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New Indian Sweets and Restaurant

6224 99 Street NW Edmonton AB T6E 6C7 · Food - General

Official record from Alberta →

Inspection summary

New Indian Sweets and Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on June 12, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 3 separate inspections, most recently on May 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 27, 2025. 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 7 times across 4 separate inspections, most recently on June 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on June 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. 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 producing/fermenting their own yogurt. For fermentation of Yogurt, manufacture's starter culture must be used. pH is to be monitored to ensure it drops below 4.6 within the requirement time limit.Yogurt was found to have a pH of 3.5.
    • 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 inside bulk food items. Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chlorine concentration with fabric protection was being used to create chlorine concentration. Another chlorine concentration was being available that did not contain scent or fabric protection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled knives are being stored on a soiled knife holder.Utensils are to be cleaned after each use and not returned to their storage space until clean and sanitized. The storage space is also to be cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the fan cover of the walk-in cooler.2. There was an accumulation of debris on the shelves of the walk in cooler.3. There was an accumulation of food debris on the walls surrounding two compartment sink and cook station.4. There was an accumulation of food debris on the knives and magnetic knife holdler.Clean areas noted above.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared at the time of the inspection. When asked staff were not sure what this meant. Ensure staff know what a food grade surface sanitizer is, and when to use it. A sanitizer solution with a 100 ppm chlorine residual was prepared.
    • 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 producing/fermenting their own yogurt. For fermentation of Yogurt, manufacture's starter culture must be used. pH is to be monitored to ensure it drops below 4.6 within the requirement time limit.Yogurt was found to have a pH of 3.5.
    • 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 inside bulk food items. Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not draining properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were utensils that are wire, where the wires had frayed. Cease the use of broken equipment and utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled knives are being stored on a soiled knife holder.Utensils are to be cleaned after each use and not returned to their storage space until clean and sanitized. The storage space is also to be cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the fan cover of the walk-in cooler.2. There was an accumulation of debris on the shelves of the walk in cooler.3. There was an accumulation of food debris on the walls surrounding two compartment sink and cook station.4. There was an accumulation of food debris on the knives and magnetic knife holdler.Clean areas noted above.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared. Ensure a sanitizer solution is prepared at opening and prior to any food preparation occurring. Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kachori (deep fried pastry stuffed with lentils) was stored at room temperature at the front display case. This food item must be stored under refrigeration. Corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is measuring at 67C at dish level after ~5 runs. Required temperature is 71C at dish level. The guage appeared to be in disrepair and should read 82C at final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel available at the front handwashing sink. Soap and paper towel required in dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink is not accessible for handwashing as it is blocked by a chest freezer. The chest freezer needs to be moved so that the handwashing can be accessed for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front handwashing sink is leaking.Kitchen handwashing sink (on the right of the dishwasher) cold water faucet is not working. Owner indicated they have already called someone for the cold water faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen requires deeper cleaning including floors, walls, ceiling, cook line (floor/walls under and behind cookline, cooking equipment including the sides of the equipment), exterior of bulk food bins, interior and exterior of coolers, etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Women's bathroom paper towel needs to be in a dispenser (paper towel dispenser or paper towel holder).
  5. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility is using lemon scented bleach. Ensure to use unscented household bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink does not have soap or paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink is not accessible for handwashing - is obstructed by a chest freezer.
  6. Risk Management Inspection

    0 infractions

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