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Kaladi Kitchens

8717 53 Avenue NW Edmonton AB T6E 5E9 · Food - General

Official record from Alberta →

Inspection summary

Kaladi Kitchens has been inspected 39 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on October 14, 2026, found no infractions.

25 of 39 inspections on record found no infractions at all. In the past 12 months there were 14 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 separate inspections, most recently on April 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 12, 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 once on October 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on June 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

39 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The high-temperature dishwasher was measured at 67C at dish level after several cycles. The dishwasher had a P1 error on the display. Ensure that the dishwasher reaches proper sanitizing temperatures (71C at dish level and 82C at the manifold). Please repair the dishwasher.Two 3-compartment sinks were available for dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - The following require attention: - Ceiling tiles with dust buildup- Large stand fan with dust buildupPlease clean and maintain in a sanitary condition.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high-temperature dishwasher was measured at 67C at dish level after several cycles. The dishwasher had a P1 error on the display. Ensure that the dishwasher reaches proper sanitizing temperatures (71C at dish level and 82C at the manifold). Please repair the dishwasher.Two 3-compartment sinks were available for dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention: - Ceiling tiles with dust buildup- Large stand fan with dust buildupPlease clean and maintain in a sanitary condition.
  5. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high-temperature dishwasher was measured at 67C at dish level after several cycles. The dishwasher had a P1 error on the display. Ensure that the dishwasher reaches proper sanitizing temperatures (71C at dish level and 82C at the manifold). Please repair the dishwasher.Two 3-compartment sinks were available for dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention: - Ceiling tiles with dust buildup- Large stand fan with dust buildupPlease clean and maintain in a sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (QUAT) test strips not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink located closest to the front lobby area, the liquid soap dispenser had broken off from its wall placement. The dispenser was found on a storage rack in the dishwashing area.
  9. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (QUAT) test strips not available.
  10. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (QUAT) test strips not available.
  11. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (QUAT) test strips not available.
    • 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?
      • Back entrance doorway. Screen door damaged, metal mesh screen dislodged from its placement leaving a large gap.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 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?
      • Yes (corrected during inspection) - the operator was advised to ensure the most updated Food Handling Permit is continually posted at the front entrance area, visible to the staff and any public.The previously expired version dated September 30, 2025, was posted at time of inspection (and the updated September 30, 2026, copy has been paid for and was posted).
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    0 infractions

  19. Risk Management Inspection

    0 infractions

  20. Risk Management Inspection

    0 infractions

  21. Risk Management Inspection

    0 infractions

  22. Risk Management Inspection

    0 infractions

  23. Risk Management Inspection

    0 infractions

  24. Demand Inspection

    2 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 strips not available during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink, next to kitchen station 1, paper towel dispenser was empty.
  25. Risk Management Inspection

    0 infractions

  26. Risk Management Inspection

    0 infractions

  27. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler recorded 11C. Several thermometer displays were also showing 11C.
  28. Risk Management Inspection

    0 infractions

  29. Risk Management Inspection

    0 infractions

  30. Risk Management Inspection

    0 infractions

  31. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle with unknown liquid observed in the food preparation areas. Label appeared to have been faded away. Operator indicated that it was a degreaser.
  32. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler. Packaged raw ground beef observed from one client (Fat Man) being stored above premade and precooked food stuffs of another client.
  33. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler. Packaged raw ground beef observed from one client (Fat Man) being stored above premade and precooked food stuffs of another client.
  34. Risk Management Inspection

    0 infractions

  35. Monitoring Inspection

    0 infractions

  36. Risk Management Inspection

    0 infractions

  37. Risk Management Inspection

    0 infractions

  38. Risk Management Inspection

    0 infractions

  39. Risk Management Inspection

    2 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?
      • Flies noted around the manual dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime noted on wall and floor for the dishwashing area with just the 3 compartment sink.

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