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Yummy Indian Cuisine

5018 50 Street Olds AB T4H 1S1 · Food - General

Official record from Alberta →

Inspection summary

Yummy Indian Cuisine has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on October 8, 2026, recorded 1 infraction.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on March 21, 2025. 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 once on December 12, 2023. 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 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 9 times across 7 separate inspections, most recently on October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

14 inspections

  1. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of diced onions were nested together. Do not store a container on top of uncovered food.Corrected1. Peeled onions were stored uncovered in the walk-in cooler. Make sure foods are covered to protect from contamination.2. A bag of whole onions was observed on the floor in the kitchen. Do not leave foods on the floor.
  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Peeled onions were stored uncovered in the walk-in cooler. Make sure foods are covered to protect from contamination.2. A bag of whole onions was observed on the floor in the kitchen. Do not leave foods on the floor.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Frozen chicken was being thawed in a bowl of water, on the counter. Thawing, cooling, and reheating practices were not consistent with good technique. Thaw frozen foods under cold running water or in the cooler. Never at room temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in the rice cooker. Do not leave the scoop inside the rice cooker.2. The "scoop" used for rice was not a scoop with a handle. Do not use bowls or other containers as food scoops. A food scoop must have a handle.3. Numerous scoops were left in the large blue bulk food containers as well as the smaller containers behind the wash sinks. Do not leave scoops in bulk food containers. 4. Some of the implements used as scoops were not scoops and did not have handles. Bulk food scoops must have a handle.5. Numerous food containers in the pantry were not covered. Ensure bulk food containers are properly covered.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer was measured at 0ppm bleach. Make sure the sanitizer solution is mixed up every couple of days and use the test strips to ensure a 100ppm concentration.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer measured 0ppm. Ensure surface sanitizer is made up regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There were numerous containers of uncovered foods in the walk-in cooler. Ensure foods are covered to prevent contamination.2. Raw shell eggs were stored above ready to eat food in the walk-in cooler. Ensure raw eggs are never stored above foods that are ready to eat (will not be further cooked)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The ice scoop was stored loose on top of the ice machine. Ensure the ice scoop is hung up or stored in a cleanable container. The top of the ice machine is not a food contact surface.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Two hand sinks in the kitchen did not have paper towels available. Ensure the paper towel dispensers are stocked.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored on the floor in the walk-in cooler. Foods must be stored off the floor to protect from contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. The posted food handling permit had expired. A new permit was located in email. Ensure the valid permit is posted.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Many foods were stored uncovered in various coolers. Make sure foods are properly covered to prevent contamination.
  14. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer in the spray bottles was too strong. Showed operator how to create 100ppm bleach sanitizer and test to ensure correct dilution.Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Many foods were stored uncovered in various coolers. Make sure foods are properly covered 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?
      • 1. The facility was performing pest control in house. There was no documentation of the pest control efforts. Documentation of the pest control program is required.

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