Tasty Indian Restaurant and Meat Shop
12916 127 Street NW Edmonton AB T5L 1A9 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food containers noted uncovered in walk-in cooler.Please ensure foods are covered at all times during storage in walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was noted stored directly in non-food grade bins.Please ensure to store flour in original bags within non food-grade bin or purchase food-grade storage bins.
- 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 non-food prep/storage areas:- In utility room
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Cardboard noted lining shelves in dry storage shelves, floor & shelves in walk-in cooler.Please remove cardboard as this material cannot be effectively cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention: - Inside surfaces and inside doors of prep cooler in cooking area- Spice storage tray and surrounding area on cookline
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards on prep cooler in cooking area needs to be re-planed to make smooth or replaced - deep grooves from repetitive knife use noted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- shelf where onions are stored on in back area- walls surrounding dishwasher and sinks- mouse droppings where observed
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?