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Padmanadi Vegetarian Restaurant

106 - 6925 Gateway Boulevard NW Edmonton AB T6H 2J1 · Food - General

Official record from Alberta →

Inspection summary

Padmanadi Vegetarian Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on March 12, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 4 times across 3 separate inspections, most recently on March 12, 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 April 8, 2025. 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 April 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Available sanitizer solution was not noted. This was corrected during the visit. Ensure valid test strips are also available for testing.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach is used for sanitizing food contact surfaces. Discontinue use and replace with unscented household bleach or a QUAT-based sanitizer. A QUAT-based sanitizer spray bottle was available during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottle observed. Ensure all spray bottles are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts of vegetables were stacked on top of other inserts of vegetables in the prep cooler. The vegetables on top were measuring at ~11C. Ensure there is no stacking so that all food is getting proper air circulation and is maintaining temperatures of 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are not available for measuring the concentration of QUATs sanitizer in the spray bottles. Ensure QUAT test strips are obtained and sanitizer is measuring at 200 ppm QUATs.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer bottle was measured at 0 ppm chlorine.Action taken:-Staff was instructed to prepare fresh chlorine (bleach) solution.

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