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Punjab Dhaba

7619 Argyll Road NW Edmonton AB T6C 4A7 · Food - General

Official record from Alberta →

Inspection summary

Punjab Dhaba has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 19, 2026. The most recent inspection, on September 17, 2026, recorded 8 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 4 times across 2 separate inspections, most recently on September 17, 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 2 times across 2 separate inspections, most recently on September 17, 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 2 times across 2 separate inspections, most recently on September 17, 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 2 times across 2 separate inspections, most recently on September 17, 2026. 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 6 times across 4 separate inspections, most recently on September 17, 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?

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. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepared foods from this food facility are coming from unknown sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no prepared sanitizer solutions for use in the food preparation areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two closed cans of paint observed stored in the dry food storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units recorded 30C (chicken peas with sauce) and 37C (curry) after stirring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sinks comprise of a commercial-grade 2-compartment sink with a separate smaller commercial-grade 1-compartment sink.Observed large cooking pots that would not fit inside of this smaller 1-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished drywall sections observed in the cookline.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding units had accumulation of food debris.Deep-fryer oil appeared blackish-brown and required removal.Grease and food debris observed on exterior surfaces of cooking appliances.Soiled knife held between the ends of a countertop and prep cooler.Customer glassware had signs of grease on the exterior surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dining area. Push/call buttons had signs of food debris. Grease observed on a wooden table next to the refrigeration units. Grease observed on the glass windows of these refrigeration units.Public washroom. Men's toilet seat was broken.
  2. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepared foods from this food facility are coming from unknown sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no prepared sanitizer solutions for use in the food preparation areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two closed cans of paint observed stored in the dry food storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units recorded 30C (chicken peas with sauce) and 37C (curry) after stirring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sinks comprise of a commercial-grade 2-compartment sink with a separate smaller commercial-grade 1-compartment sink.Observed large cooking pots that would not fit inside of this smaller 1-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished drywall sections observed in the cookline.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding units had accumulation of food debris.Deep-fryer oil appeared blackish-brown and required removal.Grease and food debris observed on exterior surfaces of cooking appliances.Soiled knife held between the ends of a countertop and prep cooler.Customer glassware had signs of grease on the exterior surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dining area. Push/call buttons had signs of food debris. Grease observed on a wooden table next to the refrigeration units. Grease observed on the glass windows of these refrigeration units.Public washroom. Men's toilet seat was broken.
  3. 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?
      • (Update) - (Yes) professional service and cleaning completed of the main kitchen exhaust hood canopy, with full functionality of the exhaust hood canopy evident on-site (with services rendered invoice provided by the operator).(Yes) Also, sections of floor tile damage in front main kitchen area have been repaired. (No) And furthermore, the operator is in process of completing renovation work of the side wall addition constructed as barrier between the front main kitchen area and dining area, with drywall sections and open wood to be painted and renovation work completed (work is being undertaken). All walls, floors, and ceilings are to be smooth, washable, and non-absorbent in a food premises (food storage and food preparation areas).
  4. Demand 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?
      • No - there were issues with the full functionality of the exhaust hood canopy at the front main kitchen area, with some of the 'side eastern sections of filters' apparently not 'switched on' and/or functional (as there was no observation or evidence of any air flow suction into the exhaust hood canopy at these filters). The operator is to contact a licensed contractor to investigate and conduct any repairs or maintenance as required, so that all sections of the exhaust hood canopy are functional at full capacity while in use.Also, there were sections of floor tile damage in the front main kitchen area, with the operator currently undertaking repair work to repair/replace the damaged sections of floor tile damage. And the operator is in the process of completing renovation work of the side wall addition constructed to create a barrier between the front main kitchen area and dining area, with drywall sections and open wood to be painted and renovation work completed (work is being undertaken).All walls, floors, and ceilings are to be smooth, washable, and non-absorbent in a food premises (food storage and food preparation areas).
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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