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New Taste of India

310 5 Street S Lethbridge AB T1J 2B5 · Food - General

Official record from Alberta →

Inspection summary

New Taste of India has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on May 28, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 25, 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 3 times across 2 separate inspections, most recently on January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 separate inspections, most recently on October 21, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on January 14, 2026. 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 3 times across 3 separate inspections, most recently on June 6, 2024. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0 ppm of chlorine. Please ensure that the dishwasher is dispensing sanitizer at 100 ppm of chlorine.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside the flour and rice containers. The operator promptly removed them to mitigate the risk of cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the prep cooler located in the food preparation area. Please ensure that a thermometer is placed in the cooler to monitor the temperature.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom doors and some walls require cleaning.
  6. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a damp cloth sitting on the prep counter and was removed during the inspection. Wiping cloths must be stored in sanitizer when not in use.
  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0 ppm chlorine; technician came during inspection and fixed the hose. Chlorine remeasured 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dirt, grease, and food debris under the grill and prep cooler area that requires a deep clean.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach and high tough areas had buildup of grime.There was buildup of dust on the ceiling tiles.
  9. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board, being used on the prep table across the cook line, was worn down and discolored. Please replace the cutting board to ensure that utensils are properly sanitized and to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some improvement in the cleanliness of the facility. The hard to reach and high tough areas had buildup of grime. The basement floors required cleaning. Please ensure that the facility is clean and organized.
  10. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing hands in between tasks (touching raw meat and cooking). Staff were educated on proper hand hygiene practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The metal pot containing dough was being stored on the floor with no lid/cover. This was corrected during inspection. Please ensure that all food products are stored at least 6 inches off the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A frozen meat package was placed into a bucket of cold water to thaw. This was immediately corrected at the time of inspection. Please ensure that the food products are thawing using approved thawing methods such as thawing in a refrigerator at 4°C or less, completely submerging in cold running water, and by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility received a delivery of frozen chicken prior to the inspection. The boxes of frozen chicken were in the hallway at room temperature. This was corrected during inspection. Please ensure high risk food products are maintained at 4°C or below
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board, being used on the prep table across the cook line, was worn down and discolored. Please replace the cutting board to ensure that utensils are properly sanitized and to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach and high tough areas had buildup of grime. The dry food shelves had build up of food debris. The shelves in the coolers had spills and build up of food debris. The basement floors required cleaning. Please ensure that the facility is clean and organized.
  11. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board, being used on the prep table across the cook line, was worn down and discolored. Please replace the cutting board to ensure that utensils are properly sanitized and to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach and high tough areas had build up of grime. Pleas ensure that the floors and walls regularly are cleaned regularly. The area by the dishwasher was clean.

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