5025 Mullen Road NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Shree Restaurant Bakery and Sweets is in the MACTAGGART neighbourhood. MACTAGGART, Edmonton has 27 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 14, 2026, there are 22 (81%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Subway 68546
MACTAGGART
This restaurant has been inspected 10 times since August 22, 2023, with 3 in compliance, 7 not in compliance, and 0 closures on record.
No violations
4 violations
Numerous used wiping cloths are being left on surfaces in the kitchen instead of being returned to the sanitizer solutions that are present. Corrected, - Return the cloths to the 100 ppm chlorine sanitizer solution after each use and ensure that sanitizer solutions are easily accessible in all food handling areas.
1. Observed staff putting trays of dessert on top of the pastry display coolers without covering them. Corrected, - All foods stored on top of the display units must be properly covered and protected from possible public contamination. , , 2. Numerous foods in the walk-in cooler were not properly covered. Corrected, - Ensure all foods are properly covered while in storage.
The base boarding around the dishwash sink has once again come away from the wall., - Requires repair.
The exhaust canopy and filters have grease droplets and streaks on the surfaces. , - Cleaning is required.
No violations
6 violations
Cooked samosas left out at room temperature on a tray under an oven were measured at 21C. Food was discarded., - High risk foods must be stored at less than 4C or greater than 60C.
Staff are not conducting the sanitizing step when manually washing dishware at the 3-compartment sink., - Proper manual dishwashing consists of Washing with warm soapy water -> Rinse -> Sanitize -> Air Dry
The kitchen handwash sink paper towel dispenser was empty., - Designated handwash sinks must be supplied with soap and paper towel at all times.
1 violation
Staff jacket and backpack were store don bottles of water behind eth sweets display coolers. Relocated., - All staff personal belongings must be stored away from foods and business related items.
1 violation
The Sweets Display Cooler is operating at 9C, needs to be at 4C or colder., - Operator will monitor and remove all perishable foods if the temperature does not drop to 4C within 30 minutes.
7 violations
Improper cooling practices: A container of cooked rice was tightly covered prior to the cooling process having been completed. The cooked rice in the cooler was measured at 29C., - Do not tightly cover foods being cooled until a temperature of 4C or colder is reached.
The Sweets Display Cooler is operating at 9C, needs to be at 4C or colder., - Operator will monitor and remove all perishable foods if the temperature does not drop to 4C within 30 minutes.
Stacking of uncovered trays of food observed in the walk-in freezer., - All foods must be properly covered to protect them from contamination.
1 violation
May 9/24: Repeat violation. Cooking utensils are still being stored in a container of water in between uses., , May 1/24: Utensils are being stored in a container of dirty water in between uses., - Proper utensil storage practices reviewed.
5 violations
Uncovered tray of dessert left on top of the service counter., - Cover all foods stored in this area to prevent possible contamination from customers.
Improper cooling practices. Hot foods are being allowed to sit out at room temperature for extended periods of time., - Cool hot foods rapidly by portioning into smaller volumes, the use of ice-water baths or ice wands. Do not cover cooling foods tightly until a temperature of <4C is achieved.
Cooked samosas and Kachari left out at room temperature measured at 21C. Food discarded., - High risk perishable foods are to be stored at >60C or <4C.
6 violations
Used wiping cloths left on the counter and no pre-made sanitizer solutions present., - Prepare a sanitizer solution prior to starting any food handling activities and immerse the cloths in the sanitizer solution after each use.
Container of cooked rice left on the counter measured at 23C. Food discarded., - High risk perishable foods are to be stored at >60C or <4C.
Improper cooling practices. Hot foods are being allowed to sit out at room temperature for extended periods of time., - Cool hot foods rapidly by portioning into smaller volumes, the use of ice-water baths or ice wands. Do not cover cooling foods tightly until a temperature of <4C is achieved.
1. The metal shelves under the bulk food storage containers and where the chemicals are stored are very rusty., - Clean and refinish or remove the shelving., , 2. Rubber base boarding by the dishwash sink is loose and dirty, - Clean and secure the base boarding to the wall.
1. Once again dispensers without handles are being used to dispense dry bulk food items and are being left in the foods., - Use dispensers with handles and store the dispensers out of the food bins., , 2. The following equipment requires cleaning: The underside of the door handles to the refrigeration units have dried food accumulation. The door front of the walk-in cooler has black buildup, - Cleaning is required
Dust accumulation noted on the ceiling tiles around the air vents. Black buildup noted on the caulking behind the dishwash sink as well as on the floor under this sink. The exterior of the large garbage bin has a buildup of grime. The door from the kitchen to the customer area has black grime on it., - Cleaning is required.
The metal shelves below the prep tables/counters are very rusty., - Clean the shelves and refinish.
April 23/25: Once again cooking utensils are being stored in a container of water in between uses. , - Operator to educate all kitchen staff on proper utensil storage practices., , May 9/24: Repeat violation. Cooking utensils are still being stored in a container of water in between uses., , May 1/24: Utensils are being stored in a container of dirty water in between uses., - Proper utensil storage practices reviewed.
Bulk food dispensers are being stored with the handles in contact with the foods and dispensers without handles are also being used., - Use dispensers with handles and store the dispensers out of the containers.
The following areas require cleaning to remove dust and or grime accumulation: the walk-in cooler fan cover, ceiling tiles around the air vents in the kitchen and the exteriors of the garbage cans.
Observed staff not conducting the sanitizing step when manually washing dishware., - Proper manual dishwashing practices are Wash -> Rinse -> Sanitize -> Air Dry.
Utensils are being stored in a container of dirty water in between uses., - Proper utensil storage practices reviewed.
Potatoe, cheese filled pastries are being placed into the hot holding cabinet cold., - Reheat foods in the oven, microwave and then place into the hot holding units.
A lot of uncovered food containers noted in the walk-in cooler., - Cover all foods while in storage to protect from contamination.
Bulk food dispenser handles are being stored in contact with the food and dispensers without handles are being used., - Use dispensers with handles and store out of the foods.