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Himalayan Village

270 - 2331 66 Street NW Edmonton AB T6K 4B4 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed failing to wash hands as required. Staff were observed not washing hands before or after changing or using gloves. Gloves do not replace handwashing. Staff were observed handing dirty dishes and submerging their gloved hands in very dirty dishwater and then touching food and utensils. Staff was observed touching inside of garbage container and then touching food equipment. Staff was observed with a soiled rag on their apron belt that they were wiping their hands on instead of properly washing hands. Cloths cannot be used for wiping hands. Food handlers must not have cloth on apron. All staff were educated on glove use but additional training is required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is being prepared directly beside the hand sink where it will be splashed. A barrier is required. Do not store food or equipment in the handwashing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- cut onions
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was 10.8 C at the time of inspection. Cooler is overfilled.Action is required to ensure foods are below 4C. Repair the unit. Additional measures may be required. This could include reducing the volume of food in the cooler, limiting catering size or larger orders, reducing menu items, getting additional cooler space and/ or using cooler curtains.Foods in the west deli table inserts were 8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not following proper 3-compartment sink method of dishwashing. Ensure proper manual dishwashing procedures are followed: 3compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- cooked noodles
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  4. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was left in a sink where dirty dishes were present. 3-compartment sink can only be used for one task at a time. Food cannot be present at the same time as dishes. Sink requires cleaning and sanitizing between dishwashing and food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being left out to thaw at room temperature overnight. Internal temperature was 21C. Inspection conducted at 11:23am. Chicken was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods are being held at room temperature. - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler.- pail of gravy was thawing at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was being prepared directly beside the east hand sink. separation is required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  5. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being cut on a prep space that had food wrap and paper bags of flour stored on them. Marinaded raw chicken was being skewered on a space that had food wrap on it. Ensure all items that might be contaminated by chicken are moved before starting task.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was 10C. Ensure foods are maintained below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods are being held at room temperature. - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler.- pail of gravy was thawing at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was being prepared directly beside the east hand sink. separation is required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  6. Monitoring Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Upon entry, inspector noted a staff member cutting onions directly on the floor. Knife was on floor. Cutting board was not in use. Do not prepare food on the floor. Cooked chicken was being prepped directly on the counter without the use of a bowl or protective surface.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was on the floor. Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeat: March 27, 2026 peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods are being held at room temperature. - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler.- A pail of manchurian gravy was at room temperature. 17C internal. Discarded. - Cut red onions were being stored in an insert on top of prep table. - Foods in west deli table were 13.3C. - A pot of dahl was sitting on the stove with the burner turned off. Dahl was 49C. - Multiple pails of gravy were sitting on the floor at room temperature. - A pan of hakka noodles was sitting at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat March 28, 2026. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  7. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  8. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  9. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the west deli table was 9C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • heavy odors and smoke build up were noted when cooking. Please ensure the ventilation system is in proper working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  10. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the west deli table was 9C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • heavy odors and smoke build up were noted when cooking. Please ensure the ventilation system is in proper working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  11. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in 3 compartment sink where dirty dishes were present. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional. 2. 2 pans of raw chicken were thawing at room temperature by the mixer. 3. Pails of gravy were thawing at room temperature. 4. Chili/ garlic in oil sauce was stored at room temperature. Sauce was bubbling. Discarded. Do not leave garlic in oil at room temperature.5. North east deli table was 12.8C. Do not use if foods are not maintained below 4C. 6. North west deli table was 11.7 C, internal. Do not use if foods are not maintained below 4 C. 7. Multiple trays of cooked noodles were left at room temperature. Discontinue practice.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Infestation of cockroaches noted. Multiple cockroaches noted on glue boards of varying life stages.
  14. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple soiled rags are noted on counters throughout. Rags are not being laundered appropriately. Wet rags are being left to dry throughout the facility. Sanitizer bucket was 0 ppm Chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic baskets for serving were not being cleaned between customers. Baskets were very greasy and had build up of food debris and crumbs. These must be sanitized after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers and spice containers were heavily soiled. dirty take out container was being used for a scoop in gram flour. Personal and unused items are being stored with food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was empty at the central hand sink. Bucket was being stored in the west hand sink, preventing it from being easily used for hand washing.
    • 15. Is the facility free of a pest infestation?
      • Infestation of cockroaches noted. Multiple cockroaches noted on glue boards of varying life stages.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor housekeeping and build up of grease and food debris is contributing to pest infestation. the following areas must be cleaned:-Cupboards, - food containers.- wire and wood shelving units.- high items- deli tables and coolers- gaskets on doors- walls- ceilings- cook range- mixer- onion and potato area- cutting boardsCleaning schedule must be updated to reflect the above noted areas.