7 - 2115 27 Avenue NE · SOUTH AIRWAYS
11 février 2026
Non conformeWall in the dry storage room and the ceiling in the dry storage room were sealed/resurfaced. Please refinish these surfaces so that they are smooth and cleanable.
Ginger Garlic se trouve dans le quartier SOUTH AIRWAYS. SOUTH AIRWAYS, Calgary compte 141 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 106 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 11 fois depuis le 22 août 2024, avec 2 conformes, 8 non conformes et 1 fermeture au dossier.
Wall in the dry storage room and the ceiling in the dry storage room were sealed/resurfaced. Please refinish these surfaces so that they are smooth and cleanable.
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.
SOUTH AIRWAYS
Containers of spices were covered with plastic wrap. Ensure that all food containers, that are not stored in a fridge or cooler, with a durable lid.
Evidence of a mouse infestation was observed in the facility. A substantial amount of mouse droppings and mouse grease were seen in various areas including, but not limited to: the kitchen area, utility room, washrooms, front counter area, below the customer benches and in the dry food storage area., , Action required:, Retain the services of a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.
**Outstanding**, Staff lack basic food safety knowledge., , **Please ensure refresher food safety training is provided to the staff.
The wall around the hand wash station, near the entrance to the kitchen, was constructed , of unfished drywall and wood which was not smooth, cleanable and non-absorbent to , moisture., , Action required:, Refinish the unfinished wood and drywall in the kitchen. Ensure that all surfaces are , smooth, cleanable and non-absorbent to moisture., , , , Action required:, Ensure that all light fixtures in the kitchen are equipped with shatterproof covers.
1. Equipment and surfaces in the food establishment had an accumulation of grease, soil, and, food debris; this included but was not limited to floors throughout the facility, in all storage , areas, shelving, cooking equipment, rolling carts, freezers, coolers and electrical , outlets., , Action required:, Ensure that all equipment and areas in the kitchen are clean, sanitized and free , from defects and/or grease, dirt and grime.
**Outstanding**, Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. , , **Please clean to prevent cross contamination.
1. Mouse chew holes were noted on a bag of ground coriander in the dry food storage area., , 2.White mould was observed on several red onions in the kitchen., , Action required:, Discard all food that has been adulterated by mice., Discard all foods that are unfit for human consumption.
1. A bin of dry food in the storage room was open giving access to the mice or other potential sources of contamination., , 2. Containers of raw shrimp and raw fish in the 2-door cooler were uncovered. A container of vegetables in the freezer was uncovered., , Action required:, Store all food in a manner that does not allow for pest contamination., Ensure that all containers of food are covered with tight fitting lids to protect from contamination.
A spray bottle of sanitizing solution was unlabeled., , Action required:, Ensure that all containers of chemicals are clearly labeled to identify contents.
Perishable sauces were stored in an improper ice bath at 6° degrees Celsius., , Action required:, Store all potentially hazardous foods at 4°degrees Celsius or less or at/above , 60°degrees Celsius.
The hand wash station, near the entrance to the kitchen, was not equipped with a paper , towel dispenser, , Action required:, Install a paper towel dispenser at the hand wash station at the entrance to the , kitchen. Ensure that the roll of paper towel is protected from contamination.
Evidence of a mouse infestation was observed in the facility. A substantial amount of mouse droppings and mouse grease were seen in various areas including, but not limited to: the kitchen area, utility room, washrooms, front counter area, below the customer benches and in the dry food storage area., , Action required:, Retain the services of a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.
A container of dosa batter and a bag of onions was stored directly on the floor., , Action required:, Store all food at least 15 centimeters (6 inches) off the floor.
An effective pest control program was not in place nor were pest control records available upon request. , , Action required:, Retain all pest control service records and keep them on-site for review., Remove and safely dispose of all mouse droppings and harborage materials., Clean and disinfect all surfaces contaminated by mouse activity and excrement.
**Outstanding**, Staff lack basic food safety knowledge., , **Please ensure refresher food safety training is provided to the staff.
1. Baseboards were missing from the wall across from the utility room., , Action required:, Install baseboards on the wall across from the utility room., , 2. The wall around the hand wash station, near the entrance to the kitchen, was constructed , of unfished drywall and wood which was not smooth, cleanable and non-absorbent to , moisture., , Action required:, Refinish the unfinished wood and drywall in the kitchen. Ensure that all surfaces are , smooth, cleanable and non-absorbent to moisture., , 3. The lighting in the entrance to the kitchen was dim, as several light bulbs were burnt out., , Action required:, Replace all burnt out light bulbs. Ensure that there is a sufficient amount of lighting , in the kitchen to facilitate cleaning and safe food handling practices., , 4. The light at the entrance to the kitchen was not equipped with a shatterproof cover., , Action required:, Ensure that all light fixtures in the kitchen are equipped with shatterproof covers.
A wooden cutting board had a deep groove on the cutting surface and was no longer , cleanable., , Action required:, Remove all damaged equipment from the facility.
1. Equipment and surfaces in the food establishment had an accumulation of grease, soil, and, food debris; this included but was not limited to floors throughout the facility, in all storage , areas, shelving, cooking equipment, black rolling carts, freezers, coolers and electrical , outlets., , Action required:, Ensure that all equipment and areas in the kitchen are clean, sanitized and free , from defects and/or grease, dirt and grime., , 2. There was no effective written cleaning schedule., , Action required:, Prepare, implement, and maintain a detailed written sanitation program to facilitate , the proper cleaning of all areas of the food establishment, including equipment, and , structural surfaces. The sanitation program must include a list of all cleaning and , sanitizing agents used within the food establishment.
**Outstanding**, Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. , , **Please clean to prevent cross contamination.
**Outstanding**, Staff lack basic food safety knowledge., , **Please ensure refresher food safety training is provided to the staff.
**Outstanding**, Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. , , **Please clean to prevent cross contamination.
**Outstanding**, Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
Four packages of frozen fish were observed in the transport vehicle without any temperature control. Frozen fish measured at -1*C., - Operator was instructed to move the fish inside the refrigerator. , , **Ensure high risk food is maintained at proper temperature while transporting.
**Outstanding**, Staff lack basic food safety knowledge., , **Please ensure refresher food safety training is provided to the staff.
**Outstanding**, Water damage was observed on the wall behind the dishwashing area. , , ** Repair or replace the affected wall surface to prevent mold growth or structural deterioration., **Ensure all surfaces in the facility are smooth and impervious to moisture.
**Outstanding**, Prep cooler in front of the ventilation canopy measured 19*C internally., , **Please repair. , **Do not store high risk food items in the prep cooler until repairs are made.
Cleaning required inside all the refrigeration units as they have significant food debris build up.
**Outstanding**, Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. , , **Please clean to prevent cross contamination.
**Outstanding**, 1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. , , 2. Update May 2, 2025: , Chlorine spray sanitizer bottle measured 10 ppm. , - Operator remade the sanitizer solution and tested 100 ppm. , , April 23, 2025:, Food safe sanitizer was not available at the time of inspection. A bottle of regular bleach present onsite and staff was instructed to make 100 ppm bleach solution during inspection. , , **Please ensure food safe sanitizer solution (i.e. 200 ppm QUATS or 100 ppm chlorine) is present at all times.
**Outstanding**, Food were stored on floor through the kitchen. , , **Ensure food is stored a minimum of 6 inches above the floor at all times to prevent cross contamination.
**Corrected**, 25 boiled eggs were stored on floor at room temperature for more than 4 hours. , - Operator discarded the eggs during inspection. , , **Ensure high risk foods stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth.
**Corrected**, Access to hand sink was obstructed in kitchen by cardboard box and linen basket. , - Operator removed the above-mentioned items during inspection. , , **Ensure hand sink remain unobstructed at all times for proper handwashing.
Containers without handles stored in the bulk food containers throughout the kitchen., , **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
Staff lack basic food safety knowledge., , **Please ensure refresher food safety training is provided to the staff.
Water damage was observed on the wall behind the dishwashing area. , , ** Repair or replace the affected wall surface to prevent mold growth or structural deterioration., **Ensure all surfaces in the facility are smooth and impervious to moisture.
**Outstanding**, Prep cooler in front of the ventilation canopy measured 19*C internally., , **Please repair. , **Do not store high risk food items in the prep cooler until repairs are made.
Cleaning required in the following areas:, - Inside all the refrigeration units as they have significant food debris build up., - Hard-to-reach areas (such as underneath and behind the cooking equipment).
Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. , , **Please clean to prevent cross contamination.
1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. , - Operator removed the cloths during inspection. , , **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. , , 2. Food safe sanitizer was not available at the time of inspection. A bottle of regular bleach present onsite and staff was instructed to make 100 ppm bleach solution during inspection. , , **Please ensure food safe sanitizer solution (i.e. 200 ppm QUATS or 100 ppm chlorine) is present at all times. , , Note: Approved sanitizers document was sent to the facility.
Food were stored on floor through the kitchen. , , **Ensure food is stored a minimum of 6 inches above the floor at all times to prevent cross contamination.
**Corrected**, Beef and cooked mixed vegetarian curry in the hot holding unit were measured at 44.8°C and 46.9°C, respectively., - Operator discarded the above food items. , , **Ensure that all high-risk foods stored in hot holding units are kept at 60°C or above at all times to prevent bacterial growth.
**Corrected**, Following food items in the kitchen measured greater than 16*C internally and were discarded by the operator during inspection. , - 1 container of coconut chutney at 31°C., - 43 eggs at 24°C, stored at room temperature overnight., - 2 containers of paneer measured at 16.8°C and 18.8°C in the prep cooler., - Coconut milk at 18.4°C at the bottom of the prep cooler. , - Whipping cream at 21°C at the bottom of the prep cooler., , **Ensure high risk foods stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth.
**Corrected**, Containers without handles stored in the bulk food containers throughout the kitchen., , **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
Staff lack basic food safety knowledge., , **Please ensure refresher food safety training is provided to the staff.
Water damage was observed on the wall behind the dishwashing area. , , ** Repair or replace the affected wall surface to prevent mold growth or structural deterioration., **Ensure all surfaces in the facility are smooth and impervious to moisture.
Prep cooler in front of the ventilation canopy measured 19*C internally., , **Please repair. , **Do not store high risk food items in the prep cooler until repairs are made.
Cleaning required in the following areas:, - Inside all the refrigeration units as they have significant food debris build up. , - Ceiling tiles and vents were visibly dirty.
The temperature inside the cold table measured at 12C. When probed foods stored in this unit also had an internal temperature of 11-12 C. The operator voluntarily discarded the affected food., Call for service. Do not store any perishable foods in this unit unless is able to provide the prescribed temperature of 4C or below
The only handwashing sink in the kitchen was completely blocked., Must ensure easy access to the sink at all times.
All equipment in the kitchen has built-up dirt. Specially on the top. Clean and maintain clean all equipment in the kitchen (including the mechanical washer)
The cold prep table not providing the prescribed temperature., Service the equipment
The temperature inside the cold table measured at 12C. When probed foods stored in this unit also had an internal temperature of 11-12 C. The operator voluntarily discarded the affected food., Call for service. Do not store any perishable foods in this unit unless is able to provide the prescribed temperature of 4C or below
The only handwashing sink in the kitchen was completely blocked., Must ensure easy access to the sink at all times.
The cold prep table not providing the prescribed temperature., Service the equipment
All equipment in the kitchen has built-up dirt. Specially on the top. Clean and maintain clean all equipment in the kitchen (including the mechanical washer)