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The Bhartiya Cultural Society Of Alberta

9507 39 Avenue NW Edmonton AB T6E 5T3 · Food - General

Official record from Alberta →

Inspection summary

The Bhartiya Cultural Society Of Alberta has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 11, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 56 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 13 times across 5 separate inspections, most recently on September 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on September 9, 2026. For example: Is the facility free of a pest infestation?

  • 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 September 3, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 20 times across 6 separate inspections, most recently on September 9, 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?

  • 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 10 times across 6 separate inspections, most recently on September 9, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 15. Is the facility free of a pest infestation?
      • ** - The facility was not kept free of pests or the conditions that led to the harbouring or breeding of pests:- Evidence of a mouse infestation was observed throughout the facility. Droppings, urine, nesting material, and other biomaterial was observed on/in but not limited to:-floors, walls, bathrooms, all food storage rooms, all shelving, cabinets, counters, tables, bathrooms, etc.-mouse holes were observed in the staircase, in corners, in baseboards, and in storage areas/ rooms.- Evidence of fly infestations was observed throughout the facility of multiple species of both indoor and outdoor flies in the washrooms, common areas, storage rooms, and the kitchens.
    • 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 holes observed throughout** - weatherstripping was in poor repair allowing for the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Plumbing fixtures were not in good repair: a faucet in the washroom was not functional and a toilet in the public washroom was out of order.** - a leak in the temple was observed: water access by front stage
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - mouse holes, missing baseboards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination and fly fecal matter, debris, grime, and grease observed on/in the following items that includes but is not limited to: tables, shelving units, storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, observed on/in the following areas that includes but is not limited to: the public washrooms, all common area, doors/doorframes, light switches, walls, floors, ceilings, and many other areas of the common spaces accessed by the public and areas not accessible to the public.
  3. Demand Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Foods in the main kitchen, cupboards, counters, side storage rooms, in the common area (basement) and in the priests’ storage area used for private and public food storage were found to be contaminated by flies, mouse droppings and urine, unsanitary surfaces as well as cross contamination from other food ingredients.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - Wet, used, dirty cleaning cloths were mounded on the food preparation tables. Sanitizer bucket and/or sanitizer spray bottles were not prepared at time of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - An apron in the dishwashing room was heavily soiled with a buildup of grime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Improper manual dishwashing practiced: volunteer/staff using the kitchen reported rinsing off the pots and food equipment before use in food preparation without completing the sanitizing step.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Mechanical dishwasher interior exhibited a buildup of pink and orange material that had not been descaled, removed, or investiated.
    • 15. Is the facility free of a pest infestation?
      • ** - The facility was not kept free of pests or the conditions that led to the harbouring or breeding of pests:- Evidence of a mouse infestation was observed throughout the facility. Droppings, urine, nesting material, and other biomaterial was observed on/in but not limited to:-floors, walls, ceiling light coverings, bathrooms, all food storage rooms, all shelving, allfood equipment, utensils, trays, cauldrons, pots, pans, bedding, blankets, comforter,sheets, drawers, cabinets, counters, tables, mixers, stands, dishwashing room,dishwashing gloves, bathrooms, etc.-mouse holes were observed in the staircase, in corners, in baseboards, and in storagerooms.- Evidence of fly infestations was observed throughout the facility of multiple species ofboth indoor and outdoor flies in the washrooms, common areas, storage rooms, andthe kitchens.- Live ants were observed in the common area of the basement.
    • 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 holes observed throughout** - weatherstripping was in poor repair allowing for the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Bricks and broken concrete were observed in use at the kitchen burners in the kitchen that were not clean and did not meet the requirement of food-grade, smooth, cleanable, non-absorbent, and/or durable.** - Multiple cutting boards made of plastic and wood were observed in poor condition: the wood cutting boards were delaminating and separating, the plastic boards were dirty, overworn, pitted, and chunks of plastic were missing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing fixtures were not in good repair: a faucet in the washroom was not functional and a toilet in the public washroom was out of 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 thick mold-like substance was observed in the women’s washroom (door frame near shower) and along the wall in the storage room for chemicals.** - mouse holes, missing baseboards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many metal sieves, baskets, and metal mesh scoops were in poor condition with broken metal strands/mesh, missing metal strands/mesh, and/or broken rims.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following items that includes but is not limited to: tables, food equipment, full kitchen (inside and out) all cupboards, drawers counters, shelving units, utensils, microwaves, interior and exterior of cold holding units (coolers, freezers), canopy ventilation filters, all milk crates and containers, food storage areas, all equipment storage in the pots/pan room, all equipment in the dishwashing room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following areas that includes but is not limited to: the public washrooms, child high chairs and trays, all common area tables and chairs, soap dispensers, doors/doorframes, light switches, light covers, diffusers, walls, floors, ceilings, garbage cans, and many other areas of the common spaces accessed by the public and areas not accessible to the public.
  4. Risk Management Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Foods in the main kitchen, cupboards, counters, side storage rooms, in the common area (basement) and in the priests’ storage area used for private and public food storage were found to be contaminated by flies, mouse droppings and urine, unsanitary surfaces as well as cross contamination from other food ingredients.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - Wet, used, dirty cleaning cloths were mounded on the food preparation tables. Sanitizer bucket and/or sanitizer spray bottles were not prepared at time of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - An apron in the dishwashing room was heavily soiled with a buildup of grime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Improper manual dishwashing practiced: volunteer/staff using the kitchen reported rinsing off the pots and food equipment before use in food preparation without completing the sanitizing step.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Mechanical dishwasher interior exhibited a buildup of pink and orange material that had not been descaled, removed, or investiated.
    • 15. Is the facility free of a pest infestation?
      • ** - The facility was not kept free of pests or the conditions that led to the harbouring or breeding of pests:- Evidence of a mouse infestation was observed throughout the facility. Droppings, urine, nesting material, and other biomaterial was observed on/in but not limited to:-floors, walls, ceiling light coverings, bathrooms, all food storage rooms, all shelving, allfood equipment, utensils, trays, cauldrons, pots, pans, bedding, blankets, comforter,sheets, drawers, cabinets, counters, tables, mixers, stands, dishwashing room,dishwashing gloves, bathrooms, etc.-mouse holes were observed in the staircase, in corners, in baseboards, and in storagerooms.- Evidence of fly infestations was observed throughout the facility of multiple species ofboth indoor and outdoor flies in the washrooms, common areas, storage rooms, andthe kitchens.- Live ants were observed in the common area of the basement.
    • 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 holes observed throughout** - weatherstripping was in poor repair allowing for the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Bricks and broken concrete were observed in use at the kitchen burners in the kitchen that were not clean and did not meet the requirement of food-grade, smooth, cleanable, non-absorbent, and/or durable.** - Multiple cutting boards made of plastic and wood were observed in poor condition: the wood cutting boards were delaminating and separating, the plastic boards were dirty, overworn, pitted, and chunks of plastic were missing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing fixtures were not in good repair: a faucet in the washroom was not functional and a toilet in the public washroom was out of 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 thick mold-like substance was observed in the women’s washroom (door frame near shower) and along the wall in the storage room for chemicals.** - mouse holes, missing baseboards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many metal sieves, baskets, and metal mesh scoops were in poor condition with broken metal strands/mesh, missing metal strands/mesh, and/or broken rims.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following items that includes but is not limited to: tables, food equipment, full kitchen (inside and out) all cupboards, drawers counters, shelving units, utensils, microwaves, interior and exterior of cold holding units (coolers, freezers), canopy ventilation filters, all milk crates and containers, food storage areas, all equipment storage in the pots/pan room, all equipment in the dishwashing room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following areas that includes but is not limited to: the public washrooms, child high chairs and trays, all common area tables and chairs, soap dispensers, doors/doorframes, light switches, light covers, diffusers, walls, floors, ceilings, garbage cans, and many other areas of the common spaces accessed by the public and areas not accessible to the public.
  5. Demand Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Foods in the main kitchen, cupboards, counters, side storage rooms, in the common area (basement) and in the priests’ storage area used for private and public food storage were found to be contaminated by flies, mouse droppings and urine, unsanitary surfaces as well as cross contamination from other food ingredients.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - Wet, used, dirty cleaning cloths were mounded on the food preparation tables. Sanitizer bucket and/or sanitizer spray bottles were not prepared at time of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - An apron in the dishwashing room was heavily soiled with a buildup of grime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Improper manual dishwashing practiced: volunteer/staff using the kitchen reported rinsing off the pots and food equipment before use in food preparation without completing the sanitizing step.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Mechanical dishwasher was not ready to test, was not sanitizing at the plate: the rinse cycle was 67⁰C at the plate. The interior exhibited a buildup of pink and orange material.
    • 15. Is the facility free of a pest infestation?
      • ** - The facility was not kept free of pests or the conditions that led to the harbouring or breeding of pests:- Evidence of a mouse infestation was observed throughout the facility. Droppings, urine, nesting material, and other biomaterial was observed on/in but not limited to:-floors, walls, ceiling light coverings, bathrooms, all food storage rooms, all shelving, allfood equipment, utensils, trays, cauldrons, pots, pans, bedding, blankets, comforter,sheets, drawers, cabinets, counters, tables, mixers, stands, dishwashing room,dishwashing gloves, bathrooms, etc.-mouse holes were observed in the staircase, in corners, in baseboards, and in storagerooms.- Evidence of fly infestations was observed throughout the facility of multiple species ofboth indoor and outdoor flies in the washrooms, common areas, storage rooms, andthe kitchens.- Live ants were observed in the common area of the basement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Bricks and broken concrete were observed in use at the kitchen burners in the kitchen that were not clean and did not meet the requirement of food-grade, smooth, cleanable, non-absorbent, and/or durable.** - Multiple cutting boards made of plastic and wood were observed in poor condition: the wood cutting boards were delaminating and separating, the plastic boards were dirty, overworn, pitted, and chunks of plastic were missing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing fixtures were not in good repair: a faucet in the washroom was not functional and a toilet in the public washroom was out of 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 thick mold-like substance was observed in the women’s washroom (door frame near shower) and along the wall in the storage room for chemicals.** - mouse holes, missing baseboards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many metal sieves, baskets, and metal mesh scoops were in poor condition with broken metal strands/mesh, missing metal strands/mesh, and/or broken rims.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following items that includes but is not limited to: tables, food equipment, full kitchen (inside and out) all cupboards, drawers counters, shelving units, utensils, microwaves, interior and exterior of cold holding units (coolers, freezers), canopy ventilation filters, all milk crates and containers, food storage areas, all equipment storage in the pots/pan room, all equipment in the dishwashing room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following areas that includes but is not limited to: the public washrooms, child high chairs and trays, all common area tables and chairs, soap dispensers, doors/doorframes, light switches, light covers, diffusers, walls, floors, ceilings, garbage cans, and many other areas of the common spaces accessed by the public and areas not accessible to the public.
  6. Demand Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Foods in the main kitchen, cupboards, counters, side storage rooms, in the common area (basement) and in the priests’ storage area used for private and public food storage were found to be contaminated by flies, mouse droppings and urine, unsanitary surfaces as well as cross contamination from other food ingredients.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - Wet, used, dirty cleaning cloths were mounded on the food preparation tables. Sanitizer bucket and/or sanitizer spray bottles were not prepared at time of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - An apron in the dishwashing room was heavily soiled with a buildup of grime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Mechanical dishwasher was not ready to test, was not sanitizing at the plate: the rinse cycle was 67⁰C at the plate. The interior exhibited a buildup of pink and orange material.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Improper manual dishwashing practiced: volunteer/staff using the kitchen reported rinsing off the pots and food equipment before use in food preparation without completing the sanitizing step.
    • 15. Is the facility free of a pest infestation?
      • ** - The facility was not kept free of pests or the conditions that led to the harbouring or breeding of pests:- Evidence of a mouse infestation was observed throughout the facility. Droppings, urine, nesting material, and other biomaterial was observed on/in but not limited to:-floors, walls, ceiling light coverings, bathrooms, all food storage rooms, all shelving, allfood equipment, utensils, trays, cauldrons, pots, pans, bedding, blankets, comforter,sheets, drawers, cabinets, counters, tables, mixers, stands, dishwashing room,dishwashing gloves, bathrooms, etc.-mouse holes were observed in the staircase, in corners, in baseboards, and in storagerooms.- Evidence of fly infestations was observed throughout the facility of multiple species ofboth indoor and outdoor flies in the washrooms, common areas, storage rooms, andthe kitchens.- Live ants were observed in the common area of the basement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing fixtures were not in good repair: a faucet in the washroom was not functional and a toilet in the public washroom was out of 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 thick mold-like substance was observed in the women’s washroom (door frame near shower) and along the wall in the storage room for chemicals.** - mouse holes, missing baseboards
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Bricks and broken concrete were observed in use at the kitchen burners in the kitchen that were not clean and did not meet the requirement of food-grade, smooth, cleanable, non-absorbent, and/or durable.** - Multiple cutting boards made of plastic and wood were observed in poor condition: the wood cutting boards were delaminating and separating, the plastic boards were dirty, overworn, pitted, and chunks of plastic were missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following items that includes but is not limited to: tables, food equipment, full kitchen (inside and out) all cupboards, drawers counters, shelving units, utensils, microwaves, interior and exterior of cold holding units (coolers, freezers), canopy ventilation filters, all milk crates and containers, food storage areas, all equipment storage in the pots/pan room, all equipment in the dishwashing room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Many metal sieves, baskets, and metal mesh scoops were in poor condition with broken metal strands/mesh, missing metal strands/mesh, and/or broken rims.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Overall sanitation of the facility was poor with a buildup of mouse contamination, spills, foods, debris, grime, and grease observed on/in the following areas that includes but is not limited to: the public washrooms, child high chairs and trays, all common area tables and chairs, soap dispensers, doors/doorframes, light switches, light covers, diffusers, walls, floors, ceilings, garbage cans, and many other areas of the common spaces accessed by the public and areas not accessible to the public.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - dishwasher was not sanitizing dishes at the plate. Sanitizing spray arm was not functioning. The sanitizing cycle must reach a minimum of 71-74'C at the plate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the cook equipment/burners and cold holding unit doors require more thorough cleaning, table lower shelves in kitchen and in dishwashing room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - washrooms and baby change tables required more thorough cleaning
  11. Risk Management Inspection

    0 infractions

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