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Namaste India

41 - 16741 100 Street NW Edmonton AB T5X 3Z9 · Food - General

Official record from Alberta →

Inspection summary

Namaste India has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on January 5, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on December 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 19, 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 6 times across 3 separate inspections, most recently on December 19, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 December 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 across 2 separate inspections, most recently on December 19, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was not available on arrival. Operator prepared a new solution when instructed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored in dry containers of rice and sugar. Operator removed the scoops when instructed. Please ensure all scoops are kept out of food ingredients to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink basin was observed to have pots and pans. Please ensure hand sinks are used solely for 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 freezer and in the storage room . Please clean all mice droppings and continue to monitor for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were seen used on surfaces where food was placed (top of freezer and counters). Please remove all cardboards to allow for proper cleaning of surfaces] Storage shelves in the kitchen and dry storage area were observed to be rough and appeared unfinished.Please ensure all surfaces in the kitchen and food handling area are smooth durable easy to clean and impervious to moisture.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The door is still out of order. Staff have been ordered by the owner to use an alternative door. During the inspection, the cooler achieved the required food storage temperature. Once the door has been repaired, Notify your district PHI. The bottom door of the prep-cooler near the cooking stove was not properly secured. ** Repair or replace door.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. ** Replace strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom door of the prep-cooler near the cooking stove was not properly secured. ** Repair or replace door. 2. The ice scoop was directly placed on a contaminated surface. Once notified, the scoops were cleaned and placed on a suitable surface. (Corrected during inspection).
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Approved sanitizer was not ready while food preparation was occurring. Once notified, a chlorine solution of 100ppm was prepared.Please note that while food preparation is happening, surface sanitizer should be readily available for use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ventilation outlet in the walk-in cooler was observed with debris accumulation. Food products (ready-to-eat) in the cooler were kept uncovered. ** Ensure food products in storage are protected from contamination. ** Properly clean the ventilation outlet. Have a schedule in place to ensure consistency.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop and handle were submerged in bulk food products. Once notified, the scoops were properly stored to reduce the risk of food contamination. The appropriate options of storing bulk food products and scoops were discussed with manager onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. ** Replace strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom door of the prep-cooler near the cooking stove was not properly secured. ** Repair or replace door. 2. The ice scoop was directly placed on a contaminated surface. Once notified, the scoops were cleaned and placed on a suitable surface. (Corrected during inspection).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood above the deep-frying area was observed with accumulation of grease and debris. ** Clean and sanitize area above. Have a suitable schedule in place to ensure consistency.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Pre-packaged cooked rice containers were not properly labelled at the time of the inspection. ** Ensure the pre-packaged cooked rice are labelled with preparation date or consume by date. Please note that refrigerated ready-to-eat potentially hazardous foods, prepared and held for more than 24hours, shall be marked with the date of preparation or the “consume by” date. Refrigerated ready-to-eat potentially hazardous foods shall be discarded if not consumed within 7 days from the date of preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Packages of rice were found stored directly on the floor. Once notified packages were moved in a proper location. 2. Scoops without handle were found stored in inside bulky foods. The scoops were removed from the containers during the inspection. The requirement for food protection was discussed with the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection, soap was not available at the handwashing station. Once notified, soap was provided.
    • 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?
      • October 26, 2023: OutstandingFood handling permit not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board with rough surfaces was found in use during the inspection. Once notified, the use of the cutting board was discontinued. ** Ensure all utensils and equipment intended for food handling are smooth, non-absorbent, and easy-to-clean.

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