Skip to content
Loading map…

New Asian Village Sherwood Park

200 - 10A Main Boulevard Sherwood Park AB T8A 3W8 · Food - General

Official record from Alberta →

Inspection summary

New Asian Village Sherwood Park has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on January 7, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 6 times across 6 separate inspections, most recently on January 7, 2026. 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 5 times across 4 separate inspections, most recently on January 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 2, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on August 2, 2024. 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?

  • 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 15 times across 6 separate inspections, most recently on February 3, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution mixed during time of inspection.Cleaning cloths located throughout prep area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure proper scoops are used for bulk food storage containers. Ensure scoop handles are not in contact with dry foods.Ensure bulk food containers are clean and free of debris. Ensure to use food grade containers for bulk food storage*continuation of previous inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • food prep station not kept closed to maintain proper food temperatures lower than 4C. Action: ensure to keep cover closed between use.*continuation of violationCreamer kept at room temperature, creamer products are required to be kept refrigerated between use.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure proper scoops are used for bulk food storage containers. Ensure scoop handles are not in contact with dry foods.Ensure bulk food containers are clean and free of debris.*continuation of previous inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • food prep station not kept closed to maintain proper food temperatures lower than 4C. Action: ensure to keep cover closed between use.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was detected when tested for sanitization level for disinfecting cloths. SAnitizer placed in container during inspection.
    • 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?
      • Foods prepared and stored in cooler/ freezers were not labelled with a date of made on or consume by date. Action: Refrigerated ready-to-eat foods as well foods thawing, shall be marked with the date of preparation or the “consume by” date. In general, refrigerated ready-to-eat potentially hazardous foods shall be discarded if not consumed within 7 days from the date of preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure all food stored in coolers, freezers and shelf storage are adequately covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure proper scoops are used for bulk food storage containers. Ensure scoop handles are not in contact with dry foods.Ensure bulk food containers are clean and free of debris.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure prep station cover is fully closing to maintain proper temperature. Prep cooler ready 10 degrees. Action: when using ice, ensure containers fit properly under cover to keep proper refrigeration temperatures (below 4c).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station not equipment with filled paper towel holder.
    • 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 wall behind the tandoori oven was damaged and no longer smooth non-porous and easy to clean. Ensure that the wall is smooth non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the upstairs area, and by the back door are missing their shatter proof cover. Replace shatterproof cover.
  4. Risk Management 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?
      • Upstairs prep area hand sink did not have soap and paper towel. This was corrected once noted and paper towel and soap were provided to the hand sink.
    • 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 wall behind the tandoori oven was damaged and no longer smooth non-porous and easy to clean. Ensure that the wall is smooth non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the upstairs area, and by the back door are missing their shatter proof cover. Replace shatterproof cover.
  5. Monitoring Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Receipts and invoices were not available for all food items. Ensure that copies of invoices and receipts are kept onsite at all times and available upon request.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were observed in various areas of the facility. Ensure that used cloths are stored in food grade sanitizer. 2. There was no sanitizer prepared at the time of the inspection.A 200 ppm solution of QUAT sanitizer was prepared upon request.
    • 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?
      • Food (Yogurt) is being fermented without proper controls in place.Cease the fermentation of yogurt until a food safety plan is submitted and reviewed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bulk food containers were not constructed of food grade materials. Ensure that all utensils, containers, and equipment are constructed of food grade materials.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in the bulk food items.Use scoops with a handle and store them in a way to protect bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in the prep cooler had an internal temperature of 9 degrees Celsius. The prep cooler was not currently operating and ice was being used to keep foods cold. The ice was not deep enough to submerge food containers. Operator was instructed to fill ice back with more ice and ensure there was water to help submerge the food products. In the mean time food products were placed in the walk in cooler to have their temperatures returned to 4 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher did not have any sanitizer and operator was waiting for a new order to come in. Operator instructed to ensure that all dishes are sanitized in the kitchen dishwasher until more sanitizer is obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink closest to the bar was obstructed by a trolly and did not have paper towel.2. The hand sink closest to the bar did not have paper towel.The trolly was moved and paper towel was obtained for the hand sink.
    • 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?
      • Pest control reports were not available.Provide last three recent pest control reports.
    • 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 was a missing ceiling tile above the hand sink at the kitchen sink nearest the grill station.
    • 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 flooring under the tandoor ovens were damaged and in disrepair. Repair the flooring such that it is smooth, durable, and impervious to facilitate ease of cleaning. The flooring is planned to be repaired during renovations within a couple of months. Ensure the area is swept and cleaned regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some containers, utensils, and equipment had become damaged. If the equipment is damaged ensure that it is removed from use so that it does not physically contaminate food items. Damaged equipment is not in a condition that renders it easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use cups were being used as scoops and stored directly in bulk food items. Single use cups and utensils are to only be used once and then discarded.
  6. Risk Management Inspection

    2 infractions

    • 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 flooring under the tandoor ovens were damaged and in disrepair. Repair the flooring such that it is smooth, durable, and impervious to facilitate ease of cleaning. The flooring is planned to be repaired during renovations within a couple of months. Ensure the area is swept and cleaned regularly.
    • 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 ventilation system is due for cleaning from October 2023. Contact a service professional to have the ventilation system cleaned.
  7. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pile of chicken was left out at room temperature for cooling. The pile was separted into smaller containers and put into ice baths upon request to facilitate faster cooling. Ensure proper cooling methods are used to prevent excessive time in the danger zone for bacteria growth.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The displayed food handling permit was expired and not valid. Ensure a valid and up to date food handling permit is posted in a conspicuous place.
    • 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 flooring under the tandoor ovens were damaged and in disrepair. Repair the flooring such that it is smooth, durable, and impervious to facilitate ease of cleaning.
    • 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 ventilation system is due for cleaning from October 2023. Contact a service professional to have the ventilation system cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dirt and brown sludge was observed on the inner top lip of the ice machine. The ice machine was cleaned immediately upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drink spillage was observed in the bar coolers. Clean the inside of the bar coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oil spillage and food debris was observed under the fryers and cookline. Several food storage containers were observed to have sticky grime build up. Clean the above mentioned areas.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was available in the kitchen. A new sanitizer solution was immediately made upon request that measured 100ppm chlorine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed to not be wearing hair restraints. All staff immediately put on hair restraints upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Samosas were observed to be stored in regular plastic grocery bags. Food items must be stored in food grade containers or bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mixed veggies and saffron rice hot holding units were measured to be 45 degrees Celsius. The temperature was turned up immediately upon request and was then measured to be at least 60 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust canopy filters were observed to have major grease buildup. Deep clean all the exchaust canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease build up was observed under cooking equipment, along walls and corners of the facility, and in hard to reach areas. Deep clean the above mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sticky buildup was observed on the sides of the ice cream machine. Clean around the ice cream machine.

Nearby inspected facilities

Own this business? Add a badge to your website