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Masalaz Restaurant

4218 66 Street NW Edmonton AB T6K 4A2 · Food - General

Official record from Alberta →

Inspection summary

Masalaz Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 29, 2024. The most recent inspection, on October 15, 2026, recorded 6 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 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 2 times on October 15, 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 on October 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 November 3, 2025. 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 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 3 times across 3 separate inspections, most recently on October 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on October 15, 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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - There was no thermometer for monitoring the food during cooking. Ensure there is a cooking probe thermometer onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The high-risk food in the standing white cooler were measured between 9-10C using a probe thermometer. Food had been in the cooler for several days. Cooler was measured at 9C. Operator removed food trays for discarding during inspection. Ensure all coolers are maintained below 4C and monitored at least twice daily.2. The hot holding unit and the food in it were less than 60C. Temperature was adjusted and food reheated. Ensure the unit and food are maintained above 60C/140F at all times.3. High risk food boxes and batters were found at room temperatures. Ensure high risk food are stored under refrigeration as soon as they are delivered. Batters should be discarded after every 2 hours if storing at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dishwashing is completed with soap and water only. Ensure washed and rinsed utensils are sanitized in 100ppm of chlorine solution for at least 2 mins before air drying.2. The dishwasher was in disrepair, the facility has a 2-comp sink for dishwashing and providing dine-in services. They agreed to serve only take-out until dishwasher is in good repair, they posted a no dine in sign on the front door and plans to provide a permanent solution within 1 week.Ensure the dishwasher is working and able to sanitize dishes at 71C or chemical sanitizing of 100ppm chlorine OR install a 3-compartment sink and a hand sink in other to serve with re-usable dishware.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip onsite. Ensure chlorine test strip that reads up to 100ppm is obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service hand sink had no soap.Ensure all hand sink have soap and paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White Cooler was measured at 9C. Ensure all coolers are maintained below 4C and monitored at least twice daily.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were observed in the dispenser at the main kitchen hand sink. The operator refilled the dispenser. All hand sinks must be adequately supplied with hot and cold running water, liquid soap and paper towels to ensure proper handwashing.
    • 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?
      • Mice droppings were observed behind the chest freezers in the back storage area. The pest control record was reviewed, and the facility has a pest control operator providing monthly service. All surfaces that may have come into contact with mice or mice droppings must be thoroughly cleaned and sanitized.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit displayed has expired (2024). Please print and post the current Food Handling Permit in a conspicuous location visible to customers
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink for the front and back of house food handling areas lacked single use paper towels.
    • 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?
      • Old looking mouse droppings observed on the floor of the back food storage room, behind food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Men's washroom lacked single use paper towels.

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