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Persian House Restaurant

5012 50 Street Innisfail AB T4G 1S7 · Food - General

Official record from Alberta →

Inspection summary

Persian House Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on May 26, 2026, recorded 6 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on May 26, 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?

  • 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 2 separate inspections, most recently on May 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 4 separate inspections, most recently on July 21, 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?

  • 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 4 times across 4 separate inspections, most recently on May 26, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 4 times across 3 separate inspections, most recently on July 9, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were observed soiled, in use, and stored dry on counters. The facility had a clean-in-place (CIP) bucket in use containing approximately 500 mL of sanitizer solution, which did not fully submerge the cloths.The operator prepared a clean-in-place (CIP) bucket with quaternary ammonium sanitizer measured at 400 ppm and placed the cloths fully into the solution during the inspection.--Please ensure all cleaning cloths in use are stored fully submerged in an appropriate sanitizer solution between uses. It is recommended to have at least 2 to 3 sanitizer buckets available for the facility to support designated sanitizer buckets for each work area, enabling safe cleaning practices and ease of use.---Once cloths are used for cleaning and left at room temperature, bacteria can grow on food debris and moisture within the cloth. Using these cloths without proper sanitizer storage may spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
    • 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?
      • No temperature logs were available to demonstrate active monitoring of refrigerators, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
    • 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 back door did not form a tight seal when closed, with major gaps present at the top and bottom of the door.Please ensure a door sweep, weatherstripping, or other effective means are installed so the door forms a tight seal when closed to help prevent the entry of pests into the facility. An effective seal should prevent outside light from being visible through the outer edges of the door and around the perimeter of the frame when the door is closed during daylight.
    • 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 facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white tabletop cutting boards were observed to be excessively worn, with deep grooves and dark discoloration present. Although operators reported the boards were not actively used for cutting, they remained food contact surfaces.Please ensure the cutting boards are repaired, replaced, or removed from use. Alternatively, the stainless-steel tabletop beneath may be used if maintained in a smooth, non-porous, and easily cleanable condition. Food contact surfaces must be free from excessive grooves, and major discoloration, as deep grooves may prevent effective cleaning and sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat grinder machine, specifically the area where the auger threads into the back plate (on the machine side), was observed to have yellow/brown grease-like residue present.Please ensure the back plate and internal components of the meat grinder are regularly cleaned and sanitized to prevent potential contamination of meat products during grinding operations and to help ensure the quality and safety of food products.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fume canopy was due for maintenance as of June 2025.**Please have the canopy serviced.
  3. Monitoring Inspection

    4 infractions

    • 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?
      • Pest monitoring records were not up to date. **Please ensure records for pest monitoring are up to date and maintained on file at the facility.
    • 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 posted permit was expired.**Ensure a valid permit is posted at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fume canopy was due for maintenance as of June 2025.**Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of scale was observed inside the ice machine.**please have the equipment cleaned and sanitized.
  4. Monitoring Inspection

    1 infraction

    • 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?
      • Pest monitoring records were not up to date. **Please ensure records for pest monitoring are up to date and maintained on file at the facility.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • Pest monitoring records were not up to date. **Please ensure records for pest monitoring are up to date and maintained on file at the facility.
    • 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 permit posted on site was expired.**Please ensure a valid permit is posted on site at all times.
  6. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet of the hand sink in the back kitchen area was observed to be in disrepair.**Please have the faucet repaired to ensure the sink in fully operational.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fume canopy is due for maintenance.**Please have the canopy serviced.The Manager advised that an appointment for maintenance of the canopy has been scheduled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no written sanitation procedures/record.**Ensure to develop a written sanitation plan for daily, weekly and monthly cleaning activities for all areas of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains were observed on several cloth upholstered chairs in the dining area.**Please have the chairs cleaned.The Manager advised that the chairs are routinely clean, but the stains do not leave. The facility to consider re-upholstering the chairs with cleanable material.
  7. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee illness policy was reviewed with the Manager and found to be inadequate.**PHI provided information to the operator via email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet of the hand sink in the back kitchen area was observed to be in disrepair.**Please have the faucet repaired to ensure the sink in fully operational.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fume canopy is due for maintenance.**Please have the canopy serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no written sanitation procedures/record.**Ensure to develop a written sanitation plan for daily, weekly and monthly cleaning activities for all areas of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains were observed on several cloth upholstered chairs in the dinning area.**Please have the chairs cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning;1. The floors below the cook line and prep tables.2. The shelves adjacent to the cook line.Please have these areas cleaned and sanitizer.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available to check the sanitizer solution concentration. Purchase test strips suitable for the quat sanitizer solution. 2. There was no sanitizer bottle or solution being used in the kitchen to sanitize food contact surfaces. Make a bottle of sanitizer available for use in the kitchen.The Quat sanitizer was auto dispensed.Sanitizing cloths were changed multiple times throughout the day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The ice scoop was observed to be stored loose on top of the ice machine. Provide a cleanable container to store the ice scoop on top of the ice machine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwash sanitizer were not available. Purchase test strips for the bleach sanitizer used in the dishwasher. Monitor and record the dishwasher sanitizer concentration regularly.
    • 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?
      • 1. A valid food handling permit not posted in the facilityPlease call the number below to obtain a current permit by date above if you cannot find it in your email

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