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Namaste India

10354 82 Avenue NW Edmonton AB T6E 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Namaste India has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on April 21, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 7 times across 6 separate inspections, most recently on April 16, 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 4 times across 4 separate inspections, most recently on April 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 16, 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 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 5 times across 4 separate inspections, most recently on April 9, 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?

  • 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 2 times on April 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was replaced. Teste with probe thermometer and noted to not reach a safe sanitizing temperature. Ensure dish machine is repaired/calibrated. Continue using the 3-compartment sink for dishwashing and ensure dishes are sanitized.
    • 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?
      • Weatherstripping noted to be in disrepair. Gaps between door and frame noted for the back exit door. Please repair/replace.
  3. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Buffet temperatures ranged from 35-45C. ACTION REQUIRED: Ensure foods in the buffet maintain a temperature at or above 60C. 2. A bucket of butter chicken sauce was stored under the prep table counter with no means of temperature control. Internal temp: 21C. ACTION REQUIRED: discard temperature abused butter chicken sauce. Review the following resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf3. The facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was in disrepair. The facility reported using the three-compartment sink method to wash/sanitize dishes; however, there was only one functional drain plug and no sanitizer available.ACTION REQUIRED: obtain or repair drain plugs. Obtain sanitizer. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-and-sanitizing-food-contact-surfaces-equipment-toys-and-other-surfaces.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink had three pans stored in it. Moved at time of inspection. The soap dispenser was not working properly (dispensing lever jammed). The paper towel dispenser was empty. 2. Bar area hand sink was not equipped with soap or paper towel.ACTION REQUIRED: review handwashing & glove use requirements with all staff members. Ensure that the hand sink is easily accessible (not filled with equipment) and stocked with supplies at all times.RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
    • 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?
      • Previous year's permit on display - expired March 31, 2026.ACTION REQUIRED: print and post the current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water faucet in the bar area was in poor repair - the faucet was loose and water could not easily be turned on.ACTION REQUIRED: repair the indicated faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was leaking - a bus pan was stored under the pedestal to catch water. Staff indicated dishes are being manually washed until the dishwasher is repaired. Final rinse temperature not monitored.ACTION REQUIRED: repair the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of general filth on cooler door handles (under side).2. Food debris on floor of the spice/dry storage area.ACTION REQUIRED: clean the indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Reusable cloth bags are being used to store food inside of. Only use food grade bags or containers for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glasswasher in the bar is not sanitizing. There was no sanitizer (such as chlorine or iodine) hooked up to the glasswasher. Staff indicated they are currently not using the glasswasher. Glasswasher needs to be sanitizing or must be removed from the facility.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared. A bleach water sani bucket was prepared and measured 100 ppm chlorine. Ensure a sanitizer solution is prepared prior to food preparation beginning for the day, and is available during all hours of operation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Reusable cloth bags are being used to store food inside of. Only use food grade bags or containers for food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls used as scoops in dry storage bins. Only use scoops with handles and store upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a container full of raw chicken stored at room temperature (surface temperature measured at 17C) for the duration of the inspection. Ensure raw meat is stored in the cooler and not removed until it is ready to be prepped. Two staff members had conflicting information on thawing procedures: one staff member indicated they thaw raw chicken overnight at room temperature, another staff indicated the raw meat is thawed under refrigeration and removed in the morning. Ensure thawing is occurring under refrigeration or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glasswasher in the bar is not sanitizing. There was no sanitizer (such as chlorine or iodine) hooked up to the glasswasher. Facility is to use the kitchen dishwasher in the meantime.
  8. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -"Reoccurring violation"Test papers for the sanitizer bleach (chlorine) were not present.Action required:-Please purchase the test papers for chlorine.
  9. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Samosa (food item) was directly stored inside the freezer without any packaging. The food item was directly touching the freezer walls.Action required:-Please store the samosa in the food grade container, or food grade plastic wrap to prevent food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Frozen meat was being thawed in the stagnant water. Action taken:-Proper thawing methods were discussed with the staff.-Staff onsite put the frozen meat under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for the sanitizer bleach (chlorine) were not present.Action required:-Please purchase the test papers for chlorine.

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