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Royal Indian Supermarket & Kitchen

9340 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

Official record from Alberta →

Inspection summary

Royal Indian Supermarket & Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on March 27, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 March 17, 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 November 3, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on December 3, 2024. 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 once on November 3, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 November 3, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk cooked vegetables and cooked high water activity snacks were stored at room temperature on top of display cooler (not turned on) and not inside the cooler or at a temperature of 4'C or less.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk cooked meat and/or vegetable pies were observed stored in an oven that was off, doors closed. External temp was 44'C and were not held hot at 60'C or more as required (intention to move to hot holding in customer area). Cease and desist this practice immediately. The heat must remain ON for hot holding. Closing the doors on an oven that is off is not adequate for proper hot holding procedures. Repeat violation, retrain staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked vegetables were stored at room temperature on top of the counter cooler. Immediately cease and desist. Cooked vegetable and sweets made from whole lentils must be refrigerated in display and in storage. Exterior was 23'C** - cooked rice was stored on the counter at room temperature. The exterior temp was 28'C
    • 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 was missing water from the faucet - handwashing sinks must have both hot and cold running water at all times. Please repair.
    • 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?
      • ** - mouse droppings and urine were observed throughout the customer area, customer shelving, and food storage areas. Thorough deep cleaning and disinfection required immediately. PHI discussed mitigation measures and pest control cleaning to aid the facility in removing the mouse population.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cooler cleaning/maintenance required - counter cooler was filled with dirty water inside** - build up of grime, food, and grease observed on the industrial mixer, on the small food equipment on the counters, the counter cooler, the handwashing sink, the upper grill on the panini press, the wall behind the counter cooler, the scale, the mold like substances observed on the wall by the dishwashing sinks, the doors going outside from the kitchen - handles were extremely dirty.
  5. Demand Inspection

    2 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?
      • Yes (corrected during inspection) - there were inconsistent records for the daily food safety temperature monitoring, with more consistent use of checklists/logs necessary (and staff to be adequately trained and responsible for ensuring the daily record keeping, which are to be kept for a period of 90 days).
    • 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?
      • Yes (corrected during inspection) - the Food Handling Permit (FHP) is current (expiry date of September 30, 2025) but was not posted. At time of inspection, the operator printed and posted the FHP in a conspicuous location, at the side wall at the front sales counter area, visible to the public.

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