Taj Mahal Restaurant

13-107 Confederation Dr Saskatoon SK S7L 1J2 · Food Premises

13 inspections

1. Follow-upJun 23, 2026

   0 infractions

2. Follow-upMay 20, 2026

   1 infraction

   • Handwashing
     • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
3. RoutineApr 9, 2026

   3 infractions

   • Food Protection
     • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
   • Temperature Control - Cooling, Thawing and Refrigeration
     • Potentially hazardous food is thawed at room temperature or in another unsafe manner. Refer to 2.2.3 of the Public Eating Establishment Standards.
   • Handwashing
     • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
4. Follow-upJan 6, 2026

   1 infraction

   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
5. RoutineOct 2, 2025

   1 infraction

   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
6. ComplaintJul 23, 2025

   0 infractions

7. Follow-upMar 4, 2025

   0 infractions

8. Follow-upNov 12, 2024

   3 infractions

   • Temperature Control - Cooking, Reheating and Hot Holding
     • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
   • Dishwashing - General
     • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
9. RoutineOct 9, 2024

   5 infractions

   • Temperature Control - Cooking, Reheating and Hot Holding
     • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
   • Food Handler Habits, Hygiene & Health
     • Persons working in the food facility are not confining hair. Refer to section 27 of The Food Safety Regulations and 7.2.1 of the Public Eating Establishment Standards.
     • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
   • Maintenance & General Sanitation
     • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
   • Dishwashing - General
     • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
10. Follow-upFeb 7, 2024

    0 infractions

11. Follow-upNov 6, 2023

    1 infraction

    • Temperature Control - Cooking, Reheating and Hot Holding
      • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
12. RoutineOct 13, 2023

    3 infractions

    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Temperature Control - Cooking, Reheating and Hot Holding
      • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
13. Follow-upJul 31, 2023

    2 infractions

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
      • Internal temperature of cooked potentially hazardous food is not being reduced rapidly to 20°C (68°F) or less within 2 hours and from 20°C (68°F) to 4°C (40°F) or less within the next four hours. Refer to 2.2.7 of the Public Eating Establishment Standards.