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Parkash Sweets

124 Charlesworth Drive SW Edmonton AB T6X 3B4 · Food - General

Official record from Alberta →

Inspection summary

Parkash Sweets has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on August 7, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 29 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on July 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on July 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 5 separate inspections, most recently on July 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 6 times across 5 separate inspections, most recently on July 14, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on March 13, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were 0ppm Chlorine. Soiled wiping cloth was placed on directly on top of food ( Samosa dough) and on counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not washing their hands as required. Staff are not washing their hands before and after putting on gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was 12.8C. The sweets coolers, where perishable items were held, were above 10C. Rack of assorted pakoras was stored at room temperature. Items were 25C.Note: water is leaking onto the floor from middle sweets cooler and onto bottom shelf of west sweets cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was 0 ppm Chlorine at the rinse. Staff are not doing a proper 2-compartment sink method for dishwashing. Proper flow is not being done. A sanitize step is not being conducted.Drip racks cannot be in place in the 2 compartment sinks during manual dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles are damaged by the grease trap. water is pooling. repair is required.the lighting is too low in the walk in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors are very greasy. A think build up of debris is on the walk in cooler door.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls of food were stored directly on the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unrelated items are being stored directly on food in such a way that is or could contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods, including rack of pakoras, potato and paneer are being held at room temperature.
    • 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 control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.Note: Hand sink was repaired upon inspection 01-20, but a long term fix is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization is required. Please clean the exterior of bulk food containers.
  6. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unrelated items are being stored directly on food in such a way that is or could contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods, including rack of pakoras, potato and paneer are being held at room temperature.
    • 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 control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.Note: Hand sink was repaired upon inspection 01-20, but a long term fix is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization is required. Please clean the exterior of bulk food containers.
  7. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unrelated items are being stored directly on food in such a way that is or could contaminate foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods, including rack of pakoras, potato and paneer are being held at room temperature.
    • 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 control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.Note: Hand sink was repaired upon inspection 01-20, but a long term fix is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization is required. Please clean the exterior of bulk food containers.
  8. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were observed using a degreaser containing a sanitizer as a surface sanitizer. A food-safe sanitizer must be obtained and used, as degreasers are not intended for sanitizing food-contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed not washing their hands before putting on gloves and before commencing work. Education was provided on proper hand hygiene: food handlers must wash their hands before and after glove use, and after any activity that may soil their hands
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler on the extreme left, containing high-risk foods, was initially measured at 9 °C. The operator adjusted the temperature, which was later confirmed to be 4 °C. All high-risk foods must be maintained at or below 4 °C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff member in charge of dishwashing was skipping the sanitizing step. Education was provided on proper two-compartment sink procedures: wash and rinse in the first compartment, then sanitize in the second using an appropriate sanitizer solution.
    • 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 control knob on the handwash sink located in the main kitchen was broken, and the faucet was only producing cold water. This must be repaired immediately to ensure staff have access to both hot and cold running water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following must be thoroughly cleaned and sanitized:The interior and exterior of the dishwasher (grime buildup)The mixer head and surrounding area (accumulation of dirt and food debris)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All cooler handles and the floor beneath the movable spice rack in the main kitchen had dirt and/or food debris. These areas were thoroughly cleaned during the inspection.
  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Initial Inspection

    0 infractions

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