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Malwa Sweets' Restaurant

135 - 50 Nolanridge Court NW Calgary AB T3R 1Y1 · Food - General

Official record from Alberta →

Inspection summary

Malwa Sweets' Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on September 23, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on September 23, 2025. 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 2 times across 2 separate inspections, most recently on September 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 20, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 September 20, 2024. 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 2 times across 2 separate inspections, most recently on September 20, 2024. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • Flies were noted flying around the kitchen. There was no fly light noted at the back kitchen area. The fly light at the front service area was stored in a cupboard. The flight light was switched on at the front service area.The operator noted the fly light is not functional.Please contact your pest control exterminator to install functional fly lights at the back prep area and front service area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease deposit, dust build-up, and other deposits were noted on the ventilation canopy filters.Photos of the cleaned ventilation canopy filters were sent via email.
  2. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mold/black spots were noted on the cauliflower. Discarded the cauliflower.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was not used to sanitize the counter. Use 200ppm quat sanitizer for the counters and hand touch surfaces such as prep cooler handles and food equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Blue Rubbermaid containers were used to make vegetable pakora mixture of deep frying. These containers are not food grade. Use food grade containers. 2) Containers of spices and pot of food were stored on the floor for preparation. Provide another prep table for preparing food. 3) A Tray of Jalebis was display Infront of customer was not covered from customer contamination.Cover the tray or provide a sneeze guard.4) Dough press was stored right next to the mop sink. Provide and enclosed door for the mop sink or relocate the dough press.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen foods were being thawed at room temperature.2) Perishable foods were left on the prep table in front of the cooking line without temperature control.No prep cooler at the cooking line to thaw or hold food at 4 degrees C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the kitchen ceiling tiles and air vents.
  3. Initial Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip to measure the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No garbage bin at the hand sink at the front retail/cashier 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?
      • Gap was noted below the front entrance door.Install weatherstripping to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no shelves to store food items in the walk-in cooler and walk-in freezer. No food items were observed in the walk-in cooler and walk-in freezer.Obtain shelves that are smooth, non-absorbent to moisture and easy to clean.

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