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Sardar-Ji Fast Food / Mudpot

2382 23 Avenue NW Edmonton AB T6T 0R1 · Food - General

Official record from Alberta →

Inspection summary

Sardar-Ji Fast Food / Mudpot has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on July 28, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 8 times across 4 separate inspections, most recently on March 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 19, 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 July 28, 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?

  • 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 March 19, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on March 19, 2026. For example: Have plans for construction or alteration of this facility been submitted for approval?

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. Demand 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?
      • The front doors have a gap between them. Ensure the opening is sealed to prevent pest entry.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared or in use. Soiled rags were observed on food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not washing their hands as required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food and food packaging is being stored on the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, including staff dishes and phones were being stored or left on food contact surfaces. Bowls and takeout containers are being used as scoops and are being left in food bins in a way that can contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large volumes of temperature abused foods were noted in the facility. Pakoras, partially fried samosas and garnish were left on table east of fryers. Do not leave perishable foods at room temperature.Bin of sambal was on counter behind soup warmer. 25C. Containers of fried aloo and potato in a gravy were left on shelf above cook line.Multiple inserts of perishable items were stored on prep table east of deli cooler. Yoghurt and mayonnaise based sauces were left on the counter. Cooked channa were left at room temperature and were 35C. Various gravies were being left at room temperature to cool. Proper rapid cooling practices were not in use. The hot holding table did not have water in it and therefore was not functional. Foods in service line were 43C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was out of order. The facility was not doing proper manual dishwashing. A sanitizing step was not being done. Dirty dishes were in both sinks. There was no flow to dishwashing procedures, which was resoiling dishes.Pots that did not fit in the sinks were in use in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink did not have soap or paper towels. A table used for coffee was making it difficult to access hand sink. Paper towel was not available at the kitchen hand sink.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Modifications to the front area were done without first notifying of AHS.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chemical labeled " Degreaser Sanitizer with Bleach " was in use on customer tables, but label indicates it requires thorough rinsing off food contact surfaces. Please use a no rinse product only.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -No prepared sanitizer solution observed near the preparation counters during the inspection. Action required:-Please prepare a sanitizer solution and place it near the working counters to adequately clean and sanitize the surfaces/counters.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are being stored inside bulk food containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher had run out of sanitizer. Note: An empty bottle of 6%Chlorine bleach was hooked up. Please confirm if machine is calibrated to use this concentration. Please ensure the rinse cycle is 100 ppm Chlorine. Machine requires descaling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker is insanitary. Do not use until cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required: under dishwasher, under shelving, light switches.
  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -No prepared sanitizer solution observed near the preparation counters during the inspection. Action required:-Please prepare a sanitizer solution and place it near the working counters to adequately clean and sanitize the surfaces/counters.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Some food storage containers were uncovered (without lids).Action required:-Please cover all the storage containers with lids to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The chutneys served with the masala dosa such as coconut chutney and the tomato chutney were observed at room temperature, measured at 30C and 24C respectively. -Cook confirmed that these chutneys are fresh prepared and had been out at room temperature since 1 hour.Action taken:-Staff was instructed to keep the chutneys under refrigeration. -Education was provided regarding time and temperature abuse. -Staff member onsite moved the chutneys to the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Chemical based dishwasher measured at 0 ppm. -The sanitizer aid was not pouring the sanitizer into the dishwasher. Action required:-IMMEDIATE action is required.-Please repair the dishwasher. It must be pouring 100 ppm chlorine sanitizer into the dishwasher. -Meanwhile, staff was instructed to manually sanitize the utensils in the dishwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -General cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required;- the floor-the ceilings-the shelving below the preparation table-under the dishwashing area-the dishwasher upper surface-the handles of most of the coolers-the handwashing sinks faucets, sinks-the ventilation hoodAction required:-Please clean the indicated areas.
  9. 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)?
      • Dishwasher sanitizer jug was empty upon arrival of health inspector. jug was replaced and the machine primed and was reading 100 ppm Chlorine.

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