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Taste of Pakistan

5173 55 Avenue NW Edmonton AB T6B 3V1 · Food - General

Official record from Alberta →

Inspection summary

Taste of Pakistan has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 14, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 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 November 20, 2025. 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 November 20, 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 5 times across 2 separate inspections, most recently on September 8, 2026. 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 4 times across 4 separate inspections, most recently on September 8, 2026. 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 3 times across 2 separate inspections, most recently on October 21, 2024. 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. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cell phone (for the restaurant) observed on top of the food prep surface for the prep cooler located in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two open trays of cooking utensils observed on the floor in the cooking area. The trays did not have a barrier of 6inches high and were open to contamination from the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink obstructed from handwashing use (blocked by a stack of crates), also lacked accessible single use paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler. Dust and grime observed on the walls and on the surface of a cover for the shelving rack closest to the door.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared sanitizer solution was not observed in the food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Stapler was observed on a storage container located on a shelf directly above a food contact surface, within the cookline area of the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Box of raw chicken was observed at room temperature placed nearby to the 3 compartment sink. Raw chicken recorded 8C on the surface by infrared thermometer. Operator indicated that the raw chicken were placed there waiting to be washed in the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink located in the front-of-house food handling area lacked liquid soap for handwashing.The handsink located in the back-of-house kitchen lacked accessible handwashing supplies - the dispenser was clogged, and the single use paper towels were out of arms reach.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled food equipment and utensils were observed being stored in plastic tote containers placed on a trolley cart and on the floor of a food preparation area. The dishwashing area across from this food preparation area had stacked storage of empty containers, garbage bag full of recyclables, a large food equipment covered with a plastic tote container, and the box of raw chicken. These areas were observed to be cluttered and appeared to hinder proper dishwashing.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not placed in an area viewable to the public. Food handling permit was also expired.
    • 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 deep-fryer observed with oil in the unit's vat held on a food preparation surface, not underneath a vented exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler. One food storage container had signs of damage (a hole) on a side of the container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front service area. Customer utensils (disposable) observed being stored with the eating-ends pointed upwards - where the eating-end would be touched when picked up.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 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?
      • Food handler noted talking on smartphone while also preparing food with direct hand contact (rotating naan and using a spreader to apply butter).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler. Black residue (may or may not be mould) noted on the lids of food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation noted on the walls and shelves of food preparation areas.Debris/fluff noted on the ceiling of the kitchen, around the diffusers.

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