Skip to content
Loading map…

Haweli Indian Kitchen + Bar

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

Official record from Alberta →

Inspection summary

Haweli Indian Kitchen + Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on January 23, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on January 20, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on November 13, 2025. 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 2 times across 2 separate inspections, most recently on January 20, 2026. 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 8 times across 3 separate inspections, most recently on January 20, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 6 times across 3 separate inspections, most recently on January 20, 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.

6 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.

Nearby inspected facilities

Own this business? Add a badge to your website