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Punjaabi Restaurant

10539 108 Street NW Edmonton AB T5H 2Z8 · Food - General

Official record from Alberta →

Inspection summary

Punjaabi Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on August 31, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 8 times across 6 separate inspections, most recently on August 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 13 times across 7 separate inspections, most recently on August 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 11 times across 4 separate inspections, most recently on August 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected at dish level after the final rinse cycle of the dishwasher. Advised operator to arrange to have the dishwasher serviced immediately, and that all dishes and utensils are to be manually sanitized in the sink using 100 ppm chlorine- allow to soak for 2 minutes then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • August 28, 2026: staff obtained a bottle of liquid hand soap for use at the front counter hand sink during the inspection.August 25, 2026: The soap dispenser at the front counter hand sink is broken and must be fixed/replaced so that it dispenses soap. Noted again on August 26, 2026.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • August 28, 2026: Staff were instructed to refill the empty soap dispenser in the one washroom during today's inspection. Verified to be completed while on-site.August 25, 2026: The soap dispenser in one washroom is empty and must be refilled. August 26 2026: noted again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris and grease noted on the floors behind equipment and along perimeter of the kitchen. Thorough cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris noted on the floor under shelves in the walk-in cooler. Cleaning required,
  3. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected at dish level after the final rinse cycle of the dishwasher. Advised operator to arrange to have the dishwasher serviced immediately, and that all dishes and utensils are to be manually sanitized in the sink using 100 ppm chlorine- allow to soak for 2 minutes then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the front counter hand sink is broken and must be fixed/replaced so that it dispenses soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in one washroom is empty and must be refilled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cover/lid to the ice machine is missing. Staff were using a black garbage bag to cover the ice machine. Black garbage bags are not to be used as part of food equipment as they contain a chemical for odor suppression that can leach into food/ice. Repair/replacement required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris and grease noted on the floors behind equipment and along perimeter of the kitchen. Thorough cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris noted on the floor under shelves in the walk-in cooler. Cleaning required,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation noted on the screen below the dishwasher. Cleaning required.
  4. Demand Inspection

    11 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The interior of the prep cooler closest to the kitchen hand sink was measured at 7-8C. Foods must be maintained at 4C or colder. Adjust temperature to ensure foods are held at 4C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff could not locate a probe thermometer for monitoring internal food temperatures. Obtain a probe-style thermometer that is capable of measuring both cold and hot temperatures e.g. 0C to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected at dish level after the final rinse cycle of the dishwasher. Advised operator to arrange to have the dishwasher serviced immediately, and that all dishes and utensils are to be manually sanitized in the sink using 100 ppm chlorine- allow to soak for 2 minutes then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in one washroom is empty and must be refilled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the front counter hand sink is broken and must be fixed/replaced so that it dispenses soap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for the ice machine was sitting directly in the ice inside the machine.Scoops must be stored such that the handle does not come in to direct contact with the ice in order to prevent contamination of the ice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cover/lid to the ice machine is missing. Staff were using a black garbage bag to cover the ice machine. Black garbage bags are not to be used as part of food equipment as they contain a chemical for odor suppression that can leach into food/ice. Repair/replacement required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris and grease noted on the floors behind equipment and along perimeter of the kitchen. Thorough cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris noted on the floor under shelves in the walk-in cooler. Cleaning required,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation noted on the screen below the dishwasher. Cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior and interior surfaces of the washroom doors are dirty and require cleaning.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was again found lying directly in the ice inside the ice machine. The scoop was placed into the scoop holder located inside the ice machine.REQUIRED ACTION: ensure all staff are reminded to store the ice scoop inside the holder so that the handle does not come into direct contact with the ice inside the ice machine.
  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was again found sitting directly in an insert of green sauce at the top of the prep cooler.The scoop for the ice machine was stored properly, not in direct contact with the ice inside the machine.REQUIRED ACTION: scoops must be stored such that the handle and/or exterior of the scoop does not contact the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
  8. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found sitting directly in the ice inside the ice machine in the area just outside the doors to the kitchen.A scoop was found sitting directly in an insert of green sauce at the top of the prep cooler.REQUIRED ACTION: scoops must be stored such that the handle and/or exterior of the scoop does not contact the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe-style thermometer available to monitor the internal temperature of foods during cooking, cooling and hot-holding.REQUIRED ACTION: obtain probe-style thermometers that are capable of measuring both hot and cold temperatures of foods (e.g. 0C to 100C) and use these to monitor food temperature during cooking, cooling and hot-holding procedures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The pail of detergent connected to the dishwasher was empty at time of inspection.No chlorine sanitizer was detected at dish level after the final rinse cycle.REQUIRED ACTION: a new pail of detergent was connected to the dishwasher.The dishwasher company was called to arrange for servicing of the machine. All dishes and utensils are to be sanitized in 100 ppm chlorine at the three-compartment sink for 2 minutes, after they are washed in the dishwasher. Dishes and utensils are to be air-dried, or dried with paper towel if needed right away.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
  9. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was prepared and available for use during food preparation and service at the time of inspection.REQUIRED ACTION: ensure that an approved sanitizing solution is prepared and available for use at all times during food preparation and service.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found sitting directly in the ice inside the ice machine in the area just outside the doors to the kitchen.A scoop was found sitting directly in an insert of green sauce at the top of the prep cooler.REQUIRED ACTION: scoops must be stored such that the handle and/or exterior of the scoop does not contact the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe-style thermometer available to monitor the internal temperature of foods during cooking, cooling and hot-holding.REQUIRED ACTION: obtain probe-style thermometers that are capable of measuring both hot and cold temperatures of foods (e.g. 0C to 100C) and use these to monitor food temperature during cooking, cooling and hot-holding procedures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The pail of detergent connected to the dishwasher was empty at time of inspection.No chlorine sanitizer was detected at dish level after the final rinse cycle.REQUIRED ACTION: a new pail of detergent was connected to the dishwasher.The dishwasher company was called to arrange for servicing of the machine. All dishes and utensils are to be sanitized in 100 ppm chlorine at the three-compartment sink for 2 minutes, after they are washed in the dishwasher. Dishes and utensils are to be air-dried, or dried with paper towel if needed right away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate the chlorine test strips for monitoring the dishwasher sanitizer concentration.REQUIRED ACTION: ensure that chlorine test strips are available and instruct staff on how to use them daily to test the dishwasher sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is not working- one faucet handle is missing and water is not available at the sink. There was no liquid soap and paper towel provided in dispensers at the three-compartment sink, where staff indicated they were currently washing their hands.REQUIRED ACTION: the hand sink must be repaired so that it is functional and is provided with hot and cold running water.Ensure that liquid soap and paper towel is provided in dispensers at the three-compartment sink for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was leaking from a pipe at the top of the dishwasher, to the right of the chemical pumps.REQUIRED ACTION: the leaking pipe must be repaired.
  10. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -Some of the chemical bottles were not labeled. Action taken:-Staff was instructed to label all the chemicals with their name and content to avoid confusion/ chemical misuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Low temperature (chlorine-based dishwasher was measured at 50 ppm at dish-level). Action taken:-An air gap was observed in the sanitizer aid pipe. The machine was run several times and the gap was removed. Finally, the dishwasher was measured at 100 ppm at dish-level.-Staff was instructed to redo the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -It was observed that some of the shelves inside the kitchen were lined with the cardboards. Action required:-Please remove the cardboards as those are absorbent and not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the main kitchen. -Clean all the shelves (especially the dry storage area), the floor, the ceilings above the food preparation area, below the dishwashing area.-Cleaning and sanitation schedule was not maintained (template will be provided with the report).
  11. Initial Inspection

    0 infractions

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