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New Diamond Restaurant

4940 50 Avenue Legal AB T0G 1L0 · Food - General

Official record from Alberta →

Inspection summary

New Diamond Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 12, 2024. The most recent inspection, on July 7, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 once on April 9, 2025. 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 9 times across 5 separate inspections, most recently on July 2, 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 4 times across 2 separate inspections, most recently on April 10, 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 April 10, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing are required underneath the dishwashing area. Accumulation of dust and debris was noted in the storage area. Please clean and organize the indicated areas and ensure it is maintained in a clean and sanitary manner at all times.
  3. 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?
      • 1. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 2. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 3. Lightning levels were not adequate in the storage area. Please increase the lightning levels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted in the storage area. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
  4. 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?
      • 1. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 2. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 3. Lightning levels were not adequate in the storage area. Please increase the lightning levels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted in the storage area. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
  5. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. It was noted that the facility was reusing single use containers. Please be advised that all single use containers must be discarded after each use. Please do not reuse single use containers. 2. Scoops were noted in all bulk containers. Please be advised to store scoops in a manner that prevents bulk food items from contamination. 3. Debris was noted on bulk containers. Please wash and sanitize all bulk containers. 4. Nonfood related items such as construction tools, recyclable materials, broom heads etc. were noted to be stored with food related items. Please be advised all nonfood related items must be stored away from food related items. Please designate an area to store nonfood related items away from food related items. 4. Grocery bags were being used to store food items. Please be advised that grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade bags or containers to store food items.5. Staff personal items such as aprons, hats etc. were stored on food prep counters. Please designate an area to store staff personal items. Please do not store staff personal items on prep counters.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cutting board and soiled dishes were noted to be stored inside the hand washing sink, making it inaccessible for food handlers to wash hands. Please be advised that the hand washing sink must remain accessible for food handlers to wash hands. Please do not use hand washing sink for any other purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hand washing sink faucet was noted to be leaking. Please repair or replace the faucet as required. 2. It was noted that the ventilation canopy of the facility requires professional cleaning. The operator indicated that they have scheduled a professional cleaning for the ventilation canopy.3. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 4. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 5. Lightning levels were not adequate in the storage area. Please increase the lightning levels.6. Both washroom doors were noted to be open to be open at the time of inspection. Please install self-closing mechanism to both doors and keep them closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine was noted to be in insanitary state. The operator indicated that they do not use this machine. Please remove the ice machine.2. Accumulation of food debris was noted on handheld potato peeler. The operator discarded this peeler during the inspection.3. It was noted that the facility was reusing single use takeout containers.Please be advised that all single use takeout containers must not be reused. 4. Clean dishes were noted to be stored with food debris, inside hand washing sink, with soiled dishes, with food items etc. Please be advised that all clean dishes must be stored in a manner that prevents them from contamination. The operator was advised to clean and sanitize the facility thoroughly and wash all dishes.5. Soiled rice cookers and other equipment was noted to be stored with clean dishes. Please do not store soiled equipment with clean dishes. 6. Clean dishes were noted to be stored on top of insanitary ice machine. Please ensure that all clean dishes re stored in a designated area and in a manner that prevents them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted everywhere including underneath and inside cooking equipment, storage area, clean dishes area, soiled dish area, underneath all appliances. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. It was noted that the facility was reusing single use containers. Please be advised that all single use containers must be discarded after each use. Please do not reuse single use containers. 2. Scoops were noted in all bulk containers. Please be advised to store scoops in a manner that prevents bulk food items from contamination. 3. Debris was noted on bulk containers. Please wash and sanitize all bulk containers. 4. Nonfood related items such as construction tools, recyclable materials, broom heads etc. were noted to be stored with food related items. Please be advised all nonfood related items must be stored away from food related items. Please designate an area to store nonfood related items away from food related items. 4. Grocery bags were being used to store food items. Please be advised that grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade bags or containers to store food items.5. Staff personal items such as aprons, hats etc. were stored on food prep counters. Please designate an area to store staff personal items. Please do not store staff personal items on prep counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the facility was thawing raw meat at room temperature. Raw meat was noted to be sitting on the prep counter. When inquired, the operator indicated that this has been sitting at room temperature overnight. This was discarded during the inspection. The operator was further advised not to thaw food items at room temperature. Proper thawing procedures were discussed with the operator during the inspection. Please follow following procedures:- Under cold running water. - In a cooler maintained below 4 degrees C. - In a microwave, or, - Cook directly from frozen state.Please do not thaw food at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cutting board and soiled dishes were noted to be stored inside the hand washing sink, making it inaccessible for food handlers to wash hands. Please be advised that the hand washing sink must remain accessible for food handlers to wash hands. Please do not use hand washing sink for any other purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hand washing sink faucet was noted to be leaking. Please repair or replace the faucet as required. 2. It was noted that the ventilation canopy of the facility requires professional cleaning. The operator indicated that they have scheduled a professional cleaning for the ventilation canopy.3. Ceiling tiles on top of cooking equipment were noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant material. 4. One of the light covers was noted to be broken. Two wires were being used to hold light cover on. Please replace the light cover. 5. Lightning levels were not adequate in the storage area. Please increase the lightning levels.6. Both washroom doors were noted to be open to be open at the time of inspection. Please install self-closing mechanism to both doors and keep them closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine was noted to be in insanitary state. The operator indicated that they do not use this machine. Please remove the ice machine.2. Accumulation of food debris was noted on handheld potato peeler. The operator discarded this peeler during the inspection.3. It was noted that the facility was reusing single use takeout containers.Please be advised that all single use takeout containers must not be reused. 4. Clean dishes were noted to be stored with food debris, inside hand washing sink, with soiled dishes, with food items etc. Please be advised that all clean dishes must be stored in a manner that prevents them from contamination. The operator was advised to clean and sanitize the facility thoroughly and wash all dishes.5. Soiled rice cookers and other equipment was noted to be stored with clean dishes. Please do not store soiled equipment with clean dishes. 6. Clean dishes were noted to be stored on top of insanitary ice machine. Please ensure that all clean dishes re stored in a designated area and in a manner that prevents them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Accumulation of dust and debris was noted everywhere including underneath and inside cooking equipment, storage area, clean dishes area, soiled dish area, underneath all appliances. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create written cleaning procedures and implement them.
  7. Initial Inspection

    0 infractions

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