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The Punjab East Indian Take Out Sweet & Meat Shop

2710 48 Street NW Edmonton AB T6L 6B8 · Food - General

Official record from Alberta →

Inspection summary

The Punjab East Indian Take Out Sweet & Meat Shop has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on April 17, 2026, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 8 times across 4 separate inspections, most recently on April 17, 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 7 times across 4 separate inspections, most recently on April 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 3, 2025. 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 2 times across 2 separate inspections, most recently on August 29, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 12 times across 6 separate inspections, most recently on April 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The band saw is not being cleaned adequately. Meat debris was present from previous days. The equipment must be thoroughly cleaned each time to allow for effective sanitization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left deli table was 8.6C, internal. Ensure foods are maintained below 4C. Ensure staff are checking cooler temperatures at various times each day and are taking corrective action if temperatures are not satisfactory.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple pails of cooked mixed dahl were left to thaw over night at room temperature. Internal temperature was 18C. Discarded. Various trays of gravy, meat and fish were also at room temperature to thaw but were still below 4C. Do not thaw foods at room temperature. Perishable foods must not be left at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding: A hand sink is required in the front area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required: - Under deli tables- Gaskets and doors of coolers- mixer area - exterior of food storage containers- dishwashing area
  2. Risk Management 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?
      • A hand sink is required in the front area.
    • 15. Is the facility free of a pest infestation?
      • Heavy fly infestation noted. Records were not available.
  3. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Old trays of marinated meats were being left by the hand sink instead of discarding immediately. Meat was 18C. There was confusion between staff about using this meat as some staff though it was still good. Please implement a procedure that if foods cannot be discarded immediately that they are clearly labeled and put in a designated area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some sanitizer buckets were 0ppm Chlorine. Water appeared murky. Buckets are not being changed throughout the day, as needed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The band saw had dried meat on it from the previous use. The equipment was not properly or adequately sanitized prior to use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing their hands as needed. Note: some staff indicated that they wash their hands in the bathroom, which is not sufficient. Staff must wash their hands after using the bathroom but must wash their hands a second time at the kitchen hand sink prior to resuming food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are uncovered in the walk in cooler. Raw meats were above ready to eat foods. Foods were being stored under and being dripped on by goat carcasses. Foods were not being protected from flies.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and bowls were being left in bulk food containers in a way that contaminating foods.Equipment is being stored in such a way that it is being contaminated by flies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Multiple pails of food were being left to thaw at room temperature. - Basa in sink was 8C.- West deli table inserts were 8 C.
    • 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 sanitizing dishes. Staff could not locate drain plugs for the 3-compartment sink. proper manual dishwashing is not possible without plugs. Staff training is required. Please submit written dishwashing procedures for review.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • hand sink did not have soap or paper towel available. A hand sink is required in the front area.
    • 15. Is the facility free of a pest infestation?
      • Heavy fly infestation noted. Records were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required. - Caulking by hand sink. Note that it may need to be replaced. - Walls, ceilings throughout facility, in particular where fly droppings are present. - Meat display cooler, including red matting. - bulk food containers.- shelving.- Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.
  4. Risk Management Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Old trays of marinated meats were being left by the hand sink instead of discarding immediately. Meat was 18C. There was confusion between staff about using this meat as some staff though it was still good. Please implement a procedure that if foods cannot be discarded immediately that they are clearly labeled and put in a designated area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some sanitizer buckets were 0ppm Chlorine. Water appeared murky. Buckets are not being changed throughout the day, as needed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The band saw had dried meat on it from the previous use. The equipment was not properly or adequately sanitized prior to use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing their hands as needed. Note: some staff indicated that they wash their hands in the bathroom, which is not sufficient. Staff must wash their hands after using the bathroom but must wash their hands a second time at the kitchen hand sink prior to resuming food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are uncovered in the walk in cooler. Raw meats were above ready to eat foods. Foods were being stored under and being dripped on by goat carcasses. Foods were not being protected from flies.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and bowls were being left in bulk food containers in a way that contaminating foods.Equipment is being stored in such a way that it is being contaminated by flies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Multiple pails of food were being left to thaw at room temperature. - Basa in sink was 8C.- West deli table inserts were 8 C.
    • 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 sanitizing dishes. Staff could not locate drain plugs for the 3-compartment sink. proper manual dishwashing is not possible without plugs. Staff training is required. Please submit written dishwashing procedures for review.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • hand sink did not have soap or paper towel available. A hand sink is required in the front area.
    • 15. Is the facility free of a pest infestation?
      • Heavy fly infestation noted. Records were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required. - Caulking by hand sink. Note that it may need to be replaced. - Walls, ceilings throughout facility, in particular where fly droppings are present. - Meat display cooler, including red matting. - bulk food containers.- shelving.- Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Peeled onions in milk crates were being stored directly on the ground. Store crates off the ground as they have holes on the bottom. Ensure crates are clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat display cooler, in particular the north section was 9C. Please ensure foods are below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized in 100 ppm Chlorine solution during dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required. - Caulking by hand sink. Note that it may need to be replaced. - Walls, ceilings throughout facility, in particular where fly droppings are present. - Meat display cooler, including red matting. - bulk food containers.- shelving.- Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.
  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Peeled onions in milk crates were being stored directly on the ground. Store crates off the ground as they have holes on the bottom. Ensure crates are clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required. - Clean floor edges and corners. - Clean under equipment,- Build up of debris around mixer. - Hood fan grates dirty.

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