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The 1947 Indian Restaurant

202 - 4457 50 Avenue Lacombe AB T4L 1A5 · Food - General

Official record from Alberta →

Inspection summary

The 1947 Indian Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on September 25, 2026, recorded 6 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 8 times across 5 separate inspections, most recently on September 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 3, 2025. 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?

  • 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 8 times across 6 separate inspections, most recently on September 25, 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 2 times across 2 separate inspections, most recently on October 31, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer had been prepared or was in use upon arrival.The owner prepared a clean-in-place sanitizer container, which measured 200 ppm chlorine.Please ensure chlorine sanitizer containers are prepared at the beginning of each day and remain available throughout operations for cleaning and sanitizing surfaces within the facility. Store used cleaning cloths in the sanitizer solution when not in use to prevent bacterial growth and cross-contamination. Sanitizer concentrations should be tested regularly to confirm they remain within the effective range of 100–200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure a low to high range thermometer is available (0C +). The one available in the restaurant is an oven thermometer. This thermometer is not capable of verifying internal food temperatures below 100C.Sep 3rd, 2025; Still not in compliance.** Raw meat was observed to be stored directly above the tomatoes**Violation was corrected 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)?
      • Mechanical dishwasher present in the facility was not operational.Three compartment dishwashing sink is not able to accommodate the quantity and size of dishes used in the facility.Make sure to repair the dishwasher on priority basis.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please remove items that are not in use at the back of the restaurant. Items piled at the back are a potential pest breeding area, which can easily enter the facility.Sep 3rd, 2025: Violation still pending. Food packages were observed to be stored directly on the floor. Make sure to store the food items at least 15cm above the ground and remove all the unnecessary items near the exit door to prevent pest harborage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall above the three-compartment dishwashing sinks was damaged and showed signs of mould growth.Please thoroughly clean and repair the wall. Replace any mould-damaged material and install a smooth, non-porous, easily cleanable surface. This is a high-moisture area, and porous materials may support mould growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mould was observed on the wall behind the three-compartment dishwashing sink.2. The grill vent plates were dark and showed residue buildup.3. The ice machine showed significant accumulation and residue buildup.Please ensure all affected areas are thoroughly cleaned and returned to a clean and sanitary condition.---4. Develop and maintain a regular cleaning schedule with a checklists that is filled after completion, to ensure these deficiencies are addressed before they become more significant concerns.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths that are in use, are stored in a sanitizer concentration.Sep 3rd, 2025: No sanitizer observed in the kitchen area.Note: A sanitizer bucket, with appropriate sanitizer concentration should always be available at food handling stations for storing used cleaning cloths..**Spray bottle with chlorine-based sanitizer was observed near the reception area.Concentration was adjusted to 100ppm during the inspection**
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper thawing observed, where buckets with frozen lamb and lentils were stored on the freezer. Sep 3rd, 2025: Not observed during the inspection.2) Please ensure a low to high range thermometer is available (0C +). The one available in the restaurant is an oven thermometer. This thermometer is not capable of verifying internal food temperatures below 100C.Sep 3rd, 2025; Still not in compliance.** Raw meat was observed to be stored directly above the tomatoes**Violation was corrected 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)?
      • Mechanical dishwasher present in the facility was not operational.Three compartment dishwashing sink is not able to accommodate the quantity and size of dishes used in the facility.Make sure to repair the dishwasher on priority basis.
    • 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?
      • Gap observed at the back receiving door. Please repair or replace door sweep.Sep3rd, 2025: Violation still pending.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please remove items that are not in use at the back of the restaurant. Items piled at the back are a potential pest breeding area, which can easily enter the facility.Sep 3rd, 2025: Violation still pending. Food packages were observed to be stored directly on the floor. Make sure to store the food items at least 15cm above the ground and remove all the unnecessary items near the exit door to prevent pest harborage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs extensive cleaning and organization in the kitchen area, including counter surfaces, floors, spice containers and storage shelves.Develop a cleaning schedule and train staff members to promote kitchen cleaning and sanitization.Template for sanitation schedule will be shared.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths that are in use, are stored in a sanitizer concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper thawing observed, where buckets with frozen lamb and lentils were stored on the freezer.2) Please ensure a low to high range thermometer is available (0C +). The one available in the restaurant is an oven thermometer. This thermometer is not capable of verifying internal food temperatures below 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please replace chlorine sanitizer test strips.
    • 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?
      • Gap observed at the back receiving door. Please repair or replace door sweep.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please remove items that are not in use at the back of the restaurant. Items piled at the back are a potential pest breeding area, which can easily enter the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please repair or remediate wall above the three-compartment sink. Strongly recommend installing a smooth, non-porous surface on this wall to prevent further damage.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs in the shelving unit of the cooler were observed to be on the top of ready to eat food which can contaminate any food underneath. -Staff complied to move the egg tray to the bottom shelf. Please ensure to segregate all food - no ready to eat food under raw food/meat.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceilings were observed near the walk-in cooler. Please ensure to cover the ceilings to prevent potential pest harborage and all the surfaces should be smooth, easy to clean, and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust and grease build up on the fume hoods and in hard-to-reach areas. Please ensure to clean the implicated area to prevent further accumulation. Food stains were also observed on the walls. Please ensure to clean the walls to prevent further build up.
  6. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats test strips were available on-site. Please ensure to obtain the correct test strips in order to measure the concentration of the sanitizer (i.e., quats at 200ppm).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the fume hoods and in hard-to-reach areas. Please ensure to clean the implicated area to prevent further accumulation.
  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats test strips were available on-site. Please ensure to obtain the correct test strips in order to measure the concentration of the sanitizer (i.e., quats at 200ppm).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the fume hoods and in hard-to-reach areas. Please ensure to clean the implicated area to prevent further accumulation.
  8. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered food in the walk-in cooler. Please ensure food is always covered to prevent potential contamination. This infraction was fixed at the time of the inspection.

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