Royal Paan
1 - 726 Tamarack Way NW Edmonton AB T6T 0Y3 · Food - General
Inspection summary
Royal Paan has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on October 6, 2026, recorded 2 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 2 times across 2 separate inspections, most recently on October 6, 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 once on September 14, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 October 6, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on September 14, 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 2 times across 2 separate inspections, most recently on September 14, 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.
6 inspections
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher seemed like it was being used for dishwashing even when it is having mechanical issues with the sanitizer dispenser. Ensure all dishes are sanitized in the sink.The dishwasher should not be used until it can dispense 100ppm of chlorine. All dishwashing should be done in the 3-compartment sin following the 3-sink method of wash, rinse then sanitize.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The dishwasher was measured at 0ppm of chlorine, sanitizer bucket was full (3-comp sink is present). Staff cleaned the sink, made chlorine solution and indicated sanitizing is completed in the sink after dishes are run through the dishwasher.Ensure the dishwasher is maintained at 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 dishwasher was measured at 0ppm of chlorine, sanitizer bucket was full (3-comp sink is present). Staff cleaned the sink, made chlorine solution and indicated sanitizing is completed in the sink after dishes are run through the dishwasher.Ensure the dishwasher is maintained at 100ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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 dishwasher was measured at 0ppm of chlorine, sanitizer bucket was full (3-comp sink is present). Staff cleaned the sink, made chlorine solution and indicated sanitizing is completed in the sink after dishes are run through the dishwasher.Ensure the dishwasher is maintained at 100ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food were stored at room temperature. These were moved into the cooler during inspection. Ensure high risk foods are stored in a cooler below 4C
- 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 on the cook line had no soap, the hand sink by the dishwashing sink was not operational.Ensure there is a designated hand washing sink with soap, running hot and cold water and paper towels.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certification was not observed. Ensure a food handler completes an Alberta approved food safety certification. More information can be found here; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The dishwasher was measured at 0ppm of chlorine, sanitizer bucket was full (3-comp sink is present). Staff cleaned the sink, made chlorine solution and indicated sanitizing is completed in the sink after dishes are run through the dishwasher.Ensure the dishwasher is maintained at 100ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirty ceiling was observed in the kitchen area. Conduct thorough cleaning of the ceiling to maintain sanitary conditions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher hose was initially not placed in the sanitizer. During the inspection, it was repositioned into the sanitizer container, and a positive sanitizer test result was confirmed after the dishwasher cycle was completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirty ceiling was observed in the kitchen area. Conduct thorough cleaning of the ceiling to maintain sanitary conditions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions