295 - 1623 Centre Street NW · CRESCENT HEIGHTS
3 février 2026
Non conformeMain kitchen - There were numerous flies observed throughout the kitchen., , Consult with a professional pest control company to address the issue. In the meantime, ensure regularly cleaning is completed and food is covered when not in use.
Dim sum kitchen - There was food debris throughout the floor of the walk-in freezer. , , The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. , , Thoroughly clean the floor of the walk-in freezer.
Central Grand Restaurant se trouve dans le quartier CRESCENT HEIGHTS. CRESCENT HEIGHTS, Calgary compte 129 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 92 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 31 mars 2025, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Main kitchen - There were numerous flies observed throughout the kitchen., , Consult with a professional pest control company to address the issue. In the meantime, ensure regularly cleaning is completed and food is covered when not in use.
Dim sum kitchen - There was food debris throughout the floor of the walk-in freezer. , , The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. , , Thoroughly clean the floor of the walk-in freezer.
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.
CRESCENT HEIGHTS
Observed improper thawing. The operators were thawing meat products at room temperature. , , Food must be thawed in a manner that makes it safe for consumption. Proper thawing includes the following: , - Under cold running water , - In the cooler overnight , - Using the microwave, - Cooking directly, , The operator placed the meat products underneath cold running water at the time of the inspection.
No chlorine detected in the glasswasher located at the bar., , Repair the glasswasher and ensure at least 100ppm of chlorine is dispensed to sanitize food equipment and , utensils. , , In the meantime, use the mechanical dishwasher in the main kitchen.
1. Dim sum kitchen - There was mouse droppings observed in the right corner of the kitchen. , , Safely remove and sanitize the affected area and monitor for current pest activity. Consult with a professional pest control company to address the issue. In the meantime, ensure regularly cleaning is completed and food is covered when not in use. , , 2. Main kitchen - There were numerous flies observed throughout the kitchen., , Consult with a professional pest control company to address the issue. In the meantime, ensure regularly cleaning is completed and food is covered when not in use. , , 3. Pest control records were not retained onsite. , , Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. , , Obtain the pest control records and ensure they are retained onsite for review
1. Main kitchen & dim sum kitchen - There was grease accumulation in the ventilation canopy. , , Food equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. The ventilation canopy must be regularly cleaned to remove contamination and to ensure the system is in good working condition to remove smoke, vapors, and gases. , , Thoroughly clean the ventilation canopy. , , 2. Main kitchen & dim sum kitchen - The exterior of the dry ingredient bulk containers were soiled. , , The exterior and interior of food containers must be regularly cleaned and sanitized to remove contamination. , , Thoroughly clean the bulk containers. Refrain from refilling the container with more food until it has been cleaned and sanitized.
1. Main kitchen & dim sum kitchen - There was grease, grime, food debris accumulated underneath and behind the wok station, grill, fryer, and hard to reach areas (underneath shelving units, corners). , , The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. , , Thoroughly clean the indicated areas., , 2. Main kitchen & dim sum kitchen - There was grime and food debris on the shelving units where food and clean dishes were stored., , The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. , , Thoroughly clean the indicated areas., , 3. Main kitchen & dim sum kitchen - There was dust accumulation on the ceiling. , , Thoroughly clean the ceiling tiles to prevent contamination of food. , , 4. Dim sum kitchen - There was food debris throughout the floor of the walk-in freezer. , , The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. , , Thoroughly clean the floor of the walk-in freezer., , 5. The dry storage closet near the fish tank is disorganized. Several miscellaneous items were stored inside and was difficult assess the area for pest activity. , , Organize the dry storage closet. Remove articles not intended to use for food handling.
No hot water was available during inspection. Operator said that the boiler had died yesterday and contractor was onsite replacing it during inspection., -Ensure hot water is always available, -Operator instructed to contact inspector once the unit is replaced and hot water is working. Facility is not to open tomorrow if hot water is not available
Serval reusable wiping cloths were stored directly in food contact surfaces. , , When not in use, wiping cloth should be stored in a bucket of sanitizing solution maintained at appropriate concentrations.
***Outstanding violation***, , Chlorine connected to glass washer was measured at 50 ppm. , , Repair the dishwasher and ensure it is able to maintain a concentration of 100ppm. Use the high temp dishwasher in the main kitchen for glass wares until it is able to maintain appropriate sanitizing concentrations.
Chlorine based sanitizing solution was in use; however, operator has quat test strips available., , Obtain chlorine test strips for the sanitizer in use.
One dead mice was observed on a trap in the small kitchen located under the prep counter table. Mice dropping were observed in the following areas., , - Around the box of glassware in the bar, - Under the cook line of the main and small kitchen. , - under the dry storage area of the main kitchen. , - In the hallway where boxes are stored leading to the back door. , , , Please ensure that all affected areas are thoroughly cleaned and sanitized. Increase pest control monitoring to bi-weekly visits. Identify and seal any entry points for pests, and complete all corrective actions as required by the pest control operator. Provide the pest control report to the Public Health Inspector for review.
***Outstanding violation****, , 1. Only high traffic areas were cleaned, accumulation of grease and food buildup was still observed on the floor in hard to areas around both kitchens Floor around the cook line of both kitchens., , Please clean these areas., , 2. The Walkin in freezer was disorganized and cluttered. , , Please organize this area., , 3. Grime buildup was observed in all dry storage bins. , , Please clean all the dry storage bins.
1. When asked about sanitizer preparation, the staff informed the inspector that vinegar, bleach and water were mixed together to make a sanitizing solution. , , Education was provided to the staff on how to make a chlorine-based sanitizer. The operator made a fresh solution. , , 2. Dirty reusable wiping cloths were stored on food contact surfaces. , , The wiping cloths were transferred into a bucket of sanitizing solution. Reusable wiping cloth must be stored submerged in a bucket of sanitizing solution when not in use, ensure to change solution regularly to maintain the concentration of the sanitizer.
1. A large amount of cut vegetables was stored at room temperature measuring 15C to 18C (discarded), Cooked noodles measuring 17C (discarded)., , Operator was informed that high risk food must be used up immediately for meal prep or stored away from the temperature danger zone and portioned as needed. High risk foods must be stored cold at 4C or below or hot at 60C or above.
The glass washer was connected to an unknow liquid bottle without label as sanitizer. Operator was unable to confirm the content of the bottle. The content measured 0 ppm to chlorine, quat and iodine test papers. , , Obtain a sanitizer for the glass washer and appropriate. test strip for the sanitizer in use. Use the high temp dishwasher in the main kitchen for glass wares until sanitizer has been replaced in the glass washer and it is able to maintain appropriate sanitizing concentrations.
1. An open can of vegetable was stored in its tin can. , , Transfer left over foods from original tin cans to food grade containers., , 2. Several pans and pots were stored directly on the kitchen floor., , Store pots and pans off the floor in a sanitary manner to prevent contamination., , , 3. Meat were stored on the floor of the walk-in freezer. , , Store all foods off the floor in shelving units. , , 4. Foods such as cut vegetables were stored in stainer basket in the walk-in cooler., , Store all foods in food grade container with fitting lids.
Chlorine based sanitizing solution was in use; however, operator has quat test strips available., , Obtain chlorine test strips for the sanitizer in use.
1. Accumulation of grease and food buildup was observed in the following areas around and cookline in the big kitchen and on the floor in hard to areas around both kitchens Floor around both kitchens., , Please clean these areas., , 2. The Walkin in freezer was disorganized and cluttered. , , Please organize this area., , 3. Grime buildup was observed in all dry storage bins. , , Please clean all the dry storage bins., , 4. The bar service area was disorganized with stacks of empty boxes laying around the floor. , , Please clean and organize this area.