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Daawat Muilt Kitchen & Bar

10355 82 Avenue NW Edmonton AB T6E 1Z9 · Food - General

Official record from Alberta →

Inspection summary

Daawat Muilt Kitchen & Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on January 28, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Chemicals and toxic substances and Pests.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on January 21, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 4 separate inspections, most recently on January 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 on September 17, 2024. For example: Is the facility free of a pest infestation?

  • 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 September 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 4 separate inspections, most recently on January 21, 2026. 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. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • "Re-occurring violation"-Most of the processed, prepared, cooked foods in the walk-in cooler, freezer and prep. cooler were not labeled with their name and date of preparation/expiry. Action required:-Please label all the food items appropriately.
    • 09. Are chemicals stored and handled in a safe manner?
      • -"Violation corrected"--------------------------------------------------------------------------------------------------------------------------------------------Sanitizer buckets were not labeled.Action required:Please label all the chemicals with their names to avoid chemical misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The kitchen hand sink was inaccessible, and the paper towel dispenser was empty.Ensure handsink is accessible and fully equipped at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The toaster, under the shelf of the walk-in freezer/cooler and meat slicer needs to be cleaned.Ensure the equipment are cleaned and maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required;-under the cooking line, oil spill and food debris accumulation observed.-under the dishwashing area-floor inside the walk-in cooler and freezer.
  3. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • "Re-occurring violation"-Most of the processed, prepared, cooked foods in the walk-in cooler, freezer and prep. cooler were not labeled with their name and date of preparation/expiry. Action required:-Please label all the food items appropriately.
    • 09. Are chemicals stored and handled in a safe manner?
      • -"Violation corrected"--------------------------------------------------------------------------------------------------------------------------------------------Sanitizer buckets were not labeled.Action required:Please label all the chemicals with their names to avoid chemical misuse.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -"undergoing renovations"---------------------------------------------------------------------------------------------------------------------------------------------The flooring of the facility was in disrepair, especially under the cooking line area, dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required;-under the cooking line, oil spill and food debris accumulation observed.-under the dishwashing area-floor inside the walk-in cooler and freezer.
  4. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Most of the processed, prepared, cooked foods in the walk-in cooler, freezer and prep. cooler were not labeled with their name and date of preparation/expiry. Action required:-Please label all the food items appropriately.
    • 09. Are chemicals stored and handled in a safe manner?
      • -"Violation corrected"--------------------------------------------------------------------------------------------------------------------------------------------Sanitizer buckets were not labeled.Action required:Please label all the chemicals with their names to avoid chemical misuse.
    • 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?
      • -Valid permit not displayed to the public.Action required:-Please paste the valid permit on a location easily visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -"undergoing renovations"---------------------------------------------------------------------------------------------------------------------------------------------The flooring of the facility was in disrepair, especially under the cooking line area, dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required;-under the cooking line, oil spill and food debris accumulation observed.-under the dishwashing area-The shelves of the dry storage area in opposite to dishwashing sinks.-The below shelves of the preparation counters.-the outer surface of dishwashing machine-floor inside the walk-in cooler and freezer.
  5. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Most of the processed, prepared, cooked foods in the walk-in cooler, freezer and prep. cooler were not labeled with their name and date of preparation/expiry. Action required:-Please label all the food items appropriately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The personal items such as coats, aprons were stored along with the bulk food items in the dry storage area at the back portion. Action required:-Please store the personal stuff in the personal/staff designated areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Sanitizer buckets were not labeled.Action required:Please label all the chemicals with their names to avoid chemical misuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Glasswasher at the bar area was not sanitizing, measured at 0ppm.Action required:-Please repair the glasswasher and meanwhile, use the back kitchen dishwasher for the glasses.
    • 15. Is the facility free of a pest infestation?
      • -Huge number of flies observed in the dishwashing area.-Some flies observed in the front bar area.
    • 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?
      • -Pest control records were maintained, However, the pest control treatment is done only for the mice not the flies.Action required:-please talk to the pest control company and take corrective action on the elimination of flies.
    • 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?
      • -Valid permit not displayed to the public.Action required:-Please paste the valid permit on a location easily visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -The flooring of the facility was in disrepair, especially under the cooking line area, dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required;-under the cooking line, oil spill and food debris accumulation observed.-under the dishwashing area-The shelves of the dry storage area in opposite to dishwashing sinks.-The below shelves of the preparation counters.-the outer surface of dishwashing machine-floor inside the walk-in cooler and freezer.

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