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Chowkeni Restaurant and Catering Services

5359 Calgary Trail NW Edmonton AB T6H 4J9 · Food - General

Official record from Alberta →

Inspection summary

Chowkeni Restaurant and Catering Services has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 10, 2025. The most recent inspection, on October 6, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 26 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on September 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on September 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 22, 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?

  • 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 8 times across 6 separate inspections, most recently on October 2, 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?

  • 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 September 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dish machine noted to have water pooling in front of it. Please ensure leak source is detected and addressed.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not working. Ensure mechanical dishwasher is in good repair. Manual dishwashing in place, ensure disposable cutlery and plates are used until mechanical dishwasher is fixed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit posted noted to be expired in June. Ensure a copy of the valid permit is posted onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
  4. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were noted to be stored in the containers with the bulk supply. Ensure supply is not protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food kept at room temperature (i.e. cooked pork meat at approx. 35C measured with an infrared gun). This was corrected during the visit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not working. Ensure mechanical dishwasher is in good repair.2 compartment sink was not able to be plugged for setting out the manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was not equipped with single use paper towels in a dispensing unit. This was corrected during the visit.
    • 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?
      • Evidence onsite of what appears to be like an insect/cockroach under the food equipment.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit posted noted to be expired in June. Ensure a copy of the valid permit is posted onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
  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?
      • Burnt light in the freezer. Ensure adequate light is available.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light in the freezer. Ensure adequate light is available.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in December 2025. Please ensure ventilation maintenance is up to date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 compartment sink was not able to be plugged. Ensure dishwashing compartment sinks are in good repair.
  7. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used and soiled wiping cloths stored on food contact surfaces and not stored in an approved sanitizer solution in between uses.No available sanitizer for food surfaces was noted. a fresh sanitizer solution was made during the visit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops/ spoons were noted to be stored in the containers with the bulk supply. Ensure supply is not protected from contamination at all times.Trays with food are being stacked on top of one another without a barrier/protection in place. Ensure food is protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food kept at room temperature This was corrected during the visit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing from the line cooler. Ensure all coolers/refrigerators/freezers have available thermometers. Up to date temperature records not observed. Ensure temperatures are recorded as work/ monitoring is being done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not working. Ensure mechanical dishwasher is in good repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was not equipped with single use paper towels in a dispensing unit. This was corrected during the visit.
    • 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?
      • Open exit door noted. Ensure door is maintained closed to prevent vermin entry.Some evidence of pest noted. Ensure areas are cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light in the freezer. Ensure adequate light is available.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in December 2025. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Porous surfaces noted under the refrigeration unit next to the from food preparation line. Ensure all areas are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 compartment sink was not able to be plugged. A rag was noted to be used. Ensure dishwashing compartment sinks are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the facility were observed in poor sanitation with an accumulation of dirt, grime, and food debris including the floors, food contact surfaces, food storage areas and shelving racks. Back storage area noted to be cluttered.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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