10354 82 Avenue NW · STRATHCONA
21 avril 2026
RéussiAucune infraction trouvée
Namaste India se trouve dans le quartier STRATHCONA. STRATHCONA, Edmonton compte 137 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 92 (67%) d'entre eux ont réussi leur dernière inspection, avec 1 (1%) fermé.
Ce restaurant a été inspecté 9 fois depuis le 22 août 2024, avec 9 réussites et 1 fermeture au dossier.
The facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
Dishwasher was replaced. Teste with probe thermometer and noted to not reach a safe sanitizing temperature. Ensure dish machine is repaired/calibrated. Continue using the 3-compartment sink for dishwashing and ensure dishes are sanitized.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Weatherstripping noted to be in disrepair. Gaps between door and frame noted for the back exit door. Please repair/replace.
1. Buffet temperatures ranged from 35-45C. ACTION REQUIRED: Ensure foods in the buffet maintain a temperature at or above 60C. , , 2. A bucket of butter chicken sauce was stored under the prep table counter with no means of temperature control. Internal temp: 21C. ACTION REQUIRED: discard temperature abused butter chicken sauce. Review the following resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf, , 3. The facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
The mechanical dishwasher was in disrepair. The facility reported using the three-compartment sink method to wash/sanitize dishes; however, there was only one functional drain plug and no sanitizer available., , ACTION REQUIRED: obtain or repair drain plugs. Obtain sanitizer. , , RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-and-sanitizing-food-contact-surfaces-equipment-toys-and-other-surfaces.pdf
1. Hand sink had three pans stored in it. Moved at time of inspection. The soap dispenser was not working properly (dispensing lever jammed). The paper towel dispenser was empty. , , 2. Bar area hand sink was not equipped with soap or paper towel., , ACTION REQUIRED: review handwashing & glove use requirements with all staff members. Ensure that the hand sink is easily accessible (not filled with equipment) and stocked with supplies at all times., , RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
Previous year's permit on display - expired March 31, 2026., , ACTION REQUIRED: print and post the current food handling permit on public display.
Cold water faucet in the bar area was in poor repair - the faucet was loose and water could not easily be turned on., , ACTION REQUIRED: repair the indicated faucet.
The dishwasher was leaking - a bus pan was stored under the pedestal to catch water. Staff indicated dishes are being manually washed until the dishwasher is repaired. Final rinse temperature not monitored., , ACTION REQUIRED: repair the mechanical dishwasher.
1. Build-up of general filth on cooler door handles (under side)., 2. Food debris on floor of the spice/dry storage area., , ACTION REQUIRED: clean the indicated areas.
Reusable cloth bags are being used to store food inside of. Only use food grade bags or containers for food storage.
Glasswasher in the bar is not sanitizing. There was no sanitizer (such as chlorine or iodine) hooked up to the glasswasher. Staff indicated they are currently not using the glasswasher. Glasswasher needs to be sanitizing or must be removed from the facility.
Sanitizer solution was not prepared. A bleach water sani bucket was prepared and measured 100 ppm chlorine. Ensure a sanitizer solution is prepared prior to food preparation beginning for the day, and is available during all hours of operation.
Reusable cloth bags are being used to store food inside of. Only use food grade bags or containers for food storage.
Observed a container full of raw chicken stored at room temperature (surface temperature measured at 17C) for the duration of the inspection. Ensure raw meat is stored in the cooler and not removed until it is ready to be prepped. Two staff members had conflicting information on thawing procedures: one staff member indicated they thaw raw chicken overnight at room temperature, another staff indicated the raw meat is thawed under refrigeration and removed in the morning. Ensure thawing is occurring under refrigeration or under cold running water.
Glasswasher in the bar is not sanitizing. There was no sanitizer (such as chlorine or iodine) hooked up to the glasswasher. Facility is to use the kitchen dishwasher in the meantime.
Bowls used as scoops in dry storage bins. Only use scoops with handles and store upright.
-"Reoccurring violation", Test papers for the sanitizer bleach (chlorine) were not present., , Action required:, -Please purchase the test papers for chlorine.
-Samosa (food item) was directly stored inside the freezer without any packaging. The food item was directly touching the freezer walls., , Action required:, -Please store the samosa in the food grade container, or food grade plastic wrap to prevent food from contamination.
-Frozen meat was being thawed in the stagnant water. , , Action taken:, -Proper thawing methods were discussed with the staff., -Staff onsite put the frozen meat under cold running water.
-Test papers for the sanitizer bleach (chlorine) were not present., , Action required:, -Please purchase the test papers for chlorine.