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Haweli Indian Kitchen + Bar

2104 99 Street NW Edmonton AB T6N 1L2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - a lack of handwashing was observed - high touch surfaces exhibited thick build up of fingerprints and smudges
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - evidence of improper glove use was observed: gloves were visibly soiled and not changed as required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were soiled and not cleaned as often as necessary, the dirty high touch surface of the handle was stored in direct contact with multiple food ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - missing probe thermometers to test hot food for internal cook or reheat temperatures of 74'C or more - was not found or available upon request.
    • 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?
      • 24th Nov, 2025: Small flies were still observed in the coffee room. The owner informed that the pest control operator was on-site to apply treatment. Continue to monitor pest activity, enhance cleaning and sanitation in the affected areas, and follow all recommendations provided by the pest control company._____________________________________________** - improper fly light was in use - for outdoor use only. Please remove. Several small flies were observed in the bar area and the coffee room. The pest control record indicated no concerns and no activity during the last service. Please contact your pest control company to apply appropriate treatment for flies.Education provided: clean and sanitize all food contact surfaces, and ensure all food items and drink/alcohol dispensers or spouts are covered to prevent fly access.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - all of the cutting boards observed were overworn and overused, pitted, and in poor condition
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - heavy build up and grime was observed on the following items that includes but is not limited to: on containers with lids, THe inside and out of dry food ingredient containers, the dough roller, ice machine inside and out, of all high touch surfaces, fans in the walk-in cooler, child highchairs in customer areas.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • 24th Nov, 2025: Small flies were still observed in the coffee room. The owner informed that the pest control operator was on-site to apply treatment. Continue to monitor pest activity, enhance cleaning and sanitation in the affected areas, and follow all recommendations provided by the pest control company._____________________________________________Several small flies were observed in the bar area and the coffee room. The pest control record indicated no concerns and no activity during the last service. Please contact your pest control company to apply appropriate treatment for flies.Education provided: clean and sanitize all food contact surfaces, and ensure all food items and drink/alcohol dispensers or spouts are covered to prevent fly access.
  4. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Walk-in Cooler: Several opened cans of tomato sauce, mixed vegetables, and garbanzo beans etc. were stored in their original metal cans and left uncovered.2. Dry Storage Area: Bulk food items were being dispensed from their original bags, which could not be properly closed. All items must be transferred to clean, tightly covered containers to prevent contamination.3. Several containers of food were observed left uncovered in the walk-in cooler and the small refrigerator located in the coffee room. All food must be properly covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several trays of food and a basket of onions were observed stored directly on the floor in the walk-in coolers. All food items must be kept at least 15 cm (6 in.) off the floor on racks, shelves, or pallets to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food containers containing sliced onions and cut vegetables, stored in an ice bath, were measured at 7–8°C because they were only partially immersed. During the inspection, they were placed in the cooler, additional ice was added, and the containers were fully immersed to maintain 4°C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass washer using chlorine sanitizer was tested and found to have no detectable sanitizer. The chlorine sanitizer reservoir was empty and must be refilled to ensure a minimum concentration of 100 ppm. The use of the dishwashing machine in the main kitchen, or manual dishwashing, is required until this issue is corrected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available on-site to verify the concentration of surface sanitizing solutions. Test strips must be provided and used to ensure sanitizers are prepared at the required concentration.
    • 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 paper towels at the bar were left on the glass washer and not in a dispenser. Hand towels must be stored in a dispenser to prevent contamination of the roll.
    • 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?
      • Several small flies were observed in the bar area and the coffee room. The pest control record indicated no concerns and no activity during the last service. Please contact your pest control company to apply appropriate treatment for flies.Education provided: clean and sanitize all food contact surfaces, and ensure all food items and drink/alcohol dispensers or spouts are covered to prevent fly access.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single-use container without a handle was found stored directly in the rice bin, and scoops without handles were observed in other bulk food containers. Staff removed these items during the inspection. Only scoops with handles must be used for dispensing bulk food, and they must be stored upright to prevent the handle from contacting the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment and utensils were not maintained in a clean and sanitary condition, including but not limited to:Cook line (grill, sides of the grill, stoves, filters, etc.)Heating lamp in the coffee roomInterior and exterior of the ice machineFood shelving units and trolleysInteriors of all kitchen microwavesInterior and exterior surfaces of coolers and cabinetsFood prep coolers in the main kitchenAir fryer in the BOHBulk containers in dry storage and their lidsShelving in the walk-in coolerDough mixer head and exteriorBlenders (one at the bar and one in BOH)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility is not being maintained in a sanitary condition, including but not limited to:Walls, floors, and ceiling tiles in the main kitchenFloor beneath and surrounding the dough mixerFloors under the cook line (large buildup of grease and debris)Floors of the walk-in coolers beneath the shelvesShelves for storing pans in the main kitchenFloors beneath equipment in the bar2. Many shelves are cluttered. Reorganize to facilitate cleaning and remove any items that are no longer in use.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Several flies are observed in the food prep areas. Ensure that pest control measures are taken to help reduce and eliminate the presence of flies in the facility.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A container of bleach/chlorine is measured at 200 ppm with bleach/chlorine test strips. Ensure that bleach/chlorine is maintained at 100 ppm. The operator prepared a 100 ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several foods such as chutney and yogurt are observed to be uncovered in walk-in cooler. 2. Several foods are uncovered in the dry storage room. 1-2. Ensure that food is covered to help prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles are observed within bulk food storage containers such as the lentils which makes the food prone to contamination. Ensure that scoops without handles are used. The operator removed the indicated scoops during the inspection.
    • 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?
      • Several flies are observed in the food prep areas. Ensure that pest control measures are taken to help reduce and eliminate the presence of flies in the facility.
    • 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 posted where the public can see it. Ensure that the food permit is posted where the public can view it.
    • 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 ceiling light in the dry storage room is observed to be burnt out. Ensure that the indicated light is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of grime is observed inside of the ice machine. Ensure that the ice machine is routinely cleaned and sanitized to help prevent contamination. The operator cleaned and sanitized the ice machine during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two servings spoons are observed to be stored on top of the steamers with a buildup of food debris. Ensure that utensils are stored in a manner to prevent contamination. The operator cleaned and sanitized the indicated utensils during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of what appears to be syrup is observed beneath the ice storage compartment in the bar area. 2. A buildup of food debris is observed on the shelving in the dry storage area. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    4 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) An area under the bar sink in the front bar has stagnant water and other food debris that promoted mould growth that is causing a nuisance. Ensure that areas under sinks especially in the bar that has reduced light are cleaned and sanitized regularly to prevent the pooling of water that allows for mould growth. August 24, 2023 Although the area had been cleaned up, water was still pooling under the bar. Repair the leak to prevent the water from pooling. Clean and sanitize the area. August 31, 2023 The area still had pooled water.
    • 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) Light covers were missing on light fixtures. Ensure that covers are used to protect food from shattered bulbs. Use light covers or shatterproof bulbs.
    • 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) A shelf in the bar area cupboard was unfinished. Ensure that surfaces that have contact with food are smooth, impervious to moisture and easy to clean. Finish the shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATED VIOLATION 1) Several glasses in the bar area were found dirty. Although the glasses were put into the glassware washers during the inspection, ensure that glassware is inspected after the wash in the glassware washer and before use. If necessary, soak or use an alternative method to wash the glassware completely and then rinse and sanitize the glassware.
  8. Risk Management Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) An area under the bar sink in the front bar has stagnant water and other food debris that promoted mould growth that is causing a nuisance. Ensure that areas under sinks especially in the bar that has reduced light are cleaned and sanitized regularly to prevent the pooling of water that allows for mould growth. August 24, 2023 Although the area had been cleaned up, water was still pooling under the bar. Repair the leak to prevent the water from pooling. Clean and sanitize the area.
    • 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) Light covers were missing on light fixtures. Ensure that covers are used to protect food from shattered bulbs. Use light covers or shatterproof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A room used for food processing contained dirty equipment, drawers of spices that were spilled, dried on debris, clogged drain with veggies and a dirty vent. Several flies hovered in the room. Ensure that the room is deep cleaned and sanitized to prevent the harbourage of flies. August 24, 2023 More cleaning is required in the room including changing the ceiling tiles. A few flies were still in this room.
  9. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A pail with bleach as a sanitizer and containing cleaning cloths was found at a concentration of 0ppm. The sanitizer was changed during the inspection and had a concentration of 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods including cut lemons, peppers, onions, and other condiments were found in a front service area uncovered. Covers were put on the containers during the inspection. Ensure that food is covered to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Glass containers stored in a bar sink with water for tables were not covered. Ensure that food containers are covered to prevent contamination. The containers were covered during the inspection. 2) Several bulk food bins in the dry storage area were uncovered and several packages of food including tamarind was found on the floor. Ensure that food is covered while in storage to prevent contamination and food is stored at least 15 cm (6in) off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal food beverage containers were found stored on food prep surfaces and along the cooking line. Ensure that personal food containers and cell phones are stored in a designated area for personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the front service area on an ice bath or beside it, were found at temperatures between 9-14 degrees Celsius. Sliced lemons at 14 degrees Celsius left out since the morning were discarded during the inspection. Other food including sliced onions that were on ice for an hour were put in the cooler and more ice was added to the ice bath. Ensure that foods that required refrigeration are stored at or below 4 degrees Celsius to minimize microbe growth on food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large pots containing sauces like butter chicken sauce were kept in large pots cooling at room temperature. To ensure that the sauces were cooled quickly and safely, staff were told to transfer the sauces to smaller containers to accelerate cooling and then place the containers in the cooler. If more sauce is needed for the buffet line, it will need to be reheated to a temperature of at least 74 degrees Celsius for 15 sec. Ensure that proper cooling techniques are used for food of large quantities to prevent temperature abuse that will cause accelerated microbe growth or toxin production that lead to foodbourne illness. Proper cooling techniques include:i) using an ice wandii) using shallow pans,iii) stirringiv) using an ice bathTemperature must reach 20 degrees Celsius within 4 hours 4 degrees Celsius within 2 hours. Avoid cooling food in large volumes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Initial temperature checks of the high temp dishwasher were between 61-66 degrees Celsius. A technician was called during the inspection to repair the dishwasher. The unit was transformed into a chemical dishwasher with a bleach concentration of 100ppm. Ensure that high temperature dishwashers have a temperature of 71 degrees Celsius at the dish level for proper cleaning and sanitizing of dishware.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Soap and paper towel dispensers were in disrepair and the paper towel was stored on food prep surfaces. Ensure that dispensers are functioning properly, repair the dispensers. Ensure that paper towel is put inside the dispenser to protect from contamination that may transfer to clean hands.
    • 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?
      • 1) Both house flies and repleta flies were found at the facility. According to the last pest control invoice, no treatment for flies was applied. The operator was told to consult with the pest control technician for reducing flies in the facility. The first step to proper pest control is regular cleaning and sanitizing.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) An area under the bar sink in the front bar has stagnant water and other food debris that promoted mould growth that is causing a nuisance. Ensure that areas under sinks especially in the bar that has reduced light are cleaned and sanitized regularly to prevent the pooling of water that allows for mould growth.
    • 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?
      • 1) The displayed food permit was from 2021. Ensure the current food handling permit is displayed.
    • 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) Light covers were missing on light fixtures. Ensure that covers are used to protect food from shattered bulbs. Use light covers or shatterproof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1 A can opener was found with dried on food. The operator placed the can opener in the dishpit during inspection. Ensure that can openers are cleaned and sanitized regularly to prevent food contamination. 2) A knife was dirty and on a food prep surface. When staff were told to clean and sanitize the knife, the staff brought the knife to a food prep sink, rinsed it with water, wiped it with a cleaning cloth and then returned the knife to the magnetic holder. The staff were then ordered to put the knife in the dishpit for proper cleaning and sanitizing. The knife was put in the dishpit. 4) Garbage cans, dust pans, and brooms were caked with dried on food debris. Ensure that garbage cans, dustpans and room are cleaned and sanitized regularly to prevent the attraction of pests and food contamination. Replace wornout brooms. 5) A cutting board was found at a naan bread baking station that was discoloured and heavily worn. Ensure that cutting boards are in good repair, smooth, and easy to clean. Discard the wornout cutting board and replace. 6) Glasses in the darker bar area were found dirty and spotted. The operator was told to immediately put the glasses through the glassware washer. Ensure that glasses stored in the dark bar area are inspected carefully for cleanness daily. All unclean glassware needs to be cleaned and sanitized to prevent food contamination. Clean and sanitize the shelves with glassware weekly.7)Crates with unused glassware was found on the floor. Ensure that unused items including glassware are stored off the floor to allow for the proper flow of food. 8) A strainer found on the cooking line was in disrepair. Ensure that strainers are in good repair to prevent food contamination with metal. The strainer was discarded during the inspection. 8) An ice machine was found with black mould. The operator was told to not use the ice machine until the unit was cleaned and sanitized according to manufacturer's direction. Protect ice from mould.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 9) Scoops were found buried in bulk food bins including flour, spices, and beans. Several scoops had food stuck on the handles. Ensure that bulk food has cleaned and sanitized scoops with handles that are stored in a separate container to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The mop sink in the facility was dirty and had an odour that was attracting flies. Ensure that the mop sink is cleaned and sanitized daily to prevent the attraction and harbourage of pests. 2) Areas along the cooking line and in the dry storage area had excessive amounts of spices on shelves that could contaminate other food and attract pests. Ensure that food containers are cleaned and sanitized daily to prevent attraction of pests and food contamination. 3) Walls were splattered with dried on food debris throughout the facility. Ensure that walls are cleaned and sanitized regularly to prevent food contamination and the attraction of pests. 4) An area in the dry storage area had a large volume of pop dried onto the floor. Ensure that the pop machine is inspected daily for spills and the area cleaned and sanitized to prevent the attraction of pest. 5) A room used for food processing contained dirty equipment, drawers of spices that were spilled, dried on debris, clogged drain with veggies and a dirty vent. Several flies hovered in the room. Ensure that the room is deep cleaned and sanitized to prevent the harbourage of flies. 6) Excessive food debris was found thoughout the facility in the bottom of cupboards, under food prep units, in walk in cooler and freezers, in the dishpit. Ensure that all areas under shelves, dishpit, etc are cleaned and sanitized regularly to prevent the harbourage of pests.