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Taste of India Express

308 - 101 Granada Boulevard Sherwood Park AB T8A 4W2 · Food - General

Official record from Alberta →

Inspection summary

Taste of India Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 5, 2025. The most recent inspection, on June 23, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on June 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on July 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 21, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on July 21, 2025. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holder in buffet not reading high enough. Dishes reading 47-50 degrees respectively. Dishes were heated on stove and hot holder turned up during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer inside the small prep cooler at the kitchen was not operational.Replace the damaged thermometer.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of two buckets of quat sanitizer solution was measured to be below 50ppm. Fresh 200ppm solution was dispensed during inspection.Please ensure the required 200ppm Quat sanitizer solution concentration is maintained.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature log was not observed at the time of inspection. Please check the temperature of food inside the hot holding units, food inside the open display cooler and temperature of coolers and freezers (at least twice daily) and ensure records are kept.A monitoring sheet will be sent with this report.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potato were placed on the floor at the back storage area. The staff moved the bags to the shelf during inspection.Ensure food items at the facility are always placed at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of hot water inside a hot holding unit at the facility was at 46 degrees C and water quantity did not appear sufficient (temperature of cooked food including rice placed inside the hot holding insert was above 60 degrees C).Please ensure hot holding units are pre-heated before placing food in it and hot water sufficient to maintain the temperature of food above 60 degrees C.2. Chopped vegetables and dressings places on top of an open display cooler did not have sufficient ice around the bowls. The operator was advised to provide sufficient ice and ensure the practice is maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer inside the small prep cooler at the kitchen was not operational.Replace the damaged thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing technique was observed. Frozen chicken breast was soaked in water inside the food preparation sink to thaw. The operator turned on cold running water over the chicken and advised the staff to start prepping the meat during inspection. Note that food can be properly thawed under cold running water or inside the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bowl of chopped vegetable was placed inside the handwashing sink. The staff removed the bowl during inspection.Ensure the handwashing sink is always accessible and free for proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required at hard-to-reach areas in the facility. Some debris were unserved underneath the cooking equipment, sink and counters.Please clean all hard-to-reach corners, equipment, seating areas and ensure the entire facility is maintained in a sanitary condition.
  5. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly in the bulk food items. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of dust on the fan cover of the walk in cooler.There was an accumulation of residual on the inside of the ice machine. Clean and sanitize areas noted above. Do not use ice machine until fully emptied and sanitized. Source ice from supplier until ice machine is fully sanitized.

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