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Madras Caffe Restaurant and Banquet

1946 38 Avenue NW Edmonton AB T6T 0B9 · Food - General

Official record from Alberta →

Inspection summary

Madras Caffe Restaurant and Banquet has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on June 9, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 June 9, 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 June 9, 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 February 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 9, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 27, 2025. 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.

5 inspections

  1. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observation:Sanitizer test strips were not available at the facility to verify sanitizer concentrations.Corrective Action Required:Provide appropriate test strips for the sanitizer in use to ensure accurate monitoring of sanitizer concentrations 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?
      • A report from February was seen. Ensure monthly evaluations are completed and records available for review.----------------------------------------------------------------------------------------Observation:Pest control records were not available for review at the time of inspection.Corrective Action Required:Establish and maintain current, up-to-date pest control records on-site and ensure they are readily accessible for review at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. No food safety certificate was observed. Ensure an Alberta approved food safety training is completed. https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf2. The food handlers on site need more food safety education.Ensure food handlers completed food safety training the free course can be accessed here; https://ahs.myabsorb.ca/#/public-dashboard
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:1. Cloth material was used to cover bulk food containers, which does not provide adequate protection from contamination.2. Deli cups were being used as improvised scoops for handling bulk foods 3. Bulk food scoop was observed stored directly in contact with food inside the containerCorrective Action Required:1. Provide and use appropriate, tight-fitting lids to effectively cover bulk food containers and protect food from contamination at all times.2. Provide appropriate scoops with handles to ensure safe and sanitary food handling.3. Store scoops in a sanitary manner to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observation:Undercounter cooler temperatures were measured at 7°C, which exceeds the required cold-holding temperature.Corrective Action Required:Immediately adjust and maintain coolers at 4°C or below to ensure safe cold holding of food. If the units are unable to maintain the required temperature, repair or replace the equipment as necessary.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observation:The dishwasher was measured at 59°C after six consecutive cycles, which is below the required sanitizing temperature for a high-temperature dishwasher.Corrective Action Required:Repair or replace the dishwasher to ensure it is capable of achieving and maintaining the required sanitizing temperature. Until the unit is repaired and verified to be functioning properly, operator should manually wash and sanitized dishes and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observation:Sanitizer test strips were not available at the facility to verify sanitizer concentrations.Corrective Action Required:Provide appropriate test strips for the sanitizer in use to ensure accurate monitoring of sanitizer concentrations 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?
      • Observation:Pest control records were not available for review at the time of inspection.Corrective Action Required:Establish and maintain current, up-to-date pest control records on-site and ensure they are readily accessible for review at all times.
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • bathroom sanitation was poor. Bathrooms appear to have not been cleaned in multiple days. Garbages were full from previous days. Walls and mirrrors were dirty. Dried urine noted on toilet seats sinks are dirty and need wiping walls and toilet paper dispensers are soiled. Poor odor are noted in washroom area.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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