270 - 2331 66 Street NW · MILL WOODS TOWN CENTRE
April 10, 2026
PassFood was uncovered in the walk in cooler. , , Bowls of food were stacked directly in contact with the food below.
Perishable foods were being stored at room temperature:, , , - cooked noodles
Dishwasher is not draining. Dirty water is standing in the machine after the cycle. , , Dishes cannot be properly cleaned and sanitized., , Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
Food safety knowledge is inadequate. All staff require retraining.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
Himalayan Village is in the MILL WOODS TOWN CENTRE neighbourhood. MILL WOODS TOWN CENTRE, Edmonton has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 44 (81%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 9 times since September 6, 2024, with 9 passes and 0 closures on record.
Food was uncovered in the walk in cooler. , , Bowls of food were stacked directly in contact with the food below.
Perishable foods were being stored at room temperature:, , , - cooked noodles
Dishwasher is not draining. Dirty water is standing in the machine after the cycle. , , Dishes cannot be properly cleaned and sanitized., , Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
MILL WOODS TOWN CENTRE
Food safety knowledge is inadequate. All staff require retraining.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
Raw chicken was left in a sink where dirty dishes were present. 3-compartment sink can only be used for one task at a time. Food cannot be present at the same time as dishes. Sink requires cleaning and sanitizing between dishwashing and food handling.
Food was uncovered in the walk in cooler. , , Bowls of food were stacked directly in contact with the food below.
Chicken was being left out to thaw at room temperature overnight. Internal temperature was 21C. Inspection conducted at 11:23am. Chicken was discarded.
Perishable foods were being stored at room temperature:, , - peeled onions, - chopped green onions, - prepared hakka noodles, - cooked noodles, - cut purple , - various sauces labeled "refridgerate after opening", - multiple containers of whipping cream
Perishable foods are being held at room temperature. , , - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. , - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler., - pail of gravy was thawing at room temperature.
Dishwasher is not draining. Dirty water is standing in the machine after the cycle. , , Dishes cannot be properly cleaned and sanitized., , Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
Food was being prepared directly beside the east hand sink. separation is required.
Food safety knowledge is inadequate. All staff require retraining.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
Raw chicken was being cut on a prep space that had food wrap and paper bags of flour stored on them. , , Marinaded raw chicken was being skewered on a space that had food wrap on it. , , Ensure all items that might be contaminated by chicken are moved before starting task.
Food was uncovered in the walk in cooler. , , Bowls of food were stacked directly in contact with the food below.
The walk in cooler was 10C. Ensure foods are maintained below 4C.
Perishable foods were being stored at room temperature:, , - peeled onions, - chopped green onions, - prepared hakka noodles, - cooked noodles, - cut purple , - various sauces labeled "refridgerate after opening", - multiple containers of whipping cream
Perishable foods are being held at room temperature. , , - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. , - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler., - pail of gravy was thawing at room temperature.
Dishwasher is not draining. Dirty water is standing in the machine after the cycle. , , Dishes cannot be properly cleaned and sanitized., , Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
Food was being prepared directly beside the east hand sink. separation is required.
Food safety knowledge is inadequate. All staff require retraining.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
Upon entry, inspector noted a staff member cutting onions directly on the floor. Knife was on floor. Cutting board was not in use. Do not prepare food on the floor. , , Cooked chicken was being prepped directly on the counter without the use of a bowl or protective surface.
Food was on the floor. , , Food was uncovered in the walk in cooler. , , Bowls of food were stacked directly in contact with the food below.
Repeat: March 27, 2026 , , peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. , , Do not store food on the floor., , Peeled onions must be stored in the cooler. , , Onions discarded.
Perishable foods are being held at room temperature. , , - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. , - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler., - A pail of manchurian gravy was at room temperature. 17C internal. Discarded. , - Cut red onions were being stored in an insert on top of prep table. , - Foods in west deli table were 13.3C. , - A pot of dahl was sitting on the stove with the burner turned off. Dahl was 49C. , - Multiple pails of gravy were sitting on the floor at room temperature. , - A pan of hakka noodles was sitting at room temperature.
Perishable foods were being stored at room temperature:, , - peeled onions, - chopped green onions, - prepared hakka noodles, - cooked noodles, - cut purple , - various sauces labeled "refridgerate after opening", - multiple containers of whipping cream
Dishwasher is not draining. Dirty water is standing in the machine after the cycle. , , Dishes cannot be properly cleaned and sanitized.
Repeat March 28, 2026. , , The west handsink was full of dirty dishes and could not be used for handwashing.
Food safety knowledge is inadequate. All staff require retraining.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. , , 2. Foods were being stored on the floor in the walk in coolers. , , 3. Foods were not being covered in the coolers. , , 4. Raw meats were being stored with ready to eat foods.
peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. , , Do not store food on the floor., , Peeled onions must be stored in the cooler. , , Onions discarded.
1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
Perishable foods were being stored at room temperature:, , - peeled onions, - chopped green onions, - prepared hakka noodles, - cooked noodles, - cut purple , - various sauces labeled "refridgerate after opening", - multiple containers of whipping cream
1. There was no supply of hot water at the east hand sink., , 2. The west handsink was full of dirty dishes and could not be used for handwashing.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
1. Organization required in walk in cooler and freezer., , 2. Cleaning required by onion storage area. Do not let debris accumulate here. , , 3. deli tables require cleaning., , General cleaning and organization required. , , 4. Cleaning schedule is not in use.
1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. , , 2. Foods were being stored on the floor in the walk in coolers. , , 3. Foods were not being covered in the coolers. , , 4. Raw meats were being stored with ready to eat foods.
peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. , , Do not store food on the floor., , Peeled onions must be stored in the cooler. , , Onions discarded.
1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
Perishable foods were being stored at room temperature:, , - peeled onions, - chopped green onions, - prepared hakka noodles, - cooked noodles, - cut purple , - various sauces labeled "refridgerate after opening", - multiple containers of whipping cream
1. There was no supply of hot water at the east hand sink., , 2. The west handsink was full of dirty dishes and could not be used for handwashing.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
1. Organization required in walk in cooler and freezer., , 2. Cleaning required by onion storage area. Do not let debris accumulate here. , , 3. deli tables require cleaning., , General cleaning and organization required. , , 4. Cleaning schedule is not in use.
1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. , , 2. Foods were being stored on the floor in the walk in coolers. , , 3. Foods were not being covered in the coolers. , , 4. Raw meats were being stored with ready to eat foods.
peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. , , Do not store food on the floor., , Peeled onions must be stored in the cooler. , , Onions discarded.
1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
Perishable foods were being stored at room temperature:, , - peeled onions, - chopped green onions, - prepared hakka noodles, - cooked noodles, - cut purple , - various sauces labeled "refridgerate after opening", - multiple containers of whipping cream
the west deli table was 9C.
1. There was no supply of hot water at the east hand sink., , 2. The west handsink was full of dirty dishes and could not be used for handwashing.
No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
heavy odors and smoke build up were noted when cooking. Please ensure the ventilation system is in proper working condition.
1. Organization required in walk in cooler and freezer., , 2. Cleaning required by onion storage area. Do not let debris accumulate here. , , 3. deli tables require cleaning., , General cleaning and organization required. , , 4. Cleaning schedule is not in use.
peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. , , Do not store food on the floor., , Peeled onions must be stored in the cooler. , , Onions discarded.
1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. , , 2. Foods were being stored on the floor in the walk in coolers. , , 3. Foods were not being covered in the coolers. , , 4. Raw meats were being stored with ready to eat foods.
1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
Perishable foods were being stored at room temperature:, , - peeled onions, - chopped green onions, - prepared hakka noodles, - cooked noodles, - cut purple , - various sauces labeled "refridgerate after opening", - multiple containers of whipping cream
the west deli table was 9C.
1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
1. There was no supply of hot water at the east hand sink., , 2. The west handsink was full of dirty dishes and could not be used for handwashing.
No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
heavy odors and smoke build up were noted when cooking. Please ensure the ventilation system is in proper working condition.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
1. Organization required in walk in cooler and freezer., , 2. Cleaning required by onion storage area. Do not let debris accumulate here. , , 3. deli tables require cleaning., , General cleaning and organization required. , , 4. Cleaning schedule is not in use.
1. Raw fish was sitting in 3 compartment sink where dirty dishes were present. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. , , 2. Foods were being stored on the floor in the walk in coolers. , , 3. Foods were not being covered in the coolers. , , 4. Raw meats were being stored with ready to eat foods.
1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional. , , 2. 2 pans of raw chicken were thawing at room temperature by the mixer. , , 3. Pails of gravy were thawing at room temperature. , , 4. Chili/ garlic in oil sauce was stored at room temperature. Sauce was bubbling. Discarded. Do not leave garlic in oil at room temperature., , 5. North east deli table was 12.8C. Do not use if foods are not maintained below 4C. , , 6. North west deli table was 11.7 C, internal. Do not use if foods are not maintained below 4 C. , , 7. Multiple trays of cooked noodles were left at room temperature. Discontinue practice.
No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
1. Organization required in walk in cooler and freezer., , 2. Cleaning required by onion storage area. Do not let debris accumulate here. , , 3. deli tables require cleaning., , General cleaning and organization required. , , 4. Cleaning schedule is not in use.