1245 Aster Boulevard NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 mars 2026
Additional food safety training is required. , , One or more trained staff must be onsite at all times and be responsible to oversee food safety.
Walker Lake Meats and Pizza se trouve dans le quartier ASTER. ASTER, Edmonton compte 10 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 12 mai 2026, 9 (90%) 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.
Garam Masala Indian and Sweets
ASTER
Ce restaurant a été inspecté 9 fois depuis le 13 décembre 2023, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
Additional food safety training is required. , , One or more trained staff must be onsite at all times and be responsible to oversee food safety.
1 infraction
Additional food safety training is required. , , One or more trained staff must be onsite at all times and be responsible to oversee food safety.
6 infractions
Bleach solution was above 200ppm Chlorine. , , Staff were not sanitizing surfaces as required., , Band saw was not sanitized after use as appropriate. Facility cannot leave heavily soiled band saw to clean only at the end of the night.
Staff are not washing their hands as needed., , Staff are not washing their hands before, and after putting on gloves.
1. Three trays of cooked chicken were placed on top of and below raw meat in the walk-in cooler. Produce and ready to eat foods must be stored above and away from raw meats., , , 2. Salad was being packed on prep table that was in direct contact with bandsaw that had raw chicken debris present. This is leading to cross-contamination. Ready to eat foods should not be prepped near bandsaw., , 3. Bag of raw meat for customer order was placed on stack of pizza box flats., , 4. A roll of tinfoil was left on the dirty bandsaw where chicken debris was present.
Aucune infraction
4 infractions
The band size not being cleaned after use. Crusted meat was noted on the bandsaw. Please clean immediately after use and as needed.
Staff were leaving used gloves on food handling food contact surfaces. Staff are reusing gloves. Do not reuse gloves. Please ensure that hands are washed before and after applying gloves. , , Staff are not washing their hands as required in the Food facility. Staff indicated that they are using the washroom to wash hands which is not appropriate. Please ensure that staff are washing their hands at the hand sink in the kitchen.
raw meat is being stored above ready to eat foods and produce in the walk-in cooler. Please ensure that all meat is stored below and away from ready to eat foods., , Personal items including drinks are being stored with Food or on food contact surfaces.
1 infraction
Trays of cooked meat are being left too long at room temperature. Please store in the cooler to cool.
Aucune infraction
2 infractions
Band saw is not being sanitized adequately or at an appropriate interval. Staff indicated that it is sanitized only at night, which is not adequate. , , Band saw should be sanitized before and after use, between products or species and every 2-4 hours while in use. , , Please train staff and provide written documentation of cleaning procedures.
Hand sinks were not stocked with soap and paper towel. , , Hand sink was blocked with food and equipment. , Staff indicated that they did not use the hand sink and washed their hands in the bathroom, which is not acceptable.
7 infractions
Sanitizer was not prepared or in use upon arrival of inspector. , , Food contact surfaces are not being sanitized between tasks or products. , , Surfaces must be sanitized with 100 ppm Chlorine or 200 ppm Quat or other approved sanitizer before starting any food preparation, between tasks and as needed. It should not wait until the end of the day. , , Staff training is required.
Band saw is not being sanitized adequately or at an appropriate interval. Staff indicated that it is sanitized only at night, which is not adequate. , , Band saw should be sanitized before and after use, between products or species and every 2-4 hours while in use. , , Please train staff and provide written documentation of cleaning procedures.
Staff are not washing their hands properly. , , Staff indicated that they did not use the hand sink in the kitchen and washed their hands in the bathroom, which is not acceptable. , , Staff are not washing their hands before and after putting on and taking off gloves, as required. , , Staff training is required.
Chap/ veg display cooler 8.8C., , A large pot of soup was sitting with the lid in the walk-in cooler. Internal temperature was 13.8 Celsius. Staff indicated that super prepared the day before. Rapid cooling methods must be used to ensure that foods are cooled quickly from above 60 to 4 Celsius in under six hours. Inspector advised staff to discard the soup.
Hot water supply to front hand sink was turned off. Long-term repairs required., , You only Hansen in the back kitchen was blocked by two prep tables. Staff are not washing their hands as required.
Additional food safety training is required. , , One or more trained staff must be onsite at all times and be responsible to oversee food safety.
plastic cups are being left in sauce containers which is not appropriate as they will contaminate the bulk food., , Please clean, bulk food containers.
1. Paneer was being stored in cardboard boxes previously used to hold raw meats and chicken, which could lead to contamination. , , 2. Cutting board with pieces of raw chicken hanging off it was being stored on a rack with ready to eat foods, which could lead to contamination.
Multiple cases of basa fish were stored at room temperature. Staff indicated that they were from a shipment earlier in the day. Please prioritize first putting frozen foods in coolers, then refrigerated foods, then dry goods and then non-food items. , , Do not allow foods to thaw at room temperature.
Hand sinks were not stocked with soap and paper towel. , , Hand sink was blocked with food and equipment. , Staff indicated that they did not use the hand sink and washed their hands in the bathroom, which is not acceptable.
Staff did not demonstrate adequate food safety training. Additional training required.