2714 141 Street SW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 14, 2026
A container of cooked chicken tightly covered in the walk-in cooler was measured at 57C., - Do not tightly cover foods until a temperature of less than 4C has been reached. Corrected.
Once again, both sinks in the cooking area are being used for handwashing as well as for the storage of dirty equipment/utensils in the basins., - Designate one of these sinks for handwashing only. The other sink can be used for storage of dirty items, dumping of fluids etc.
Numerous containers of food in the walk-in cooler are not being properly covered during storage., - Cover foods while in storage to prevent possible contamination.
1. Two cracked/damaged/melted plastic bowls were observed being used., - The bowls were discarded., , 2. Dirty metal rods/skewers waiting to be washed were hanging by the mop sink., - Do not store any food related utensils in this area.
Masala Tree is in the HAYS RIDGE AREA neighbourhood. HAYS RIDGE AREA, Edmonton has 13 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 14, 2026, there are 11 (85%) 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.
Canadian Pizza Unlimited
HAYS RIDGE AREA
This restaurant has been inspected 9 times since May 29, 2024, with 4 in compliance, 5 not in compliance, and 0 closures on record.
4 violations
A container of cooked chicken tightly covered in the walk-in cooler was measured at 57C., - Do not tightly cover foods until a temperature of less than 4C has been reached. Corrected.
Once again, both sinks in the cooking area are being used for handwashing as well as for the storage of dirty equipment/utensils in the basins., - Designate one of these sinks for handwashing only. The other sink can be used for storage of dirty items, dumping of fluids etc.
Numerous containers of food in the walk-in cooler are not being properly covered during storage., - Cover foods while in storage to prevent possible contamination.
1. Two cracked/damaged/melted plastic bowls were observed being used., - The bowls were discarded., , 2. Dirty metal rods/skewers waiting to be washed were hanging by the mop sink., - Do not store any food related utensils in this area.
No violations
4 violations
The designated kitchen handwash sink was filled with a dirty frying pan., - Designated handwash sinks are to be used solely for handwashing purposes only.
1. A lot of uncovered food containers observed in the coolers., - Cover foods to prevent possible contamination, , 2. A plastic container being used to dispense foods was found floating in the food/sauce., - Use dispensers with handles and store out of the foods to prevent possible contamination.
The following equipment requires cleaning to remove dried food splashes and/or grease/grime accumulation: the counter mounted can opener, exterior of the microwave, the interiors of the prep coolers and door interior of these coolers, the interior of the ice machine
No violations
5 violations
**--0 ppm chlorine was detected in the dishwasher rinse cycle, needs to be at minimum 100 , ppm.” A new sanitizer pail was hooked up, lines repaired and 100 ppm chlorine was detected in , the rinse cycle., **-- Staff was observed drying clean dishware from the dishwasher with a reusable cloth towel. Proper Manual Dishwashing is to Wash with soapy water, Rinse -> Sanitize> Air Dry
**-- Cleaning clothes were observed inside a container of lentils. Please store clean clothes appropriately and avoid contamination of dry storage.
**-- Cut vegetables, cooked food etc. in the preparation counter/ cooler were observed stored at 5C above the fill line. Please ensure all high-risk foods must be stored at less than 4C or greater than 60C to hinder the growth of pathogens.
1 violation
Staff personal belongings (wallets, medications) stored in the food handling areas., - All staff personal belongings are to be stored out of the kitchen.
5 violations
2 pans of raw meats were stored above cooked/ready to eat foods in the walk-in cooler., - All raw meats must be stored below cooked and or ready to eat foods in the cooler.
Large bus pan of rice noted on the bottom shelf of a cart in the kitchen. Staff inform that the rice would be left to cool for an extended period of time at room temperature., Cool high risk foods as quickly as possible by either: dividing hot foods into smaller portions, use of an ice-water bath, storing food in pre-chilled shallow pans and placing the pans on top cooler shelves.
Raw chicken thawing in a pail of still water located by the cook line., - Thaw foods in the cooler at 4C or colder or submerge under cold running water or in the microwave. Review with all kitchen staff.
No violations
7 violations
The following foods were noted left out on the counter: container of baked potato, container of potato curry, container of deep-fried cauliflower measured between 16-19 C. Foods discarded, - High risk perishable foods must be stored at less than 4C or greater than 60C.
Container of cooked noodles undergoing the cooling process was tightly covered and left out at room temperature., - Perishable foods must be cooed rapidly, do not tightly cover foods that are cooling until a temperature of less than 4C is achieved. Proper cooling practices reviewed with the operator.
The dishwasher was initially dispensing 0 ppm chlorine in the rinse cycle, instead of the required 100 ppm chlorine., - Operator made adjustments and 100 ppm chlorine was detected in the rinse cycle.
The floor under the cook line equipment has grease/food particle accumulation. The walls by the food prep sink and flattop grill have buildup. The cupboard interiors below the sinks are dirty and cluttered. The black shelving unit at the end of the cookline has grease/food spills., - Cleaning is required.
**--The plastic covering on the bar fridge is ripped and will not allow for proper cleaning. Please remove or replace to prevent pathogen contamination
**--Black buildup was noted on the floors under the cook line equipment, under the center food prep counters, along the wall edges and in corners in the kitchen and in the chemical storage room. Please ensure that general sanitation is done with attention to the above noted areas. , **--The kitchen ceiling was observed to be fuzzy (accumulation of dust).Please ensure thorough , cleaning to prevent foreign particles from entering food during processing., **-- Recent sanitation record was not seen during time of inspection. Please update sanitation records.
Knife was noted with taped wrapped around the handle in the cooking area., - Remove the tape as it is not a surface that can be properly cleaned.
Several areas in the main cooking area and by the food prep sink were soiled with dried food splashes and accumulation of debris., - More frequent cleaning of these areas is required to ensure a clean and sanitary kitchen is maintained.
The designated kitchen handwash sink was filled with an empty food container and dirty utensils and is being used for other food prep practices., - Designated handwash sinks are to be used solely for handwashing purposes.
1. Shelving edges above the food prep sink and the shelving unit across from the walk-in cooler/freezer are worn/damaged. , - Repair or replace the shelves., 2. A soiled, unfinished piece of wood is being used to store clean pots on., - Remove the wood and ensure that all shelving is clean, moisture resistant and easy to clean.
1. Food particle buildup noted along in the interior walls of the walk-in freezer and walk-in cooler as well as in the prep cooler interiors. , - Cleaning is required, 2. The spice container tray is visibly soiled with food spills., - Daily cleaning is required., 3. The bulk plastic wrap dispenser exterior is wrapped in electrical tape which is not a surface that can be properly cleaned. , - Remove the tape.
1. The floor below the cook line equipment, around the mop sink, around the large mixer, in the dishwash area have a buildup of food particles/grease and/or debris and requires cleaning., 2. Dried food splashes noted on the walls in the dishwash area, behind the food prep sinks and by the garbage pail - Cleaning isrequired., 3. The ceiling has dust accumulation around the air vents and requires cleaning., 4. Shelving throughout the kitchen is either visibly dirty with dried food splashes, accumulation of food particle or are greasy to the touch. - Cleaning is required.,