Tandoori Bites
14011 Victoria Trail NW Edmonton AB T5Y 2B6 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- March 27, 20261. Heavily soiled wiping rags were observed on food contact surfaces. 2. Heavily soiled wiping rags were observed on random places such as shelves, inside the walk-in cooler, and dry storage area.Correction:-Ensure all wiping rags used in the facility must be clean and stored in sanitizer.-Ensure heavily soiled rags are properly kept in the laundry basket for washing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- March 27, 2026: 1. Chicken tenders were observed in open containers on the floor of the walk-in cooler, and bulk foods were also stored on the ground in the kitchen area. All food in storage must be covered, protected, and elevated at least 6 inches off the floor.2. Bulk food containers were left uncovered, and scoops were stored directly on the food within the containers. Ensure all food is protected and utensils are stored in a manner that prevents contamination.3. A container of food was observed stored directly on an unprotected pastry product in the cooler. Ensure all food items are properly separated and protected to prevent cross-contamination.4. 3. Dirty bulk food containers were observed. Conduct cleaning and sanitization of all food storage containers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- March 27, 2026:1. Accumulation of food residue was observed in the cutlery storage containers. Conduct cleaning and sanitization of all utensil storage containers.2. Dirty and clean food trays were observed stored together on the tray rack. Clean and dirty utensils must be stored separately to prevent cross-contamination.3. Personal clothing items was observed stored on shelves alongside food and food utensils. The operator must ensure a clear separation between food and any items unrelated to food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- March 27, 2026:Some undercounter coolers were observed without thermometers. Provide thermometers in all coolers to ensure proper temperature monitoring.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- March 27, 2026:1. Observed large amount of food debris inside the hand sink.2. Hot water was not available in the hand sink.Correction:-Ensure hand sink is only used for handwashing.-Ensure hot and cold water are supplied to the hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- March 27, 2026:1. A kitchen staff member was observed handling a phone and then resuming food handling without washing hands and/or changing gloves.2. Observed multiple used, drinking cups right next to food handling area.3. Staff are lacking general food safety.Correction:-Ensure all staff are trained and consistently follow proper hand hygiene and safe food-handling practices.-Ensure all staff have food safety.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- March 27, 2026:1. Spilled gravies, sauces, and food debris were observed on the walls and floors of the walk-in cooler and freezer.2. Accumulation of brown-yellow greasy water with an offensive odor was observed in the dishwasher. Staff were instructed to remove the water and clean the machine; however, cleaning was inadequate, as yellowish grease remained on the inner door and a residual odor persisted.3. Food debris and dirt were also observed in the undercounter cooler and chest freezer.Conduct thorough cleaning and sanitization of all affected equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- March 27, 2026:1. The facility was observed to be unsanitary and disorganized. Food debris and dust were noted in the food storage room and on cluttered shelves. Food buildup was also observed on high-touch areas, including the handwash faucet, cooler handles and doors, and food contact surfaces.2. Trays used in the dishwasher were observed to be very dirty and showed mold growth. 3. Written sanitation procedures were not observed. Correction:-Conduct thorough cleaning and organize the facility to ensure sanitary conditions and an efficient workflow.-Conduct thorough cleaning and sanitization of all dishwasher trays.Develop and maintain written sanitation procedures for the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Heavily soiled wiping rags were observed on food contact surfaces. All wiping rags used in the facility must be clean and stored in sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The initial sanitizer test result was 0 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Chicken tenders were observed in open containers on the floor of the walk-in cooler, and bulk foods were also stored on the ground in the kitchen area. All food in storage must be covered, protected, and elevated at least 6 inches off the floor.2. Bulk food containers were left uncovered, and scoops were stored directly on the food within the containers. Ensure all food is protected and utensils are stored in a manner that prevents contamination.3. A container of food was observed stored directly on an unprotected pastry product in the cooler. Ensure all food items are properly separated and protected to prevent cross-contamination.4. 3. Dirty bulk food containers were observed. Conduct cleaning and sanitization of all food storage containers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Accumulation of food residue was observed in the cutlery storage containers. Conduct cleaning and sanitization of all utensil storage containers.2. Dirty and clean food trays were observed stored together on the tray rack. Clean and dirty utensils must be stored separately to prevent cross-contamination.3. Personal clothing items was observed stored on shelves alongside food and food utensils. The operator must ensure a clear separation between food and any items unrelated to food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some undercounter coolers were observed without thermometers. Provide thermometers in all coolers to ensure proper temperature monitoring.
- 20. Do food handlers at the facility have adequate food safety training?
- A kitchen staff member was observed handling a phone and then resuming food handling without washing hands and/or changing gloves.Ensure all staff are trained and consistently follow proper hand hygiene and safe food-handling practices.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Spilled gravies, sauces, and food debris were observed on the walls and floors of the walk-in cooler and freezer.2. Accumulation of brown-yellow greasy water with an offensive odor was observed in the dishwasher. Staff were instructed to remove the water and clean the machine; however, cleaning was inadequate, as yellowish grease remained on the inner door and a residual odor persisted.3. Food debris and dirt were also observed in the undercounter cooler and chest freezer.Conduct thorough cleaning and sanitization of all affected equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The facility was observed to be unsanitary and disorganized. Food debris and dust were noted in the food storage room and on cluttered shelves. Food buildup was also observed on high-touch areas, including the handwash faucet, cooler handles and doors, and food contact surfaces.Conduct thorough cleaning and organize the facility to ensure sanitary conditions and an efficient workflow.2. Trays used in the dishwasher were observed to be very dirty and showed mold growth. Conduct thorough cleaning and sanitization of all dishwasher trays.3. Written sanitation procedures were not observed. Develop and maintain written sanitation procedures for the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available.Correction:-Chlorine sanitizer was made during the inspection.-Sanitizer concentration observed to be at 100 ppm.-Education provided to have sanitizer available, and store cloths inside.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not available.Correction:-Ensure hand sink is fully stocked with soap, paper towels, and garbage receptacles.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Mechanical dishwasher was observed to be not in use and/or broken.Observed stagnant, murky water inside the dishwasher with an unpleasant odor.Correction:-Water was drained during the inspection.-Clean and sanitizer the mechanical dishwasher.-Ensure water is drained if dishwasher is not in use for prolonged period.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed two strainers in very poor conditions.Correction:-Two strainers in despair were discarded during inspection.-Ensure utensils and equipment are maintained and/or replaced to ensure safe handling of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- September 22, 2025:Detailed cleaning required.-Observed many areas with clutters on the floor.-Observed many kitchen utensils all over the area.-More detailed cleaning is required in hard-to-reach areas, especially underneath and around the dishwasher and dishwashing sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- More detailed cleaning is required in hard-to-reach areas, especially underneath and around the dishwasher and dishwashing sinks.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand 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 operator indicates that the mechanical dishwasher is broken, and a technician has been contacted to repair the unit. Unfortunately, a part needed for the repair had to be ordered. Manual dishwashing procedures are currently in place.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 operator indicates that the mechanical dishwasher is broken, and a technician has been contacted to repair the unit. Unfortunately, a part needed for the repair had to be ordered. Manual dishwashing procedures are currently in place.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items in the broken prep cooler was noted to be at ~12CAll items moved into 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)?
- The operator indicates that the mechanical dishwasher is broken, and a technician has been contacted to repair the unit. Unfortunately, a part needed for the repair had to be ordered. Manual dishwashing procedures are currently in place.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not available at the hand sink
- 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 reports not available for review
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Street Food display at the front of house is being used to serve food without an accessible hand sink nearby. Food in the Street Food display was not being sufficiently protected from customer contamination.
- 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?
- Current food handling permit was not posted
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -hand sink faucets were in disrepair-staff were using main shut off valves to turn water on
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Prep cooler is in disrepair and needs to be repaired-Cleaning required inside broken prep cooler
- 23. Is the facility maintained in a clean and sanitary condition?
- -Kitchen is extremely disorganized with equipment and food being stored haphazardly-Cleaning required: around and underneath cooking equipment, microwave, around and underneath dishwashing and hand sinks, and other hard to reach areas
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Three sinks are available for manual dishwashing, but the facility does have a high temperature mechanical dishwasher that did not reach an appropriate high temperature for sanitizing.
- 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 were not available.
- 23. Is the facility maintained in a clean and sanitary condition?
- General sanitation throughout the facility is poor.-There is a lot of flour spillage in the back area around the storage area and on the floor around the large mixer.-The door of the walk in cooler is very dirty.-The door on the upright freezer is dirty.-The floor and shelving unit adjacent to the grill area requires cleaning.-The small spice containers need to be cleaned/replaced.-Containers and lids holding ANY foods need to be kept clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?