12916 127 Street NW · ATHLONE
13 avril 2026
RéussiBleach sanitizer solutions were measured at 100 ppm. However, a visibly stained/worn cloth was in use. Ensure all cloths are in good condition and washed or replaced when soiled or worn. The cloth was discarded and replaced with a new one.
- Butter chicken base in a pan was measured at around 47C. Keep cooked high-risk food at or >60C at all times. The food was discarded onsite., , - Various sauces and cut vegetables in the prep cooler were measured at approximately 7C. Ensure all coolers are maintained at or below 4C at all times. The operator later provided photo evidence of the repaired cooler, with a photo showing food probed at <4C.
The high-temperature dishwasher was not reaching sanitizing temperatures. Operator indicated that the dishwasher recently stopped operating properly and requires a replacement part., , Please repair the dishwasher and ensure it reaches at least 82C at the manifold and 71C at dish level., , The facility will temporarily use the two-compartment sink to wash and sanitize utensils and equipment.
The facility is currently using the two-compartment sink method for dishwashing. , , - Dishwashing steps were reviewed with the operator. Improper manual procedures were observed. Ensure utensils and equipment are first washed with soap and water, rinsed, and then sanitized by soaking in a 100-ppm bleach solution for 2 minutes. Education was provided., , - A large pail of detergent was available but was not easily accessible. Photos were later provided of a pump-style detergent bottle.
- The hand sink in the area where spices are stored was partially blocked by a large piece of equipment. , , - The hand sink in the staff washroom was not stocked with paper towels., , Ensure that all hand sinks are stocked with paper towels and are easily accessible at all times. , , The equipment was moved during the inspection. Paper towels were restocked.
Uncovered trays with rice and chicken were found in the walk-in cooler. Ensure all foods are properly covered to protect from contamination. Food was covered during the inspection.
Mouse droppings noted in following areas:, - furnace room floors along walls and corners under storage shelving units, - furnace room shelves, , Operator remains diligent with routine cleaning of food prep and food storage areas to mitigate activity. Droppings were only observed in hard to reach areas in furnace room.
Front display cooler was missing a thermometer. Please ensure that all coolers are equipped with internal monitoring thermometers.
- Hole in wall under back hand sink - Please properly fill and seal/cover., , - The hand sink in the staff washroom had low water pressure - Please repair and ensure all sinks have adequate water pressure.
The following equipment require attention:, - sliding glass door coolers (large and small ones), - main prep cooler, , Ensure all equipment is maintained in a clean and sanitary condition., Photos were later provided showing cleaned coolers.
The following equipment require attention:, , - Chest freezer interior sides - food debris noted. , , - Cookline - Heavy buildup of food debris and grease noted., , Please clean and maintain in sanitary condition.
Bowls were stored in several buckets of spices and dry foods in the dry storage area and were in contact with food. Do not use bowls as scoops. Use long-handled scoops to prevent contamination of food.
The following area/s require attention:, - mouse droppings where noted - outstanding, - floors under shelving units in walk-in cooler - corrected, - outers surfaces of some food buckets in walk-in cooler with built up food - outstanding, - outside surfaces of large black dry food bins - outstanding, , April 13, 2026:, , - Floors, including corners in the main food prep area - food debris/dirt noted., - White shelves in the front area and main food prep area - food debris/splashes noted., , Please clean and maintain in a sanitary condition.
Tasty Indian Restaurant and Meat Shop se trouve dans le quartier ATHLONE. ATHLONE, Edmonton compte 16 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 avril 2026, 8 (50%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 13 août 2024, avec 5 réussites et 1 fermeture au dossier.
Bleach sanitizer solutions were measured at 100 ppm. However, a visibly stained/worn cloth was in use. Ensure all cloths are in good condition and washed or replaced when soiled or worn. The cloth was discarded and replaced with a new one.
- Butter chicken base in a pan was measured at around 47C. Keep cooked high-risk food at or >60C at all times. The food was discarded onsite., , - Various sauces and cut vegetables in the prep cooler were measured at approximately 7C. Ensure all coolers are maintained at or below 4C at all times. The operator later provided photo evidence of the repaired cooler, with a photo showing food probed at <4C.
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.
ATHLONE
The high-temperature dishwasher was not reaching sanitizing temperatures. Operator indicated that the dishwasher recently stopped operating properly and requires a replacement part., , Please repair the dishwasher and ensure it reaches at least 82C at the manifold and 71C at dish level., , The facility will temporarily use the two-compartment sink to wash and sanitize utensils and equipment.
The facility is currently using the two-compartment sink method for dishwashing. , , - Dishwashing steps were reviewed with the operator. Improper manual procedures were observed. Ensure utensils and equipment are first washed with soap and water, rinsed, and then sanitized by soaking in a 100-ppm bleach solution for 2 minutes. Education was provided., , - A large pail of detergent was available but was not easily accessible. Photos were later provided of a pump-style detergent bottle.
- The hand sink in the area where spices are stored was partially blocked by a large piece of equipment. , , - The hand sink in the staff washroom was not stocked with paper towels., , Ensure that all hand sinks are stocked with paper towels and are easily accessible at all times. , , The equipment was moved during the inspection. Paper towels were restocked.
Uncovered trays with rice and chicken were found in the walk-in cooler. Ensure all foods are properly covered to protect from contamination. Food was covered during the inspection.
Mouse droppings noted in following areas:, - furnace room floors along walls and corners under storage shelving units, - furnace room shelves, , Operator remains diligent with routine cleaning of food prep and food storage areas to mitigate activity. Droppings were only observed in hard to reach areas in furnace room.
Front display cooler was missing a thermometer. Please ensure that all coolers are equipped with internal monitoring thermometers.
- Hole in wall under back hand sink - Please properly fill and seal/cover., , - The hand sink in the staff washroom had low water pressure - Please repair and ensure all sinks have adequate water pressure.
The following equipment require attention:, - sliding glass door coolers (large and small ones), - main prep cooler, , Ensure all equipment is maintained in a clean and sanitary condition., Photos were later provided showing cleaned coolers.
The following equipment require attention:, , - Chest freezer interior sides - food debris noted. , , - Cookline - Heavy buildup of food debris and grease noted., , Please clean and maintain in sanitary condition.
Bowls were stored in several buckets of spices and dry foods in the dry storage area and were in contact with food. Do not use bowls as scoops. Use long-handled scoops to prevent contamination of food.
The following area/s require attention:, - mouse droppings where noted - outstanding, - floors under shelving units in walk-in cooler - corrected, - outers surfaces of some food buckets in walk-in cooler with built up food - outstanding, - outside surfaces of large black dry food bins - outstanding, , April 13, 2026:, , - Floors, including corners in the main food prep area - food debris/dirt noted., - White shelves in the front area and main food prep area - food debris/splashes noted., , Please clean and maintain in a sanitary condition.
1 sanitizer solution bucket to store cleaning cloths in between uses had no detectible chlorine when tested with chemical test strip.
Food inside a colander was noted stored within mop sink in furnace room., , Food was discarded.
Buckets of food in walk-in cooler were stored uncovered., , Corrective action: ensure food containers are covered when in storage in walk-in cooler
Mouse droppings noted in following areas:, - furnace room floors along walls and corners under storage shelving units, - furnace room shelves, , Operator remains diligent with routine cleaning of food prep and food storage areas to mitigate activity. Droppings were only observed in hard to reach areas in furnace room.
Faucet was loose at back processing area handsink., , Operator tightened faucet during the inspection.
The following equipment require attention:, - sliding glass door coolers (large and small ones), - main prep cooler
The following area/s require attention:, - mouse droppings where noted, - floors under shleving units in walk-in cooler, - outers surfaces of some food buckets in walk-in cooler with built up food , - outside surfaces of large black dry food bins
Bare wood stand under large mixer needs to be painted smooth to accommodate effective cleaning
No detectable sanitizer was measured in sanitizer buckets used for dirty cleaning cloth storage. , , Corrective action: Please ensure staff confirm sanitizer concentrations with chemical test strips
A few food buckets were noted stored uncovered in walk-in cooler., , Please ensure foods are covered at all times when in storage.
Hot water faucet on hand sink in back prep area was loose and hot water was not able to be turned on., , Owner tightened faucet during inspection.
The following area/s require attention:, - onion shelf, - outside surfaces of all dry food bins, - wall beside naan station, , All have built-up accumulated food debris.