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Tiffin India's Fresh Kitchen

5135 Ellerslie Road SW Edmonton AB T6X 1X2 · Food - General

Official record from Alberta →

Inspection summary

Tiffin India's Fresh Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on November 12, 2025, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on January 8, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 28, 2023. 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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on November 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • walk in freezer is dripping onto Food. Please repair.Two compartment prep sink is leaking. Please repair.Plastic wrap on immersion blender is old and dirty. Replace each time if it is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - trough style drain needs cleaning. Please take extra precaution to ensure that no water or debris is splashed or sprayed onto h food contact surfaces or Food when cleaning this style of floor drain. - grease is starting to accumulate in the floor grout, especially in the walk in cooler, in the east side of the kitchen and by the dishwashing area. Deep clean may be required.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in proper working order. The final rinse cycle was not reaching above 66C and appeared not to have adequate pressure. Note: A manual method of sanitizing dishes is required when the mechanical dishwasher is in disrepair. The 2-compartment sink in the dishwashing area is very shallow and will not allow larger items to be submerged. Staff must be trained on manual dishwashing and how to prepare a sanitizing solution manually for dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under shelving and equipment. Please cleaning underside of dishwashing area and top of dishwasher. This area must be maintained in a clean condition to prevent pests. Grease build up noted in section between cook lines. Regular cleaning of this area is required to prevent pests.
  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The east cookline deli table was 12.8C. Please repair. Do not use until it maintains foods below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in proper working order. The final rinse cycle was not reaching above 66C and appeared not to have adequate pressure. Note: A manual method of sanitizing dishes is required when the mechanical dishwasher is in disrepair. The 2-compartment sink in the dishwashing area is very shallow and will not allow larger items to be submerged. Staff must be trained on manual dishwashing and how to prepare a sanitizing solution manually for dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under shelving and equipment. Please cleaning underside of dishwashing area and top of dishwasher. This area must be maintained in a clean condition to prevent pests. Grease build up noted in section between cook lines. Regular cleaning of this area is required to prevent pests.

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