8971 Bonaventure Drive SE · ACADIA
December 15, 2025
PassThe following high-risk foods were left at ambient temperature:, 1. frozen meat and tendons , 2. Pasta and cauliflower in cold water at 12.3*C, 3. Garlic, ginger and green onions at 15*C, , Operator returned food to cooler/freezer., , -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Food in cartons were stored directly on floor under the storage shelves at the dry storage area., , -Ensure all food items are stored 6 inches off the ground to protect from possible contamination and facilitate easy cleaning.
No test strips were available during inspection., , -Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quats.
Food handling permit displayed at the facility had expired. , , -Ensure valid permit is displayed in a conspicuous place
The following areas had debris or dirt build-up:, 1. floor of walk-in freezer, 2. filters and wall of the vent hood., 3. inside of fridge for spices at the entrance of the kitchen, , -Clean the indicated areas
Chine Legendary Hot Pot & Noodles is in the ACADIA neighbourhood. ACADIA, Calgary has 120 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 6, 2026, there are 81 (68%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since October 28, 2024, with 5 passes and 0 closures on record.
The following high-risk foods were left at ambient temperature:, 1. frozen meat and tendons , 2. Pasta and cauliflower in cold water at 12.3*C, 3. Garlic, ginger and green onions at 15*C, , Operator returned food to cooler/freezer., , -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
Food in cartons were stored directly on floor under the storage shelves at the dry storage area., , -Ensure all food items are stored 6 inches off the ground to protect from possible contamination and facilitate easy cleaning.
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.
ACADIA
No test strips were available during inspection., , -Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quats.
Food handling permit displayed at the facility had expired. , , -Ensure valid permit is displayed in a conspicuous place
The following areas had debris or dirt build-up:, 1. floor of walk-in freezer, 2. filters and wall of the vent hood., 3. inside of fridge for spices at the entrance of the kitchen, , -Clean the indicated areas
Updated February 25, 2025:, - Plan still in progress to complete walk-in freezer. , , Cleaning required in the following areas:, - Floors of walk in cooler and freezer.
Several cleaning cloths were observed on the food prep counter throughout the kitchen. , - Please ensure cleaning cloths are submerged into 200 ppm Quats or 100 ppm chlorine sanitizer when not in use.
1. Single use disposable containers and food jugs were stored under the sink at the main cook line., - Please remove all the food items to prevent cross contamination., , 2. Food was stored on the floor in the walk-in-cooler., - Please ensure food is stored at least 6 inches off the floor.
**Outstanding**, Lemon scented bleach used to mix sanitizer. , - Use regular household bleach with no scent or other chemicals (fabric guard)
Oxivir-tb disinfectant wipes were observed in the kitchen. , - Operator discarded the wipes during inspection. , - Ensure staff are not using disinfectant wipes for food prep surfaces.
1. Bowls without handles were stored in the bulk food container. , - Acquire food safe scoop with handles for scooping bulk ingredients., - Operator removed the bowls during inspection to prevent cross contamination. , , 2. Cellphone was observed in the food handling area., - Operator removed the cellphone during inspection., , 3. Baskets were being stacked on top of open food ingredients with the bottom of the basket coming into direct contact with the food in the walk-in cooler. , - Operator rearranged the baskets in the walk-in cooler.
Unused pots, pans, and utensils were stored under the 2-compartment sink left of the main cook line beside the grease trap. Staff stated that the utensils are not used in any food handling., - Please remove the utensils from the kitchen if not in use, otherwise, clean and sanitize the items and store in appropriate location.
1. Cleaning required in the following areas:, - Floors of walk in cooler and freezer. , - Dry food storage area, , 2. Visibly dirty cardboard was observed on the deep fryer in the cook line. , - Please remove the cardboard as it is not cleanable.
, Lemon scented bleach used to mix sanitizer. , , Use regular household bleach with no scent or other chemicals (fabric guard)
, Hand wash station in the bar area was blocked by recycle bin and electronic wiring
, Frozen meats were not properly covered in the chest freezer
, No chlorine test strips available
, Door to staff washroom was left open. , , Keep washroom door close. Install self closing mechanism
, Dust and grease accumulation on ventilation canopy