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Masala Tree

2714 141 Street SW Edmonton AB T6W 3Y9 · Food - General

Official record from Alberta →

Inspection summary

Masala Tree has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on August 14, 2026, recorded 4 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on August 14, 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 2 times across 2 separate inspections, most recently on June 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 9 times across 6 separate inspections, most recently on August 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 6 times across 4 separate inspections, most recently on June 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on August 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

9 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous containers of food in the walk-in cooler are not being properly covered during storage.- Cover foods while in storage to prevent possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked chicken tightly covered in the walk-in cooler was measured at 57C.- Do not tightly cover foods until a temperature of less than 4C has been reached. Corrected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Once again, both sinks in the cooking area are being used for handwashing as well as for the storage of dirty equipment/utensils in the basins.- Designate one of these sinks for handwashing only. The other sink can be used for storage of dirty items, dumping of fluids etc.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Two cracked/damaged/melted plastic bowls were observed being used.- The bowls were discarded.2. Dirty metal rods/skewers waiting to be washed were hanging by the mop sink.- Do not store any food related utensils in this area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A lot of uncovered food containers observed in the coolers.- Cover foods to prevent possible contamination2. A plastic container being used to dispense foods was found floating in the food/sauce.- Use dispensers with handles and store out of the foods to prevent possible contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated kitchen handwash sink was filled with a dirty frying pan.- Designated handwash sinks are to be used solely for handwashing purposes only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove dried food splashes and/or grease/grime accumulation: the counter mounted can opener, exterior of the microwave, the interiors of the prep coolers and door interior of these coolers, the interior of the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the cook line equipment has grease/food particle accumulation. The walls by the food prep sink and flattop grill have buildup. The cupboard interiors below the sinks are dirty and cluttered. The black shelving unit at the end of the cookline has grease/food spills.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-- Cleaning clothes were observed inside a container of lentils. Please store clean clothes appropriately and avoid contamination of dry storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-- Cut vegetables, cooked food etc. in the preparation counter/ cooler were observed stored at 5C above the fill line. Please ensure all high-risk foods must be stored at less than 4C or greater than 60C to hinder the growth of pathogens.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **--0 ppm chlorine was detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.” A new sanitizer pail was hooked up, lines repaired and 100 ppm chlorine was detected in the rinse cycle.**-- Staff was observed drying clean dishware from the dishwasher with a reusable cloth towel. Proper Manual Dishwashing is to Wash with soapy water, Rinse -> Sanitize> Air Dry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **--The plastic covering on the bar fridge is ripped and will not allow for proper cleaning. Please remove or replace to prevent pathogen contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **--Black buildup was noted on the floors under the cook line equipment, under the center food prep counters, along the wall edges and in corners in the kitchen and in the chemical storage room. Please ensure that general sanitation is done with attention to the above noted areas. **--The kitchen ceiling was observed to be fuzzy (accumulation of dust).Please ensure thorough cleaning to prevent foreign particles from entering food during processing.**-- Recent sanitation record was not seen during time of inspection. Please update sanitation records.
  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (wallets, medications) stored in the food handling areas.- All staff personal belongings are to be stored out of the kitchen.
  7. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2 pans of raw meats were stored above cooked/ready to eat foods in the walk-in cooler.- All raw meats must be stored below cooked and or ready to eat foods in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large bus pan of rice noted on the bottom shelf of a cart in the kitchen. Staff inform that the rice would be left to cool for an extended period of time at room temperature.Cool high risk foods as quickly as possible by either: dividing hot foods into smaller portions, use of an ice-water bath, storing food in pre-chilled shallow pans and placing the pans on top cooler shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken thawing in a pail of still water located by the cook line.- Thaw foods in the cooler at 4C or colder or submerge under cold running water or in the microwave. Review with all kitchen staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife was noted with taped wrapped around the handle in the cooking area.- Remove the tape as it is not a surface that can be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas in the main cooking area and by the food prep sink were soiled with dried food splashes and accumulation of debris.- More frequent cleaning of these areas is required to ensure a clean and sanitary kitchen is maintained.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following foods were noted left out on the counter: container of baked potato, container of potato curry, container of deep-fried cauliflower measured between 16-19 C. Foods discarded- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked noodles undergoing the cooling process was tightly covered and left out at room temperature.- Perishable foods must be cooed rapidly, do not tightly cover foods that are cooling until a temperature of less than 4C is achieved. Proper cooling practices reviewed with the operator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was initially dispensing 0 ppm chlorine in the rinse cycle, instead of the required 100 ppm chlorine.- Operator made adjustments and 100 ppm chlorine was detected in the rinse cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated kitchen handwash sink was filled with an empty food container and dirty utensils and is being used for other food prep practices.- Designated handwash sinks are to be used solely for handwashing purposes.
    • 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. Shelving edges above the food prep sink and the shelving unit across from the walk-in cooler/freezer are worn/damaged. - Repair or replace the shelves.2. A soiled, unfinished piece of wood is being used to store clean pots on.- Remove the wood and ensure that all shelving is clean, moisture resistant and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food particle buildup noted along in the interior walls of the walk-in freezer and walk-in cooler as well as in the prep cooler interiors. - Cleaning is required2. The spice container tray is visibly soiled with food spills.- Daily cleaning is required.3. The bulk plastic wrap dispenser exterior is wrapped in electrical tape which is not a surface that can be properly cleaned. - Remove the tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor below the cook line equipment, around the mop sink, around the large mixer, in the dishwash area have a buildup of food particles/grease and/or debris and requires cleaning.2. Dried food splashes noted on the walls in the dishwash area, behind the food prep sinks and by the garbage pail - Cleaning isrequired.3. The ceiling has dust accumulation around the air vents and requires cleaning.4. Shelving throughout the kitchen is either visibly dirty with dried food splashes, accumulation of food particle or are greasy to the touch. - Cleaning is required.

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