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Y-Not Indian Bar and Bistro

3311 34 Street NW Edmonton AB T6T 2K6 · Food - General

Official record from Alberta →

Inspection summary

Y-Not Indian Bar and Bistro has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on April 9, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 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 4 times across 3 separate inspections, most recently on March 26, 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 March 26, 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 November 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on March 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 March 26, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective sanitization of surfaces.Dirty wiping cloths were observed on kitchen counters. The staff member was instructed to remove them and sanitize surfaces. Wiping cloths must be stored in sanitizer between uses, and dirty cloths should be kept in a designated bin.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed in the rice bin, and some scoops were stored directly in the bins with handles touching the food. Use scoops with handles for dispensing bulk dry foods, and store them upright to prevent handles from coming into contact with the food.Some scoops in the dry food storage bins were observed to be encrusted or dirty. Please send all scoops for daily washing to prevent contamination.
    • 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?
      • Houseflies were observed in the main kitchen. The facility has a pest control company providing monthly service; ensure all recommendations are followed. Clean and sanitize all food contact surfaces, and keep all food and drinks covered to prevent fly access.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the following:The interior (grime buildup) and exterior of the dishwasher.The interior of the ventilation hood, including filters and nozzles, to remove grease and dirt buildup.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Excessive grease build-up was observed on the dishwasher. Thoroughly clean and sanitize the dishwasher to maintain proper sanitary conditions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food scoops were observed stored directly in the food. Scoops must not be stored in the food but in a clean, sanitary, and designated area to prevent contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in cooler. provide thermometer in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pots were observed stored on the floor in the kitchen. All pots must be stored in a clean, sanitary area and at least six inches off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty fans were observed in walk-in cooler. Clean cooler fan.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared for kitchen use. Food contact surfaces were not sanitized before starting food handling. Please do not use Lemon scented or fiberguard bleach for food contact surfaces. Please only use plain household bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods, including bins of papri, were uncovered in the pantry. Ensure all food is in containers with lids to prevent contamination and entry of pests.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was heavy build up of grease and debris in the dishwasher. Clean and maintain dishwasher in a clean state. Please ensure dishes are adequately rinsed or sprayed before putting them in the dishwasher.Please refer to the dishwasher manual for operational procedures and maintenance.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches noted in the facility. Note that treatment is ongoing with pest control operator. Please increase sanitation in facility to reduce favorable conditions for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pantry requires cleaning and ongoing maintenance. Ensure no food debris is present. Clean under shelving, rolling food bins and equipment.
  8. Monitoring Inspection

    0 infractions

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