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Kaur's Kitchen

7327 101 Avenue NW Edmonton AB T6A 0H9 · Food - General

Official record from Alberta →

Inspection summary

Kaur's Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on May 26, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 once on March 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 once on March 28, 2025. 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • No - a domestic dishwasher was in use and must be replaced with a commercial-grade dishwasher with thermometer gauge(s), and either a chemical sanitizing rinse or high temperature hot-water sanitizing rinse. Note that a third sink can be installed adjacent to the 2-compartment sinks for all manual washing, rinsing, and sanitizing (and would replace the requirement for a commercial dishwasher, as all dishwashing would be manual in a set of 3-compartment sinks).Also, at present, there was a set of large 2-compartment sinks for all manual washing, rinsing, and sanitizing (with detergent and chlorine bleach sanitizer available - with test strips provided).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - note that there can be no carpet on the flooring in the rear dry food storage area. Floors in food storage and preparation areas must be smooth, washable, durable, and non-absorbent (impervious). The operator is to remove the carpet and underlay in this dry food storage room and ensure a washable and non-absorbent floor material in good repair.
  4. Initial Inspection

    0 infractions

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