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Royal Sweets & Restaurant

5065 22 Avenue SW Edmonton AB T6X 1A4 · Food - General

Official record from Alberta →

Inspection summary

Royal Sweets & Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on March 17, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 20 times across 8 separate inspections, most recently on March 12, 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 7 times across 6 separate inspections, most recently on March 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on February 19, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 4 separate inspections, most recently on September 19, 2024. 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?

  • 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 19 times across 7 separate inspections, most recently on March 9, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large gas burner was being used outside of the canopy. Appliance was not being properly vented. Do not use without proper ventilation. Canopy grates were heavily soiled. Grates must be cleaned at least weekly, if not more frequently. Note: Canopy may not be pulling adequate air, especially in the right section. Please ensure it is in good working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of tile around the drain in the dishwashing area is broken, allowing water to pool. repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was poor. Dining hall was not cleaned from previous event. Foul odor noted. carpets were dirty.Public washroom had a strong urine smell. Please clean.Staff washroom requires deep cleaning. Storage shelves need cleaning and organizing.Bulk food containers are dirty. Dishwashing area is very dirty.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared prior to the arrival of inspector.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, including phones, shoes, coats, personal food, medicine and staff belongings are being stored on food contact surfaces, on top or with food for commercial use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut and peeled onions are being left out at room temperatures for multiple days. Onions require refrigeration after cutting.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. The dishwasher was discharging into the floor drain, which is not acceptable as splashing was occurring and a tripping hazard existed. Staff were not monitoring the final rinse of the dishwasher to ensure it reached a proper temperature. Maximum temperature logging thermometer is required. The glass washer is not in proper working order. Standing water was noted in the machine. Strong foul odor noted.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink is out of order. Taps have been removed. Front area does require a hand sink. Please prepare and replace.Kitchen hand sink is not stocked with paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of tile around the drain in the dishwashing area is broken, allowing water to pool. repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large gas burner was being used outside of the canopy. Appliance was not being properly vented. Do not use without proper ventilation. Canopy grates were heavily soiled. Grates must be cleaned at least weekly, if not more frequently. Note: Canopy may not be pulling adequate air, especially in the right section. Please ensure it is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was poor. Dining hall was not cleaned from previous event. Foul odor noted. carpets were dirty.Public washroom had a strong urine smell. Please clean.Staff washroom requires deep cleaning. Storage shelves need cleaning and organizing.Bulk food containers are dirty. Dishwashing area is very dirty.
  4. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cans of Petha were heavily dented, rusting and may be leaking. Do not use damaged cans.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared prior to the arrival of inspector.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in bowls was stacked directly on top of food. Plastic wrap is not a suitable barrier for stacking.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food, including open pickle containers, pails of meat and bags of food were on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bins and storage containers were heavily soiled. Scoops and bowls were left directly in the containers.Staff items are being stored with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Channa was soaking at room temperature. Soak lentils, rice and beans in the cooler. chicken was thawing at room temperature.A colinder of basa fish was sitting on the sink and was 20C. removed. Perishable foods must be kept below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweets coolers were 8-9C. Please maintain perishable foods below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required by hand sink.Please clean lids of bulk foods. Dishwasher has grease build up. Cleaning required under dishwasher. Staff indicated that dining hall carpet is scheduled for cleaning this week.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled and wet wiping cloths are being left on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in bowls was stacked directly on top of food. Plastic wrap is not a suitable barrier for stacking.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bins and storage containers were heavily soiled. Scoops and bowls were left directly in the containers.Staff items are being stored with food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • the kitchen is cluttered and requires a deep clean, including shelving, walls, ceiling and equipment.
  6. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled and wet wiping cloths are being left on food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. The facility is not maintaining food safety records, including monitoring critical controls such as the cooler temperature and the rinse temperature of the dishwasher.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in bowls was stacked directly on top of food. Plastic wrap is not a suitable barrier for stacking.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bins and storage containers were heavily soiled. Scoops and bowls were left directly in the containers.Staff items are being stored with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was 11.8C. Staff are not monitoring the temperatures of coolers and taking appropriate corrective action, where needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. The dishwasher was not being maintained. THe machine was heavily soiled and had a build up of dirty water, grease and mineral. The dishwasher was leaking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 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 did not have paper towels supplied.
    • 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?
      • Fly tape is being used in the kitchen, which is not permittted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • the kitchen is cluttered and requires a deep clean, including shelving, walls, ceiling and equipment.
  7. Risk Management Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mustard oil labeled "External Use Only" was in use in the facility. Do not use mustard oil for food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled and wet wiping cloths are being left on food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. The facility is not maintaining food safety records, including monitoring critical controls such as the cooler temperature and the rinse temperature of the dishwasher.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in bowls was stacked directly on top of food. Plastic wrap is not a suitable barrier for stacking.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bins and storage containers were heavily soiled. Scoops and bowls were left directly in the containers.Staff items are being stored with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was 11.8C. Staff are not monitoring the temperatures of coolers and taking appropriate corrective action, where needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. The dishwasher was not being maintained. THe machine was heavily soiled and had a build up of dirty water, grease and mineral. The dishwasher was leaking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 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 did not have paper towels supplied.
    • 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?
      • Fly tape is being used in the kitchen, which is not permittted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • the kitchen is cluttered and requires a deep clean, including shelving, walls, ceiling and equipment.
  8. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mustard oil labeled "External Use Only" was in use in the facility. Do not use mustard oil for food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled and wet wiping cloths are being left on food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. The facility is not maintaining food safety records, including monitoring critical controls such as the cooler temperature and the rinse temperature of the dishwasher.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in bowls was stacked directly on top of food. Plastic wrap is not a suitable barrier for stacking.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bins and storage containers were heavily soiled. Scoops and bowls were left directly in the containers.Staff items are being stored with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was 11.8C. Staff are not monitoring the temperatures of coolers and taking appropriate corrective action, where needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. The dishwasher was not being maintained. THe machine was heavily soiled and had a build up of dirty water, grease and mineral. The dishwasher was leaking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 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 did not have paper towels supplied.
    • 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?
      • Fly tape is being used in the kitchen, which is not permittted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • the kitchen is cluttered and requires a deep clean, including shelving, walls, ceiling and equipment.
  9. Risk Management Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mustard oil labeled "External Use Only" was in use in the facility. Do not use mustard oil for food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled and wet wiping cloths are being left on food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. The facility is not maintaining food safety records, including monitoring critical controls such as the cooler temperature and the rinse temperature of the dishwasher.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in bowls was stacked directly on top of food. Plastic wrap is not a suitable barrier for stacking.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bins and storage containers were heavily soiled. Scoops and bowls were left directly in the containers.Staff items are being stored with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was 11.8C. Staff are not monitoring the temperatures of coolers and taking appropriate corrective action, where needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching 71C at the plate. The dishwasher was not being maintained. THe machine was heavily soiled and had a build up of dirty water, grease and mineral. The dishwasher was leaking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing area only has a shallow 1 compartment sink, which is not adequate for dishwashing. The facility requires a 2 compartment sink, suitable for dishwashing, in addition to the mechanical dishwasher.Please provide the inspector with details of the intended renovation by November 1, 2o24.
    • 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 did not have paper towels supplied.
    • 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?
      • Fly tape is being used in the kitchen, which is not permittted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • the kitchen is cluttered and requires a deep clean, including shelving, walls, ceiling and equipment.
  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

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