3146 141 Street SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Indian Chef Executive Takeout is in the CHAPPELLE AREA neighbourhood. CHAPPELLE AREA, Edmonton has 78 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 29, 2026, there are 63 (81%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 12 times since May 2, 2024, with 2 in compliance, 10 not in compliance, and 0 closures on record.
No violations
2 violations
July 17, 2026:, 1. The following areas still require further cleaning - the dough press machine, walk-in freezer floor and door front and light switch covers throughout the kitchen., 2. Ladles are still being stored in a container of water in between uses. The water temperature was measured at 30C., , July 9, 2026:, 1. The following equipment require cleaning to remove the accumulation of grease, food particles and/or dried food splashes: the cook line equipment, the interiors of the coolers, the dough press machine, the exteriors of the microwaves, the walk-in freezer floor., , 2. Ladles are stored in a container of water in between uses in the cooking area. The water temperature was measured at 35C., - Store utensils in an empty container, or in hot water maintained at greater than 60C and send for frequent washing., , 3. Dispensers without handles are being used to dispense bulk dry ingredients and cooked rice. , - Use dispensers with handles and store out of the food containers.
July 17, 2026:, The rusting metal shelf still needs refinishing or removal from the facility., , July 9, 2026:, 1. The ceiling in the kitchen around the air vents has dust accumulation. The floor in the kitchen and dishwashing area along wall edges and under tables has black buildup., - Cleaning is required., , 2. The bottom metal shelf below the dough prep table is rusting., - Refinish or remove the table from use.
5 violations
Dirty/used wiping cloths are being left on counters/cutting boards., - Return the wiping cloths to the 100 ppm chlorine sanitizer solution after each use.
1. The handwash sink in the front sweets dispensing area has been removed., - Reinstall the handwash sink., , 2. The paper towel dispenser at the kitchen handwash sink is jammed., - Requires repair.
The chlorine sanitizer test papers onsite are damaged., - Obtain new chlorine sanitizer test papers.
No violations
3 violations
-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 violations
- 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 violations
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 violations
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.
1 violation
The door on the hot holding cabinet does not close tightly. , - Repair the rubber seal on the door.
2 violations
There is a hole in the wall by the large mixer stand., - Requires repair.
The door on the hot holding cabinet does not close tightly. , - Repair the rubber seal on the door.
2 violations
There is a hole in the wall by the large mixer stand., - Requires repair.
The door on the hot holding cabinet does not close tightly. , - Repair the rubber seal on the door.
10 violations
Used wiping cloths left on surfaces in the cooking area., - Immerse the cloths in the sanitizer solution immediately after each use. Ensure sanitizer solutions are easily accessible to allow staff ease of use.
Containers of Mango Lassie stored in the front open beverage cooler measured at 9C, needs to be stored at <4C ., - Remove the product and do not store any high-risk perishable foods in this unit until a temperature of <4C can be maintained.
Staff cell phone and wallet stored in the main cooking area above a cooler and on a food prep table. Corrected., - All staff belongings are to be stored away from foods, food equipment and food contact surfaces.
1. The following equipment require cleaning to remove the accumulation of grease, food particles and/or dried food splashes: the cook line equipment, the interiors of the coolers, the dough press machine, the exteriors of the microwaves, the walk-in freezer floor., , 2. Ladles are stored in a container of water in between uses in the cooking area. The water temperature was measured at 35C., - Store utensils in an empty container, or in hot water maintained at greater than 60C and send for frequent washing., , 3. Dispensers without handles are being used to dispense bulk dry ingredients and cooked rice. , - Use dispensers with handles and store out of the food containers.
1. The ceiling in the kitchen around the air vents has dust accumulation. The floor in the kitchen and dishwashing area along wall edges and under tables has black buildup., - Cleaning is required., , 2. The bottom metal shelf below the dough prep table is rusting., - Refinish or remove the table from use.
- 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).
The Food Handling Permit on display expired Jan 2024., - Locate and post the current, valid Permit.
There is a hole in the wall by the large mixer stand., - Requires repair.
The following equipment/surfaces require cleaning to remove grease and food particle buildup: the exterior door of the hot holding unit, the sliding doors on the sweets display coolers, the interior of the coolers in the cooking area, the front and side of the microwave, the exhaust hood filters, and the cutting boards have black buildup in the cuts and grooves., - More frequent cleaning required of these areas
Bulk food dispensers without handles are being used as well as the dispensers are being left in the foods., - Use food dispensers with handles and store them out of the foods or in such a manner that the handle does not come in contact with the foods.
The door on the hot holding cabinet does not close tightly. , - Repair the rubber seal on the door.
The following areas require cleaning to remove grease/grime and/or food particle buildup: the floor and wall behind and under the cook line equipment, the shelf above the cooking equipment, the floor in the bulk food storage room, the back kitchen door, exteriors of the garbage cans, the floor where the sacks of onions are stored and the floor behind the front service counter., - Overall level of cleanliness requires improvement, more frequent cleaning of these areas is required to ensure a clean and sanitary facility is maintained.
Written cleaning lists could not be located., - Written cleaning lists/schedules must be present onsite. Ensure staff are following them, revise and increase the cleaning frequencies of surfaces/areas that were noted as dirty to ensure that a clean/sanitary facility is maintained.