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Punjab Chaat House

1523 50 Street NW Edmonton AB T6L 7C9 · Food - General

Official record from Alberta →

Inspection summary

Punjab Chaat House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on March 25, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 2 separate inspections, most recently on November 7, 2025. 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 3 times across 3 separate inspections, most recently on November 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 8 times across 4 separate inspections, most recently on November 7, 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 3 times across 3 separate inspections, most recently on November 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used as scoops and are being left in food. Discontinue this practice as it will lead to contamination. Scoops are being left in bulk food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • food was being left out to thaw, including a tray of meat.A pan of Bread Pakora was being left to cool at room temperature and were 24 Celsius. Please ensure that they are placed in cooler.The sweets coolers were 12 Celsius and 10 Celsius. Please ensure that perishable sweets are stored below four Celsius.The upright front display cooler was 14 Celsius. Please do not store perishable items in the cooler unless it is below four Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • improper dishwashing observed. Dirty dishes are being stored on both sides of the dishwasher, there is no flow. Please ensure that only clean dishes are on one side of the dish washer.The dishwashing sink tap is running continuously, which may be contributing to no hot water available. Test strips are expired and run out.Inspector advised the owner that renovations to the dishwashing are may be required soon.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available. Note: Many bait stations were very dirty and out of place or upside down. Please ensure bait stations are in good condition.
    • 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 is worn in several areas by the cook line, allowing pooling and accumulation of debris.The wall behind and beside the hand sink is is in disrepair and cannot be cleaned. The wall and baseboard by the north kitchen door is in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler by dough roller is dripping onto foods. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall by barbershop door is dirty.Wall behind khoya machine and hoses machine are dirty.Pantry requires cleaning. Electric drill very dirty.Plugs by cook line crusted.Cooler door handles dirtyFloors, ceilings and walls require cleaning. General cleaning is required. Facility is not maintaining cleaning schedule.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Water in the sanitizing bucket was 0 ppm Chlorine.New test strips are required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used as scoops and are being left in food. Discontinue this practice as it will lead to contamination. Scoops are being left in bulk food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • food was being left out to thaw, including a tray of meat.A pan of Bread Pakora was being left to cool at room temperature and were 24 Celsius. Please ensure that they are placed in cooler.The sweets coolers were 12 Celsius and 10 Celsius. Please ensure that perishable sweets are stored below four Celsius.The upright front display cooler was 14 Celsius. Please do not store perishable items in the cooler unless it is below four Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • improper dishwashing observed. Dirty dishes are being stored on both sides of the dishwasher, there is no flow. Please ensure that only clean dishes are on one side of the dish washer.The dishwashing sink tap is running continuously, which may be contributing to no hot water available. Test strips are expired and run out.Inspector advised the owner that renovations to the dishwashing are may be required soon.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility did not have an adequate supply of hot water upon inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available. Note: Many bait stations were very dirty and out of place or upside down. Please ensure bait stations are in good condition.
    • 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 is worn in several areas by the cook line, allowing pooling and accumulation of debris.The wall behind and beside the hand sink is is in disrepair and cannot be cleaned. The wall and baseboard by the north kitchen door is in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler by dough roller is dripping onto foods. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall by barbershop door is dirty.Wall behind khoya machine and hoses machine are dirty.Pantry requires cleaning. Electric drill very dirty.Plugs by cook line crusted.Cooler door handles dirtyFloors, ceilings and walls require cleaning. General cleaning is required. Facility is not maintaining cleaning schedule.
  4. Risk Management 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?
      • Floor is worn in several areas by the cook line, allowing pooling and accumulation of debris.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweets display was 15C. Keep perishable foods below 4C. Samosas and pastries in warmer were 35C. Keep them above 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water supply tot the hand sink was turned off due to a leak. Repair immediately.
    • 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 is worn in several areas by the cook line, allowing pooling and accumulation of debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli table cutting board is worn and requires replacing. Dishwasher needs descaling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls, ceiling and floor require cleaning. Back pantry requires organizing and cleaning. Heavy food build up on cook line and between cooking equipment.

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