2135 & 2140 - 4058 109 Avenue NE · STONEY 3
February 20, 2026
Not in Compliance1) Large tray of rice measuring 55C was observed on a utility tray in the storage area. (placed into the cooler at the time of inspection), 2) Six bowls of noodles were sitting at room temperature on a food preparation table and measured 58C. (placed into the cooler at the time of inspection), 3) Large bowls of meat were also held at room temperature, with temperatures ranging from 56–62C. One bowl measured 46C and was discarded during the inspection., , All potentially hazardous foods must be Kept away from the temperature danger zone at all times. Kept hot at 60C or above or cold at 4C or below., , 4) A bowl containing fish filets with standing water was observed thawing at room temperature. Fish measured -4C. (placed back into the cooler), , Ensure to follow proper thawing procedures using one of the following methods:, - Under refrigeration at below 4C., - Under cold running water, - As part of the cooking process. , - In the microwave and cooked immediately after.
Not assessed on February 20, 2026:, The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5C, , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
Ginsoy is in the STONEY 3 neighbourhood. STONEY 3, Calgary has 111 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 2, 2026, there are 90 (81%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 3 times since January 13, 2026, with 0 in compliance, 3 not in compliance, and 0 closures on record.
1) Large tray of rice measuring 55C was observed on a utility tray in the storage area. (placed into the cooler at the time of inspection), 2) Six bowls of noodles were sitting at room temperature on a food preparation table and measured 58C. (placed into the cooler at the time of inspection), 3) Large bowls of meat were also held at room temperature, with temperatures ranging from 56–62C. One bowl measured 46C and was discarded during the inspection., , All potentially hazardous foods must be Kept away from the temperature danger zone at all times. Kept hot at 60C or above or cold at 4C or below., , 4) A bowl containing fish filets with standing water was observed thawing at room temperature. Fish measured -4C. (placed back into the cooler), , Ensure to follow proper thawing procedures using one of the following methods:, - Under refrigeration at below 4C., - Under cold running water, - As part of the cooking process. , - In the microwave and cooked immediately after.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
STONEY 3
Not assessed on February 20, 2026:, The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5C, , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5C, , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
The kitchen hand sink by the deep fryer was blocked by a pushcart., , The pushcart was removed from the hand sink. Ensure hand sinks are always accessible.
The high temperature glasswasher was tested 4 times and it plateaued at a maximum temperature of 67C., , Do not use the glasswasher until it meets cleaning and sanitizing requirements.
There was no testing equipment for monitoring the high temperature glasswasher., , Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher at plate level daily to ensure that the sanitizing temperature reaches at least 71C.
There was a gap on the bottom perimeter of the back doors., , Seal the gaps to prevent the entry of pest.
1) There was no evidence that the light fixtures in the bar were shatterproof or shatter resistant. , , Provide supporting documentation., , 2) There was a hole in the wall in the following areas, - between the hand sink and the deep fryer, - under the middle prep sink, - under the 3-compartment sink on the interior wall, - staff washroom, , Repair the walls. Surfaces must be smooth, non-absorbent to moisture and easy to clean.