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Sheshu's Sizzling Tandoor and Pantry

105 - 11520 Westgate Drive Grande Prairie AB T8V 4E9 · Food - General

Official record from Alberta →

Inspection summary

Sheshu's Sizzling Tandoor and Pantry has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on March 24, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 9, 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 March 9, 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 once on November 28, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times on March 9, 2026. 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?

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. Monitoring Inspection

    7 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?
      • Temperature monitoring records are not kept for prep coolersEnsure all cooling units are equipped with a functional thermometer and temperature for all cooling units are monitored daily and records are kept.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, improper thawing techniques were observed. Goat meat and chicken were left to thaw in sinks without the use of cold running water. The internal temperatures of both meats were measured at approximately 11°C. The products were not discarded, as they had been out for less than two hours. Staff were educated on proper thawing procedures as follows:1. Refrigerator Thawing:Thaw meat in a refrigerator maintained at 4°C or below. This is the safest and preferred method.2. Cold Running Water Thawing:Submerge meat in its original packaging or a leak-proof container under continuous cold running water not exceeding 21°C.Ensure water flow is strong enough to keep the water circulating.3. Microwave Thawing:Use only when meat will be immediately cooked after thawing.Never thaw at room temperature or leave meat standing in stagnant water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the handwash sink (beside the dishwasher) is blocked with a cart.Ensure the handwash sink is easily accessible at all times.
    • 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 Control Records are not maintained or available for review.Ensure pest control records are maintained and are readily available for review during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A staff onsite has Alberta basic food safety training certificate, that does not meet the requirement of having one-person within 6 staffs to have an approved food safety training.Ensure all staffs complete basic food safety training and at least one staff completes approved food safety training. List of approved and website address to the basic course provided with the report via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the ceiling tile above the prep table area.Ensure the hole in the ceiling tile above the prep table area is repaired or tile is replaced to prevent potential contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan and records for daily, weekly and monthly cleanings are not available.Ensure written sanitation plan and records for daily, weekly and monthly cleanings are available.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine test strip was found to check the concentration of the sanitizing solutionObtain chlorine sanitizing test strips. Ensure the sanitizing concentration is maintained at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink is not equipped with running hot water.Ensure the hand sink is equipped with and cold running water.
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