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Amritsar Junction

9238 Ellerslie Road SW Edmonton AB T6X 0K6 · Food - General

Official record from Alberta →

Inspection summary

Amritsar Junction has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 16, 2025. The most recent inspection, on October 31, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on October 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 7, 2025. 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 8 times across 2 separate inspections, most recently on October 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on October 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet/dirty/used cleaning cloths were stored on the counter and not in the sanitizer solution as required when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - ingredients/spices were not stored or used in a sanitary manner: many of the spices were cross contaminated with other spices, foods, and unknown substances. PHI recommended one spoon per spice to avoid cross contamination and to ensure that allergens are kept separate.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the floor. Please store food/food equipment off of the floor to prevent contamination, to facilitate proper cleaning, and to support proper pest control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as food scoops with the high touch dirty surfaces in contact with the food ingredient. Do not use bowls as scoops. Do not allow the dirty high touch surface of the handle on a scoop touch the food ingredient
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - foods were covered with black garbage bags that are not food-grade and may contaminate the food with chemicals. Please retrain staff to use food-grade plastic for covering foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods were stored above the fill line in the counter coolers. High risk foods must be stored at a temperature of 4'C or less by ensuring that the foods are stored below the fill line and not at room temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Duct tape observed on food equipment as improper repair and for labels. Duct tape is not permitted for use in kitchens on food equipment at any time. All surfaces in a kitchen must be smooth, cleanable, nonabsorbent and durable - food equipment must also be maintained in good repair.* - manufacturer plastic protective cover still observed on the dough roller, the shelving, the burner sides, and even on the dishwasher. Please remove all protective plastic film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * - descale the interior of the dishwasher - build up of material was observed
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet/dirty/used cleaning cloths were stored on the counter and not in the sanitizer solution as required when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the floor. Please store food/food equipment off of the floor to prevent contamination, to facilitate proper cleaning, and to support proper pest control.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat/fish was improperly stored above and beside vegetables and ready-to-eat foods. Do not store raw meat in areas that may contaminate vegetables/ready-to-eat foods/cooked foods.** - ingredients/spices were not stored or used in a sanitary manner: many of the spices were cross contaminated with other spices, foods, and unknown substances. PHI recommended one spoon per spice to avoid cross contamination and to ensure that allergens are kept separate.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - foods were covered with black garbage bags that are not food-grade and may contaminate the food with chemicals. Please retrain staff to use food-grade plastic for covering foods
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as food scoops with the high touch dirty surfaces in contact with the food ingredient. Do not use bowls as scoops. Do not allow the dirty high touch surface of the handle on a scoop touch the food ingredient** - take out utensils were improperly stored with the eating end open to contamination - please store handles "up" or in a manner that the handles are easy to grab and the business end/eating end of the utensil is protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical bottles were not labeled to disclose contents to prevent accidental and potentially dangerous mixing of chemicals
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked cauliflower and cooked paneer were stored at room temperature. Cook stated for cooling. External temperature was 20-23'C, internal was 21-22'C. The cooked food was left out for several hours according to staff. Please ensure that cooling occurs QUICKLY - should be cool by 30 minutes if cooled properly. PHI recommended to use a timer to aid staff to remember to place items into the cooler so that temperature abuse does not occur.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods were stored above the fill line in the counter coolers. Cut vegetables were stored at room temperature (garishes) without ice or other means of temperature control. High risk foods must be stored at a temperature of 4'C or less by ensuring that the foods are stored below the fill line and not at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of high risk foods (frozen cooked meat and/or vegetable mixture) was observed at room temperature on the chest freezer. Temperature was measured at 0'C on the surface externally. Cease and desist thawing high-risk foods at room temperature. Retrain staff. Safely thaw foods using one or more of the following methods: 1. microwave. 2. in the cooler overnight. 3. under COLD RUNNING water. 4. in an ice bath.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * - chemical leak (evidence of) was observed under the dishwasher. Repairman was already contacted for repair of the leak for the dishwasher - not clear if the chemical leak was addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Duct tape observed on food equipment as improper repair and for labels. Duct tape is not permitted for use in kitchens on food equipment at any time. All surfaces in a kitchen must be smooth, cleanable, nonabsorbent and durable - food equipment must also be maintained in good repair.* - manufacturer plastic protective cover still observed on the dough roller, the shelving, the burner sides, and even on the dishwasher. Please remove all protective plastic film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required on baby change tables, child high chair, under shelving (kitchen + storage) on the floors in hard-to-reach areas, under the dishwasher* - descale the interior of the dishwasher - build up of material was observed* - instructions for cleaning up the chemical spill and standing water around the dishwasher was provided. Please thoroughly clean the area under the dishwasher to remove all chemical build up and standing water.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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