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Kashmiri Delight

9815 Winterburn Road NW Edmonton AB T5T 7P6 · Food - General

Official record from Alberta →

Inspection summary

Kashmiri Delight has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on April 28, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on February 26, 2026. 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 once on February 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on January 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on January 27, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of meat was observed in the sink. The operator was instructed to thaw meat either in the cooler or under cold running water. The operator immediately corrected the practice and began thawing the meat under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Feb 26, 2026: Dishwasher was not in use. Operator contacted Ecolab for repair of dispenser and was sanitizing dishes manually in the sink. Jan 27, 2026: No detergent dispensed into the machine. The chlorine sanitizer solution was <100PPM. Please repair/service the machine. Until the machine is serviced/repaired please follow manual method of dishwashing.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detergent dispensed into the machine. The chlorine sanitizer solution was <100PPM. Please repair/service the machine. Until the machine is serviced/repaired please follow manual method of dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler door in the kitchen is not in good repair. The door is fixed with duct tape; making it difficult to clean and sanitize. Please ensure the door is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fine dust observed on the ceiling, vent, Monitor in the kitchen. Floor at some areas are unclean.Please have a general cleaning of the facility.Please ensure cleaning of the vent, ceiling, wall etc is done every week or as frequently as required for safe and sanitary operation of the facility, please have a written record / log.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet is not in good repair. Please fix so hot water is available to encourage hand hygiene.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Waste oil must be disposed of in a safe manner to prevent potential public health hazards bynot spilling on or outside the common grease collecting bin located on the property.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - No documentation was provided regarding exhaust ventilation cleaning. Please clean the ventilation system to prevent potential grease buildup, dripping on to food and to prevent fire hazards.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - No sanitizer detected in the dishwasher at the time of inspection. Sanitizer was replaced and confirmed to be ≥100ppm during inspection.- Please have back up stock of sanitizer to use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No test kit available to check the sanitizer concentration. Please have appropriate test kit for the sanitizer (chlorine) used. - Checking sanitizer concentration at least once per shift is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the hand washing sink is not in good repair. No hot running water at the hand washing sink. All the hand washing sinks must be equipped with single use towel, hot/cold running water with adequate flow and soap to encourage proper hand washing.
    • 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 exhaust hood is overdue for professional cleaning for safe and sanitary operation of the facility.
  10. Monitoring Inspection

    0 infractions

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