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Deluxe Dhaba Sweets and Restaurant

1119 - 4715 88 Avenue NE Calgary AB T3J 5R4 · Food - General

Official record from Alberta →

Inspection summary

Deluxe Dhaba Sweets and Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on December 22, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 2 times across 2 separate inspections, most recently on December 19, 2025. 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 June 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on December 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on June 11, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 17, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Cleaning cloths were observed on the counter.*Store cleaning cloths in a designated sanitary location to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - No hot water tap was available at the front handwashing sink, and no cold water was available at the back handwashing sink. The respective taps were loose.*Operator must ensure these issues are fixed immediately to maintain proper hand hygiene facilities.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution was initially prepared for food handling areas in the facility. Operator was able to acquire bulk bleach solution to prepare chlorine sanitizer during the inspection. Concentration tested at 100 ppm.- As discussed, ensure that sanitizer solution is available at the facility and used for each food handling area.2. Dirty washcloths were placed on food contact surfaces and clean utensils.- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened/used metal cans of food were stored in the prep line cooler. Operator transferred the food products to a food grade container during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.2. Various items were observed stored directly on the floor throughout the facility including but not limited to onion bags, plastic food buckets, metal pots and utensils.- Operator was informed to keep food and food related items atleast 6 inches from the floor.3. Staff personal bottles and used teacups were placed on food preparation tables in the back kitchen.- Ensure personal items are stored away from food and food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 1/4 full metal insert containing ginger-garlic paste was stored uncovered at room temperature. Probe temperature measured at 24.0C. Operator discarded paste during inspection.- Ensure foods items are held at or above 60C or refrigerated at 4C or below.2. Melted butter being used for naan bread/rotis was measured at 24.6C. Operator was instructed to place butter in the cooler.- Operator was advised that as per the manufacturer's instruction/label this product requires refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were empty at handwashing stations in the kitchen, staff washroom, and front service counter. Operator placed paper towel rolls near hand sinks in the kitchen.- ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 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. The film covering the lower shelf of the food preparation table was ripped and peeled in several places. Food debris and dirt has accumulated on this film.- Remove the film and thoroughly clean the prep table.2. Ceiling tile above the dishwashing area was missing/not in place.- Ensure ceiling tiles are properly installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of dirty/used utensils was observed in the dishwashing area.- Ensure regular and timely cleaning of dirty dishes to prevent contamination of clean areas.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Roll of paper towels for hand sinks at the bar and sweets department were not stored in suitable dispensers. Please install dispensers and stock paper towels inside dispensers.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) There were gaps between sinks (hand sinks, dishwashing sinks) and sink counters/backsplash and walls. Please seal with silicone to fill in gaps.2) Unable to test high temp dishwasher as dish racks were not provided. Please provide dishwasher racks.
    • 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) The kitchen was missing baseboards in a few areas. Portion of baseboard also missing behind staff bathroom toilet. Please install baseboards and/or ensure gaps along floor/wall joints are sealed and easily cleanable.2) There were gaps in some corners between FRP wall panels. The panel next to a hand sink on opposite wall of staff bathroom was not properly secured. Please finish so there are no gaps, and all surfaces are smooth, nonabsorbent and easily cleanable. Please do not use screws as they make cleaning difficult.3) Electrical panel and IT/security wiring were open in the kitchen/dishwashing area. Please enclose by building closet in front.4) Open, unused electrical boxes were not covered for walk-in cooler and freezer. Please ensure all unused electrical boxes are appropriately covered.5) Pony wall behind prep line was not finished. Please finish so entire wall is smooth, nonabsorbent, and easily cleanable.

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