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New Indian Sweets and Restaurant

4309 167 Avenue NW Edmonton AB T5Y 3Y2 · Food - General

7 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items such as samosa stored in the walk-in cooler were not covered. The staff present covered the food items during inspection.Ensure food items are properly covered during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of yogurt stored in the front cooler was measured to be at 5.8 - 7 degrees C. The cooler was not keeping the temperature of food at or below 4 degrees C.The staff present discarded 10 small plates of yogurt stored in the cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the cooler at the front service area was measured to be at 6 degrees C. Contact your service technician for possible repairs. No food that requires temperature control should be stored in the cooler until repaired and capable of maintaining the temperature of food at or below 4 degrees C.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was made up. Corrected during inspection.For now on prior to starting food preparation ensure a sanitizing solution is made up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was present cooler in kitchen.By Feb 14, 2025 ensure all coolers have a thermometer inside.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All three compartments of the sink had food debris or being used for food prep. No one on site could describe the correct procedure for manually washing items.From now on:1st sink: wash with detergent2nd sink: rinse with warm water3rd sink: sanitize with 100ppm of chlorine or equivalent sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were present to verify sanitizing solution.By Feb 14, 2025 ensure chlorine test strips are present.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No manager or owner on site with required food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available a written cleaning schedule to ensure effective cleaning, sanitation and disinfection procedures. AHS template emailed to Operator.Feb 10, 2025 violation still outstanding.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available a written cleaning schedule to ensure effective cleaning, sanitation and disinfection procedures. AHS template emailed to Operator.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available a written cleaning schedule to ensure effective cleaning, sanitation and disinfection procedures. AHS template emailed to Operator.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An appropriate sanitizer solution was not readily available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed ready to eat food being stored in a cardboard box.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap at the hand sink is not working.
    • 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 tap at the hand sink is not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available a written cleaning schedule to ensure effective cleaning, sanitation and disinfection procedures. AHS template emailed to Operator.