6224 99 Street NW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 juin 2026
Facility is producing/fermenting their own yogurt. , , For fermentation of Yogurt, manufacture's starter culture must be used. , , pH is to be monitored to ensure it drops below 4.6 within the requirement time limit., , Yogurt was found to have a pH of 3.5.
A chlorine concentration with fabric protection was being used to create chlorine concentration. , , Another chlorine concentration was being available that did not contain scent or fabric protection.
Bowls were being used as scoops and stored directly inside bulk food items. , , Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
Soiled knives are being stored on a soiled knife holder., , Utensils are to be cleaned after each use and not returned to their storage space until clean and sanitized. The storage space is also to be cleaned and sanitized regularly.
1. There was an accumulation of dust on the fan cover of the walk-in cooler., , 2. There was an accumulation of debris on the shelves of the walk in cooler., , 3. There was an accumulation of food debris on the walls surrounding two compartment sink and cook station., , 4. There was an accumulation of food debris on the knives and magnetic knife holdler., , Clean areas noted above.
New Indian Sweets and Restaurant se trouve dans le quartier ROSEDALE INDUSTRIAL. ROSEDALE INDUSTRIAL, Edmonton compte 21 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 juillet 2026, 17 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Zillionaires Lounge & Bar
ROSEDALE INDUSTRIAL
Ce restaurant a été inspecté 6 fois depuis le 3 décembre 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
5 infractions
Facility is producing/fermenting their own yogurt. , , For fermentation of Yogurt, manufacture's starter culture must be used. , , pH is to be monitored to ensure it drops below 4.6 within the requirement time limit., , Yogurt was found to have a pH of 3.5.
A chlorine concentration with fabric protection was being used to create chlorine concentration. , , Another chlorine concentration was being available that did not contain scent or fabric protection.
Bowls were being used as scoops and stored directly inside bulk food items. , , Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
Soiled knives are being stored on a soiled knife holder., , Utensils are to be cleaned after each use and not returned to their storage space until clean and sanitized. The storage space is also to be cleaned and sanitized regularly.
1. There was an accumulation of dust on the fan cover of the walk-in cooler., , 2. There was an accumulation of debris on the shelves of the walk in cooler., , 3. There was an accumulation of food debris on the walls surrounding two compartment sink and cook station., , 4. There was an accumulation of food debris on the knives and magnetic knife holdler., , Clean areas noted above.
8 infractions
A sanitizer solution was not prepared at the time of the inspection. When asked staff were not sure what this meant. , , , Ensure staff know what a food grade surface sanitizer is, and when to use it. , , A sanitizer solution with a 100 ppm chlorine residual was prepared.
Facility is producing/fermenting their own yogurt. , , For fermentation of Yogurt, manufacture's starter culture must be used. , , pH is to be monitored to ensure it drops below 4.6 within the requirement time limit., , Yogurt was found to have a pH of 3.5.
The handwashing sink was not draining properly.
Aucune infraction
8 infractions
Sanitizer solution was not prepared. Ensure a sanitizer solution is prepared at opening and prior to any food preparation occurring. Corrected onsite.
Kachori (deep fried pastry stuffed with lentils) was stored at room temperature at the front display case. This food item must be stored under refrigeration. Corrected onsite.
High temperature dishwasher is measuring at 67C at dish level after ~5 runs. Required temperature is 71C at dish level. The guage appeared to be in disrepair and should read 82C at final rinse.
Aucune infraction
3 infractions
Facility is using lemon scented bleach. Ensure to use unscented household bleach.
Front handwashing sink does not have soap or paper towel.
Front handwashing sink is not accessible for handwashing - is obstructed by a chest freezer.
Bowls were being used as scoops and stored directly inside bulk food items. , , Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
Sanitizer test strips were not available., , Obtain chlorine test strips.
There were utensils that are wire, where the wires had frayed. , , Cease the use of broken equipment and utensils.
Soiled knives are being stored on a soiled knife holder., , Utensils are to be cleaned after each use and not returned to their storage space until clean and sanitized. The storage space is also to be cleaned and sanitized regularly.
1. There was an accumulation of dust on the fan cover of the walk-in cooler., , 2. There was an accumulation of debris on the shelves of the walk in cooler., , 3. There was an accumulation of food debris on the walls surrounding two compartment sink and cook station., , 4. There was an accumulation of food debris on the knives and magnetic knife holdler., , Clean areas noted above.
No soap or paper towel available at the front handwashing sink. Soap and paper towel required in dispensers.
Front handwashing sink is not accessible for handwashing as it is blocked by a chest freezer. The chest freezer needs to be moved so that the handwashing can be accessed for handwashing.
Front handwashing sink is leaking., Kitchen handwashing sink (on the right of the dishwasher) cold water faucet is not working. Owner indicated they have already called someone for the cold water faucet.
Kitchen requires deeper cleaning including floors, walls, ceiling, cook line (floor/walls under and behind cookline, cooking equipment including the sides of the equipment), exterior of bulk food bins, interior and exterior of coolers, etc.
Women's bathroom paper towel needs to be in a dispenser (paper towel dispenser or paper towel holder).