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Pakwan Indian Cuisine & Banquets

9221 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

Official record from Alberta →

Inspection summary

Pakwan Indian Cuisine & Banquets has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on July 31, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times on July 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on July 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 28, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - dirty/wet/used cleaning cloths were observed mounded on countertops throughout the bar and the kitchen and not stored in sanitizing solution when not in use. (multiple observed)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - a box of baking soda was observed with pieces of the box lid contaminating the food ingredient within** - food and/or food equipment was stored on the floors (back hallway by office)** - scoops were stored with the dirty high-touch handles in contact with the food ingredient (spices, flours, etc.)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper manual dishwashing was occurring: the manual dishwasher was not conducting the required sanitizing step for dishes manually washed. The mechanical dishwasher was not turned on/set up until the PHI requested it. Dishes being washed were set aside for air drying, no sanitizing step taken.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - glasswasher at the bar exhibited 0 ppm of Cl- during the rinse cycle, please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grime/grease/food/debris was observed on containers, container lids, the shelf that contains onions, doors and light switches to food storage areas, the utensil container in the bar** - single use disposable sales labels and protective manufacturer's plastic coatings were observed throughout kitchen. Please remove all sales labels and protective coatings, thoroughly clean the equipment before use. ** - shelf and walls in dishwashing area (back kitchen) exhibited what appeared to be a mold-like substance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime and debris were observed in the washrooms: staff washroom sink, toilet, toilet base, door, door frames, light switches, etc. In the customer washrooms: the baby change tables required cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - food and/or food equipment was stored on the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a large amount of cooked vegetable patties were stored at room temperature on the counter. Please retrain staff to ensure that high risk food is stored in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - food and/or food equipment was stored on the floor
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - paper and plastic labels were observed on containers and food equipment - displays a lack of proper or thorough cleaning** - broken containers and lids were in use for food storage - please discard
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - mold like substance was observed in the dishwashing area.** - cleaning required on baby change tables, child high chairs, bathroom staff doors, some containers and lids, shelving edges due to build up observed.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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