Indus Flavour
1131 2 Street Three Hills AB T0M 2A0 · Food - General
Inspection summary
Indus Flavour has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on May 7, 2026, recorded 3 infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times on May 7, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 4 times across 2 separate inspections, most recently on February 26, 2025. 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 3 times across 3 separate inspections, most recently on May 7, 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?
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 2 times across 2 separate inspections, most recently on February 26, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on February 26, 2025. For example:
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?
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
- 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)?
- The glasswasher in the lounge area is not dispensing iodine to sanitize the glasses.Ensure the glasswasher is fixed.The operator was advised to use the dishwasher in the kitchen for this purpose.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were not available.Ensure iodine test strips are available.
- 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 few baseboards in the kitchen area that were peeling off or were damaged.Please ensure the baseboards are fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial 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 few baseboards in the kitchen area that were peeling off or were damaged.Please ensure the baseboards are fixed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Containers of food/spices were being stored uncovered at the time of Inspection.Ensure that food is being stored covered in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
- 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?
- The Food Handling Permit on display was out of date at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An Ice Scoop was being stored directly in with the Ice in the Bar Area at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Meat was being stored above vegetables inside the Walk-In Cooler at the time of Inspection.Ensure that Meat is being stored below ready to eat foods in order to prevent potential contamination of said foods. This was Corrected during the Inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of Sugar and Curry Power were being stored uncovered on the Dry Storage Shelf near the Walk-In Cooler at the time of Inspection.Ensure that Food is being stored covered in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The Hand Sink in the bar area was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An Ice Scoop was being stored directly in with the Ice in the bar area at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions