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Garam Masala Indian and Sweets

1215 Aster Boulevard NW Edmonton AB T6T 1J1 · Food - General

Official record from Alberta →

Inspection summary

Garam Masala Indian and Sweets has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on March 19, 2026, found no infractions.

2 of 8 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: 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.

  • 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 8 times across 4 separate inspections, most recently on March 6, 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 6 times across 4 separate inspections, most recently on October 29, 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 5 times across 4 separate inspections, most recently on March 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times across 4 separate inspections, most recently on March 6, 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 3 times across 3 separate inspections, most recently on November 4, 2025. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared upon arrival of inspector.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • bowls were being stacked in direct contact with Food. Please ensure that a hard cover used over food bowls if they are to be stacked. Do not stack foods directly on open food or on plastic film wrap. Bowls and cups are being used for scoops and are being left inside foods. Please ensure that foods that scoops with handles are in use and are stored in a manner that does not contaminate food.Containers of food are being stacked in direct contact with food. Hard lids are required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dirty dishes are being left on the clean section of the dishwashing slide plates. This will lead to dishes being contaminated. One way flow is required for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired December 2024. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning required :-cook line has grease and debris build up- dish washer and racks- cooler doors- under upright freezer
  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • bowls were being stacked in direct contact with Food. Please ensure that a hard cover used over food bowls if they are to be stacked. Do not stack foods directly on open food or on plastic film wrap. Bowls and cups are being used for scoops and are being left inside foods. Please ensure that foods that scoops with handles are in use and are stored in a manner that does not contaminate food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ice maker has mould and mineral build up. Do not use until cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning required :- under microwave- west wall- spice containers
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • bowls were being stacked in direct contact with Food. Please ensure that a hard cover used over food bowls if they are to be stacked. Do not stack foods directly on open food or on plastic film wrap. Bowls and cups are being used for scoops and are being left inside foods. Please ensure that foods that scoops with handles are in use and are stored in a manner that does not contaminate food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli table was 21C. Food discarded.Do not use until it is maintaining foods below 4 Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ice maker has mould and mineral build up. Do not use until cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning required :- under microwave- west wall- spice containers
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli table was 21C. Food discarded.Do not use until it is maintaining foods below 4 Celsius.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not in use or available.Heavily soiled wiping cloths were noted throughout the facility.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wash hands after handing raw meat or wiping nose. Staff did not use soap when directed to wash hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food was sitting in the sinks where dirty dishes were present. Sinks must be sanitized between tasks. Note grate on bottom of sinks will hinder cleaning and sanitizing. 2. Raw meat was on various food contact surfaces where other food was being prepared. 3. Staff items, including phones and staff cups/ dishes were on food contact surfaces where food was being handled. 4. Food and packaging was being stored directly on the ground. 5. Empty bottles and recylcing were being stored above the onions, where they could drip onto them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli table was 9.9C. Staff are not monitoring temperatures.Food is being filled over the fill line and inserts are being stacked above the fill lines of deli table, which will not allow foods to be maintained at safe temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • rice is being left to soak at room temperature. Soak grains and pulses in cooler. heavy cream is being left at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large volumes of raw meat, including basa, chicken lamb and or goat were left to thaw at room temperature, which is not appropriate. Meat was between 19-22C. Discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • the dishwasher had a heavy build up of grease and debris. Please ensure it is clean and is 100 ppm Chlorine at the rinse cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required: Where onions are stored.shelvingwhere flour bags are stored. deli tablesdishwashing areafood contact surfaceswallsfloorscook line
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bag of chicken breast was thawing at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was 0 ppm Chlorine. Sanitizer was not feeding. Please use single use disposable dishes and wares until repaired.
    • 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 the sanitizer concentration of the dishwasher regularly. Please test it atleast daily.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly papers were in use in the kitchen, which is not permited.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Hood fan and grates were dirty. Please ensure they are cleaned as needed. Note: Hood fan may be due for servicing.2. Microwave is very dirty. 3. Plastic container with chips in lid was in use for food. Ensure items with damage are discarded to prevent plastic or pieces entering food. Use durable containers.

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