Skip to content
Loading map…

Zaika Indian Bistro

2303 Ellwood Drive SW Edmonton AB T6X 0J6 · Food - General

Official record from Alberta →

Inspection summary

Zaika Indian Bistro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 4, 2025. The most recent inspection, on February 6, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 21 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 3 times on January 28, 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 2 times on January 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 3 separate inspections, most recently on January 28, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 8 times across 3 separate inspections, most recently on January 28, 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 4 times across 3 separate inspections, most recently on January 28, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet/used/dirty cleaning cloths were stored on the countertop at room temperature and not in sanitizing solution when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - despite handling raw chicken - no ready-made sanitizer was observed within the kitchen. Staff member had to be instructed on making sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff member was talking on the phone while conducting dough preparation, touching the dirty phone - then touching the dough without handwashing first
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - tandoori sauce marinade that contained raw chicken juice was used and stored under counter and into the shelving at room temperature long after use, area with the raw chicken was not sanitized after use.** - a container of onions was stored on top of a garbage can. Dirty garbage cans cannot be used as food countertops or shelving.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff member tried to start cooking procedures after PHI explained raw chicken may have contaminated the surfaces - to sanitizer first. Retraining required.** - a toilet plunger was stored with foods in the 2-compartment sink
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - a knife was stored in an unsanitary manner - the blade shoved in between countertops.** - scoops were stored with the dirty high-touch surface of the scoop handles in direct contact with the food ingredient
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - staff member covered dough with a black garbage bag. Garbage bags are not food grade. Retraining required
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of high risk foods were observed - several bagged food items were thawing at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling techniques were in use for high risk foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - A large variety of high risk foods were left stored at room temperature with no one addressing the food items. Please retrain
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - a protective light cover is required in the storage room
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grime, grease, and debris was observed on the following items that includes but is not limited to: all containers, all lids, all interior of containers, industrial can opener, walk-in freezer and cooler doors/edges/handles, black plastic storage shelf by walk-ins, ice machine lid interior, cutting board on the cook line
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime, grease, dirt, and/or debris was observed on the following areas that includes but is not limited to: high up on walls (especially near walk-ins), ceilings (especially near walkins)
  3. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods were not covered to prevent contamination in the walk-in freezer
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - ice scoop was stored in an unsanitary manner in the dust on top of the ice machine, scoops were stored with the dirty high-touch surface in direct contact with food ingredients
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handsink in the bar was missing soap for proper handwashing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handsink in kitchen was blocked and completely inaccessible for use
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - a protective light cover is required in the storage room
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grime, grease, and debris was observed on the following items that includes but is not limited to: all containers, all lids, all interior of containers, industrial can opener, walk-in freezer and cooler doors/edges/handles, black plastic storage shelf by walk-ins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - broken containers, container lids were observed in several areas - please remove/discard** - one cutting board in the kitchen was poorly constructed with plastic fraying and breaking off - please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime, grease, dirt, and/or debris was observed on the following areas that includes but is not limited to: floors under equipment and in hard-to-reach areas, high up on walls (especially near walk-ins), ceilings (especially near walkins), the washrooms, child high chairs
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored improperly - the dirty handle and high-touch surface was stored in direct contact with the food ingredients
    • 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 counter surrounding the front handwashing sink in the front service area is observed to be in disrepair and is no longer smooth, resistant to moisture and easy to clean. Washroom stall doors were observed to be in disrepair and are no longer smooth, resistant to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Several holes in the flooring are observed in the kitchen areas. Ensure that the holes are 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?
      • ** - containers and lids throughout had a build up of grease and grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the back storage room floors, walls were very dirty and a build up of grease and grime was observed. The child high chairs required more thorough cleaning, build up was observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - washroom toilets, toilet bases, doors, sinks, counters, mirrors, floors, child change tables, etc. were very dirty and require thorough daily cleaning.

Nearby inspected facilities

Own this business? Add a badge to your website