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New Indian Sweets and Restaurant

3371 28A Avenue NW Edmonton AB T6T 0P9 · Food - General

Official record from Alberta →

Inspection summary

New Indian Sweets and Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on March 31, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 27 times across 9 separate inspections, most recently on March 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 9 times across 9 separate inspections, most recently on March 6, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on October 29, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on October 29, 2024. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 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?
      • Facility is not maintaining food safety records for temperature and daily dishwasher sanitizer concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding sanitizerSanitizer may be old.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not monitoring dishwasher sanitizer concentration.
    • 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 records were not available on request. Operator indicated that the last pest control servicing was conducted 2 to 3 months ago, which is not acceptable. Ensure pest control is conducting monthly or more as needed.Some evidence of mouse and mouse droppings was noted in the back store. Rooms on the wall were potatoes, are being stored, and in the cupboards. Clean areas and ensure they are monitored for pest activity.
  3. Risk Management Inspection

    5 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?
      • Facility is not maintaining food safety records for temperature and daily dishwasher sanitizer concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding sanitizerSanitizer may be old.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not monitoring dishwasher sanitizer concentration.
    • 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 records were not available on request. Operator indicated that the last pest control servicing was conducted 2 to 3 months ago, which is not acceptable. Ensure pest control is conducting monthly or more as needed.Some evidence of mouse and mouse droppings was noted in the back store. Rooms on the wall were potatoes, are being stored, and in the cupboards. Clean areas and ensure they are monitored for pest activity.
  4. Risk Management Inspection

    5 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?
      • Facility is not maintaining food safety records for temperature and daily dishwasher sanitizer concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding sanitizerSanitizer may be old.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not monitoring dishwasher sanitizer concentration.
    • 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 records were not available on request. Operator indicated that the last pest control servicing was conducted 2 to 3 months ago, which is not acceptable. Ensure pest control is conducting monthly or more as needed.Some evidence of mouse and mouse droppings was noted in the back store. Rooms on the wall were potatoes, are being stored, and in the cupboards. Clean areas and ensure they are monitored for pest activity.
  5. Monitoring Inspection

    8 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?
      • Facility is not maintaining food safety records for temperature and daily dishwasher sanitizer concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • pails of food were left on the floorFoods are not covered in the walk in coolerCooked potatoes were stored in milk crates directly on the ground. Discarded. Do not store food in milk crates.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • scoops and bowls were left in bags and containers of food.Bowls and containers of food were stacked directly in contact with Food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potatoes were left at room temperature overnight. Discarded. Cooked potatoes are perishable and must be stored in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding sanitizerSanitizer may be old.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not monitoring dishwasher sanitizer concentration.
    • 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 records were not available on request. Operator indicated that the last pest control servicing was conducted 2 to 3 months ago, which is not acceptable. Ensure pest control is conducting monthly or more as needed.Some evidence of mouse and mouse droppings was noted in the back store. Rooms on the wall were potatoes, are being stored, and in the cupboards. Clean areas and ensure they are monitored for pest activity.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • pails of food were left on the floorAn open bucket of sliced almonds was on the ground under a tray of raw chickenCooked potatoes were stored in milk crates directly on the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • scoops and bowls were left in bags and containers of food.Bowls and containers of food were stacked directly in contact with Food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding sanitizerSanitizer may be old.
    • 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 records were not available on request. Operator indicated that the last pest control servicing was conducted 2 to 3 months ago, which is not acceptable. Ensure pest control is conducting monthly or more as needed.Some evidence of mouse and mouse droppings was noted in the back store. Rooms on the wall were potatoes, are being stored, and in the cupboards. Clean areas and ensure they are monitored for pest activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The light switch cover on the back walk in freezer is broken. a gap exists that is hard to clean. Replace the light switch cover and clean area.
  7. Risk Management 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)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding sanitizerSanitizer may be old.
    • 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 records were not available on request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The light switch cover on the back walk in freezer is broken. a gap exists that is hard to clean. Replace the light switch cover and clean area.
  8. Risk Management Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Mutliple chemicals, including bleach, toilet bowl cleaner, sanitizer, etc. is being stored in the public washroom where it is accessible.Remove all hazardous materials from the washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the south prep table was 7.8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding detergent, rinse aid.Dishwasher did not appear to be draining properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is a build up of mildew and grime on the caulk behind the dishwashing sink. Replace.
    • 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 records were not available on request.
    • 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 leak in the back storage area. The ceiling is damaged in this area and must be repaired. The lighting in the back storage areas and halls are not working. Inadequate lighting levels noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The light switch cover on the back walk in freezer is broken. a gap exists that is hard to clean. Replace the light switch cover and clean area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage room, freezer room, pantry require cleaning and organization. Public washrooms require cleaning. Please ensure floors, sinks, counters, walls, fixtures and mirrrors are clean.
  9. Risk Management Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Mutliple chemicals, including bleach, toilet bowl cleaner, sanitizer, etc. is being stored in the public washroom where it is accessible.Remove all hazardous materials from the washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the south prep table was 7.8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding detergent, rinse aid.Dishwasher did not appear to be draining properly.
    • 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 verifying the sanitizer concentration of the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is a build up of mildew and grime on the caulk behind the dishwashing sink. Replace.
    • 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 records were not available on request.
    • 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 leak in the back storage area. The ceiling is damaged in this area and must be repaired. The lighting in the back storage areas and halls are not working. Inadequate lighting levels noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The light switch cover on the back walk in freezer is broken. a gap exists that is hard to clean. Replace the light switch cover and clean area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage room, freezer room, pantry require cleaning and organization. Public washrooms require cleaning. Please ensure floors, sinks, counters, walls, fixtures and mirrrors are clean.
  10. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Mutliple chemicals, including bleach, toilet bowl cleaner, sanitizer, etc. is being stored in the public washroom where it is accessible.Remove all hazardous materials from the washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the south prep table was 7.8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and mineral build up noted in the dishwasher and dishwasher racks. Note: If dishwasher racks can no longer be cleaned they must be replaced.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding detergent, rinse aid or sanitizer. 0ppm Chlorine tested at rinse cycle.Dishwasher did not appear to be draining properly.
    • 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 verifying the sanitizer concentration of the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is a build up of mildew and grime on the caulk behind the dishwashing sink. Replace.
    • 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 records were not available on request.
    • 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 leak in the back storage area. The ceiling is damaged in this area and must be repaired. The lighting in the back storage areas and halls are not working. Inadequate lighting levels noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The light switch cover on the back walk in freezer is broken. a gap exists that is hard to clean. Replace the light switch cover and clean area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage room, freezer room, pantry require cleaning and organization. Public washrooms require cleaning. Please ensure floors, sinks, counters, walls, fixtures and mirrrors are clean.

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