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Royal Paan

9189 25 Avenue NW Edmonton AB T6N 1N2 · Food - General

Official record from Alberta →

Inspection summary

Royal Paan has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on February 5, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 6 times across 2 separate inspections, most recently on December 22, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 12, 2025. 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 10 times across 5 separate inspections, most recently on March 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 7 times across 4 separate inspections, most recently on February 5, 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?

  • 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 6 times across 2 separate inspections, most recently on March 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - 2 cutting boards were overworn, pitted, and were otherwise in poor condition - please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - clean washrooms and doors.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following REPEAT violation was observed:**DO NOT use bowls as scoops. DO not leave scoops or bowls with the dirty high touch surface in direct contact with food stuffs at any time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - do not use the floor as a food storage surface or countertop.** - do not use bowls as scoops (repeat violation)** - do not store scoops or bowls with the dirty high touch surfaces in contact with food ingredient (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - scoops were stored with the dirty high-touch surface in direct contact with the food ingredient (main kitchen)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling was observed: high risk cooked foods were stored at room temperature, the stove top was not on. Foods must be cooled QUICKLY and safely by dividing into smaller amounts, stirring often, and monitoring the temperature. A demonstration of proper cooling techniques was given to the owners onsite. Cooked chickpea was 30'C, the cooked onion mixture was 20-27'C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grime and food was observed on the industrial mixer, the wire rack shelving by the walk in cooler door, the walk in cooler door itself, containers, and container lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - dirty used ice cream scoops were stored in stagnant dirty water. The dipper well was not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - remove or replace the broken containers and broken lids observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime and filth was observed on doors to the washrooms, the stall doors, the floors, the entire staff washroom
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime and debris was observed on the doors into the kitchen, all other doors, the light switches.
  4. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - do not use the floor as a food storage surface or countertop.** - do not use bowls as scoops (repeat violation)** - do not store scoops or bowls with the dirty high touch surfaces in contact with food ingredient (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following REPEAT violation was observed:**DO NOT use bowls as scoops. DO not leave scoops or bowls with the dirty high touch surface in direct contact with food stuffs at any time.
  5. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following REPEAT violation was observed:**DO NOT use bowls as scoops. DO not leave scoops or bowls with the dirty high touch surface in direct contact with food stuffs at any time.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- QUAT dispenser was pouring 50 ppm of QUAT sanitizer, the sanitizer should measure 200 ppm, recalibration of the sink dispensing sanitizer required or hand measure the QUAT sanitizer for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-oversized pots were observed – ALL food equipment that must be washed in a sink must fit the size of sinks in its entirety. The pots must be fully submerged into sanitizer for 2 minutes. Either install larger sinks to fit the largest pot or obtain pots that fit the size sinks that the facility already has installed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **-the test strips are in poor condition and are not functional (got wet, oxygenated) recommend new test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- CEASE AND DESIST open food handling of any kind in the back storage room – open food handling is not permitted in the back storage area. Evidence of food handling was observed in the garage storage area – several mixer/dough machines were plugged into the walls, food debris sounded the equipment. Owners have been warned on many inspections that food handling could not occur in an area that is not constructed for food handling and that is not equipped with a working plumbed in handsink within ~10 feet of the food handling conducted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *-plumbing at one handsink and the 3-compartment sink is leaking water must be repaired
  7. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- QUAT dispenser was pouring 50 ppm of QUAT sanitizer, the sanitizer should measure 200 ppm, recalibration of the sink dispensing sanitizer required or hand measure the QUAT sanitizer for use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-Handwashing often with soap and paper towels is required for food handlers - glove use still requires thorough handwashing. Do not store phones for the facility or for personal use on food, food equipment, and or food contact surfaces. Do not use a personal phone while conducting food handling activities
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-foods were not covered from protection from contamination in the walk in cooler, the counter coolers, and in the back dry storage area, food and or food equipment was stored on the dirty floors. **-paper cups were used as food scoops and continually reused thereafter– not smooth, cleanable, non-absorbent or durable. Pieces of some of the paper cups were missing, other bowls were used as scoops; spoons used as scoops were all stored with the dirty high touch surface of the bowl or spoon in direct contact with the food ingredient. **-bulk dry food ingredient was contaminated with foreign non – food objects (ie. yarn/twine) **-garbage/dirty recyclables were stored directly on food. **-food and food equipment was stored with chemicals and poisons
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-oversized pots were observed – ALL food equipment that must be washed in a sink must fit the size of sinks in its entirety. The pots must be fully submerged into sanitizer for 2 minutes. Either install larger sinks to fit the largest pot or obtain pots that fit the size sinks that the facility already has installed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **-the test strips are in poor condition and are not functional (got wet, oxygenated) recommend new test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- CEASE AND DESIST open food handling of any kind in the back storage room – open food handling is not permitted in the back storage area. Evidence of food handling was observed in the garage storage area – several mixer/dough machines were plugged into the walls, food debris sounded the equipment. Owners have been warned on many inspections that food handling could not occur in an area that is not constructed for food handling and that is not equipped with a working plumbed in handsink within ~10 feet of the food handling conducted.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Unused or unnecessary equipment noted in the garage space now used as a storage room. Owners admit that some of the equipment is broken or not theirs. Ensure only items needed for the operation of the facility are onsite. Any equipment stored in a food facility and in food storage areas must be maintained in a clean and sanitary condition if it is to remain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *-plumbing at one handsink and the 3-compartment sink is leaking water must be repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-utensils in the customer area were not stored in a clean and sanitary manner – the business or eating end was the only area a customer could grab to obtain utensils, which many contaminate all. Store with handles up. *-some sieves and other utensils were not cleaned thoroughly before storing with other clean utensils, a spatula was found in the dirty mop sink – back room, some food containers, PHI observed dead flies within, clean all containers thoroughly before use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *-thick oil build up noted on food storage containers on the cook line (spices), lids and containers, handles of food equipment were dirty and required more cleaning throughout, light switch covers, foil covered bar surfaces were dirty and not maintained in a sanitary condition, sanitizer buckets for sanitizing solution were not maintained in a clean and sanitary condition, the shelving underside over the cook top has a thick build up of grease underneath. Build up of grease and oil on all surfaces near the large panini grill
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-sieves were broken with metal strands missing and loose, broken food containers were not use, some of the broken plastic pieces appeared to be missing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *-floors under equipment, under shelving, and in hard-to-reach areas had build up and were not maintained in a sanitary condition, in both the kitchen and the back storage area, ceiling diffusers were dirty, and the fuzzy buildup was observed on and surrounding the ceiling diffusers, doors of the washrooms and stall doors were very dirty and require thorough and daily cleaning

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