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Little India

9250 34 Avenue NW Edmonton AB T6E 5P2 · Food - General

Official record from Alberta →

Inspection summary

Little India has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on September 17, 2026, recorded 13 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on September 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 17, 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?

  • 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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 17, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

6 inspections

  1. Demand Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mustard oil, which is labeled "For External Use Only" is being used as an ingredient in food, which is not permitted.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not used prior to starting work.Soiled rags were noted on contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not washing their hands as requiredStaff are not washing their hands between glove use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw chicken was being cut on the Food contact surface of the prep table where ready to eat foods were also being handled.2. Multiple pails of food or being stored on the floor.3. An uncovered tray of METHI was being stored on the floor under the tandoor. This is not appropriate.4. Raw chicken is being thawed in the three compartment sink where dirty dishes were also present.5. Various foods were uncovered in the walk-in coolers. An open tray of food was located directly under the fan of the walk-in cooler were dripping was taking place.6. The Gulab Jamon container has a large opening that cannot be covered. The fly was noted in the syrup.. discard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk food containers were very dirty. Please ensure that they are clean before refilling and as needed.Staff items, including drinks, cell phones and purses are being stored on food contact surfaces or in contact with food. Please keep all personal items away from food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Oven cleaner was being stored with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food, including raw chicken, boxes of basa fish, pails of gravies or curries were being left out to thaw at room temperature overnight. Chicken was thawing in sinks of still water and was 19C. Discard. Perishable foods are being left at room temperature, including garlic paste, cream, fresh coriander. 3 trays of cooked samosas and pastries filled with dhal were left out overnight on a rack. Discarded. Ensure all perishable items are refridgerated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher had a very heavy build up of grease and mineral.Note that the facility only has a shallow 1 compartment sink in the dishwashing area. Manual Dishwashing is not possible. The facility was washing large pots in the single food prep sink on the cook line, which is not appropriate. Food handling was taking place while this was happening, which can lead to cross-contamination. Staff were not following proper manual dishwashing practices, including a sanitize step.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The east hand sink was obstructed and had food items in it at time of inspection.
    • 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?
      • Some fly activity noted, including by the sweets production area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge and practice was not adequate in the facility. Additional staff training is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor is damaged in the north section of the kitchen. Dirty water is pooling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood fans require servicing.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • sweet boxes were not being stored in a sanitary manner. Sweet boxes were noted stored on the floor in contact with a dirty dust pan. Sweet boxes were stored next to On Guard PD5 pesticide. A used fly racket was being stored directly on top of a stack of flat boxes. Please educate staff on the sanitary handling of packaging. Packaging comes in direct contact with food. Various foods are in uncovered in the walk-in cooler.Containers of Sweets, including Gulab-Jamun, were uncovered in the back of kitchen. A fly was noted in the sweet syrup. Discarded. Sweets must be covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • onGuard PD-5 pesticide was in use or present in the food facility. Food handlers must not handle pesticides. Discontinue use immediately. Pesticides must only be used by licensed pest control technicians. Do not store chemicals with food or food packaging and equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding chest in kitchen was 116 Fahrenheit. Please ensure that hot foods are stored above 160 Fahrenheit. Hot foods were reheated.Buffet line silver cooler was 8.5 Celsius at time of inspection. Please ensure it maintains food below four Celsius..Perishable foods, including coriander, onions, paneer, chopped garlic, and sliced onions were kept at room temperature. Please keep these foods below four Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • paper towel was not available at west hand sinks.
    • 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?
      • small flies noted in facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were in disrepair in various locations. Please refinish areas where gaps exist.Ceiling tiles missing by walk in freezer and cook line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High dusting is required. Walls require cleaning.Cleaning required behind cook line. Ceilings walls under equipment, cooler doors and handles require cleaning.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - the main kitchen food prep refrigeration unit was again at temperature range of 8 to 12 degrees Celsius (with two thermometers corresponding to this measurement), and with observed ice accumulation inside the compressor fan. The cold-holding refrigeration temperature must be maintained at 4 degrees Celsius, or lower, during all hours. Staff were advised to move perishable products into the walk-in cooler within the hour if the ambient air temperature of the refrigeration unit did not achieve a stable 4 degrees Celsius temperature. This unit to be examined by a licensed technician again, and with the unit to be defrosted.Note that food products were being re-heated in the main kitchen to 74 degrees Celsius prior to placing into a steam table (hot-holding unit) at the buffet line. All hot-holding units were measured and were at minimum 60 degrees Celsius. And furthermore, operator and staff are to continue with daily food safety monitoring tracking (using logs/checklists) - with copies kept for 90 days, available on-site for review.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - the operator was advised to ensure all scoops/utensils used for dry food storage products are 'scoops with handles' - which is necessary to prevent bowls/cups/dishes being used that can become inadvertently immersed into the dry food product and lead to cross-contamination. Note that these types of washable stainless steel or plastic 'scoops with handles' are to be used for all such dry food products in storage containers, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - there were two food products in the customer area steam table buffet line (two hot-holding units with food products of 'sarson ka saag' and a lentil dish), with these perishable food products at temperature range of 39 to 50 degrees Celsius. The food products were immediately brought to the main kitchen for thorough re-heating to 74 degrees Celsius internal temperature.Note that food products are not to be warmed-up or re-heated in a hot-holding unit, and must be re-heated in the main kitchen to 74 degrees Celsius prior to placing into a steam table (hot-holding unit) at the buffet line. All hot-holding units must be at minimum of 60 degrees Celsius.Also, the main kitchen food prep refrigeration unit was at temperature range of 8 to 12 degrees Celsius, and was being inspected by a technician at time of inspection, as per direction by the public health inspector (so as to ensure the cold-holding refrigeration temperature is maintained at 4 degrees Celsius, or lower, even during a busy afternoon rush and hot kitchen).And furthermore, operator and staff are to ensure consistent daily food safety monitoring tracking (using logs/checklists) - with copies kept for 90 days, available on-site for review.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No - chlorine test strips were not available and must be provided and available for staff use (i.e. testing chlorine sanitizer compounds made daily and testing the chlorine rinse at the bar glass-washer).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the main kitchen hand-wash sink was inaccessible and non-functional (due to a clogged drain, with repairs pending shortly). Also, the new temporary designated hand-wash sink just to the side of the main kitchen was not set up with proper supplies, with lack of paper towels. Operator is to ensure the clogged drain of the main kitchen hand-wash sink is repaired forthwith (and to always ensure all designated hand-wash sinks are supplied with paper towels and liquid soap at all times).
    • 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?
      • No - note that the operator must have copies of pest control service reports on-site, to be available for review (and with monthly service reports to be kept for a period of one year). Please ensure either paper copies or digital files of pest control service reports are maintained on-site, available for review.

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