ppm quat sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both probe thermometers onsite are not functional.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispensers at the designated handwash sink was empty. Corrected- Designated handwash sinks must be properly supplied at all times.2. The kitchen handwash sink is draining slowly.- Requires repair/maintenance.
    • 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 reports/documentation are not available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cooking utensils are being stored in a pot of water in between uses. Teh water is measured at 33C.- Store the utensils in water maintained at greater than 60C., in an ice water bath or in an empty container and send for frequent washing.2. Knives are being stored in the space between the prep cooler and counter.- Discontinue this practice.3. Dirty knives stored on the magnetic knife rack.- Knife sent for washing.4. Bulk food dispensers are being stored directly in the foods with the handle in contact with the foods.- Use dispensers with handles and store the dispensers in appropriate holders or out of the food containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oct 9/26: Outstanding Violation: The black storage cart still has the soiled chipboard liner which is visibly soiled. Remove the chipboard liner or remove the cart. Oct 6/25: A black cart has a chipboard like liner on the top of it. The surface is visibly dirty and is not a surface that can be properly cleaned. - Remove the liner.Grease droplets/streaks noted on the exhaust hood- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available onsite.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers onsite expired in May 2024.- Obtain new Quat sanitizer test papers.
    • 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 plumbing line that leads to the grease trap is leaking. Drips observed at the time of inspection and plastic was wrapped around the pipe.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A black cart has a chipboard like liner on the top of it. The surface is visibly dirty and is not a surface that can be properly cleaned. - Remove the liner.Grease droplets/streaks noted on the exhaust hood- Cleaning is required.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Samosas found stored in a black garbage bag. Food discarded.- Use food grade containers/packaging for the storage/covering of foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when pots are manually washed at the 2 compartment dishwash sink. - Proper manual dishwashing procedures are: Wash with soapy water -> Rinse -> Sanitize -> Air Dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers onsite expired in May 2024.- Obtain new Quat sanitizer test papers.
    • 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 plumbing line that leads to the grease trap is leaking. Drips observed at the time of inspection and plastic was wrapped around the pipe.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A black cart has a chipboard like liner on the top of it. The surface is visibly dirty and is not a surface that can be properly cleaned. - Remove the liner.Grease droplets/streaks noted on the exhaust hood- Cleaning is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being left in the food with the handle in contact with the foods.- Store the dispensers out of food bins or in holders.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solution present in the food handling areas.- Staff prepared a 200 ppm quats sanitizer solution for the storage of wiping cloths after each use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats observed stored above other foods in the walk-in cooler.- All raw meats must be stored below cooked and or ready to eat foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ladles stored in dirty water on top of the stove. 2. Dirty knives stored in between equipment tables. 3. Bulk food dispensers are stored with the handles in contact with the foods and dispensers without handles are being used.- Proper storage practices for utensils and bulk food dispensers reviewed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove grease and/or dirt/grime buildup: the wall behind the tandoor/dough storage rack, the floor under the dishwash sinks and by the grease trap and the metal cart in the walk-in cooler.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted under the 2 compartment freezer and in between the prep cooler and counter (front cooking area). 2. The counter mounted can opener and shelf below are dirty.- Cleaning required.

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