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Himalayan Village

1060 91 Street SW Edmonton AB T6X 0P2 · Food - General

Official record from Alberta →

Inspection summary

Himalayan Village has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on August 7, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 3 inspections in a row found no infractions. 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.

  • 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 June 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 2 separate inspections, most recently on June 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 11, 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **--Contaminated, wet, used cleaning clothes was observed on the top of kitchen counters and not inside the sanitizing solution. Please ensure that cleaning clothes are placed inside sanitizing solution after use to reduce contamination of food processing surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-- Cut vegetables, cooked food etc. in the preparation counter/ cooler were observed stored above the fill line. Please ensure all food stored in the preparation cooler is stored below the fill line to allow for proper cooling and hinder the growth of pathogens**-- Meat and other similar food items were stored in the walk-in cooler and freezer without been covered. Please ensure that all stored food products are adequately covered to reduce the risk of cross contamination**--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.**--- Personal items such as a dirty device charger – were observed in direct contact with customer dishes in the food preparation area. Please ensure nonfood related items are stored separately to reduce the risk of cross contamination.** -- Dirty/used vegetable peelers, knives were improperly stored with food debris on the surfaces and on the handles. Please ensure that utensils are not stored in an unsanitary manner and ensure that utensils in storage are clean/sanitized and ready for use.** Single use disposable cardboard was observed to be reused to store food items in the freezer and walk in cooler. Please desist from reusing cardboard as it does not meet the requirement for storing food in a sanitary manner and is not made of materials that are smooth, durable easy to clean or impervious to moisture and can increase the risk of cross contamination
    • 09. Are chemicals stored and handled in a safe manner?
      • **--- Chemical spray bottles were not labelled to disclose content Please ensure all bottles are labeled correctly to prevent accidental mixing of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-- Improper cooling of high-risk food (soup) was observed on the kitchen stove without a source of continual heat during inspection. Please ensure food is cooled rapidly to prevent the growth of pathogens.-The recommended method of cooling is to divide food into smaller portions or pieces and allow quick chill. Ice baths can also be used, and the food has to be stirred regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **--The kitchen handwash sink had no cold water running. Please repair to allow for proper handwashing during food preparation. Both taps are required to allow for mixing to choose temperature of the water and facilitate proper and frequent handwashing as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-- Food and food equipment were observed been stored on the floor in several areas of the facility. Please ensure food and/or food equipment is stored off the floor to prevent potential contamination, to facilitate thorough and regular cleaning, and to prevent pests. **--Plastic cutting boards used in the facility including but not limited to the top of the prep cooler was observed to be overworn, dirty, pitted and in poor condition. Please replace all overworn cutting boards to prevent plastics from contaminating food during handling and processing.**--The kitchen ceiling and vent hood was observed to be fuzzy (pollens and dust) with oil and grime build up. Please ensure the ceiling and hood is cleaned to prevent foreign particles from entering food during processing.**--Duct tape observed on one of the knives handle in the kitchen on the magnetic knife storage. Please remove duct tape to prevent harborage of pathogens on its surface and ensure that utensils meet the requirement of smooth, cleanable, nonabsorbent, durable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **--- Toilet was observed to be steadily leaking water in a customer washroom (onto the floor). Plumbing must be maintained in good working condition, please repair.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A computer mouse is observed to be in use on the main food prep cutting board. Ensure that the computer mouse is not kept in the food prep area as it is not smooth, easily cleanable and resistant to moisture.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles are observed to be in contact with bulk sugar, cornstarch, salt, rice, and corn flour. Ensure that scoops with handles are acquired to help prevent contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the walk-in cooler, prep cooler or the cooler in the front service area. Ensure that the indicated coolers are equipped with thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The salt and sugar bulk food storage containers are observed to be in disrepair. Ensure that these containers are removed or replaced.
  7. Initial Inspection

    0 infractions

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