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Tandoor Kitchen

106 - 10903 23 Avenue NW Edmonton AB T6J 1X3 · Food - General

Official record from Alberta →

Inspection summary

Tandoor Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on June 12, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 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 7 times across 5 separate inspections, most recently on June 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 13, 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 May 20, 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?

  • 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 3 separate inspections, most recently on May 13, 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?

  • 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 3 times across 3 separate inspections, most recently on May 13, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • June 3, 2026:Technician onsite at the time of the inspection servicing the machine.May 19, 2026:Dishware is being manually washed in the 3 compartment dish wash sink until a new dishwasher has been installed. A new dishwasher has been ordered. May 13, 2026:The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C.- The external rinse gauge on the dishwasher does not appear to be calibrated.- Manually sanitize all dishware until the dishwasher is reaching a proper sanitizing temperature.
  3. 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)?
      • May 19, 2026:Dishware is being manually washed in the 3 compartment dish wash sink until a new dishwasher has been installed. A new dishwasher has been ordered. May 13, 2026:The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C.- The external rinse gauge on the dishwasher does not appear to be calibrated.- Manually sanitize all dishware until the dishwasher is reaching a proper sanitizing temperature.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not readily available in the front food handling area.- A 100 ppm chlorine solution was prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler is measured at 9C. (The thermometer in the cooler is also measuring 9C)- High risk foods relocated until a temperature of 4C or lower can be maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature is measured at 65C at the plate, needs to be at minimum 71C.- The external rinse gauge on the dishwasher does not appear to be calibrated.- Manually sanitize all dishware until the dishwasher is reaching a proper sanitizing temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large garbage pail is stored directly in front of the back kitchen handwash sink.- Designated handwash sinks must be easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried food particle/spills noted inside the small prep cooler no longer being used. The microwave doors are greasy to the touch. Food particle accumulation noted on the large mixer stand.- Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the walls and caulking behind the dishwash sinks and mop sink area, dried food splashes noted on the walls behind the back area food prep counters, exterior of the paper towel dispenser is greasy, dirty ladder hanging from the "clean" dish storage shelving unit.- Cleaning is required and relocate the ladder away from food/dish storage areas.
  5. Demand Inspection

    0 infractions

  6. Risk Management 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 back kitchen exit door was propped open at the time of inspection.- Keep exterior doors closed to prevent the possible entry of pests.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters and no pre-made sanitizer solutions were readily available in the food handling areas.- Return wiping cloths to a sanitizer solution in between uses. Corrected
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are stored above other foods in the walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils/dishware are not being immersed in the sanitizer solution for the required amount of time when manual dishwashing is occurring.- Review proper procedures with all staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ladles/scoops are being stored during use (cookline) in a container of room temperature water.- Store the utensils in an ice-water bath or in water that is maintained at greater than 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove grease and/or dried food splashes: Shelving in the cooking area, the interior of the prep cooler lid and under the prep cooler cutting board, the spice cart shelves and legs, the cook line equipment legs, the wall behind the back area dough prep counter and the area under the dishwash sinks.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters instead of being returned to the sanitizer solution after each use. - Ensure the sanitizer solutions are stored in easily accessible locations in all food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bulk food bins are not equipped with lids.- All foods must be properly covered when in storage to prevent possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tray of rice cooling at room temperature was measured at 19C. Operator was instructed to discard the food.- Cool high risk perishable foods rapidly through the temperature danger zone. Proper cooling practices reviewed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main prep cooler is operating at 9C, needs to be at less than 4C.- The operator was instructed to relocate high risk perishable foods if the temperature does not drop to 4C within 30 minutes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers without handles are being used to dispense foods and the dispensers are being left in contact with the foods.- Use dispensers with handles and store the dispensers out of the foods or in a manner that the handles do not come into contact with the foods.
  10. Initial Inspection

    0 infractions

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