18 - 34 Edgedale Drive NW · EDGEMONT
March 2, 2026
Pass1. Frozen pork was stored underneath the counter thaw at -7°C at the dim sum prep area., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. Leftover beef flank from the walk-in cooler was stored on the hot holding unit at 35.9°C. Food are not being properly reheated on the dual electric stove cooker before serving to customers., , Food was reheated on the wok at 81°C., , Leftover food must be reheated on the wok at 74°C before storing them on the hot holding unit at 60°C., , 5. Rice was served from the rice cooker, portioned in an insert, and stored on the counter at 52.9°C. The rice is being recooked on the work when preparing customer's order., , The rice was stored directly on the hot holding unit., , 6. Egg yolk was stored was stored in an insert at 13.1°C., , The egg yolk was stored in an ice bath.
1. Food items such as cut produce and frozen pork in containers were stored underneath the counter at the dim sum preparation area., , food items were stored in the walk-in cooler., , Ensure food items are stored 6 inches off the floor., , 2. Scoops were stored inside the bulk food bins with the handles in direct contact with the food., , 3. Stainless steel containers were stored inside the bulk food bins., , Obtain scoops that have a handle., , Ensure the handle of the scoop is not in direct contact with the food.
1. Black mold was noted around the caulking of the handwashing sink station., 2. Grease build-up and other deposit was noted on the ventilation canopy., 3. The lid used to cover food insert was rusted., 4. The lid used to cover the bulk food bins were dirty., 5. Debris buildup was noted on the walk-in cooler fan condenser covers., 6. Dust buildup was noted on the kitchen ceiling., , Clean the indicated areas.
Bobby Chao's Restaurant is in the EDGEMONT neighbourhood. EDGEMONT, Calgary has 61 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 45 (74%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 8 times since January 16, 2025, with 8 passes and 0 closures on record.
1. Frozen pork was stored underneath the counter thaw at -7°C at the dim sum prep area., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. Leftover beef flank from the walk-in cooler was stored on the hot holding unit at 35.9°C. Food are not being properly reheated on the dual electric stove cooker before serving to customers., , Food was reheated on the wok at 81°C., , Leftover food must be reheated on the wok at 74°C before storing them on the hot holding unit at 60°C., , 5. Rice was served from the rice cooker, portioned in an insert, and stored on the counter at 52.9°C. The rice is being recooked on the work when preparing customer's order., , The rice was stored directly on the hot holding unit., , 6. Egg yolk was stored was stored in an insert at 13.1°C., , The egg yolk was stored in an ice bath.
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.
1. Food items such as cut produce and frozen pork in containers were stored underneath the counter at the dim sum preparation area., , food items were stored in the walk-in cooler., , Ensure food items are stored 6 inches off the floor., , 2. Scoops were stored inside the bulk food bins with the handles in direct contact with the food., , 3. Stainless steel containers were stored inside the bulk food bins., , Obtain scoops that have a handle., , Ensure the handle of the scoop is not in direct contact with the food.
1. Black mold was noted around the caulking of the handwashing sink station., 2. Grease build-up and other deposit was noted on the ventilation canopy., 3. The lid used to cover food insert was rusted., 4. The lid used to cover the bulk food bins were dirty., 5. Debris buildup was noted on the walk-in cooler fan condenser covers., 6. Dust buildup was noted on the kitchen ceiling., , Clean the indicated areas.
1) Black mold was noted along the edges of the handwashing sink., Remove the black mold., , 2) Handwashing sink by the walk-in cooler was dirty along the wall joint., Clean the edges and caulk the area.
Used wet cleaning cloths were kept on the counter., , Cleaning cloths were promptly washer or replaced and stored in the sanitizer bucket at 100 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
1) Used disposable gloves were stored on the counter. , , 2) A food handler was observed washing their hands while still wearing gloves., , The food the handler was instructed to remove the gloves and properly wash their hands. , , Gloves must be removed prior to handwashing., , Disposable gloves should only be used once.
Fly strips were hung on the ceiling at the BBQ kitchen above food handling area., , Fly strips were promptly removed.
The food items such as buns and pastries in the hot holding unit measured between 45.4°C to 50.3°C., , The hot holding unit was adjusted and measured over 106°C., , Ensure the hot holding unit is maintained at 60°C or above at all times.
The dishwasher was not detecting any changes with the chlorine test strip. It was noted that the sanitizer solution was not injecting into the dishwasher., , Fix the dishwasher to measure 100 ppm.
Rice scoops were stored in stagnant water at room temperature., , Rice scoops were washed in the dishwasher and stored in an ice bath.
Water was pooling on the floor from the dishwasher plumbing when running the dishwasher in the BBQ kitchen., , Fix the leak.
1) Deep grooves were noted on the cutting boards., , Resurface or replace the cutting boards., , 2) Black mold was noted along the edges of the handwashing sink., Remove the black mold., , 3) Handwashing sink by the walk-in cooler was dirty along the wall jont., Clean the edges and caulk the area.
1. Wet used cleaning cloths were kept on the counter., , 2. There was no sanitizer bucket available. A sanitizer bucket was bleaching off the chlorine test strip., , Fresh sanitizer buckets were prepared at each prep station at 100 ppm and washed cleaning cloths were kept therein.
1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. , , *Ensure all foods are protected with a lid or cover., , 2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. , , *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. , , *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces., , Recurring violations cited on May 13, 2025:, Fly strips were stored on the kitchen ceiling above food preparation areas., , The fly strips were promptly removed., , 2. Food items were stored on the floor in the walk-in cooler and walk-in freezer., , Store food items 6 inches off the floor.
Rice scoops were stored in stagnant water at room temperature., , Rice scoops were washed in the dishwasher and stored in an ice bath.
Water was pooling on the floor by the steam oven., , Fix the leak.,
Mixer base was repaired with clear tape. , , Fix or replace the mixer base.
1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. , , *Ensure all foods are protected with a lid or cover., , 2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. , , *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. , , *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces.
Water was pooling on the floor by the steam oven., , Fix the leak.,
Mixer base was repaired with clear tape. , , Fix or replace the mixer base.
1.No prepared chlorine sanitizer was made at start of day. Staff had already begun food preparations at time of inspection. , , *Ensure before food handling begins, staff must prepare a sanitizer solution and sanitize food contact surfaces (ie counters, table tops) before use. , , *Staff onsite could not demonstrate how to prepare a proper solution. , , *Demonstrated to staff on how to prepare a chlorine sanitizer solution. Advised to use 1 capful of bleach to 4 litres of water to prepare chlorine sanitizer. Concentration must be between 100-200 ppm. Test daily with chlorine test stips onsite.
1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. , , *Ensure all foods are protected with a lid or cover., , 2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. , , *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. , , *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces.
Water was pooling on the floor by the steam oven., , Fix the leak.,
Mixer base was repaired with clear tape. , , Fix or replace the mixer base.
2. Bowls used for scooping rice in bulk bin. , , *Do not use bowls for scooping/dispensing. Provide scooping utensil with handles, , 3. Walkin cooler- interior wall panels have rusting. , , *Repair walls- remove rust and ensure walls are smooth and easily washable.
Grime build-up underneath the dishwasher. , , Clean underneath the dishwasher. , , , ,
The following areas were also observed requiring cleaning:, 1. Buildup of grease on underside of prepline by cookline, grease on stainless steel underside surfaces, 2. Dust and debris on top outer surface of dishwasher , , 4. Grime and debris on floor surfaces below and around upright freezers and below the 2 comp prep sink in the secondary room, 5. Grime/scuff marks on walls in hallway between Bobby Chao and S.T.A.Y 22 Cafe , , Clean all these areas thoroughly
Chlorine sanitizer solution tested in the kitchen sani-buckets were too strong, above 200 ppm. Test paper bleached out.
1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. , , *Ensure all foods are protected with a lid or cover., , 2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. , , *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. , , *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces.
Chlorine supply bottle to dishwasher was too low, test strip measured below 10 ppm chlorine. , , *Manually sanitize dishes in the sink in interum. , Operator has stated shipment of sanitizer ordered and to arrive later today.
Water was pooling on the floor by the steam oven., , Fix the leak.,
Mixer base was repaired with clear tape. , , Fix or replace the mixer base.
1. Observed cleavers stored improperly in the gap between the prep table and prep cooler. , , *Ensure all utensils are stored in a clean manner, store cleaver on a knife holder or clean bin., , 2. Bowls used for scooping rice in bulk bin. , , *Do not use bowls for scooping/dispensing. Provide scooping utensil with handles, , 3. Walkin cooler- interior wall panels have rusting. , , *Repair walls- remove rust and ensure walls are smooth and easily washable.
Grime build-up underneath the dishwasher. , , Clean underneath the dishwasher. , , , ,
The following areas were also observed requiring cleaning:, 1. Buildup of grease on underside of prepline by cookline, grease on stainless steel underside surfaces, 2. Dust and debris on top outer surface of dishwasher , 3. Food/debris on floor surfaces in the walkin freezer and walkin cooler, 4. Grime and debris on floor surfaces below and around upright freezers and below the 2 comp prep sink in the secondary room, 5. Grime/scuff marks on walls in hallway between Bobby Chao and S.T.A.Y 22 Cafe , , Clean all these areas thoroughly