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Premvati Vegetarian Food

4110 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

Official record from Alberta →

Inspection summary

Premvati Vegetarian Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on September 4, 2026, recorded 11 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Chemicals and toxic substances.

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 September 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 September 4, 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 September 4, 2026. 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 3 times on September 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods were either not labeled or not labeled properly (e.g. lacking company's contact information).Label every packaged product and ensure labels contain the following information- product name- business name- business contact information- date of preparation/ best before date
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Quat sanitizer in a spray bottle measured over 400 ppm.Demonstrated to operators how to prepare a 200 ppm quat sanitizer.2) Used cleaning cloths were stored at the kitchen hand sink.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths submerged in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sinks for handwashing, food preparation and dishwashing had muslin cloths tied to the faucets as a method to filter tap water. Muslin cloths were stained.Remove muslin cloths from the faucets. Point of use water filters can be used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A plastic food container was being used to scoop shredded cheese from the line cooler. The plastic container was stored on top of cheese. Provide a utensil for handling food and store utensils in a manner that prevents the handle from coming into contact with food.2) Personal items were stored on a box of food in the back storage room.Store personal items separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle that contained bleach was not labeled to indicate its content.2) A spray bottle that contained concentrated quat was incorrectly labeled as ready to use sanitizer.Label all chemical bottles accurately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded cheese and diced pepper measured 6.5C and 6.7C in the line cooler.Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Dishes were not sanitized as part of manual dishwashing. 2) The facility did not have adequate sanitizer for dishwashing. There was only a small amount of concentrated quat in a spray bottle.Clean dishes with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry. Ensure sinks are equipped with drain plugs.
    • 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 were not available.Provide quat test strips for monitoring sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Water at the kitchen hand sink was shut off.Water valves were turned on during the inspection. Separate handwashing activities from areas of food preparation and dishwashing.2) The paper towel dispenser at the kitchen hand sink was empty.The dispenser was refilled during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Aug 8, 2024 - Drywall was exposed behind tile cut-out in shower stall. Please finish so entire wall is smooth, nonabsorbent, and easily cleanable.Sept 4, 2026 - Grout around the new wall tile had cracked. Re-grout the tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall mounted shelf by the front kitchen entrance was lined with cardboard.2) The beverage fridge by the cash register had cardboard linings on the shelves.Remove cardboard liners. Shelf liners must be smooth, non-absorbent to moisture and easy to clean.3) There was an unfinished wooden pallet under the conveyor oven.4) A commercial mixer was stored on an unfinished wooden base.Remove unfinished wood from the food establishment or finish the surfaces to facilitate cleaning.5) There was a buildup of grease and debris on the ventilation hoods, which have not been professionally serviced since opening of the food establishment in 2024.Schedule professional cleaning at regular intervals to prevent surfaces from becoming heavily contaminated with grease or other residues.
  2. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall was exposed behind tile cut-out in shower stall. Please finish so entire wall is smooth, nonabsorbent, and easily cleanable.

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