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Pakistan Canada Association of Edmonton

9226 39 Avenue NW Edmonton AB T6E 5T9 · Food - Un-permitted

Official record from Alberta →

Inspection summary

Pakistan Canada Association of Edmonton has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 10, 2025. The most recent inspection, on October 2, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on April 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times on April 10, 2025. 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?

  • 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 once on April 10, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once 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.

2 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - the dishwashing sinks had a large cut hole in the divider. The renter present did mention that there was a piece that slipped over top of the whole to make the compartment sink functional. This part was not presented during inspection. As there was no soap installed to the commercial dishwasher and the 3-comp sink manual dishwashing method could not be completed with the missing part - no proper dishwashing could be conducted as required by the Alberta Food Regulation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - commercial dishwasher did not have the recommended dishwasher soap installed. The sanitizing temperature was acceptable. The dishwashing trays were not stored in the approved kitchen area and were in extreme disrepair once located.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - the designated handsink was not installed as per previous conversations. The water lines appeared to have been installed - but no separate designated hand sink was present.
    • 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 no indication that the ventilation canopy over the cook equipment was maintained or cleaned - no company sticker or representation was noted on the hood. Should you have proof of maintenance, you may email the invoice to the PHI. If there was maintenance conducted before the inspection occurred, insist that the sticker on the hood be installed with dates from the company along with the next date of maintenance required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - the wall behind the cook equipment was falling apart and was no longer in good repair - please repair or replace** - the lights on the ceiling were not installed properly - many of the pot lights were hanging down and were not affixed to the ceiling properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a dirty dishwasher was stored in the corner (not installed or in use) please remove and store elsewhere - or it must be maintained in a clean and sanitary condition if it must be stored in the kitchen.** - the butcher block table and other shelves, cupboard doors were not maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the women's washroom in particular was not maintained in a clean and sanitary condition. The light switches, doors/door edges, sinks, the bases of toilets exhibited buildup of grime and material. The men's washrooms were maintained in better condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the kitchen requires a written cleaning schedule that includes all equipment and chemicals for use must be provided upon request. A hand written "schedule" was noted on the wall - did not meet the minimum requirements for a written cleaning schedule

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