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Madhuban Fine Indian Cuisine

16745 91 Street NW Edmonton AB T5Z 2X4 · Food - General

Official record from Alberta →

Inspection summary

Madhuban Fine Indian Cuisine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on July 13, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 13, 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?

  • 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 3 separate inspections, most recently on July 2, 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 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 on July 17, 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 17, 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 10 times across 5 separate inspections, most recently on July 13, 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.

8 inspections

  1. 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?
      • Mechanical room had some minor mouse droppings. Corrective action: clean droppings and close off any cracks, gaps, and unwanted openings in the room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Mold/mildew growth observed in silicon/caulk by dishwashing sink. Corrective Action: 1) Remove and replace silicon/caulking by sink.
  2. Risk Management Inspection

    3 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?
      • Mechanical room had some minor mouse droppings. Corrective action: clean droppings and close off any cracks, gaps, and unwanted openings in the room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light cover in food prep area was warped and cracked. 2) Multiple light fixtures were not operational. Food establishments must be equipped with lighting that is adequate in intensity to enable the sanitary operation and maintenance of the food areasCorrective action: 1) Replace/repair light cover. 2) Replace burnt light bulbs and ensure there is adequate lighting in the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Mold/mildew growth observed in silicon/caulk by dishwashing sink. 2)Dirt and Debris was found under shelving in kitchen areas. High touch surfaces, light switches and door handles, had visible grime. Corrective Action: 1) Remove and replace silicon/caulking by sink. 2) Increase cleaning frequency of high touch areas and surfaces.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk dry ingredient scoops handle found to be in food items.Corrective action: Ensure all food scoop handles are stored in a manner that is easy to handle and avoids contamination of the bulk supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature mechanical dishwasher not meeting temperature requirements. Temperature measured at 60C at dishwashing level. This is below the 71C required for adequate dishwashing practices. ** Corrective action: repair or replace dishwasher. Follow manual chemical sanitizing in the interim.
    • 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?
      • Mechanical room had some minor mouse droppings. Corrective action: clean droppings and close off any cracks, gaps, and unwanted openings in the room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light cover in food prep area was warped and cracked. 2) Multiple light fixtures were not operational. Food establishments must be equipped with lighting that is adequate in intensity to enable the sanitary operation and maintenance of the food areasCorrective action: 1) Replace/repair light cover. 2) Replace burnt light bulbs and ensure there is adequate lighting in the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Mold/mildew growth observed in silicon/caulk by dishwashing sink. 2)Dirt and Debris was found under shelving in kitchen areas. High touch surfaces, light switches and door handles, had visible grime. Corrective Action: 1) Remove and replace silicon/caulking by sink. 2) Increase cleaning frequency of high touch areas and surfaces.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was tested at 0 pp. Operator was instructed to create a new solution which was tested at 100ppm. Please ensure sanitizing solution is replaced frequently to enhance its potency.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use disposable bowls were used as scoops and stored inside the dry food ingredients (Rajma and flour). Operator discarded the bowls. Please ensure appropriate scoops are used and stored outside the dry food ingredient to prevent contamination.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-contact surface sanitizer was readily available. Ensure a 100ppm bleach/chlorine or 200ppm QUAT sanitizer is readily available at all times to sanitizer surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The shelf where spices are stored is observed to be in disrepair and is no longer smooth and easy to clean. 2. The light switch cover on the walk-in cooler light switch is observed to be in disrepair. 1. Ensure that the indicated shelf is painted or sealed to render the surface smooth, resistant to moisture and easily cleanable.2. Ensure that the indicated cover is replaced to ensure that the surface remains smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The written cleaning checklist is not observed to be maintained. 2. A buildup of grime is observed on the spice shelf. 1. Ensure that the written cleaning checklist is completed and maintained.2. Ensure that the indicated shelf is cleaned and sanitized.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler accessed cooler and began food preparation without washing hands. - Ensure handwashing is completed before and after any food preparation or handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items including curries, sauces, and samosas noted to be uncovered in walk-in cooler, walk-in freezer, prep cooler and in dry storage.- Cover all food items during storage to prevent contamination.Food items stored on the floor of walk-in cooler and freezer. - Store all food items off the floor to prevent contamination. Raw meat stored beside cooked meat in walk-in cooler. - Separate raw meat from prepared items to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Febreeze spray stored at bar sink and with food items in server prep area. - Store chemicals away from food preparation and storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers not available inside prep cooler located by deep frying area and thermometer not functional inside of walk-in cooler. - Obtain thermometers and place them inside of prep cooler and walk-in cooler to monitor cold holding temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Top section of refrigerated prep station measuring above 4C with temperature of paneer measuring 19C. Operator reported paneer had been removed from the walk-in cooler 1.5 hours previously at time of inspection. Bottom section of prep cooler measuring less than 4C.- Store all potentially hazardous foods below 4C or above 60C. Operator moved paneer to the walk-in cooler. Metal bin above prep cooler evaporator removed with some temperature improvement. Operator to monitor temperature using a temperature log and remove all food from prep cooler to clean filter if temperature does not stay below 4C. Salad located at cold buffet on ice measured at a temperature of 7C. Operator reported discarding buffet dishes after approximately 4.5 hours. - Operator to embed dishes in ice, use smaller portions, monitor temperatures, and discard buffet dishes after 2 hours if temperature not maintained less than 4C.Hot holding of food in the buffet area was satisfactory with temperature measured greater than 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water not available at hand washing sink in kitchen as hot water knob is not functioning correctly. - Repair hand washing sink to ensure hot and cold water are available. Slow leak noted under bar hand washing sink. - Repair leak to ensure hand washing sink is maintained in good repair.
    • 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?
      • Scant amount of mouse droppings were found in the lower shelving area of the bar. No pest activity reported on written pest management records. - Please remove food items and clean the lower bar shelving. Check for holes or entry areas behind bar shelving and increase pest control measures.Visible light noted around exterior door at the back of kitchen. - Install weather stripping to reduce the risk of pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing near exterior door at back of kitchen by food storage area. - Replace ceiling tile to decrease the risk of food contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights to back of kitchen uncovered. - Replace light fixture cover or install shatterproof light fixtures. Dim light noted within kitchen and storage areas. - Increase the lighting level in the kitchen to allow for better visibility of cleaning, food handling, and pest management.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fryer basket mesh not intact with fraying metal pieces and plastic bowl in dishwashing sink chipped and cracking. - Ensure utensils and equipment are in good repair to decrease the risk of physical hazards entering food. Operator discarded fryer basket and bowl.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of equipment and appliances like the prep coolers and walk in cooler in the kitchen had buildup of debris. - Please clean and sanitize the above areas. Walk-in cooler walls and ceiling, stand mixer, grills, dough roller, and large pot had a buildup of debris.- Please clean and sanitize the above equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris build up noted on shelving by dishwashing area. - Please clean and sanitize the above areas. Mold growth noted around peeling caulking behind dishwashing area. - Please clean and sanitize the above area. Re-caulking area may be necessary to reduce the risk of mold growth. Written sanitation procedures not available. - Create a written routine cleaning schedule to track the completion of cleaning procedures.

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