3146 141 Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Indian Chef Executive Takeout se trouve dans le quartier CHAPPELLE AREA. CHAPPELLE AREA, Edmonton compte 77 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 mai 2026, 59 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 5 fois depuis le 5 juillet 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
-The staff member responsible for dishwashing is not following the required sanitizing process., , -Proper dishwashing procedures reviewed. Equipment and utensils must be washed and sanitized in a manner that removes contamination
-Staff phones found placed on bulk bins in dry storage area., , - All staff personal belongings are to be stored away from foods, food equipment and food preparation areas.
-The available test strip for the Chlorine sanitizer solution expired June 2020.
12 infractions
- Debris buildup observed in mixer head of large mixer (dry storage area)., , - Proper clean-in-place procedures reviewed. Wipe with soapy water, rinse, then sanitize.
-Several used, wet cleaning cloths were left on the prep table, chest freezers, dish washing area. , These were removed by staff during inspection., , - Cleaning cloths must be immersed in a sanitizer solution after each use.
- A container of raw fish was found stored above a container of cooked chicken in the walk-in cooler., -Raw meats must be stored below cooked and/or ready-to-eat foods to prevent contamination.
2 infractions
Uncovered trays of Jelabi noted on top of the sweets cooler., - Foods stored on top of eth cooler must be protected from public contamination.
Pending violation 2024-05-06 The door on the hot holding cabinet does not close tightly. , - Repair the rubber seal on the door., , 07/05/24 - operator explained still waiting for piece on order.
4 infractions
Walk in cooler - observed a tray of raw marinated chicken stored above a tray of raw fish., , Please ensure seafood items being stored above raw meats. The meat item that require the longest cooking time should be at the lowest area/shelf., ,
Observed a large pan of frozen cooked chicken, small insert of frozen green paste/sauce and large insert of frozen paneer cheese left on top of a chest freezer to thaw. , , 3 compartment sink - observed frozen fish being left in a large tray of pooling water. , , Food may be thawed:, i) under refrigeration at 4C (40F) or less;, ii) completely submerged in cold running water;, iii) as part of the cooking process (but only when thawing is taken into consideration in, determining cooking time); and, iv) by microwaving.,
Pending violation 2024-05-06 The door on the hot holding cabinet does not close tightly. , - Repair the rubber seal on the door., , 07/05/24 - operator explained still waiting for piece on order.
- A container of raw minced garlic was measured at 23C. Staff was instructed to discard it., - Proper storage procedures for perishable foods reviewed with the staff. High risk perishable foods must be kept at a temperature of less than 4°C or greater than 60°C at all times.
- The food preparation cooler across from the stove was operating at 11C. , -Staff were instructed to relocate all high-risk perishable foods to the other cooler until a temperature of 4C or colder is maintained
-The staff member responsible for dishwashing is not following the required sanitizing process., , -Proper dishwashing procedures reviewed. Equipment and utensils must be washed and sanitized in a manner that removes contamination
-Staff phones found placed on bulk bins in dry storage area., , - All staff personal belongings are to be stored away from foods, food equipment and food preparation areas.
-The available test strip for the Chlorine sanitizer solution expired June 2020.
The Food Handling permit was not displayed.
Pending violation 2024-05-06 The door on the hot holding cabinet does not close tightly. , - Repair the rubber seal on the door., , 07/05/24 - operator explained still waiting for piece on order.
a. Bulk food dispensers are being stored directly in the spice bins located above the chest freezers., - Dispensers must have handles, be stored out of the bins and sent for daily washing., , b. Utensils storage bin was found dirty, with utensils mixed together with dirty items., -Items were removed by the staff during inspection and sent for washing., , c. Unclean pistachio grinder found stored in dry storage cabinet., , d. Grease and debris accumulation noted in grill oven and both microwaves., , e. Flour buildup on dough press machine.
The indicated areas require cleaning to remove an accumulation of food particles, dried food splashes and/or grease accumulation., -gas line for the Tandoor, -the prep table beside the Tandoor, -the exhaust hood, -the wall behind the dishwashing sinks, -the floor of the dry storage area
Additional cleaning required for the following items/area, - Wall on top of the chest freezer: strainers, small knives., - large mixer piece in dry storage room, - small appliance underneath prep table by the door to the front., - Surmeet and Ninja brand blender (plus surrounding shelving area).