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Mr. & Mrs. Singh Kitchen

10810 124 Street NW Edmonton AB T5M 0H3 · Food - General

Official record from Alberta →

Inspection summary

Mr. & Mrs. Singh Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 11, 2025. The most recent inspection, on August 5, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on August 5, 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 once on August 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 23, 2025. 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 6 times across 3 separate inspections, most recently on November 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 3, 2025. For example: 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?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine sanitizer solution in the kitchen was too strong. The solution bleached out a chlorine test strip. 100ppm solution was prepared during inspection.Please ensure the required 100ppm chlorine sanitizer solution concentration is maintained. Use test strips to measure the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple cooked food items in bowls placed inside the walk-in cooler were left open. The staff covered the bowls during inspection.Please ensure food items are covered during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler in the kitchen was missing a thermometer. A thermometer was placed inside the cooler during inspection.
  2. Risk Management Inspection

    2 infractions

    • 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 was not displayed. Please display a valid food handling permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Written cleaning program not fully completed yet.September 23, 2025:The last cleaning records were from July. The operator requested cleaning templates. Cleaning schedule and log templates will be attached to the Closing Comments section of this report and will also be sent through email. Please maintain cleaning records.
  3. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A container with bleach sanitizer solution was not labeled. Please ensure all chemicals are labeled to prevent misuse. Corrected onsite. The container was then labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed garlic was held at around 11C in the prep cooler; the bottom compartment was below 4C. Maintain all cooler compartments at 4C or below. The operator placed the garlic in the bottom compartment of the cooler.The operator indicated difficulty in maintaining temperatures. Operator was instructed to limit toppings, use ice as needed, and keep cooler covers closed when not in use. Discard food held above 4C for over 2 hours.
    • 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 was not displayed. Please display a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture in dishwashing area has no cover.Please re-install a cover or purchase light tube sleeves/covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some stored utensils had visible food debris. Ensure all utensils are thoroughly cleaned and sanitized. The utensils were then taken for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Countertops, high-touch surfaces, and floor corners in the kitchen and back area were observed to be unclean. Photos were later provided through email showing these areas had been cleaned.Please follow:-Wipe up spills immediately.-Clean surfaces using detergent and water.-Rinse with clean water.-Sanitize using an approved sanitizer. Maintain bleach sanitizer concentration at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Written cleaning program not fully completed yet.September 23, 2025:The last cleaning records were from July. The operator requested cleaning templates. Cleaning schedule and log templates will be attached to the Closing Comments section of this report and will also be sent through email. Please maintain cleaning records.
  4. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture in dishwashing area has not cover.Please re-install a cover or purchase light tube sleeves/covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning program not fully completed yet.

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