14 - 3304 64 Street NE · TEMPLE
February 6, 2026
PassWet, used cleaning cloths were stored on the counter and not in an approved sanitizing solution. Ensure that cleaning cloths are stored in an approved sanitizing solution.
1. Raw pork was stored above ready to eat foods and vegetables in the 2 door cooler. Ensure that raw animal products are stored below, not beside or above, ready to eat foods and vegetables., , 2. Several containers of food in the 2 door cooler were uncovered and stacked. There was no food grade barrier between the food and the bottom of the container. Ensure that all containers of food are covered. If stacking containers, there must be a food grade barrier between the containers., , 3. Cooked noodles were stored in reused cardboard boxes. Do not reuse cardboard boxes for food storage. Ensure that all foods are stored in such a way to protect against contamination.
Personal items, a jacket and a container of pills, were stored beside food equipment. Ensure that all personal items are stored separate from food and food equipment.
One live cockroach was noted in a kitchen sticky trap. Increase cleaning in the kitchen and follow all recommendations of pest control to prevent the harborage of pests.
1.The finish on the table beside the cooking line was in disrepair. Several plastic food containers were cracked. Ensure that all equipment is maintained in good repair., , 2. Handleless food scoops encrusted in food were noted in some of the dry food bags. Please clean the scoops. Ensure that scoops with handles are used. Store scoops in such a way to protect food from contamination such as in a clean container., , 3. Shelf above the 2 compartment sink was in disrepair. The finish was no longer smooth and cleanable. Please replace or repair. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
1. Deep cleaning is needed in the kitchen as an accumulation of grease and or food debris was noted in the following areas, but not limited to: ventilation inserts, below/behind equipment, edges of cooking equipment, high touch surfaces and hard to reach areas. Please deep clean the kitchen., , 2. Baseboards are missing in the staff washroom. Please install baseboards., , 3. Deep cleaning is needed on the walls, floors and fixtures of the staff washroom. Please clean.
Bamboo House is in the TEMPLE neighbourhood. TEMPLE, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 36 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since May 22, 2025, with 4 passes and 0 closures on record.
Wet, used cleaning cloths were stored on the counter and not in an approved sanitizing solution. Ensure that cleaning cloths are stored in an approved sanitizing solution.
1. Raw pork was stored above ready to eat foods and vegetables in the 2 door cooler. Ensure that raw animal products are stored below, not beside or above, ready to eat foods and vegetables., , 2. Several containers of food in the 2 door cooler were uncovered and stacked. There was no food grade barrier between the food and the bottom of the container. Ensure that all containers of food are covered. If stacking containers, there must be a food grade barrier between the containers., , 3. Cooked noodles were stored in reused cardboard boxes. Do not reuse cardboard boxes for food storage. Ensure that all foods are stored in such a way to protect against contamination.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Personal items, a jacket and a container of pills, were stored beside food equipment. Ensure that all personal items are stored separate from food and food equipment.
One live cockroach was noted in a kitchen sticky trap. Increase cleaning in the kitchen and follow all recommendations of pest control to prevent the harborage of pests.
1.The finish on the table beside the cooking line was in disrepair. Several plastic food containers were cracked. Ensure that all equipment is maintained in good repair., , 2. Handleless food scoops encrusted in food were noted in some of the dry food bags. Please clean the scoops. Ensure that scoops with handles are used. Store scoops in such a way to protect food from contamination such as in a clean container., , 3. Shelf above the 2 compartment sink was in disrepair. The finish was no longer smooth and cleanable. Please replace or repair. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
1. Deep cleaning is needed in the kitchen as an accumulation of grease and or food debris was noted in the following areas, but not limited to: ventilation inserts, below/behind equipment, edges of cooking equipment, high touch surfaces and hard to reach areas. Please deep clean the kitchen., , 2. Baseboards are missing in the staff washroom. Please install baseboards., , 3. Deep cleaning is needed on the walls, floors and fixtures of the staff washroom. Please clean.
*** outstanding violation*** , , The following area still requires cleaning, - Area around the handwashing sink , - Wall behind and under the upright coolers , - Area around the dishwashing sink including floors and walls., - Wall behind and floor around the cook line. , , Clean the indicated areas.
There was no sanitizer made for food contact surfaces. , , Obtain an approved food grade sanitizer for contact surfaces.
Foods were stored without covers in several coolers, including the vertical cooler at the rear of the facility, the horizontal cooler at the entryway and the horizontal coolers next to the handwashing sink., , Cover all foods to prevent contamination.
1. Several bowls filled with meat including chicken, fish and ribs were stored at room temperature. Temperature of the foods ranged from 8C to 10C. , , The foods were placed back in the cooler during the inspection. All high-risk food must be stored away from the temperature danger zone, cold at 4C or less or hot at 60 or above., , 2. A bucket of raw beef was left thawing at room temperature on the floor under the two-compartment sin. Temperature was measured at 3C. , , The meat was transferred into a container thawed under running cold water during the inspection. Thaw meat using an approved method such as under cold running water (fully submerged and with constant flow), in a refrigerator at 4C or below, or as part of the cooking process.
The facility had no hot water. The maximum water temperature at the two-compartment sink used for manual dishwashing was at 28.7C, , Provide hot water at a minimum temperature of 45C for manual dishwashing. Repair or replace the water heating system to ensure consistent supply of adequate hot water.
There was no hot water at the handwashing sink., , Restore a permanent supply of hot and cold running water to the handwashing sink
Scoops were found stored inside dry storage bins with the handles in direct contact with food products., , Store scoops outside the bins on a clean, designated holder or with handles positioned upright and not in contact with the food product.
Shelving units in the dry storage and storage space under the counter table were lined with cardboard. The cardboards were heavily soiled with grease and food debris. , , Remove the soiled cardboard papers from all shelving units
Heavy accumulation of grease, grime, and food debris was observed in multiple areas of the facility, including and not limited to the cook line, spaces and wall between cooking equipment, under the two-compartment sink, storage beneath the counter table, dry storage areas, area around the handwashing sink, the wall behind the horizontal coolers and the front service area., , Deep clean the entire facility and pay attention to the aforementioned areas.
The area around the back door was cluttered, several used and soiled boxes were stored on food products., , Organize the aforementioned area.