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Spirit of India

14245 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

Official record from Alberta →

Inspection summary

Spirit of India has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 23, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 4 times across 4 separate inspections, most recently on October 17, 2025. 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 October 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on October 17, 2025. 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 October 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on October 29, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no pre-made sanitizer solutions were readily available in the food handling areas.- Staff prepared 100 ppm chlorine solutions for the storage of wiping cloths in between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A container of cooked rice stored in the walk-in cooler had a disposable glove left in it.- Disposable gloves are single use only and must be discarded upon removing from the hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of butter chicken on the stovetop was measured at 50C, needs to be at minimum 60C. Temperature setting was not tuned up high enough.- Cooked high risk foods must held at a minimum of 60C during hot holding. Staff reheated the food to above 74C and then maintained at a minimum 60C.
    • 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 Handling Permit on display expired in March 2025.- Locate and post the current Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation (streaks and droplets) noted on the exhaust hood canopy. Black buildup/dried food particles noted on the metal shelves in the back food handling area.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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 high temperature dishwasher is currently not operational.- Operator is waiting for a part to arrive. Continue to use single use customer disposable utensils.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution present in the food handling areas.- Operator prepared a 100 ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff wallet and cell phone were stored in a container located on the prep cooler cutting board.- All staff personal belongings are to be stored away from foods/food equipment and food handling areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty strainer was noted hanging in the "clean" storage area.- Strainer sent for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of food particle/debris under the back storage shelving unit.- Requires cleaning.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are no written cleaning procedures kept onsite. Ensure you have written cleaning procedures available onsite
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning rags were being left out on surfaces in the food prep area. All used cleaning rags must be stored in a container of approved sanitizer or be laundered between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A disposable single use glove was being left in a container of chicken in the food prep area. Gloves must be discarded after each use to reduce the risk of food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were employee personal items (phone and drinking cup) being stored in the food handling area. The staff cell phone was stored in a container in contact with ginger root which was consequently discarded.Staff personal beverage cups stored above food prep surfaces and on top of the large mixer. Ensure that all items not associated with food handling are stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two of the refrigerators used for food storage in the food prep area did not have thermometers inside them. An independent thermometer needs to be used in addition to the built-in digital thermometer that some fridges possess as these built-in devices may not give an accurate representation of the temperature throughout the fridge.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the front of the kitchen was not stocked with paper towel. Ensure that all employee hand washing sinks are stocked with paper towel, soap, and running hot & cold water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops being used in the bulk food storage bins were not being stored properly to protect them from contamination.Ensure that scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved. Ensure you are not using disposable containers for scoops in these bulk storage bins.

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