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Desi Club

3408 Ewing Trail SW Edmonton AB T6X 1A1 · Food - General

Official record from Alberta →

Inspection summary

Desi Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 3, 2024. The most recent inspection, on August 27, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 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 February 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 8, 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 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 8 times across 2 separate inspections, most recently on August 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 separate inspections, most recently on August 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on February 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Acidic foods, such as mango pulp, tomato puree and acidic pani were left in the original can after opening or in metal pail that may be reactive. Please transfer foods into non-reactive containers after opening.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is required in the front reception area as open foods (sweets) are handled there.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink did not have soap or paper towel available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Additional cleaning is required. Large number of dead mosquitos were observed in the facility. Please clean them up to prevent them going into food.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - dirty used gloves were observed stored on countertops and equipment in several areas. Please retrain staff that saving used single-use disposable gloves is not permitted. Once removed from the hands, the gloves must be discarded into the garbage immediately after removal.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - the single-use disposable protective plastic wrap from the manufacturer was still located on many pieces of equipment - dirty and falling apart. Please remove.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were improperly used as scoops and stored in the food ingredient the dirty high touch surface in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling observed - a large amount of cooked food was stored at room temperature on a cold stove in the original pot it was cooked in. Proper cooling practices were discussed onsite with staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no sanitizer was detected on the dishwasher
    • 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 was available at the handwashing sink
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no soap at the handwashing sink for proper handwashing in the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grease, grime, and food was observed on/in the following items that includes but is not limited to: the microwave inside and out, all containers and lids, all buspans and buspan lids, the underside of the shelf over the grill, all small food equipment, all dry storage bins
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grease, grime, and food was observed on following areas that includes but is not limited to: all light switches, child high chairs, floors in kitchen and storage room in hard-to-reach areas
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 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 permit is not observed to be posted. Ensure that the food permit is posted where the public can see it. The food permit was posted where the public can view it during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape is observed to be securing a metal beam to the back food prep counter and is not smooth, easily cleanable and durable. Ensure that surfaces in the food prep area are smooth, resistant to moisture, durable and easily cleanable. The operator removed the duct tape during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two pieces of unfinished wood are observed to be used as a counter surface in the main food prep area. Ensure that surfaces in the food prep area are smooth, resistant to moisture, durable and easily cleanable. The operator removed the indicated pieces of unfinished wood during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three lights are observed to be burnt out in the ventilation hood. Ensure that the lights are repaired. The operator provided new light bulbs for the indicated lights during the inspection.
    • 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 hot water faucet at the handwashing sink in the main food prep area is observed to be in disrepair. Ensure all handwashing sinks are maintained in working order. The operator repaired the indicated hot water faucet during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak is observed at the faucet on the 2-compartment sink beside the dishwasher. Ensure that the indicated leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils on the utensil storage rack above the handwashing sink in the main food prep area are observed with a buildup of food debris. Ensure utensils are stored in a clean and sanitary manner. The operator cleaned the indicated utensils during the inspection.

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