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Shree Restaurant Bakery and Sweets

5025 Mullen Road NW Edmonton AB T6R 0S9 · Food - General

Official record from Alberta →

Inspection summary

Shree Restaurant Bakery and Sweets has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on June 25, 2026, found no infractions.

2 of 9 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on April 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on June 18, 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?

  • 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 5 times across 5 separate inspections, most recently on June 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on April 23, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous used wiping cloths are being left on surfaces in the kitchen instead of being returned to the sanitizer solutions that are present. Corrected- Return the cloths to the 100 ppm chlorine sanitizer solution after each use and ensure that sanitizer solutions are easily accessible in all food handling areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Observed staff putting trays of dessert on top of the pastry display coolers without covering them. Corrected- All foods stored on top of the display units must be properly covered and protected from possible public contamination. 2. Numerous foods in the walk-in cooler were not properly covered. Corrected- Ensure all foods are properly covered while in storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The base boarding around the dishwash sink has once again come away from the wall.- Requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust canopy and filters have grease droplets and streaks on the surfaces. - Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked samosas left out at room temperature on a tray under an oven were measured at 21C. Food was discarded.- High risk foods must be stored at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not conducting the sanitizing step when manually washing dishware at the 3-compartment sink.- Proper manual dishwashing consists of Washing with warm soapy water -> Rinse -> Sanitize -> Air Dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwash sink paper towel dispenser was empty.- Designated handwash sinks must be supplied with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The metal shelves under the bulk food storage containers and where the chemicals are stored are very rusty.- Clean and refinish or remove the shelving.2. Rubber base boarding by the dishwash sink is loose and dirty- Clean and secure the base boarding to the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Once again dispensers without handles are being used to dispense dry bulk food items and are being left in the foods.- Use dispensers with handles and store the dispensers out of the food bins.2. The following equipment requires cleaning: The underside of the door handles to the refrigeration units have dried food accumulation. The door front of the walk-in cooler has black buildup- Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on the ceiling tiles around the air vents. Black buildup noted on the caulking behind the dishwash sink as well as on the floor under this sink. The exterior of the large garbage bin has a buildup of grime. The door from the kitchen to the customer area has black grime on it.- Cleaning is required.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jacket and backpack were store don bottles of water behind eth sweets display coolers. Relocated.- All staff personal belongings must be stored away from foods and business related items.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Sweets Display Cooler is operating at 9C, needs to be at 4C or colder.- Operator will monitor and remove all perishable foods if the temperature does not drop to 4C within 30 minutes.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Stacking of uncovered trays of food observed in the walk-in freezer.- All foods must be properly covered to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling practices: A container of cooked rice was tightly covered prior to the cooling process having been completed. The cooked rice in the cooler was measured at 29C.- Do not tightly cover foods being cooled until a temperature of 4C or colder is reached.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Sweets Display Cooler is operating at 9C, needs to be at 4C or colder.- Operator will monitor and remove all perishable foods if the temperature does not drop to 4C within 30 minutes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The metal shelves below the prep tables/counters are very rusty.- Clean the shelves and refinish.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 23/25: Once again cooking utensils are being stored in a container of water in between uses. - Operator to educate all kitchen staff on proper utensil storage practices.May 9/24: Repeat violation. Cooking utensils are still being stored in a container of water in between uses.May 1/24: Utensils are being stored in a container of dirty water in between uses.- Proper utensil storage practices reviewed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored with the handles in contact with the foods and dispensers without handles are also being used.- Use dispensers with handles and store the dispensers out of the containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove dust and or grime accumulation: the walk-in cooler fan cover, ceiling tiles around the air vents in the kitchen and the exteriors of the garbage cans.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • May 9/24: Repeat violation. Cooking utensils are still being stored in a container of water in between uses.May 1/24: Utensils are being stored in a container of dirty water in between uses.- Proper utensil storage practices reviewed.
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered tray of dessert left on top of the service counter.- Cover all foods stored in this area to prevent possible contamination from customers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling practices. Hot foods are being allowed to sit out at room temperature for extended periods of time.- Cool hot foods rapidly by portioning into smaller volumes, the use of ice-water baths or ice wands. Do not cover cooling foods tightly until a temperature of <4C is achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked samosas and Kachari left out at room temperature measured at 21C. Food discarded.- High risk perishable foods are to be stored at >60C or <4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed staff not conducting the sanitizing step when manually washing dishware.- Proper manual dishwashing practices are Wash -> Rinse -> Sanitize -> Air Dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being stored in a container of dirty water in between uses.- Proper utensil storage practices reviewed.

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