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Tasty Indian Restaurant and Meat Shop

12916 127 Street NW Edmonton AB T5L 1A9 · Food - General

Official record from Alberta →

Inspection summary

Tasty Indian Restaurant and Meat Shop has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on April 24, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on April 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 13, 2026. 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 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 once on April 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on April 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 times across 3 separate inspections, most recently on April 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solutions were measured at 100 ppm. However, a visibly stained/worn cloth was in use. Ensure all cloths are in good condition and washed or replaced when soiled or worn. The cloth was discarded and replaced with a new one.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered trays with rice and chicken were found in the walk-in cooler. Ensure all foods are properly covered to protect from contamination. Food was covered during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Butter chicken base in a pan was measured at around 47C. Keep cooked high-risk food at or >60C at all times. The food was discarded onsite.- Various sauces and cut vegetables in the prep cooler were measured at approximately 7C. Ensure all coolers are maintained at or below 4C at all times. The operator later provided photo evidence of the repaired cooler, with a photo showing food probed at <4C.
    • 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 not reaching sanitizing temperatures. Operator indicated that the dishwasher recently stopped operating properly and requires a replacement part.Please repair the dishwasher and ensure it reaches at least 82C at the manifold and 71C at dish level.The facility will temporarily use the two-compartment sink to wash and sanitize utensils and equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility is currently using the two-compartment sink method for dishwashing. - Dishwashing steps were reviewed with the operator. Improper manual procedures were observed. Ensure utensils and equipment are first washed with soap and water, rinsed, and then sanitized by soaking in a 100-ppm bleach solution for 2 minutes. Education was provided.- A large pail of detergent was available but was not easily accessible. Photos were later provided of a pump-style detergent bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the area where spices are stored was partially blocked by a large piece of equipment. - The hand sink in the staff washroom was not stocked with paper towels.Ensure that all hand sinks are stocked with paper towels and are easily accessible at all times. The equipment was moved during the inspection. Paper towels were restocked.
    • 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?
      • Mouse droppings noted in following areas:- furnace room floors along walls and corners under storage shelving units- furnace room shelvesOperator remains diligent with routine cleaning of food prep and food storage areas to mitigate activity. Droppings were only observed in hard to reach areas in furnace room.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Front display cooler was missing a thermometer. Please ensure that all coolers are equipped with internal monitoring thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Hole in wall under back hand sink - Please properly fill and seal/cover.- The hand sink in the staff washroom had low water pressure - Please repair and ensure all sinks have adequate water pressure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- sliding glass door coolers (large and small ones)- main prep coolerEnsure all equipment is maintained in a clean and sanitary condition.Photos were later provided showing cleaned coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Chest freezer interior sides - food debris noted. - Cookline - Heavy buildup of food debris and grease noted.Please clean and maintain in sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls were stored in several buckets of spices and dry foods in the dry storage area and were in contact with food. Do not use bowls as scoops. Use long-handled scoops to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- mouse droppings where noted - outstanding- floors under shelving units in walk-in cooler - corrected- outers surfaces of some food buckets in walk-in cooler with built up food - outstanding- outside surfaces of large black dry food bins - outstandingApril 13, 2026:- Floors, including corners in the main food prep area - food debris/dirt noted.- White shelves in the front area and main food prep area - food debris/splashes noted.Please clean and maintain in a sanitary condition.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1 sanitizer solution bucket to store cleaning cloths in between uses had no detectible chlorine when tested with chemical test strip.
    • 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?
      • Food inside a colander was noted stored within mop sink in furnace room.Food was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets of food in walk-in cooler were stored uncovered.Corrective action: ensure food containers are covered when in storage in walk-in cooler
    • 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?
      • Mouse droppings noted in following areas:- furnace room floors along walls and corners under storage shelving units- furnace room shelvesOperator remains diligent with routine cleaning of food prep and food storage areas to mitigate activity. Droppings were only observed in hard to reach areas in furnace room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet was loose at back processing area handsink.Operator tightened faucet during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- sliding glass door coolers (large and small ones)- main prep cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- mouse droppings where noted- floors under shleving units in walk-in cooler- outers surfaces of some food buckets in walk-in cooler with built up food - outside surfaces of large black dry food bins
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bare wood stand under large mixer needs to be painted smooth to accommodate effective cleaning
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No detectable sanitizer was measured in sanitizer buckets used for dirty cleaning cloth storage. Corrective action: Please ensure staff confirm sanitizer concentrations with chemical test strips
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food buckets were noted stored uncovered in walk-in cooler.Please ensure foods are covered at all times when in storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet on hand sink in back prep area was loose and hot water was not able to be turned on.Owner tightened faucet during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- onion shelf- outside surfaces of all dry food bins- wall beside naan stationAll have built-up accumulated food debris.
  7. Risk Management Inspection

    0 infractions

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