209 - 45 Edenwold Drive NW · EDGEMONT
8 avril 2026
Non conforme1. A significant number of visibly soiled wiping cloths were stored on the counter with no sanitizer solution., , Staff washed the wiping cloths and stored them inside the sanitizer buckets., , Wiping 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, , 2. Chlorine sanitizer solution bucket did not detect any sanitizer., , 3. Chlorine sanitizer solution spray bottle did not detect any sanitizer concentration with the chlorine test strip., , Fresh chlorine sanitizer solution bucket and spray bottle were prepared and measured 100 ppm.
A food handler was observed yawning into their hands and did not wash their hands afterwards., , The food handler was instructed to promptly wash their hands., , Do not yawn into your hands. You can sneeze and yawn into your elbows and wash your hands immediately., , Ensure food handlers wash their hands more frequently especially when hands become contaminated.
Food items in stainless steel containers were stacked together underneath the preparation counter at room temperature, and the internal temperature of the following food items were:, , Beef: 21C.7°C - food discarded, , Pork: 23°C - food discarded, , Fish fillet: 27.5°C - food discarded, , Cooked shrimps and squid: 35.6°C - food items stored in an ice bath, , Chinese mushroom and chicken: 30°C - food items stored in an ice bath, , Ensure food are maintained at 4°C or less or at 60°C or above., , Do not stack food on top of each other. Ensure food items are served in small portions and stored in an ice bath to maintain the temperature.
1. Handwashing sink at the preparation station was obstructed with a garbage bin., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times., , 2. Paper towel dispenser in the staff washroom was empty., , Additional paper towels were available and the paper towel dispenser was promptly restocked., , Ensure paper towel dispenser is equipped with paper towel at all times.
1. Food inserts in the sliding door fridge at the preparation station were not covered., , The food items were promptly covered., , 2. Serving tongs were hung on the handle of the stove grill., , Serving tongs were taken to the dishwasher and replaced with new tongs., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
A cardboard was used to line the stainless steel cart., , The cardboard was promptly removed., , Surfaces must be smooth, non-absorbent to moisture, and easy to clean.
1. The area underneath the dishwasher was dirty with debris noted underneath the dishwasher., , 2. Debris were noted on top of the dishwasher., , 3. Debris were noted on the bottom liner used to hold the plates in the dishwasher area., , 4. Debris was noted throughout the kitchen. , , A deep cleaning of the entire kitchen must be completed after operating hours and adhere to the written cleaning schedule.
Edgemont Palace Restaurant se trouve dans le quartier EDGEMONT. EDGEMONT, Calgary compte 64 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 48 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 9 fois depuis le 22 janvier 2025, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
1. A significant number of visibly soiled wiping cloths were stored on the counter with no sanitizer solution., , Staff washed the wiping cloths and stored them inside the sanitizer buckets., , Wiping 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, , 2. Chlorine sanitizer solution bucket did not detect any sanitizer., , 3. Chlorine sanitizer solution spray bottle did not detect any sanitizer concentration with the chlorine test strip., , Fresh chlorine sanitizer solution bucket and spray bottle were prepared and measured 100 ppm.
A food handler was observed yawning into their hands and did not wash their hands afterwards., , The food handler was instructed to promptly wash their hands., , Do not yawn into your hands. You can sneeze and yawn into your elbows and wash your hands immediately., , Ensure food handlers wash their hands more frequently especially when hands become contaminated.
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.
EDGEMONT
Food items in stainless steel containers were stacked together underneath the preparation counter at room temperature, and the internal temperature of the following food items were:, , Beef: 21C.7°C - food discarded, , Pork: 23°C - food discarded, , Fish fillet: 27.5°C - food discarded, , Cooked shrimps and squid: 35.6°C - food items stored in an ice bath, , Chinese mushroom and chicken: 30°C - food items stored in an ice bath, , Ensure food are maintained at 4°C or less or at 60°C or above., , Do not stack food on top of each other. Ensure food items are served in small portions and stored in an ice bath to maintain the temperature.
1. Handwashing sink at the preparation station was obstructed with a garbage bin., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times., , 2. Paper towel dispenser in the staff washroom was empty., , Additional paper towels were available and the paper towel dispenser was promptly restocked., , Ensure paper towel dispenser is equipped with paper towel at all times.
1. Food inserts in the sliding door fridge at the preparation station were not covered., , The food items were promptly covered., , 2. Serving tongs were hung on the handle of the stove grill., , Serving tongs were taken to the dishwasher and replaced with new tongs., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
A cardboard was used to line the stainless steel cart., , The cardboard was promptly removed., , Surfaces must be smooth, non-absorbent to moisture, and easy to clean.
1. The area underneath the dishwasher was dirty with debris noted underneath the dishwasher., , 2. Debris were noted on top of the dishwasher., , 3. Debris were noted on the bottom liner used to hold the plates in the dishwasher area., , 4. Debris was noted throughout the kitchen. , , A deep cleaning of the entire kitchen must be completed after operating hours and adhere to the written cleaning schedule.
Repeat violation cited on November 3, 2025:, Flies were noted flying around in the kitchen., , Additional fly light is needed in the kitchen area., , Previous violation:, Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Two October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
1. Ice buildup was noted on the door frame of the walk-in cooler. The rubber gasket was worn out., , Fix the walk-in cooler and replace the rubber gasket.
1. Staff washroom was dirty and cluttered., 2. Black mold was noted underneath the dishwasher., 3. Debris buildup was noted underneath the standing sliding refrigeration., 4. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 5. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 6. Debris and scum buildup was noted underneath the dishwasher area., 7. Debris buildup was noted in entire facility specifically in hard to reach areas., 8. Debris buildup was noted underneath the dim sum prep area., , 1 to 8: clean the indicated areas.
1. BBQ pork with an internal temperature of 3.4°C was stored underneath the counter., , Food was stored in the cooler., , 2. Cooked chicken broth and chicken legs measured 18°C were stored on the counter to cool. , , Food Discarded., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 3. Garlic in oil was stored on the counter., , Food discarded.
Paper towel dispenser in the staff washroom was not operational. Additional cleaning is required in the staff washroom., , Fix the paper towel dispenser and equip the paper towel dispenser with paper towel.
Repeat violation cited on November 3, 2025:, Flies were noted flying around in the kitchen., , Additional fly light is needed in the kitchen area., , Previous violation:, Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Tow October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
Fix the cracked floors/baseboards underneath the dishwashing area.
1. Ice buildup was noted on the door frame of the walk-in cooler. The rubber gasket was worn out., , Fix the walk-in cooler and replace the rubber gasket.
1. Staff washroom was dirty and cluttered., 2. Black mold was noted underneath the dishwasher., 3. Debris buildup was noted underneath the standing sliding refrigeration., 4. Food debris, grease, scum, and other deposits buildup were noted underneath the ventilation canopy., 5. Food debris, grease and other deposits buildup were noted underneath the prep area., 6. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 7. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 8. Debris and scum buildup was noted underneath the dishwasher area., 9. Debris buildup was noted in entire facility specifically in hard to reach areas., 10. Food debris buildup between and underneath the stove burner and steamer., 11. Debris buildup was noted underneath the dim sum prep area., , 1 to 11: clean the indicated areas.
Chlorie sanitizer buckets measured under 100 ppm., , Fresh chlorine sanitizer buckets were prepared at 100 ppm., , Rule of thumb is to replace the sanitizer bucket every 2 hours.
Ginger soup was stored underneath the cookline prep counter with a temperature of 16.9°C., , food discarded.
Repeat violation cited on November 3, 2025:, Flies were noted flying around in the kitchen., , Additional fly light is needed in the kitchen area., , Previous violation:, Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Tow October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
1. Boken tiles were noted underneath the dishwashing area., , 2. Boken tiles were noted along the baseboard walls underneath the 2-compartment sink in the dishwashing area.
1. Ice buildup was noted on the door frame of the walk-in cooler. The rubber gasket was worn out., , Fix the walk-in cooler and replace the rubber gasket., , 2. Rust was noted on the base layer of the sliding refrigeration in the kitchen., , 3. Rust buildup was noted in the rice cooler lids and crevices.
1. Staff washroom was dirty and cluttered., 2. The lobster tank was dirty and had calcium buildup., 3. Black mold was noted underneath the dishwasher., 4. Dust and rust were noted on the racks above the warming area., 5. Debris buildup was noted underneath the standing sliding refrigeration., 6. Food debris, grease, cum, and other deposits buildup were noted underneath the ventilation canopy., 7. Food debris, grease and other deposits buildup were noted underneath the prep area., 8. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 9. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 10. Debris and scum buildup was noted underneath the dishwasher area., 11. Debris buildup was noted in entire facility specifically in hard to reach areas., 12. Grease buildup was noted on the walk-in cooler door handle., 13. Food debris buildup between and underneath the stove burner and steamer., 14. Debris buildup was noted underneath the dim sum prep area., 15. Debris buildup was noted between the wall and the lobster tank., 16. Debris buildup was noted on top of the dishwasher., , 1 to 16: clean the indicated areas.
1. Several used cleaning cloths were observed left on food counter surfaces and were being reused, which may pose a risk of cross-contamination., , New cleaning cloths were used., , 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., , 2. Sanitizer bucket did not detect any changes with the chlorine test strip. Chlorine sanitize is being used., , Fresh chlorine sanitizer was prepared at 100 ppm.
1. A food handler was washing their hands while wearing disposable gloves., , The food handler was instructed to remove the gloves before washing their hands., , Disposable gloves should only be used once., , 2. A food handler did not wash their hands after using the washroom prior to commencing work., , Food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
1. Food items were left out at such as chicken and beef between 12°C o 19°C., , Food discarded., , 2. The standing refrigeration measured 6°C.
1. The handwashing sink was obstructed with a garbage bin., , The garbage bin was stored in a different location., , 2. The paper towel dispenser was empty., , Additional paper towels were available and promptly restocked.
1. Food items were stored on the floor in the walk-in cooler making it difficult to access the walk-in freezer., , Ensure food items are stored 6 inches off the floor., , 2. A stainless bowl as stored in the bulk food bin., , Obtain scoops that have a handle.
Flies were noted flying around in the kitchen., , No fly flights were noted in the facility., , Tow October's pest control records were reviewed. Cleaning concerns were also noted on the pest control records.
Paper towel dispensers were jammed and not functional., , The paper towel dispensers were promptly fixed.
1. Broken wall tiles were noted along the back exit doors., 2. Boken tiles were noted underneath the dishwashing area., 3. Boken tiles were noted along the baseboard walls underneath the 2-compartment sink in the dishwashing area.
1. Ice buildup was noted on the door frame of the walk-in cooler., , Fix the walk-in cooler., , 2. Deep grooves were noted on the prep cooler cutting boards., , 3. Rust was noted on the base layer of the sliding refrigeration in the kitchen., , 4. Rust buildup was noted in the rice cooler lids and crevices., , 5. Grease deposits and other residues were noted on the ventilation canopy filters., , 6. A ventilation canopy filter was missing at the ventilation canopy., , 7. The handle of the steamer was broken.
1. Debris buildup was noted underneath the 3-compartment sink., 2. The caulking along the handwashing sink joint had buildup of debris and other deposits., 3. The caulking along the 3-ompartment sink joint was had buildup of dirt., 4. Staff washroom was dirty and cluttered., 5. The hand washing sink was dirty., 6. The lobster tank was dirty and had calcium buildup., 7. Black mold was noted along the 2-compartment sink by the dishwasher area., 8. Black mold was noted underneath the dishwasher., 9. Dust and rust were noted on the racks above the warming area., 10. Debris buildup was noted underneath the standing sliding refrigeration., 11. Food debris, grease and other deposits buildup were noted underneath the ventilation canopy., 12. Food debris, grease and other deposits buildup were noted underneath the prep area., 13. Food debris, grease and other deposits buildup were noted underneath the sliding refrigeration at the kitchen area., 14. Food debris, grease and other deposits buildup were noted underneath the freezer adjacent the lobster tanks., 15. Debris buildup was noted underneath the dishwasher area., 16. Debris buildup was noted in entire facility specifically in hard to reach areas., 17. Grease buildup was noted on the walk-in cooler door handle.
Provide a preparation cooler at the dim sum station to store perishable foods at 4 degrees Celsius or below by February 10, 2025. In the interim, the operator was approved to store perishable food in an ice bath at 4 degrees Celsius or below., , Owner provided an invoice for the purchase of preparation cooler. , , Previous inspection:, Numerous containers of meat and seafood were left out at room temperature without temperature control., Ground pork mixture - 14 degrees C., Prawns @ 16.6 degrees C, BBQ Pork- 10.4 to 17.0 degrees C. , Meat and vegetable mixture @ 17.2 degrees C. , Mushroom and chicken mixture @ 17.0 degrees C. , Shrimp & Squid mixture @ 18.0 degrees C.
Cleaning cloths were stored on the prep counters. , , Store cleaning cloths in sanitizer in between uses.
Food handler was wearing green reusable cleaning gloves to prepare foods all day. , , Do not use these gloves for preparing food.
1) The kitchen floor was flooded; the wok station was leaking water onto the floor., , Fix the leak and clean and sanitize the area. , , 2) Small containers sauces, bowls and plastic cutting boards were stored directly on the floor by the wok station. , , Store all foods and food items at least 6 inches off the floor., , 3) Food trays were placed on top of the garbage cans., , Do not use garbage cans and provide tray carts or tables to store food trays., , 4) Fly strips were covered with dead flies were above the food prep counters. , , Remove fly strips and do not hang them above food areas.
1) Numerous containers of meat and seafood were left out at room temperature without temperature control., Ground pork mixture - 14 degrees C., Prawns @ 16.6 degrees C, BBQ Pork- 10.4 to 17.0 degrees C. , Meat and vegetable mixture @ 17.2 degrees C. , Mushroom and chicken mixture @ 17.0 degrees C. , Shrimp & Squid mixture @ 18.0 degrees C. , , 2) Several stacks of dim sum in bamboo baskets were left out at room temperature without temperature control., Dim sums were measured between 21.4 to 23.2 degrees C. , , 3) Egg mixture and rice noodle mixture were left out at room temperature. and measured @ 14 degrees C., , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. , , 4) Noodles in the right standing cooler were measured at 7.9 degrees C. , , Fix the cooler and Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
1) Knives were stored in a slot between the chopping block and table that can't be cleaned and sanitized., , Provide a knife magnet or store knives on the table, , 2) Deep fried noodles were stored in non-grade container. , , Use food grade containers for food., , 3) Tools were stored on the food preparation counter. , , 4) Staff's bag and jacket and newspapers were stored with food items., , 3 to 4) Provide a separate storage for tools and staff's personal items and newspapers., , 5) Small buckets of sauces and bows were stored directly on the kitchen floor., , Store all food and food items at least 6 inches off the floor.
Kitchen staff lack food safety knowledge. , , Additional food safety training required for all kitchen staff.
1) Food debris build-up underneath the green racks in the walk-in cooler. , , 2) Dust and grease build-up on the standing coolers and food debris and grease build-up on the doors tracks and frames. , , 3) Single use aluminum trays were being reused. , , 4) Black stains and debris build-up on the ingredient storage containers., , 5) Utensils and food containers were stored in greasy dirty bins/containers. , , 1 to 5) Clean these items.
1) Dust, grease and/or debris build-up on kitchen shelves. walls, ceiling tiles and air vents., , 2) Grease and debris build-up underneath the wok line. , , 3) The kitchen floor was flooded with more than an inch of water; the wok station was leaking water onto the floor., , Clean these areas. , , 4) Cleaning schedule was not being followed and no records of coolers, freezers, dishwasher and food surface sanitizer., , Update the cleaning schedule and check and record coolers, freezers, dishwashers and food surface sanitizer daily.