Skip to content
Loading map…

Y-Not Indian Kitchen & Bar

10131 81 Avenue NW Edmonton AB T6E 1W9 · Food - General

Official record from Alberta →

Inspection summary

Y-Not Indian Kitchen & Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on November 6, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 5 times across 4 separate inspections, most recently on November 5, 2025. 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 3 times across 2 separate inspections, most recently on June 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 3 separate inspections, most recently on June 13, 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?

  • 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 4 times across 4 separate inspections, most recently on November 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine tested with test strips and noted to be 0 ppm. A sanitizing step was set during the visit. Please ensure adequate sanitizing concentration is available
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing extra sanitation. Areas were discussed onsite.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at front handwash station. The dispenser is also out of batteries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for ventilation canopy filters, exterior of bulk food bins, some ceiling light fixtures/ceiling tiles, and the dough mixer (remove from facility if not in use).
  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple foods were uncovered in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoop (bowl) used to scoop some dry foods such as rice. Only use scoops with handles and store the scoops upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was unable to be located for the cooler with small containers of dips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing. Repair so that it is sanitizing at 100 ppm chlorine. Ensure chlorine test strips are used daily to confirm the dishwasher is sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at front handwash station. The dispenser is also out of batteries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for ventilation canopy filters, exterior of bulk food bins, some ceiling light fixtures/ceiling tiles, and the dough mixer (remove from facility if not in use).
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food preparation was occurring. Ensure a sanitizer bucket is made prior to food preparation occurring for the day and is available at all hours of operation. A 100 ppm bleach water solution was made. Ensure back ups of bleach are purchased as the container was almost empty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple foods were uncovered in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoop (bowl) used to scoop some dry foods such as rice. Only use scoops with handles and store the scoops upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was thawing in standing water at the 2 compartment sink. Ensure meat is thawed under refrigeration or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was unable to be located for the cooler with small containers of dips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing. Repair so that it is sanitizing at 100 ppm chlorine. Ensure chlorine test strips are used daily to confirm the dishwasher is sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel at front handwash station. The dispenser is also out of batteries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for ventilation canopy filters, exterior of bulk food bins, some ceiling light fixtures/ceiling tiles, and the dough mixer (remove from facility if not in use).
  7. Initial Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles and sani buckets noted - all were labeled during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are required for the spray bottle sanitizer (200 ppm QUATs required).
  8. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website