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Swagat Indian Bar And Bistro

9737 118 Avenue NW Edmonton AB T5G 0P4 · Food - General

Official record from Alberta →

Inspection summary

Swagat Indian Bar And Bistro has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on June 18, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on June 18, 2026. 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?

  • 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 4 times across 3 separate inspections, most recently on October 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 18, 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 once on June 10, 2024. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • Mouse droppings noted in cabinets below hot holding units in the buffet area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry goods need to be cleaned and sanitized more frequently, as some had debris buildup on the handles.Knives were being stored between the wall and the knife holder. Knives should be stored directly inside holder as the area in between the wall and knife holder cannot be cleaned and sanitized properly.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 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?
      • Mouse droppings noted in the back storage areaPlease clean up droppings and sanitize areaWork with pest control company to resolve issue
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • knife stored in between prep coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required:-around cooking equipment-around dry goods bins-around and behind prep tables in the kitchen
  5. Risk Management Inspection

    1 infraction

    • 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 wall behind the dishwashing sink needs to be recaulked to fill the gaps.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dry storage containers did not have proper lids and scoops were visibly dirty.-Operator removed the dirty scoops from the containers and placed them in dishwasher.-Open food containers were covered with lids.
    • 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?
      • Mouse droppings were observed in the mechanical room and storage area at the back of facility.-Clean the mouse droppings; monitor and report any new activity.
    • 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 wall behind the dishwashing sink needs to be recaulked to fill the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available. -Make sure to maintain the cleaning schedule and include deep cleaning around the cookline area and food storage area in your daily/weekly cleaning schedule.

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