2 - 4527 8 Avenue SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 juin 2026
Owner was using Time as a Public Health Control. No procedures were provided to AHS for review and approval., , Please provide a procedure on steamed rice cakes using Time as a Public Health Control.
BBQ pork buns were measured at 44.5 degrees C and Hot dog buns were measured at 46.5 degrees C. in the large stand-up hot holding unit , , Discarded the BBQ pork buns and hot dog buns. , , Store all hot perishable foods at 60 degrees C or higher.
1) Walk-in cooler door: A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. , , Provide a proper strip to fix the door. , , 2) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. , , clean the walk-in freezer and fix the door., , 3) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. , , Replace the sheeter belt.
1) The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email., , 2) Coolers, freezers and food surface sanitizer charts. , , Check and record coolers, freezers, and food surface sanitizer daily.
Forest Lawn Bakery se trouve dans le quartier FOREST LAWN. FOREST LAWN, Calgary compte 140 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 121 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (1%) fermés.
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.
Gong Kee BBQ Noodle House
FOREST LAWN
Ce restaurant a été inspecté 6 fois depuis le 16 novembre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
4 infractions
Owner was using Time as a Public Health Control. No procedures were provided to AHS for review and approval., , Please provide a procedure on steamed rice cakes using Time as a Public Health Control.
BBQ pork buns were measured at 44.5 degrees C and Hot dog buns were measured at 46.5 degrees C. in the large stand-up hot holding unit , , Discarded the BBQ pork buns and hot dog buns. , , Store all hot perishable foods at 60 degrees C or higher.
1) Walk-in cooler door: A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. , , Provide a proper strip to fix the door. , , 2) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. , , clean the walk-in freezer and fix the door., , 3) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. , , Replace the sheeter belt.
1) The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email., , 2) Coolers, freezers and food surface sanitizer charts. , , Check and record coolers, freezers, and food surface sanitizer daily.
7 infractions
Hands were dried on the cloth towel throughout the day. , , Use paper towels to dry hands.
1) Steamed rice cakes were left out at room temperature. , , 2) Deep-fried dumplings in the hot holding were measured 45.8 degrees C and pork pies were measured at 45.4 degrees C. , , Discarded the deep-fried dumplings and pork pie, , 3) Cake cooler behind the desk was measured at 8.5 degrees C. , , 1 to 3) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
1) Detergent plastic bucket was used to store baking oil., , Use a food grade bucket. , , 2) Blue Rubbermaid container was used to store sesames., , Use a food grade container for food., , 3) Bags of bake goods were stored directly on the walk-in freezer floor. , , Store food at least 6 inches off the floor.
3 infractions
Please keep all cleaning cloths in a sanitizer solution when not in use. Please do not store used rags on the counter.
No test strips found on site. Please obtain test strips to test chemical sanitizer concentrations.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
2 infractions
A few shelves in the food prep area were unfinished., _ Pint or seal the unfinished shelves, so that the shelves are smooth, impervious and easy to clean.
1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
Aucune infraction
3 infractions
Hot holding cabinet at front of the facility was measured at 49C., - Ensure all hot holding units are 60C or higher. Unit should be 60C before food product is stored inside for hot holding., - Operator changed the setting to the hot holding unit.
A newly built mezzanine with raw wood for storage was observed in the facility., Ensure to paint it so that it is smooth, easily cleanable and impervious to moisture.
Accumulation of grease and debris under the cooking equipment (stove/oven) next to the dish pit and food store shelves by the back door., - Please clean this area and ensure regular cleaning is done.
Gaps along the back screen door. , , Fix the back screen door or keep the back door close.
Vents above the main cook line were missing covers. , , Provide covers.
1) Flour sifter was held together with green tape., , Fix or replace the flour sifter, , 2) Mixer buttons were covered with green tape., , Fix or replace the buttons. , , 3) Walk-in cooler door was covered with stains and dried dough. A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Dried dough and stains on the wooden strip., , Clean the walk-in cooler and provide a proper strip to fix the door. , , 4) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. Stains and dried dough on the walk-in freezer door. , , clean the walk-in freezer and fix the door., , 5) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. , , Replace the sheeter belt., , 6) Sugar paper bags were being re-used to line the baking trays., , Use once and then discard., , 7) Red and green plastic strings were tied to the stand-up cooler handles., , Remove strings and use the handle to open the cooler.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.