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Dawat E Zaika

110 Charlesworth Drive SW Edmonton AB T6X 3B4 · Food - General

Official record from Alberta →

Inspection summary

Dawat E Zaika has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 17, 2025. The most recent inspection, on May 11, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on September 16, 2025. 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?

  • 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 5 times across 5 separate inspections, most recently on March 31, 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 4 times across 4 separate inspections, most recently on May 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 1, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 1, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Mustard oil is being used in food. Mustard oil is not permitted as an ingredient. Mustard oil in use was not properly labeled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pails of food are uncovered in the walk-in cooler. Debris is falling into them. Ensure all foods are covered.Ensure that hard covers are used to foods are going to be stacked. Do not stack foods directly in contact with foods or on plastic wrap.Foods, including flour bags and onion bags are being stored directly on the floor. Do not store food foods on the floor. Bowls of food are directly on the floor in the walk-in cooler.Bags of flour were stored on top of the chlorine bucket. Do not store foods on top of chemicals.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals are being stored with food. Please have a designated chemical storage area.April 17, 2026 : Chemicals are being stored in contact with onions by the back door.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - multiple pails of gravies, chicken and fish had been left at room temperature overnight to thaw. Repeat violation. Internal temperature of chicken was 12C. Discarded. Note: All staff, including night workers require retraining. Please document training and send confirmation to the inspector that staff have received training on proper thawing and temperature control.
    • 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?
      • The Food handling permit is not posted. Please ensure that it’s posted in a location visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - the icemaker is soiled. Please ensure that it’s cleaned regularly.
  3. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Mustard oil is being used in food. Mustard oil is not permitted as an ingredient. Mustard oil in use was not properly labeled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pails of food are uncovered in the walk-in cooler. Debris is falling into them. Ensure all foods are covered.Ensure that hard covers are used to foods are going to be stacked. Do not stack foods directly in contact with foods or on plastic wrap.Foods, including flour bags and onion bags are being stored directly on the floor. Do not store food foods on the floor. Bowls of food are directly on the floor in the walk-in cooler.Bags of flour were stored on top of the chlorine bucket. Do not store foods on top of chemicals.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals are being stored with food. Please have a designated chemical storage area.April 17, 2026 : Chemicals are being stored in contact with onions by the back door.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - multiple pails of gravies, chicken and fish had been left at room temperature overnight to thaw. Repeat violation. Internal temperature of chicken was 12C. Discarded. Note: All staff, including night workers require retraining. Please document training and send confirmation to the inspector that staff have received training on proper thawing and temperature control.
    • 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?
      • The Food handling permit is not posted. Please ensure that it’s posted in a location visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - the icemaker is soiled. Please ensure that it’s cleaned regularly.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottles were zero PPM quat. Please ensure that they are 200 ppm and that staff are testing them daily.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pails of food are uncovered in the walk-in cooler. Debris is falling into them. Ensure all foods are covered.Ensure that hard covers are used to foods are going to be stacked. Do not stack foods directly in contact with foods or on plastic wrap.Foods, including flour bags and onion bags are being stored directly on the floor. Do not store food foods on the floor. Bowls of food are directly on the floor in the walk-in cooler.Bags of flour were stored on top of the chlorine bucket. Do not store foods on top of chemicals.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals are being stored with food. Please have a designated chemical storage area.
    • 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?
      • The Food handling permit is not posted. Please ensure that it’s posted in a location visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - the icemaker is soiled. Please ensure that it’s cleaned regularly.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler is dripping.
  6. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • food safety records have not been maintained. All sheets were blank. Please ensure that regular checks are documented.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • food is uncovered in the walk in cooler. Cooler is dripping into food.
    • 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?
      • weatherstripping is poor by the middle back door and the bar back door. Please ensure there are no points of entry for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler is dripping.
  7. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • food safety records have not been maintained. All sheets were blank. Please ensure that regular checks are documented.
    • 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?
      • weatherstripping is poor by the middle back door and the bar back door. Please ensure there are no points of entry for pests.
  8. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff illness policy is not in place. Written illness policy is required. Please provide a copy to inspector.Please ensure that staff are trained on hygiene and illness policy.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • food safety records have not been maintained. All sheets were blank. Please ensure that regular checks are documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • scale buildup noted in dishwasher. Please ensure machine is descaled regularly.
    • 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?
      • weatherstripping is poor by the middle back door and the bar back door. Please ensure there are no points of entry for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water is dripping from the fan in the walk-in cooler. Please repair.
  9. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • hand soap was not available in the back hand sink.. Staff illness policy is not in place. Written illness policy is required. Please provide a copy to inspector.Please ensure that staff are trained on hygiene and illness policy.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • food safety records have not been maintained. All sheets were blank. Please ensure that regular checks are documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • goat was observed having been left out overnight to thaw in the sink. Meat was 13.6 Celsius at time of inspection. Meat was adultered and discarded.A box of Basa fish was left out overnight on the counter to thaw. Do not leave meet at room temperature to thought. Fish was 1.3 Celsius. Put in cooler immediately.Foods must be thawed using a proper thawing method which includes thing in the cooler, dying under cold, running water, in microwave or using from frozen.Dhal was left to soak at room temperature over night. Soak in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • scale buildup noted in dishwasher. Please ensure machine is descaled regularly.
    • 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?
      • weatherstripping is poor by the middle back door and the bar back door. Please ensure there are no points of entry for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water is dripping from the fan in the walk-in cooler. Please repair.
  10. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff illness policy is not in place. Written illness policy is required. Please provide a copy to inspector.Please ensure that staff are trained on hygiene and illness policy.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • food safety records have not been maintained. All sheets were blank. Please ensure that regular checks are documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • scale buildup noted in dishwasher. Please ensure machine is descaled regularly.
    • 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?
      • weatherstripping is poor by the middle back door and the bar back door. Please ensure there are no points of entry for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water is dripping from the fan in the walk-in cooler. Please repair.
  11. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • hand soap was not available in the kitchen. Staff were not washing hands. Chef was handling raw chicken and ready to eat foods including lettuce.Staff illness policy is not in place. Written illness policy is required. Please provide a copy to inspector.Please ensure that staff are trained on hygiene and illness policy.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • food safety records have not been maintained. All sheets were blank. Please ensure that regular checks are documented.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • pan of raw chicken was left sitting on cutting board used to finish naan, which is ready to eat.Staff did not was hands with soap after handling raw chicken.Foods in walk-in cooler were uncovered. Cooler fan was dripping and could have contaminated foods.Spoons, scoops, dishes and bowls were being left in box, food containers, including and chutneys and icemaker. Please store scoops away from food in a sanitary fashion.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • peeled , onions are being left at room temperature. Please score onions in cooler once cut. Cut onions were starting to grow mould. Minced garlic is being left on counter. Please store in cooler.Food labeled "refrigerate after opening" including chilli sauce her being left at room temperature. Please store in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • scale buildup noted in dishwasher. Please ensure machine is descaled regularly.
    • 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?
      • weatherstripping is poor by the middle back door and the bar back door. Please ensure there are no points of entry for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water is dripping from the fan in the walk-in cooler. Please repair.
  12. Initial Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

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