Skip to content
Loading map…

The Biryani Box

4440 Calgary Trail NW Edmonton AB T6H 5W6 · Food - General

Official record from Alberta →

Inspection summary

The Biryani Box has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on January 14, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on January 14, 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 January 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 separate inspections, most recently on January 14, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on April 10, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured sanitizer concentration was initially 50ppm. Operator remixed sanitizer with fresh solution. The retested concentration was acceptable (100ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and cooked hard boiled eggs were observed at room temperature. Operator put products into the cooler. Please ensure all high risk food products are stored properly to prevent contamination.
    • 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 corner of the wall beside the 3-compartment sink was observed to be in disrepair. Ensure that the indicated wall is sealed to render the surface smooth, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic cups and containers were observed being used as scoops in the dry ingredient bin. Please ensure designated scoops are available onsite.
  2. Risk Management Inspection

    1 infraction

    • 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 corner of the wall beside the 3-compartment sink was observed to be in disrepair. Ensure that the indicated wall is sealed to render the surface smooth, resistant to moisture and easy to clean.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The "Artic King" cooler and the walk-in cooler were observed without thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the front handwashing sink was not observed in a dispenser. Ensure paper towel is available in a dispenser at the handwashing sink.
    • 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 corner of the wall beside the 3-compartment sink was observed to be in disrepair. Ensure that the indicated wall is sealed to render the surface smooth, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife sharpener was observed to be secured to an unfinished piece of wood which is not smooth, resistant to moisture and easy to clean. Ensure that the indicated wood is painted and/or replaced to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and grime was observed on the floor around the mop sink. 2. A buildup of grime was observed on the wall beside the three-compartment sink. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling beside ventilation unit is open, needs a cover.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Part of the ceiling is covered, but not completely. A gap is still present in the ceiling beside the ventilation unit.

Nearby inspected facilities

Own this business? Add a badge to your website