5 - 16 Macewan Drive NW · MACEWAN GLEN
October 2, 2025
PassThe ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C., , The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
Ginger Beef Express is in the MACEWAN GLEN neighbourhood. MACEWAN GLEN, Calgary has 8 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of February 20, 2026, there are 5 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since October 2, 2024, with 3 passes and 0 closures on record.
The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C., , The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
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.
MACEWAN GLEN
Chlorine sanitizer buckets located in the kitchen were tested using test strips and measured at 0 ppm, which is below the concentration for effective sanitization. The correct concentration for chlorine sanitizer solution is 100 ppm., , Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator remade their solution to the correct concentration of 100 ppm.
The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C., , The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
1) The walls, ceiling vents, and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination., , Please clean the indicated areas., , 2) Cardboard throughout the facility was used as a line underneath equipment and ingredients. Cardboard is not smooth, easily cleanable, impervious surface., , Please remove the cardboard liners., , 3) Knives contaminated with food debris were observed stored in the knife container. The container, designed to store clean and sanitary knives, was found to be soiled, posing a risk of contaminating any knives stored on it., , Please clean and sanitize the knives and the knife container., , 4) The surface of the prep tables and kitchen equipment located on the cookline were observed to be soiled in grease and food debris., , Please clean and sanitize the indicated areas.
The surface sanitizer concentration was 0ppm., , Ensure that the chlorine sanitizer is maintained at 100ppm at all times during the preparation of food.
1. Grease droplets observed on walls next to cookline. Ensure all walls are wiped down to remove grease buildup, , 2. Lower shelves below prep counter have grease buildup. Ensure all shelves are wiped down to remove grease buildup. , , 3. Spice containers on the shelf adjacent to the grill had significant food debris build up., Thoroughly clean and sanitize this area.