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Ammar's Sweets

16769 91 Street NW Edmonton AB T5Z 2X4 · Food - General

Official record from Alberta →

Inspection summary

Ammar's Sweets has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 9, 2024. The most recent inspection, on March 24, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on March 24, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on March 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on January 8, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Pest control reports or program were not available onsite at the time of inspection. Action Required:Please implement an effective integrated pest control program. Conduct monthly pest control monitoring and keep at least three most recent pest control reports onsite when operating.Email PHI a copy of your March 2026 pest control report by April 6, 2026.2. No evidence of pest activity noted on site at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was acceptable. However, a written sanitation program was not in place.Action required:Please implement a written and effective sanitation program to ensure safe and sanitary operations. Email PHI a copy of your written sanitation program by April 6, 2026.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer was 800ppm and higher than the minimum approved concentration of 100ppm. Corrected during inspection. PHI coached Operator on mixing an approved sanitizer, 100ppm Bleach.Action Required:Ensure food grade sanitizers are at approved concentrations (100ppm Bleach or 200ppm QUATs or 12.5- 25ppm Iodine) to facilitate effective cleaning and sanitizing procedures and to prevent contamination of food contact surfaces when concentration is higher than required. Resource:How to Mix an Approved Sanitizing Solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdfObserved multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. PHI directed Operator to remove the wet cloth, clean and sanitize affected area.Action Required:Please store wet, used cleaning cloths in approved sanitizer solutions when not in use to prevent contamination of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not readily available on site at time of inspection.Action Required:Please have available a functional probe thermometer to monitor your food temperature during hot holding, cold holding, reheating, cooking and thawing procedures. Please correct this issue immediately and email PHI photo or video evidence of your probe thermometer by March 24th, 2026.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired May 2023. Action Required:Please have in place valid (not expired, not water damaged and with color/concentration reference chart) test strips and email PHI photo or video evidence by March 25, 2026.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Pest control reports or program were not available onsite at the time of inspection. Action Required:Please implement an effective integrated pest control program. Conduct monthly pest control monitoring and keep at least three most recent pest control reports onsite when operating.Email PHI a copy of your March 2026 pest control report by April 6, 2026.2. No evidence of pest activity noted on site at time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed scoops stored inside bulk sugar and flour containers, in direct contact with both food. Corrected during inspection. No visible contamination noted. Both flour and sugar allowed to be put back into service. PHI directed Operator to wash, sanitize and store the scoops in a sanitary manner.Action Required:Do not reuse empty food containers as scoops. Do not use bowls as scoops. Do not reuse, single-use disposable utensils and do not store utensils in food containers to reduce the risk of cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was acceptable. However, a written sanitation program was not in place.Action required:Please implement a written and effective sanitation program to ensure safe and sanitary operations. Email PHI a copy of your written sanitation program by April 6, 2026.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pastries with cream filling were observed to be placed on the front display counter at room temperature. Ensure pastries that are not shelf stable, such as those with dairy ingredients that are not baked into the final product are being stored in the refrigerator. The operator placed the indicated pastries in the cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the handwashing sink in the back is not observed in a dispenser. Ensure paper towel is stored in a dispenser to help prevent potential contamination. The operator placed the paper towel in a dispenser during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not observed in a dispenser at the front handwashing sink. Ensure that a suitable dispenser is provided for the paper towel.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach/chlorine sanitizer is observed to be readily available. Ensure that a 100 ppm chlorine/bleach sanitizer is readily available at all times. The operator prepared a 100 ppm chlorine/bleach sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop without a handle is observed in dry storage container which makes the food prone to contamination. Ensure that a scoop with a handle is provided.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two unlabeled spray bottles are observed. Ensure chemicals are labeled at all times. The operator labeled the spray bottles during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No written pest control record is observed. Ensure that a written pest control record is completed and maintained onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate is observed for someone in care and control of the facility. Ensure that a food safety certificate is provided to the inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The "Master-bilt" cooler doorjamb is observed with a buildup of food debris and grime. Ensure that the indicated area is cleaned and sanitized.

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