Nanaksar Gurdwara Gursikh Temple
1410 Horsehill Road NW Edmonton AB T5Y 6G6 · Food - General
Inspection summary
Nanaksar Gurdwara Gursikh Temple has been inspected once by Alberta Health Services (Environmental Public Health), on September 14, 2026. The most recent inspection, on September 14, 2026, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.
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 once on September 14, 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 September 14, 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?
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 September 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.
1 inspection
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large pot of curry in the serving area did not have a heating source to keep the food at 60C or higher. Ensure all food is either kept hot at 60C or higher or cold at 4C or less. If food is served for 2 hours, please have a proper timing system to ensure food is not held at room temperature for more than 2 hours. Foods exceeding 2 hours needs to be discarded. The smaller pots of food were stored on induction stovetops. Please ensure all coolers are equipped with thermometers.
- 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?
- The two double doors by the laundry area had a gap between the doors. Please repair or replace the doors to close off the gaps. Fly strips were located in a service window and top of a door frame. Please remove to an area away from food and food contact surfaces. Pest control records were unavailable at the time. A phone call was made to the pest control company to obtain records. Please keep records onsite for review. No pest activity was observed at the time.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A few metal strainers in the storage room were in poor repair. They were removed and discarded.Please clean the sugar container in the self-serve tea area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?