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Amritsar Junction Ltd.

3785 17 Street NW Edmonton AB T6T 1A7 · Food - General

Official record from Alberta →

Inspection summary

Amritsar Junction Ltd. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on August 14, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on March 25, 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 once on August 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on August 14, 2026. 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 6 times across 5 separate inspections, most recently on August 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No approved sanitizer was prepared for use at the time of inspection. 2. Used wet cleaning cloth was observed on a food preparation surface in the kitchen. The staff prepared 100ppm chlorine sanitizer solution during inspection and stored fresh cleaning cloth in the solution.Ensure an approved sanitizing solution is always prepared and available for use. Used cleaning cloths must be stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable bowls with no handles were being used to portion food items in dry the storage bins. The scoops were removed by the staff and replaced with proper scoops with handle during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets of food were stored on the floor in the walk-in cooler. Move the buckets at least 6 inches away from the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some tiles in front of the cooking line and the walk-in cooler were cracked or broken.Replace the broken/cracked tiles.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some tiles in front of the cooking line and the walk-in cooler were cracked or broken.Replace the broken/cracked tiles.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were uncovered in the walk in cooler. Bowls of food were stacked directly on top of food or stacked over plastic cling wrap, which is not appropriate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Back storage room requires2. Trim and finishing is required around the back door.3. Floor tiles are broken by back door and buy a dish pit. Water is pooling. Please level or replace tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in back storage room. Increase the light in the room so that you can see where it is soiled.Some organization is required in the kitchen. Please remove all unused equipment as storage space is limited.
  6. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • staff’s chai was on counter where commercial food was present. Do not eat or drink while handling food.Staff must wash hands between eating or drinking and food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were uncovered in the walk in cooler. Bowls of food were stacked directly on top of food or stacked over plastic cling wrap, which is not appropriate. Uncooked Bhatura was placed directly on soiled table under steam oven. Do not put food on dirty surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pails of green chutneys left overnight at room temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High dusting required. Hood fan grates require more frequent cleaning. walls require cleaning. Bulk food bins require cleaning.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were uncovered in the walk in cooler. Bowls of food were stacked directly on top of food or stacked over plastic cling wrap, which is not appropriate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A mixure of soaked pulses was left to thaw overnight at room temperature. Internal temperature was 15C. Operator discarded. CDI
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls and containers were left in bulk food bins. Please ensure scoops are stored as to not contaminate food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High dusting required. Hood fan grates require more frequent cleaning. walls require cleaning. Bulk food bins require cleaning.

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