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APNA Panjab Sweets & Takeout

5519A 137 Avenue NW Edmonton AB T5A 3L4 · Food - General

Official record from Alberta →

Inspection summary

APNA Panjab Sweets & Takeout has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on August 20, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 August 10, 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 once on August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on December 9, 2025. 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 December 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 27, 2024. 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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **August 10, 2026 - Violation was still outstanding. Caulking around dishwashing sinks was in disrepair and needs to be replaced
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial measured concentration of the QUAT sanitizer pail was 0ppm. Informed operator who prepared a fresh solution. Retested concentration and was acceptable (200ppm). Please ensure sanitizer solutions are monitored and concentrations maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature for the preparation cooler in the kitchen was approximately 7.5C using a probe thermometer. Please ensure corrective actions are taken and a temperature of 4C or less is able to be reached and maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were available onsite. Please ensure valid sanitizer test strips are available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **August 10, 2026 - Violation was still outstanding. Caulking around dishwashing sinks was in disrepair and needs to be replaced
  4. Monitoring Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Caulking around dishwashing sinks was in disrepair and needs to be replaced
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -acoustic type ceiling tiles in the kitchen are not smooth and easy to clean-tiles must be replaced
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind stoves was in disrepair with paint peeling. Operator instructed to repair wall with more durable materials
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives stored in between prep tables.
  5. 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?
      • -acoustic type ceiling tiles in the kitchen are not smooth and easy to clean-tiles must be replaced
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not stored in a sanitizer solution when not in use
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty cups were being stored in the hand sink restricting access
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -acoustic type ceiling tiles in the kitchen are not smooth and easy to clean-tiles must be replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -extra cleaning required on ceilings, around exhaust canopy, and walls of walk-in cooler and freezer

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