3815 34 Street NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 18, 2025
Not in ComplianceTwo staff members were observed putting on gloves without washing their hands and were instructed to wash them immediately. , Hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing gloves to ensure proper hygiene and prevent food contamination.
Cooked high-risk foods were being cooled at room temperature, measuring between 40–45°C using a probe thermometer. The operator was instructed to move the food trays to the walk-in cooler. , Proper cooling procedures were reviewed: cool from 60°C (140°F) to 20°C (71°F) within 2 hours, and then from 20°C (71°F) to 4°C (40°F) or below within 4 hours to minimize microbial growth.
The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
Pind Punjab Restaurant & Sweets is in the LARKSPUR neighbourhood. LARKSPUR, Edmonton has 38 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 29 (76%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since November 6, 2025, with 0 in compliance, 2 not in compliance, and 0 closures on record.
3 violations
Two staff members were observed putting on gloves without washing their hands and were instructed to wash them immediately. , Hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing gloves to ensure proper hygiene and prevent food contamination.
Cooked high-risk foods were being cooled at room temperature, measuring between 40–45°C using a probe thermometer. The operator was instructed to move the food trays to the walk-in cooler. , Proper cooling procedures were reviewed: cool from 60°C (140°F) to 20°C (71°F) within 2 hours, and then from 20°C (71°F) to 4°C (40°F) or below within 4 hours to minimize microbial growth.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Sobeys - Food
LARKSPUR
The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
9 violations
No sanitizer solution was observed while food handling was ongoing. The staff member was instructed to prepare a chlorine solution, measured at approximately 100 ppm. A sanitizer solution must be available at all times during food handling for effective surface sanitizing.
Several food trays and containers were left uncovered in the dry storage area and walk-in coolers. All food must be properly covered to prevent contamination.
Chemicals and cleaning agents were stored next to food items in the dry storage area. The staff member was instructed to relocate the chemicals and cleaning agents. All chemicals must be stored in a compartment separate from food, food contact surfaces, and utensils.
The sanitizing step was not being completed during manual dishwashing. The two-sink dishwashing method was reviewed with staff: wash and rinse in the first compartment and sanitize in the second compartment.
Scoops without handles were observed in multiple food bins. Please obtain scoops with handles and ensure they are stored upright to prevent contamination.
a. The lower portion of the exterior (back) door has gaps. Please ensure weatherstripping is installed to prevent pest entry., b. No pest control record was available on site. Pest control records must be maintained on a monthly basis and made available for review by the Public Health Inspector.
It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
The ventilation hood in the main kitchen is due for servicing in April 2025. Grease and dirt accumulation were observed on both the interior and exterior surfaces of the hood.
The following areas in the main kitchen require cleaning to remove food particles, dried splashes, and grease: , floors beneath the cook line, floors beneath the food prep cooler, floors beneath the large dough mixer, and the ventilation canopy.