Sukhi Da Dhaba Restaurant & Sweet Shop
5058 68 Street NE Calgary AB T3J 4J1 · Food - General
Inspection summary
Sukhi Da Dhaba Restaurant & Sweet Shop has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on July 28, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 once on January 27, 2026. 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 May 8, 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 2 times across 2 separate inspections, most recently on May 8, 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 2 times across 2 separate inspections, most recently on May 8, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on January 27, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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.
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution concentration measured to be 0ppm.- The staff prepared 100ppm chlorine solution during inspection.
- 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?
- Approximately 3-4L of yogurt was observed in the cooler. The operator stated that it is made in the facility but was unable to provide logs to verify pH and temperature control measures for the fermentation process. The yogurt was discarded. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The utility room where the mop sink is located was being used for storage of food-related items, including pots, pans, and a large pail of sweets. The mop sink is not equipped with a barrier to prevent contamination from splashes.Remove all the indicated items from the utility room. Install a physical barrier around the mop sink or discontinue the storage of food, utensils, and any cooking equipment in this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 8X16L buckets of yogurt were being fermented at room temperature. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process (All discarded) Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following: - Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made) Ensure the following: - Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source. Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease and food spills were observed on dry storage bins. Clean and sanitize. Ensure food storage bins are kept sanitary at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and food debris was observed in the following areas:- Under and around the drying rack beside the dishwasher - Under and around the dry storage shelf - Wall and floor around the dough mixer - Under the 2-compartment sink.- The utility roomClean the kitchen and pay attention to the aforementioned areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Obtain a dispenser for the paper towel at the bar hand 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?
- *Ongoing Violation*The wall in the bread rolling area was damaged and difficult to clean. Please remove the wall paper and properly finish (mud, sand, and paint as needed) to provide a smooth, cleanable surface.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?