3815 34 Street NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 juillet 2026
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.
June 29;, - The prep cooler was measured at between 11-15C using a laser gun thermometer. the external dial and thermometer in the cooler were at 10C., The internal temperature of the high-risk food in the cooler from the previous day were measured from 10C using a probe thermometer., , Ensure high risk food is stored in the walk-in cooler until the probe cooler is repaired or replaced to maintain temperatures less than 4C., --------------------------------------------------------------------------------------, , - The prep coolers were above 4C, staff indicated that they are currently making catering orders. , - Ensure cooler is maintained below 4C. , Maintain temperature records, all coolers should have functional thermometers.
- Thawed meat juices were observed on the cover of the bulk food bin, bulk food bins covers were unclean., , Ensure meat is not thawed on the bulk food, ensure bin covers are cleaned and sanitized.
Pind Punjab Restaurant & Sweets se trouve dans le quartier LARKSPUR. LARKSPUR, Edmonton compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juillet 2026, 31 (82%) 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.
Panago Pizza
LARKSPUR
Ce restaurant a été inspecté 9 fois depuis le 7 mai 2024, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
3 infractions
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.
June 29;, - The prep cooler was measured at between 11-15C using a laser gun thermometer. the external dial and thermometer in the cooler were at 10C., The internal temperature of the high-risk food in the cooler from the previous day were measured from 10C using a probe thermometer., , Ensure high risk food is stored in the walk-in cooler until the probe cooler is repaired or replaced to maintain temperatures less than 4C., --------------------------------------------------------------------------------------, , - The prep coolers were above 4C, staff indicated that they are currently making catering orders. , - Ensure cooler is maintained below 4C. , Maintain temperature records, all coolers should have functional thermometers.
- Thawed meat juices were observed on the cover of the bulk food bin, bulk food bins covers were unclean., , Ensure meat is not thawed on the bulk food, ensure bin covers are cleaned and sanitized.
4 infractions
- The prep cooler was measured at between 11-15C using a laser gun thermometer. the external dial and thermometer in the cooler were at 10C., The internal temperature of the high-risk food in the cooler from the previous day were measured from 10C using a probe thermometer., The staff discarded food during inspection following the PHI's instruction., , Ensure high risk food is stored under refrigeration is stored below 4C/40F.
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.
June 29;, - The prep cooler was measured at between 11-15C using a laser gun thermometer. the external dial and thermometer in the cooler were at 10C., The internal temperature of the high-risk food in the cooler from the previous day were measured from 10C using a probe thermometer., , Ensure high risk food is stored in the walk-in cooler until the probe cooler is repaired or replaced to maintain temperatures less than 4C., --------------------------------------------------------------------------------------, , - The prep coolers were above 4C, staff indicated that they are currently making catering orders. , - Ensure cooler is maintained below 4C. , Maintain temperature records, all coolers should have functional thermometers.
7 infractions
Mustard oil is being used for cooking. Ensure mustard oil is not used for food.
There was no sanitizer onsite. Ensure food grade sanitizer is available onsite. 100PPM of bleach or quat at 200ppm should be available on site and test strips.
1. Thawed fish at room temperature was measured internally at 17C using a probe thermometer., Fish was discarded during inspection., 2. Thawed chicken in the sink was measured at 9C, chicken was moved into the cooler during inspection., , Ensure food is thawed safely in a cooler overnight or under cold running water.
3 infractions
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.
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 infractions
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.
1 infraction
20. Do food handlers at the facility have adequate food safety training?
2 infractions
Commercial high-temp dishwasher was not functional.
20. Do food handlers at the facility have adequate food safety training?
2 infractions
Commercial high-temp dishwasher was not functional.
20. Do food handlers at the facility have adequate food safety training?
5 infractions
Small walk-in freezer. Food trays left inside freezer without covers/lids in place. One of the food trays had a food bag placed on top of exposed food.
Mechanical commercial grade dishwasher was not working and required servicing.
Kitchen handwashing sink lacked liquid soap [corrected during inspection].
20. Do food handlers at the facility have adequate food safety training?
- Thawed meat juices were observed on the cover of the bulk food bin, bulk food bins covers were unclean., , Ensure meat is not thawed on the bulk food, ensure bin covers are cleaned and sanitized.
- The snacks on display above the sweet cooler were stored at room temperature. , , Ensure high risk food such as kachori with daal, jalapeno pockets, chickpea, and veggie puff are stored in coolers below 4C.
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 prep coolers were above 4C, staff indicated that they are currently making catering orders. , - Ensure cooler is maintained below 4C. , Maintain temperature records, all coolers should have functional thermometers.
- Thawed meat juices were observed on the cover of the bulk food bin, bulk food bins covers were unclean., , Ensure meat is not thawed on the bulk food, ensure bin covers are cleaned and sanitized.
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.
Offline glasswasher had a tray partially filled with glassware. The interior of the glasswasher had debris. No visible line connections to detergent and sanitizer containers observed.