9125 Bonaventure Drive SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 9, 2026
Few old mice droppings were observed on the floor under the dishwashing sink (right corner). , , Few dead cockroaches observed on the glue trap below the handwashing sink in sushi prep area. , , Please clean and sanitize the area. , Pest control plan in place for cockroaches and mice. Please continue to work with pest control professional and take all corrective actions to control/eliminate pest.
"Outstanding violation", The temperature of the stand-up cooler in the sushi prep area was measured at 15°C. Persihables moved to alternate cooler. Do not use cooler until it gets repaired (must be maintained at 4C or below)., , , Cited on 29th May 2026: The temperature of the stand-up cooler in the sushi prep area was measured at 13°C. All perishable items were moved to an alternate cooler., , The unit must be reset or repaired and maintained at 4°C or below. Do not use the cooler until it is maintained at 4C or below.
Additional cleaning is required:, - the dishwashing area (floor), -dry storage shelves near to the walk-in freezer (shelves/walls/floor).
Asian Buffet is in the ACADIA neighbourhood. ACADIA, Calgary has 123 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 92 (75%) 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.
Willowbrae Academy - Food
ACADIA
This restaurant has been inspected 12 times since July 14, 2023, with 1 in compliance, 10 not in compliance, and 1 closure on record.
3 violations
Few old mice droppings were observed on the floor under the dishwashing sink (right corner). , , Few dead cockroaches observed on the glue trap below the handwashing sink in sushi prep area. , , Please clean and sanitize the area. , Pest control plan in place for cockroaches and mice. Please continue to work with pest control professional and take all corrective actions to control/eliminate pest.
"Outstanding violation", The temperature of the stand-up cooler in the sushi prep area was measured at 15°C. Persihables moved to alternate cooler. Do not use cooler until it gets repaired (must be maintained at 4C or below)., , , Cited on 29th May 2026: The temperature of the stand-up cooler in the sushi prep area was measured at 13°C. All perishable items were moved to an alternate cooler., , The unit must be reset or repaired and maintained at 4°C or below. Do not use the cooler until it is maintained at 4C or below.
Additional cleaning is required:, - the dishwashing area (floor), -dry storage shelves near to the walk-in freezer (shelves/walls/floor).
7 violations
The temperature of a stand-up cooler near the prep area was measured at 15°C. Cooked pork was observed stored inside the cooler, with steam coming off it; the pork measured at 57°C., , Proper cooling methods were discussed with staff. The pork was removed from the cooler for cooling. After some time, the cooler temperature was rechecked and measured at 4°C.
1. The ice scoop was stored inside the ice machine, with the handle touching the ice., , Ensure the handle is kept facing upward, or store the scoop outside the machine in a clean container., , 2. Bowls were observed stored inside some of storage containers. , , Use scoops with handles facing upwards.
Chlorine test papers were not appropriate, as they did not include a 100 ppm reference color range. Purchase new supplies that include a 100 ppm chlorine range.
No violations
4 violations
Soap dispenser in bar area was empty.
Mice droppings were observed in the staff washroom to the side of the kitchen., Mice droppings observed on kitchen shelves / floor, and on shelves / floor in bar area., Facility has a contract with a pest control company, and their reports advise to improve sanitation of kitchen., Clean up droppings and follow the recommendations of the pest control company.
Floor tile broken and/or missing in bar area., Repair tiles and ensure area is clean and well maintained.
13 violations
Nail clippers and tweezers sitting on shelf beside burner., Do not store personal grooming utensils in kitchen.
Raw beef and fish in the walk-in cooler were stored above vegetables and/or beside other ready-to-eat foods., Store raw meat, fish, etc. on the bottom shelves in the walk-in cooler., *Repeat violation
Shrimp thawing in sink filled with stagnant water. Water measured 12 degrees Celsius., Products must be thawed in the cooler, OR under cold running water., Cold water turned on during inspection. , *Repeat violation but different product.
8 violations
1) Staff member was eating food in the kitchen on the cooking line., , 2) Staff member at the grill was also eating food in this food preparation area., , All staff must leave the food handling areas to eat lunch/have breaks. After their break, they must wash their hands.
Raw meats in the walk-in cooler were stored above vegetables and other ready-to-eat foods., -store raw meats, seafood, etc on the bottom shelves in the walk-in cooler.
1) Chicken and cut/sliced beef were thawing in sinks; they measured 8Celsius (surface) and -1Celsius (internal)., -all meats must be thawed in the cooler, OR under cold running water.
1 violation
Cleaning has improved. Focus on hard to reach areas and walls under dishwashing counters
16 violations
Container of foods in the chest freezer were not labeled as to its source and not dated, , **This is an outstanding violation from previous inspections**
Mold growth observed on several peeled garlic heads in a bag. Garlic discarded
Bottle of sanitizer at the front service area was too strong (bleaching out test strips), , Ensure chlorine sanitizer is mixed to a concentration of 100 ppm
11 violations
, Container of foods in the chest freezer were not labeled as to its source and not dated
, Deep fried chicken, spring rolls, and fish cutlet measured 50C, 52C, and 49C respectively. Covers used to retain heat
, One hand wash station by the 2 compartment sink did not have soap
, 1. Bowl was placed in hand sink by 2 compartment sink used to thaw meat. Large tray was also placed directly in front blocking access. , , 2. Paper towels were stuck in dispenser at this hand wash station, , Corrected during inspectionn
2 violations
No thermometer was provided in Pepsi cooler located in the kitchen., (Repeat violation from previous inspection), Requirement:, Provide thermometer in the cooler.
a) Shelves of one glass door cooler located in the kitchen were rusted making surface rough trapping dirt, b) Rusted shelves located under counters in the kitchen were painted on rough surface, and paint is peeling off., (Repeat violation from previous inspection), , Requirement:, Refinish the shelves to have smooth surface.
2 violations
No thermometer was provided in Pepsi cooler located in the kitchen., (Repeat violation from previous inspection), Requirement:, Provide thermometer in the cooler.
a) Shelves of one glass door cooler located in the kitchen were rusted making surface rough trapping dirt, b) Rusted shelves located under counters in the kitchen were painted on rough surface, and paint is peeling off., (Repeat violation from previous inspection), , Requirement:, Refinish the shelves to have smooth surface.
9 violations
a) Internal temperature of battered, deep-fried fish stored in the warmer at buffet table was 43C, chicken was at 56C, b) Internal temperature of bean sprouts stored in prep cooler insert in buffet area was 14.9C, tofu was at 9 C, , Requirement:, a) Ensure that perishable foods under hot holding are stored at 60C and higher., -Fish was discarded., -Chicken was reheated before storing back in the hot holding., b) Ensure that perishable foods under refrigeration are stored at 4C or less, -Bean sprouts were discarded., -Tofu was moved to other cooler.
No thermometer was provided in Pepsi cooler located in the kitchen., , Requirement:, Provide thermometer in the cooler.
Internal temperature of different types of sushi stored on ice were: 13.3C ,12.2 C,14 C., -Manager mentioned that sushi is stored on ice only for one hour and discarded after that., Requirement:, -Ensure that sushi is stored at 4C or less., -Keep written records of storing on ice and the expiry time., - Sushi was discarded.
1. Mice droppings were observed on the floor under the dishwashing area, undershelves of cleaned utensils storage section, under the wooden shelves near to prep area. Some behind the door at the back storage area. , , 2. Two live cockroach instars observed under the cooking equipment. Few instars seen on the glue tape under the handwashing sink in the sushi prep area. , , - Safely dispose and clean the affected areas., - Continue to work with pest control company and take all corrective actions to reduce/eliminate pest. , - Please get the treatment for cockroaches by the professional company., , 3. A gap noted beneath the delivery door. , , -Please seal the gap.
Leakage observed under the dishwashing sink. , Baseboard is missing at some points under the dishwashing sinks. , , Please repair.
The temperature of the stand-up cooler in the sushi prep area was measured at 13°C. All perishable items were moved to an alternate cooler., , The unit must be reset or repaired and maintained at 4°C or below. Do not use the cooler until it is maintained at 4C or below.
Written cleaning schedule not located at the time of inspection. , , Deep cleaning is requried throughout the kitchen and the front area. , - the dishwashing area, -cooking line, -dry storage, -area near to 3 comp sink and a handwashing sink, -walk in freezer (located towards back portion) floor and shelves, - walk-in cooler floor, -sushi prep area, -can opener, -all shelves (wooden as well as stainless steel racks) including shelves under the prep counters.
1) The floor in the kitchen and dishwashing area was dirty with grease, oil and grime, specifically in hard-to-reach areas., Thoroughly clean the floor; use degreaser and scrub brushes. This must be done every day or multiple times per day as the current processes are not maintaining a clean and sanitary kitchen., , 2) Shelves throughout the kitchens were dirty with grease, oil, spills, etc., Clean all surfaces in the food establishment.
One dead mouse and many mice droppings were observed in the staff washroom to the side of the kitchen., Mice droppings observed on kitchen shelves, on cans of unopened pizza sauce, on a wrapped-up meat slicer, on top of dishwasher, on trolley in dishwasher area and on shelves / floor in bar area., Facility has a contract with a pest control company, and their reports advise to improve sanitation of kitchen., Clean up droppings and follow the recommendations of the pest control company.
1)Containers of foods stacked directly on top of other containers of food in walk-in cooler., Bottom of one container was in direct contact with food product below., Cover all containers of food and ensure products are protected from potential contamination., , 2) Open cans being used to store peaches, pineapple, olives and mango in walk-in cooler., Once a can is opened, any leftover food must be moved to a washable food grade container.
Gap present at bottom of exterior kitchen door., Replace weather stripping or take whatever action is necessary to seal this gap.
The grease interceptors in the kitchen smelled rancid., Three were missing valves and had holes present on top., One had its cover hanging off and sludge was visible near the top., Service / repair these and ensure the seals are in good working order. There should be minimal smells related to properly working and maintained grease interceptors.
Floor tile broken and/or missing in bar area., An accumulation of liquid was present on the floor in this area., Repair tiles and ensure area is clean and well maintained.
Pipe leaking below triple sink., Container present to catch drips., Fix / repair leaking fixtures.
1) The large can opener was dirty with sauce/food/grease debris., All food equipment must be cleaned and sanitized after use., , 2) Hard ice cream on the buffet line had 2 ice cream scoops in ice water. No dipper well was available. Containers holding ice scoops were dirty., Scoops and containers must be clean and well maintained., , 3) Drain plugs at triple sink repaired / wrapped with plastic. , Do not use uncleanable plastic wrap on drain plugs. Replace drain plugs if they are no longer sufficient.
1) The floor in the kitchen and dishwashing area was dirty with grease, oil and grime, specifically in hard-to-reach areas., Thoroughly clean the floor; use degreaser and scrub brushes. This must be done every day or multiple times per day as the current processes are not maintaining a clean and sanitary kitchen., , 2) Shelves throughout the kitchens were dirty with grease, oil, spills, etc., Clean all surfaces in the food establishment., , 3) Space below grill in "Mongolian Grill" area was extremely dirty with grease, oil and food debris. , Again, all areas and surfaces must be clean and well maintained., , 4) Wall in dishwashing area dirty and moldy., Clean surface. Ensure area is clean and well maintained.
1) The walk-in freezer was disorganized with boxes/containers of food thrown everywhere., Organize the walk-in freezer., Clean the floor of the walk-in freezer, , 2) Cooking equipment was dirty with grease, food, spills, etc., Clean all equipment on a daily/regular basis.
As evident from the numerous dirty and greasy surfaces, no clear cleaning schedule is in place or followed., Develop and implement a written cleaning schedule that outlines what items and / or areas must be cleaned on a daily, weekly, monthly basis.
Desserts on the buffet line were stored at room temperature., -store all perishable foods at 4Ceslius or less.
1) The floor drain at the 2 sinks where chicken was thawing was backing-up., -ensure all the plumbing drains are clear and free flowing., , 2) The grease traps in the kitchen smelled rancid., -service the grease traps and ensure the seals are in good working order. There should be minimal smells related to grease traps. They likely need to be cleaned/serviced more frequently given the volume of food/water., , 3) There were broken/missing floor tiles in the kitchen., -replace the floor (6 month timeline as it might be more difficult to repair)
1) The large can opener was dirty with sauce/food/grease debris., -all food equipment must be cleaned and sanitized after use., , 2) Hard ice cream on the buffet line had 2 ice cream scoops in ice water. No dipper well was available., -install a dipper well OR pre-portion ice cream portions., , 3) "Clean" containers/food equipment was stored in the sinks were raw chicken was thawing.
1) The floor in the kitchen and dishwasher area was dirty with grease, oil, grime, etc. , -thoroughly clean the floor; use degreaser and scrub brushes. This must be done every day or multiple times per day as the current processes are not maintaining a clean and sanitary kitchen., , 2) Walls and shelves throughout the kitchens, prep spaces, walk-in cooler, etc are dirty with grease/oil, spills, etc., -clean all surfaces in the food establishment.
1) The walk-in freezer was disorganized with boxes/containers of food thrown everywhere., -organize the walk-in freezer, -clean the walk-in freezer, , 2) Cooking equipment was dirty with grease, food, spills, etc., -clean all equipment on a daily/regular basis.
Bottle of sanitizer in the front service area was not labeled as to its contents, , All chemical containers/ bottles are to be properly labeled as to its contents
Raw pork was being thawed in 2-compartment prep sink. Only one sink had cold running water while the other sink was standing water.
Probe thermometer was not working. , , Obtain working probe thermometer
Hot water was turned off for the hand sink in the grill/ sushi prep area due to a leak. , , Fix leak and ensure all hand wash stations are equipped with hot and cold running water
Metal bowl was used to scoop sugar from bulk bag.
There was a small gap in between the floor and the bottom of the side exit door. , , Install door sweep to prevent entry of pests
a) Shelves of glass door cooler located in the kitchen were rusted making surface rough trapping dirt, , **Repeat violation from previous inspection**
1) A couple of floor tiles were chipped. , , 2) Mildew growth on walls behind dishwashing counter. Walls were badly peeling, , Ensure all surfaces are smooth, non-porous, and easy to clean
Rice scoop in the buffet line was stored in water at room temperature. , , Store rice scoop in an ice bath
1) Calcium buildup inside ice machine located by the buffet area. , , 2) Mildew growth on the inside lid of ice machine located inside the kitchen, , 3) Build-up under cooler door handles
Metal bowl was used to scoop sugar from bulk bag. Heavy build up on bowl
1. Cleaning required in the following areas:, - Behind crates by the receiving door, - Behind and under shelving units, - Dust accumulation on top of wire shelving unit across from cook line, - On walls in sushi prep area, , **This violation was noted on previous inspections**, , 2. No written cleaning schedule available, , Update: Cleaning schedule had not been completed past mid August 2024.
, Walk-in freezer was very cluttered. Organize walk-in freezer to facilitate cleaning and proper "First-In-First-Out" procedures
, Bulk ingredients in the dry storage room were left uncovered. Containers of food in the freezer and fridges did not have proper fitting lids
, Mouse dropping observed under the prep table by sushi prep area and in shelving in the dry storage area
a) Shelves of one glass door cooler located in the kitchen were rusted making surface rough trapping dirt, b) Rusted shelves located under counters in the kitchen were painted on rough surface, and paint is peeling off., (Repeat violation from previous inspection), , Requirement:, Refinish the shelves to have smooth surface.
, A couple of base board tiles under the dishwashing counter had fallen off. , , Ensure all surfaces are smooth, non-porous, and easy to clean
, Table used to hold large cutting board was severely cracked making it hard to keep clean and sanitary
, 1. Cleaning required in the following areas:, - Behind crates by the receiving door, - Behind and under shelving units, - Dust accumulation on top of wire shelving unit across from cook line, - On walls in sushi prep area, , 2. No written cleaning schedule available
, Walk-in freezer was very cluttered. Organize walk-in freezer to facilitate cleaning and proper "First-In-First-Out" procedures
a) Boxes were stored directly on floor in walk in freezer., b) Oil cans were stored directly on floor in the kitchen., c) A milk creamer container was stored in ice meant for drinks in front server's area., , Requirement: , a) Store food at least 15 cm off the floor., b) Do not store any food container in ice meant for drinks to prevent contamination.
Fly sticking tapes were hanged in the kitchen in food handling areas., , Requirement:, Hang fly sticking tapes in non food areas.
, a) Shelves of two glass door coolers located in the kitchen were rusted making surface rough trapping dirt, b) Almost all shelves located under counters in the kitchen were rusted making surface rough trapping dirt., , Requirement:, Refinish the shelves to have smooth surface.
Protective cover was missing on one set of light fixtures in the kitchen., , Requirement: , Provide protective cover on the light fixture.
a) Exterior surface of two chest freezer's lids were rusted making surface rough trapping dirt located in the kitchen., c) Ice machine located in the kitchen was worn out and rusted on the exterior surface trapping dirt., d) Ice machine located in buffet area was rusted on the interior side, b) Scoops for ice cream were stored in murky water in buffet area., Requirement:, a) Refinish the chest freezer lids to have smooth surface., b) Repair/replace ice machine located in the kitchen., c) Refinish the ice machine from interior surface., , d) Store scoops in a dipper well with running water OR in a container inside the ice-cream freezer.
a) Grease and grime on the hood., b) Dirt buildup on rusted shelves located under the counters in the kitchen., c) Dirt buildup on rusted shelves of two glass door coolers., d)Dirt build up on bulk bins and pails stored in the kitchen and in dry storage area., e) Dirt buildup on walk in freezer floor., f) Extra items like empty pails, boxes stored in the kitchen making place clutter., , Requirement:, a) In addition to above noted areas and equipment, ensure that facility is deep cleaned., b) De-clutter the kitchen., , ,