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Gwalia Sweets

9109 39 Avenue NW Edmonton AB T6E 5Y2 · Food - General

Official record from Alberta →

Inspection summary

Gwalia Sweets has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 17, 2026. The most recent inspection, on September 4, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 17, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 2 times on August 17, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 17, 2026. For example: 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?

  • 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 once on August 17, 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.

2 inspections

  1. Initial Inspection

    0 infractions

  2. Initial Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - unlawful production of food items, food preparation was occurring in an unapproved facility despite written direction from the PHI not to conduct food handling. Construction was occurring within the facility during the food handling. Sanitation was poor. Sauces, lots of dough made, cut vegetables, spices and ingredients removed from original packages and placed in containers with evidence of ingredients used (missing), cooked foods made and ready for further preparation or service, etc.
    • 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 sanitizing at the plate (hot water) - maximum temperature reached was 69'C, must be 71-74'C at the plate. The rinse temperature was not high enough to provide the required kill step for saliva, bacteria, and other contaminants.
    • 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?
      • ** - food handling occurring in a facility without a valid and current Food Hanlding Permit in place.
    • 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 were observed on the kitchen wall, trim lacking and exposing the unfinished wood within. Please refinish in a manner that is smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - dishes, small food equipment, inserts, etc. were not properly cleaned before use. Labels were still attached and unaltered on spoons, ladles, inserts, containers, etc. demonstrating a lack of proper dishwashing before use to house foods in a safe and sanitary manner. Single-use disposable protective wrap for transport from the manufacturer was observed on doors and other food equipment, demonstrating that even items like the walk in freezer door were not cleaned and sanitized properly before the chef was making food for staff/construction crew. All surfaces in a kitchen must be smooth, cleanable, non-absorbent and durable. ** - sanitation was poor due to construction dust throughout the customer area, and dust was observed throughout the kitchen. Broken glass was observed in the front customer area (reportedly occurred that morning).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - bathroom sanitation was poor: grime and dirt were observed in multiple sinks, toilets

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