Restaurant · Wake County, NC

Chaska Indian Cuisine

7244 Gb Alford Hwy

Last inspected Nov 3, 2026 · View Map ↗ · Compare ↗

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Score 97

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Chaska Indian Cuisine last inspected?: The most recent inspection on record was on Nov 3, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Jun 11, 2024 to Nov 3, 2026.
Has Chaska Indian Cuisine ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jun 11, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Nov 3, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Metal shelving in handwash sink by ice machine. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Sensor not functioning at handwash sink by ice machine. Batteries replaced at time of inspection. 6-301.12 Hand Drying Provision (Pf) No paper towels at sink by ice machine. Replaced at time of inspection.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C) Observed plastic single service containers stored in dry goods and used as a scoop; and ice scoop stored on top of ice machine . Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods. Ice scoop can be left in ice with handle sticking up or on top of ice machine if left on clean item such as a plate.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk in freezer has ice build up. Equipment shall be kept in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Rice maker top damaged. Equipment shall be kept in good repair.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 Some cleaning needed on shelving and equipment. Non-food contact surfaces shall be clean to sight and touch.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Some damage to one area of floor in kitchen. Repair as necessary. No points taken.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 3, 2026 · Original Source

1 - Inspection

Jul 14, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode —Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Backsplash at dishwash area has black residue. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 Some cleaning needed on walk in cooler wire shelves. Non-food contact surfaces shall be clean to sight and touch.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 14, 2026 · Original Source

1 - Inspection

Mar 10, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-304.12 Two ice scoops stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of iceEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 Two ice scoops stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of ice; or on a plate or other surface that is cleaned and sanitized daily.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 Some soil debris on interior reach in coolers and gaskets. Non-food contact surfaces shall be clean to sight and touch.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 10, 2026 · Original Source

1 - Inspection

Jul 22, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode —Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1) Raw eggs in walk in cooler stored over veggies/potatoes. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Moved to lower shelf at time of inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 3-304.12 Ice scoop stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of iceEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 Ice scoop stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of ice; or on a plate or other surface that is cleaned and sanitized daily.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 Water pooling in bottom of make line. Some cleaning needed exterior surfaces of equipment. Non-food contact surfaces shall be clean to sight and touch.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 22, 2025 · Original Source

1 - Inspection

Mar 13, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Immersion blender that has not been used today observed with food debris build up. Knife stored on magnetic block above prep sink has visible food debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed these items to be washed; rinsed and sanitized.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.14 Cooling (P) Rice puddingFood temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14 Cooling (P) Rice pudding; which was cooked and cooled yesterday; observed inside walk in cooler in large 5 gallon container at 58 F in the middle of the product. Chicken tikka masala and chicken tikka; cooked and cooled yesterday; were observed between 50-54 F. Cooling shall be accomplished by cooling the food from 135 F to 70 F within the first two hours and down to 41 F within a total of six hours. These product did not make the proper cooling parameters of 41 F within 6 hours. Corrected During Inspection - PIC voluntarily discarded all products at time of inspection.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) Rice pudding was cooled in large 5 gallon container that was too deep for proper cooling. Chicken dishes were cooled in large portions and deep containers with lids covering the product and stacked on top of one another. Cooling shall be accomplished by cooling products in shallow containersFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Rice pudding was cooled in large 5 gallon container that was too deep for proper cooling. Chicken dishes were cooled in large portions and deep containers with lids covering the product and stacked on top of one another. Cooling shall be accomplished by cooling products in shallow containers; loosely covering or uncovering the product to allow adequate air flow to product; stirring product; using ice baths; etc. Corrected During Inspection - Products were voluntarily discarded at time of inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 Thawing (Pf) Facility observed thawing lamb at room temperatureFood temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 Thawing (Pf) Facility observed thawing lamb at room temperature; rather than under refrigeration or under cold running water. Thawing take place under cold running water or under refrigeration. Corrected During Inspection - PIC provided cold running water to flow over product for proper thawing.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Dust and residue build up along air vents throughout facility. Physical facilities shall be maintained and kept clean

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 13, 2025 · Original Source

1 - Inspection

Oct 25, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of onions stored directly on floor in walk in cooler. Food shall be stored in a cleanContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of onions stored directly on floor in walk in cooler. Food shall be stored in a clean; dry location where it is at least 6 inches off of floor. 3-304.13 Linens and Napkins; Use Limitations (C) Facility is utilizing cloth linen to transfer raw naan dough into tandoor. Naan is used in direct contact with the cloth linen. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of food and the linens and napkins are replaced each time the container is refilled for a new consumer.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Wake County Environmental Services, Oct 25, 2024 · Original Source

1 - Inspection

Jun 11, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Temperature control for safety food items; such as yogurt sauce; garlic and ginger sauce; sweet potato fries; onion tomato sauce; and vegetable momo dumplings observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Advised PIC to lower the temperature of the unit and remove items from this unit until it can be maintained at 41 F or less.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-602.11Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-602.11; Core; Bulk food container were not properly labeled with the common name of the food item. Food items that are removed from their original packages shall be labeled to identify the common name of the food.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113; Core; Trash dumpster is missing a lid on top of unit. Receptacles shall have tight fitting lids.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 11, 2024 · Original Source