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Flavours of Gujarat

3460 93 Street NW Edmonton AB T6E 6A4 · Food - General

Official record from Alberta →

Inspection summary

Flavours of Gujarat has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 24, 2025. The most recent inspection, on November 12, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 2 separate inspections, most recently on September 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 6, 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?

  • 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 25, 2025. 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 2 times across 2 separate inspections, most recently on September 25, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 2 separate inspections, most recently on September 25, 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?

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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cited Oct 6, 2025_____Cited Sept 25, 2025** - scoops were stored with the high-touch dirty handles in contact with the food ingredient_____Cited Sept 3, 2025** - scoops were stored with the high-touch dirty handles in contact with the food ingredient
    • 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?
      • Cited Oct 6, 2025_____Cited Sept 25, 2025pantry moths. Please clean and sanitize all areas in which the pests were found to remove eggs and contamination._____Cited Sept 3, 2025 pantry moths.
  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cited Sept 25, 2025** - 7+ dirty wet used cleaning cloths were stored mounded on countertops at room temperature and not stored in sanitizing solution when not in use. _____Cited Sept 3, 2025** - dirty, wet, cleaning cloths were stored on the counter and not in the sanitizing solution as required when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cited Sept 25, 2025** - scoops were stored with the high-touch dirty handles in contact with the food ingredient_____Cited Sept 3, 2025** - scoops were stored with the high-touch dirty handles in contact with the food ingredient
    • 09. Are chemicals stored and handled in a safe manner?
      • Cited Sept 25, 2025** - spray bottles were not labeled with the name of the chemical within to prevent accidental and potentially dangerous mixing of chemicals. Please label all spray bottles_____Cited Sept 3, 2025** - spray bottles were not labeled with the name of the chemical within to prevent accidental and potentially dangerous mixing of chemicals. Please label all spray bottles
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a bowl of cooked samosas were stored at room temperature on the counter and not in hot holding or cold holding when not in use. Staff stated was for service (not cooling). ** - high-risk sweets were stored at room temperature and not in the cooler as required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling of a large amount of cooked beans, stored at room temperature.
    • 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?
      • Cited Sept 25, 2025** - red-eyed fruit flies, pantry moths. Please clean and sanitize all areas in which the pests were found to remove eggs and contamination._____Cited Sept 3, 2025** - red-eyed fruit flies, pantry moths. Please clean and sanitize all areas in which the pests were found to remove eggs and contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cited 25, 2025** - toilet in the women's washroom requires repair._____Cited Sept 3, 2025** - toilet in the women's washroom requires repair - water is running
  4. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - dirty, wet, cleaning cloths were stored on the counter and not in the sanitizing solution as required when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - ready-made sanitizing solution was not available for use within the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the high-touch dirty handles in contact with the food ingredient
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - spray bottles were not labeled with the name of the chemical within to prevent accidental and potentially dangerous mixing of chemicals. Please label all spray bottles
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the counter cooler inserts were overfilled with high-risk foods above the fill line (part of the food is stored at room temperature). Please retrain staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - the dishwasher did not have any supplied soap (CDI). Please rewash all dishes and cutlery
    • 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?
      • ** - red-eyed fruit flies, outdoor flies, pantry moths, and old evidence of mice was observed. Please clean and sanitize all areas in which the pests were found to remove eggs and contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood surfaces noted throughout facility. Plastic coating on appliances, shelves, etc. that was required for removal was still observed in poor condition - must be removed completely. All surfaces in the kitchen must be smooth, cleanable, non-absorbent and durable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - stagnant dirty water was pooling in the dishwashing area on the floors. According to staff, it is the dishwasher that is leaking. Immediately repair (breeding area for pests, can wreck structure)** - toilet in the women's washroom requires repair - water is running
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A buildup of grease and grime was observed on the floors in the dishwashing area, the door and handle of the walk/in freezer, the hot water tank room, the floors of the back storage room
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - public washrooms require cleaning - toilets and baby change tables did not appear to be cleaned daily. Please retrain staff that clean these rooms.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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