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Tandoor n Flame Restaurant

108 - 4807 50 Avenue Red Deer AB T4N 4A5 · Food - General

Official record from Alberta →

Inspection summary

Tandoor n Flame Restaurant has been inspected 17 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on August 20, 2026, found no infractions.

4 of 17 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 9 times across 6 separate inspections, most recently on July 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on October 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 15, 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 11 times across 6 separate inspections, most recently on July 24, 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 10 times across 10 separate inspections, most recently on July 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

17 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)?
      • Noted again (July 29, 2026): A new mechanical dishwasher was installed but not yet operational pending completion of plumbing work. Staff advised that they are currently awaiting replacement of the mechanical dishwasher, which is expected to arrive within approximately 12 to 15 days.A three-compartment sink was available and used for manual dishwashing. Quaternary ammonium (QUATS) sanitizer was available on site and tested at 200 ppm, which is within the acceptable range. Staff were observed properly washing, rinsing, and sanitizing utensils prior to air drying.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A three-compartment sink was used for manual dishwashing. Quaternary ammonium (QUATS) sanitizer was available and tested on site at 200 ppm, within the acceptable range. Staff were observed washing and rinsing utensils; however, the sanitizing step was being skipped prior to air drying.Utensils must be washed, rinsed, and sanitized prior to air drying. Omitting the sanitizing step may result in ineffective removal of microorganisms from food contact surfaces.CDI: Staff were instructed to sanitize all washed and rinsed utensils prior to air drying. Education was provided, and utensils were sanitized during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Noted again (July 24, 2026): A new mechanical dishwasher was installed but not yet operational pending completion of plumbing work.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dedicated handwashing sink was supplied with soap, paper towels, and cold running water; however, no hot water was available at the time of inspection.Handwashing sinks must be maintained in proper working order and supplied with hot and cold running water to support effective hand hygiene. The absence of hot water may impact proper handwashing practices and increase the risk of contamination of food and food contact surfaces.Ensure hot water service is restored to the dedicated handwashing sink and maintained in proper working order at all times to support effective hand hygiene practices.
  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed during the inspection despite food handling activities occurring.Food handlers are required to wash their hands as often as necessary to prevent contamination of food and food contact surfaces. Failure to wash hands at appropriate times may increase the risk of transferring pathogens and contaminants to food.Ensure food handlers wash their hands as often as necessary to prevent contamination of food and food contact surfaces, in accordance with safe food handling practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop and a plastic jug were observed stored directly inside dry food containers, including rice and flour.Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination.Ensure dispensing utensils are stored in a manner that protects food from contamination and minimizes hand contact with the food product.CDI: Cups and mugs were removed from the food containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3-compartment sink was used for manual dishwashing. Quaternary ammonium (QUATS) sanitizer was used and tested on site at 200 ppm, within the acceptable range.A new mechanical dishwasher was installed but not yet operational pending completion of plumbing work.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS sanitizer test strips were available on site; however, staff were unable to demonstrate how to use them to verify sanitizer concentrations. The test strips appeared new and unused, indicating routine sanitizer concentration testing may not be occurring.Education was provided regarding the proper use of test strips and the importance of monitoring sanitizer concentrations to ensure effective sanitization of food contact surfaces and equipment.Ensure staff are trained to properly use sanitizer test strips and that QUATS sanitizer concentrations are tested and monitored regularly to verify they are maintained within the manufacturer's recommended range.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dedicated handwashing sink was observed without paper towels available in the dispenser at the time of inspection. The handwashing sink was also obstructed by a table and garbage bin, limiting access for food handlers. In addition, no hot water was available at the sink.Handwashing sinks must be readily accessible, adequately supplied, and provided with hot and cold running water to facilitate effective hand hygiene. Inadequate access, lack of supplies, and absence of hot water may discourage proper handwashing practices and increase the risk of contamination of food and food contact surfaces.Ensure dedicated handwashing sinks remain accessible, supplied with soap and paper towels, and provided with hot and cold running water at all times to support proper hand hygiene.CDI: The table and garbage bin were removed from in front of the handwashing sink; paper towels were supplied.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris accumulation were observed on surfaces above the food preparation area.Accumulations of dust, debris, and other contaminants may contribute to unsanitary conditions and may contaminate food, food contact surfaces, or equipment located below. Food preparation areas and equipment must be maintained in a clean and sanitary condition to minimize the risk of contamination.Ensure surfaces above food preparation areas are routinely cleaned and maintained in a clean and sanitary condition to prevent the accumulation of dust, debris, and other contaminants.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods and gravies were observed sitting at room temperature and were uncovered. These foods were covered with plastic food wrap and placed into the walk-in cooler during the inspection. Please ensure that foods being stored are controlled for temperature and are covered to protect the food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dedicated handwashing sink in this facility did not have paper towels available in the dispenser. Please ensure that handwashing stations are fully stocked with both soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floors in the cooking area and next to the dish pit, in front of the walk-in cooler, was noted to be dirty with an accumulation of food debris. 2. The inside of the kitchen microwave was dirty with food debris.Please ensure that floors and kitchen equipment are well maintained and regularly cleaned to avoid unsanitary conditions from forming.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were noted to be in need of cleaning:- Containers holding spices next to the grill- Ceilings
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Containers holding spices next to the grill- Walls and ceilings
  9. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was still observed to be unlabelled. The operator was informed and a label was created.Please ensure that chemicals are labelled appropriately to ensure safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Containers holding spices next to the grill- Walls and ceilings
  10. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bottle was observed to have no labelling at the time of inspection.Please ensure that all chemicals are labelled appropriately to ensure safe food handling.
    • 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 was measured to have a final rinse cycle of 69.6C. The operator was informed after running the dishwasher for several cycles.Please ensure that the dishwasher is repaired or replaced to ensure proper sanitation of utensils and dishware. Until the dishwasher issue is addressed, please sanitize dishware/utensils by immersing them in a 200 ppm QUAT sanitizer solution for at least 2 minutes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Walk-in cooler and freezer fan covers- Containers holding spices next to the grill- The microwave- Walls and ceilings
  11. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as medications and a phone were observed in a food storage area at the time of inspection. The operator was informed and the items were removed.Please ensure that personal items or any items that are not associated with food are stored elsewhere to ensure safe and sanitary food handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bottle was observed to have no labelling at the time of inspection.Please ensure that all chemicals are labelled appropriately to ensure safe food handling.
    • 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 was measured to have a final rinse cycle of 69.6C. The operator was informed after running the dishwasher for several cycles.Please ensure that the dishwasher is repaired or replaced to ensure proper sanitation of utensils and dishware. Until the dishwasher issue is addressed, please sanitize dishware/utensils by immersing them in a 200 ppm QUAT sanitizer solution for at least 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink in the food preparation area was observed to be obstructed with a garbage can at the time of inspection. A paper towel dispenser at the dishwashing area was also observed to be empty. The paper towel dispenser was refilled and the garbage can was removed after a discussion with the operator.Please ensure that handwashing stations are kept stocked and accessible to help encourage adequate and regular handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken scoop with no handle was observed to be stored in a green bulk food storage container at the time of inspection. Please ensure that all utensils are maintained in good condition and are stored in a safe and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas or equipment were observed to be in need of cleaning at the time of inspection:- The air intake/circulation fans in the dry storage area- Walk-in cooler and freezer fan covers- Containers holding spices next to the grill- The microwave- Walls and ceilings
  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning:- Walk-in-freezer- Walk-in-cooler- Inside the microwave- Dry storage area (also needs to be organized)Completed: grill and stove area (hard-to-reach areas, behind and underneath the equipment), ice machine.
  13. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Hand hygiene was not observed when switching between tasks. A conversation was held with the operator, explaining the importance of hand hygiene. Note: Please ensure that handwashing is performed when removing gloves and changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
    • 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 valid food handling permit was not displayed. Please ensure valid food handling permit is displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning:- Walk-in-freezer- inside the ice machine- Dry storage area (also needs to be organized)Completed: grill and stove area (hard-to-reach areas, behind and underneath the equipment)
  14. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Hand hygiene was not observed when switching between tasks. A conversation was held with the operator, explaining the importance of hand hygiene. Note: Please ensure that handwashing is performed when removing gloves and changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - There were sauces that were stored at room temperature. After the conversation with the operator, sauces were stored in the walk-in-cooler. - Please follow the manufacturer's instructions regarding the storage of the sauces. The containers of the sauce specify refrigeration after opening, thereby indicating the necessity of refrigeration for sauces once opened.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was obstructed by a table. Corrective action: After the conversation with the operator, the table was moved. Please ensure handwashing sinks are not obstructed and only utilized for handwashing purposes. Please ensure handwashing sinks are supplied with soap, paper towels, hot and cold running water at all times.
    • 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 valid food handling permit was not displayed. Please ensure valid food handling permit is displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A jar lid was observed stored inside the chickpea flour container.Corrective action: The lid was removed from the container and small scoop with a handle was placed instead.Note: Please ensure that scoops are either stored outside the container or in a manner that the handle does not come in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning:- grill and stove area (hard-to-reach areas, behind and underneath the equipment)- Walk-in-freezer- inside the ice machine- Dry storage area (also needs to be organized)
  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured to be greater than 200ppm. The solution was diluted to 100ppm after a discussion with the operator. Please ensure that the bleach sanitizer is kept between 100-200ppm to ensure proper cleaning and sanitation of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several opened bottles of sauces that had labels requiring refrigeration after opening were observed to be stored at room temperature at the time of inspection. The bottles were moved to the walk-in cooler after a discussion with the operator. Please ensure that items that require refrigeration are stored below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A three compartment sink, bleach and a high temperature dishwasher is available for dishwashing. The final rinse temperature of the dishwasher was measured at 67.2C at the time of inspection. Please ensure that the dishwasher is able to reach 71C at the dish level to ensure proper sanitizing of dishware.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty scoop was observed in a bulk container of chickpea flour. A broken scoop was also observed in another container of flour/powder. The utensils were removed after a discussion with the operator. Please ensure that utensils are clean and in good working condition.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    0 infractions

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