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Himachal Sweets & Restaurant

2146 - 3730 108 Avenue NE Calgary AB T3N 1V9 · Food - General

Official record from Alberta →

Inspection summary

Himachal Sweets & Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on May 8, 2026, recorded 6 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on May 7, 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 3 times across 3 separate inspections, most recently on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 8, 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?

  • 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 May 8, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 3 separate inspections, most recently on May 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged baked goods in the front service area were not labeled.Each packaged food product must be labeled with the following information- name of the product- company name- contact information such as address, phone number and/ or email- preparation/ best before date
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crunchy noodles were stored directly in reused cardboard boxes covered by newspaper.Discard these cardboard boxes. Do not reuse cardboard boxes for food storage. They cannot be cleaned and sanitized between uses. Use an alternate, sanitary option to remove grease from food.Use food grade materials to store and cover food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An opened staff drink and a cell phone were observed next to the cutting board.Personal items were removed from the food handling area.
    • 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?
      • There were small flies under the dish pit in the dishwashing area.Eliminate flies. Keep the area dry and clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There were single use utensils in the dishwasher rack.Used, disposable utensils were discarded. Do not re-use single use items.2) A rubber piece was missing on the spatula and half of its handle had broken off.The damaged spatula was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a floor mat over the grease interceptor with debris build-up in the grooves. There was another floor mat in the dishwashing area that was torn. Replace the torn floor mat. Maintain floor mats in a clean and sanitary manner and ensure they are non-absorbent to moisture and easily cleanable.
  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on various surfaces within the kitchen.Keep cleaning cloths submerged in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dough for samosas were stored in a garbage bag. Garbage bags contain chemicals for odor control.Dough was discarded. Store food in food grade containers/ bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crunchy noodles were stored directly in reused cardboard boxes covered by newspaper.Discard these cardboard boxes. Do not reuse cardboard boxes for food storage. They cannot be cleaned and sanitized between uses. Use an alternate, sanitary option to remove grease from food.Use food grade materials to store and cover food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened beverages for personal use were stored on a food preparation table. A cell phone was observed on another food preparation table.Personal items were taken to a separate area for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Potato fillings, chopped green onions and noodles were stored on top of top inserts in the line coolers. These foods measured between 7C to 9.5C.2) Cubes of butter were stored above the fill line of top insert container in a line cooler. Butter measured 15C.These foods were placed in the bottom of the line coolers during the inspection. Do not store food above the fill line of insert containers. Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer for the low temperature dishwasher was empty. Despite replacing with a new sanitizer and priming the dishwasher, chlorine sanitizer measured 10 ppm in the final rinse cycle.Sanitize food equipment and utensils manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator indicated that the dishwasher sanitizer was being monitored approximately every 15 days.Monitor the dishwasher sanitizer with test strips daily.
    • 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?
      • There were small flies under the dish pit in the dishwashing area.Eliminate flies. Keep the area dry and clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use supplies were stored in a soiled cardboard box.The soiled cardboard box was discarded. Single use supplies were transferred into a metal container.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was tested at 100 ppm. A fresh solution measuring 200 ppm was made on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A mixture of margarine and vegetables was observed sitting on the counter at room temperature, measuring 28°CStore all high-risk food away from temperature danger zone, hot at 60C above or cold at 4C or less
  4. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Protect foods from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Store perishables foods at 4C or lower, or 60C or higher. May also use time as a public health control - conditions apply for this option.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Several boxes of food packaging material were stored in the upstairs unit that was unfinished. This area is not part of the building permit application. Remove all food packaging materials from this area and store in sanitary area in proposed food area.2) Stainless steel table behind sweets counter had 4 holes drilled through the top counter and lower shelf. Owner had placed tape over holes. Please remove tape and properly repair so surfaces are smooth, nonporous and easily cleanable.3) Drainage pipe under dishwasher was leaking. Please repair.4) Drainage pipe under the left dishwashing sink was leaking. Please repair.5) Wall under dishwashing sinks was plastered with rough substance material. Properly repair/finish so surfaces are smooth, nonporous and easily cleanable.6) Dishwasher on load side was not connected to transition table and there was a gap between sink and dishwasher. Trays could not be easily removed either as a metal trim was installed on the unloading side that caught onto tray bottoms. Make necessary alterations so dishwashing trays can easily slide in and out of dishwasher from load and unload sides - water must drain back into dishwasher and not leak onto floor.7) Support bar for spray arm was loose. Please tighten so fixture connection to taps does not move.8) Overhead garage door in back food storage area was missing a lock. Please install. Do not use overhead garage door.

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