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Ganesh Sweets

2336 23 Avenue NW Edmonton AB T6T 0R1 · Food - General

Official record from Alberta →

Inspection summary

Ganesh Sweets has been inspected 22 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on May 15, 2026, found no infractions.

4 of 22 inspections on record found no infractions at all. In the past 12 months there were 13 inspections with 31 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 15 times across 12 separate inspections, most recently on January 19, 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 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 8 times across 8 separate inspections, most recently on December 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 22 times across 18 separate inspections, most recently on March 25, 2026. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 9 times across 9 separate inspections, most recently on January 26, 2026. For example: 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 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 5 times across 5 separate inspections, most recently on June 13, 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?

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.

22 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  4. Demand Inspection

    0 infractions

  5. Demand 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  6. Risk Management Inspection

    3 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  7. Risk Management Inspection

    3 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  8. Risk Management Inspection

    3 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order. A faucet is not available in the west sink basin.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  9. Demand Inspection

    3 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  10. 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler holding rasmali was 8C.Sweet cooler where milk cakes were being stored was 13C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order. A faucet is not available in the west sink basin.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  11. Risk Management Inspection

    5 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler holding rasmali was 8C.Sweet cooler where milk cakes were being stored was 13C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. Facility is doing 3-compartment sink method of dishwashing as part is on order. A faucet is not available in the west sink basin.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water supply at the dishwashing sinks was 30C, which is not adequate. A new hot water on demand system was installed last week to boost hot water supply to the dishwashing area. Owner indicated that plumber would be onsite and have it repaired within 2 hours.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  12. Demand 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?
      • The food safety record program is not adequate. Records are not being filled out as required. Corrective actions are not being documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler holding rasmali was 8C.Sweet cooler where milk cakes were being stored was 13C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate.A faucet is not available in the west sink basin.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  13. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gajrela and Dhal in hot holding unit were below 60 Celsius. Please ensure that they are reheated to 74 Celsius prior to placing in unit. Please maintain hot foods above 60 Celsius. Foods that cannot be maintained above 60 Celsius must have a time as a public health control procedure in place.Front cooler 8C rasmali
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate.A faucet is not available in the west sink basin.
    • 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 is cracked by the cook line.The north wall is in poor repair. The wall east of dishwasher is in poor condition.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management 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?
      • No - there was a lack of hot water at two of the hand-wash sinks in the food premises (in main kitchen and central section of front food prep area). Note that the hand-wash sinks at the far end of the front food prep area (at front kitchen) and at public washrooms were functional, with hot and cold running water under pressure (minimum hot water of 45 degrees Celsius), with an available supply of paper towels and liquid soap. Note: there are two hot water tanks and two separate plumbing line systems in the food premises, with one system lacking sufficient hot water at time of inspection, which is to be examined and repaired by a plumber, as necessary (as running hot water under pressure must be available at all sinks).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No - there were issues with lack of hot running water at certain sinks in the food premises (namely at the large set of 3-compartment sinks, main kitchen central hand-wash sink, and front food prep area central hand-wash sink). All other sinks were well supplied with hot and cold running water under pressure - as there are two hot water tanks in the food premises (and apparently two separate plumbing line systems), with hot water not available at sinks on the north side of the food premises at time of inspection. The operator is to contact a plumber and examine the hot water tanks and plumbing systems (and ensure hot running water under pressure is available equally at all sinks, throughout the work day).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - (as previously noted) 2024-07-30: 1. Floor tiles cracked by the pakora area and various locations in kitchen (with repairs necessary to ensure ease of floor washing and to prevent staff slips, trips, and falls);2. Carpet in back storage room to be removed, as carpet cannot be adequately cleaned.
  16. Risk Management 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?
      • No - there was a lack of hot water at two of the hand-wash sinks in the food premises (in main kitchen and central section of front food prep area). Note that the hand-wash sinks at the far end of the front food prep area (at front kitchen) and at public washrooms were functional, with hot and cold running water under pressure (minimum hot water of 45 degrees Celsius), with an available supply of paper towels and liquid soap. Note: there are two hot water tanks and two separate plumbing line systems in the food premises, with one system lacking sufficient hot water at time of inspection, which is to be examined and repaired by a plumber, as necessary (as running hot water under pressure must be available at all sinks).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No - there were issues with lack of hot running water at certain sinks in the food premises (namely at the large set of 3-compartment sinks, main kitchen central hand-wash sink, and front food prep area central hand-wash sink). All other sinks were well supplied with hot and cold running water under pressure - as there are two hot water tanks in the food premises (and apparently two separate plumbing line systems), with hot water not available at sinks on the north side of the food premises at time of inspection. The operator is to contact a plumber and examine the hot water tanks and plumbing systems (and ensure hot running water under pressure is available equally at all sinks).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - (as previously noted) 2024-07-30: The below remains outstanding. 1. Floor tiles cracked by the pakora area and various locations in kitchen (with repairs necessary to ensure ease of floor washing and to prevent staff slips, trips, and falls);2. Carpet in back storage room to be removed, as carpet cannot be adequately cleaned.
  17. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there was a lack of hot water at two of the hand-wash sinks in the food premises (in main kitchen and central section of front food prep area). Note that the hand-wash sinks at the far end of the front food prep area (at front kitchen) and at public washrooms were functional, with hot and cold running water under pressure (minimum hot water of 45 degrees Celsius), with an available supply of paper towels and liquid soap. Note: there are two hot water tanks and two separate plumbing line systems in the food premises, with one system lacking sufficient hot water at time of inspection, which is to be examined and repaired by a plumber, as necessary (as running hot water under pressure must be available at all sinks).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No - there were issues with lack of hot running water at certain sinks in the food premises (namely at the large set of 3-compartment sinks, main kitchen central hand-wash sink, and front food prep area central hand-wash sink). All other sinks were well supplied with hot and cold running water under pressure - as there are two hot water tanks in the food premises (and apparently two separate plumbing line systems), with hot water not available at sinks on the north side of the food premises at time of inspection. The operator is to contact a plumber and examine the hot water tanks and plumbing systems (and ensure hot running water under pressure is available equally at all sinks).
    • 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?
      • No - the 2024 expired Food Handling Permit (FHP) was posted on the wall at the front sales counter area, with the updated FHP to be posted forthwith.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - (as previously noted) 2024-07-30: The below remains outstanding. 1. Floor tiles cracked by the pakora area and various locations in kitchen (with repairs necessary to ensure ease of floor washing and to prevent staff slips, trips, and falls);2. Ceiling in staff washroom has water damage; and 3. Carpet has been added to the back storage room. Carpet cannot be adequately cleaned and must be removed.
  18. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An unknown chemical was in the sanitizer spray bottle. Do not mix chemicals with bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweet display case is 11C. Note: new equipment has been ordered. 2024-07-30 - Sweets display case is measured at 12 degrees Celsius.2024-04-23 - Vionations outstanding. 3. Sweets display case was 15C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operational. Rinse cycle was about 64C. Heavy build up of grime and grease noted in dishwasher, which prevented proper function. Dishes are being put in machine with heavy food build up. Please refer to user's manual to ensure proper operation. Ensure proper staff training on dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not monitoring dishwasher rinse temperature. Staff are not testing sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-07-30: The below remains outstanding. 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Carpet has been added to the back storage room. Carpet cannot be adequately cleaned.
  19. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2024-07-30 - Sweets display case is measured at 12 degrees Celsius.2024-04-23 - Vionations outstanding. 3. Sweets display case was 15C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-07-30 - Violation Outstanding. Dishwasher is measured at 66 degrees Celsius. Ensure that it is repaired to reach a minimum temperature of 71 degrees Celsius at the dish level.2024-04-23: Violation outstanding. Dishwasher is not repaired. Dishwasher did not reach a sanitizing temperature during final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser at the south handwashing sink is not functional. 2. The paper towel dispenser at the north handwashing sink is not functional. 1-2. Ensure that the indicated paper towel dispensers are repaired and/or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-07-30: The below remains outstanding. 1. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned.
  20. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2024-04-23 - Vionations outstanding. 1. Hot Holding display case was 35C. Ensure foods are held above 60C. 2. Cold display case (Rasgulla, curd) was 9C. 3. Sweets display case was 15C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • improper manual dishwashing procedures noted. Staff are not sanitizing dishes during manual dishwashing each time dishwashing is done. Staff are not ensuring a 100 ppm Chlorine solution is used to sanitize dishes. Staff did not know how to make a 100 ppm Chlorine sink for sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-04-23: Violation outstanding. Dishwasher is not repaired. Dishwasher was leaking and did not reach a sanitizing temperature during final rinse.
    • 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. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Flooring in back storage area is engineered hardwood, which is showing wear and is not appropriate in a food facility. There is a cut out area of flooring that is leaving a gap. 4. Walls require patching and painting in the kitchen. Walls unpainted in back storage area. Wall damage noted behind Laddu racks, damage by the fryers, Unfinished walls by the north hand sink. Consider a more durable wall finish in areas with high food production that is easier to clean. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned. 6. Cover plate required on outlet by the pakora machine. 7. Ceiling in front area by fryers is not finished.
  21. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot Holding display case was 35C. Ensure foods are held above 60C. 2. Cold display case (Rasgulla, curd) was 9C. 3. Sweets display case was 15C. 4. Kitchen deli table was 9C. 5. Upright kitchen cooler was 12C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was leaking and did not reach a sanitizing temperature during final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sinks were not stocked with soap and paper towel. Please ensure they are stocked at all times. Have spares one site.
    • 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. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Flooring in back storage area is engineered hardwood, which is showing wear and is not appropriate in a food facility. There is a cut out area of flooring that is leaving a gap. 4. Walls require patching and painting in the kitchen. Walls unpainted in back storage area. Wall damage noted behind Laddu racks, damage by the fryers, Unfinished walls by the north hand sink. Consider a more durable wall finish in areas with high food production that is easier to clean. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned. 6. Cover plate required on outlet by the pakora machine. 7. Ceiling in front area by fryers is not finished.
  22. Risk Management Inspection

    1 infraction

    • 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. Floor tiles are cracked by the pakora area and various locations in kitchen.2. Ceiling in staff washroom has water damage. 3. Flooring in back storage area is engineered hardwood, which is showing wear and is not appropriate in a food facility. There is a cut out area of flooring that is leaving a gap. 4. Walls require patching and painting in the kitchen. Walls unpainted in back storage area. Wall damage noted behind Laddu racks, damage by the fryers, Unfinished walls by the north hand sink. Consider a more durable wall finish in areas with high food production that is easier to clean. 5. Unfinished wood shelves in the walk in cooler which are dirty and cannot be cleaned. 6. Cover plate required on outlet by the pakora machine. 7. Ceiling in front area by fryers is not finished.

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