2 - 208 Midpark Way SE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 22, 2026
Internal temperature of lemon chicken stored in the warmer at buffet table was 44C and deep-fried squid was at 50 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher, , Staff was instructed to discard lemon chicken and fried squid. DONE
a) Internal temperature of fresh grated garlic in oil was 14.2 C, located on spice cart near the grill., , b) Internal temperature of egg yolk stored on ice on spice cart was 9C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard garlic in oil and move egg yolk to the cooler. DONE
Gap at the bottom of screen door, which could allow entry of pests/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
Flour buildup on floor under bulk bins, accumulation of dirt and debris on the floor under the small counter near walk in cooler., , Requirement:, , Clean the above noted areas
Gold Bistro Chinese Cuisine is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 17, 2026, there are 72 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Lebanhmi Vietnamese Sub
MIDNAPORE
This restaurant has been inspected 9 times since June 15, 2023, with 2 in compliance, 7 not in compliance, and 0 closures on record.
4 violations
Internal temperature of lemon chicken stored in the warmer at buffet table was 44C and deep-fried squid was at 50 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher, , Staff was instructed to discard lemon chicken and fried squid. DONE
a) Internal temperature of fresh grated garlic in oil was 14.2 C, located on spice cart near the grill., , b) Internal temperature of egg yolk stored on ice on spice cart was 9C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard garlic in oil and move egg yolk to the cooler. DONE
Gap at the bottom of screen door, which could allow entry of pests/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
Flour buildup on floor under bulk bins, accumulation of dirt and debris on the floor under the small counter near walk in cooler., , Requirement:, , Clean the above noted areas
No violations
4 violations
a) Raw deer meat stored in black garbage bags was found stored in the freezer located in back storage room., The owner's son/ operator stated that this meat is from deer hunted by his father, cut, chopped and stored in the restaurant as they do not have enough storage space at home., , b) Two big chucks of pork were found hanging on the hooks in back storage room., , The owner stated that these pork chunks are for personal use and kept for drying. Deer meat and processed pork are not on their menu., , Requirement:, a) Ensure that all food in the commercial facility is from approved source. Do not bring any wild game meat to the facility., , b) Facility is not approved for any meat processing. Do not do any processing of the meat in this commercial facility for personal use., , Take home this deer meat and pork chunks immediately.
A bag of dumplings for commercial use was stored along with uninspected deer meat in the freezer located in back storage room., , Requirement:, Do not store any food along with uninspected meat., No uninspected meat is permitted in the commercial facility., Dumplings were removed from this freezer., Clean and sanitize the freezer before storing any food for commercial use.
2 violations
Internal temperature of sliced melon stored on melted ice in buffet area was 11.2C, , Requirement:, Ensure that sliced melon is stored at 4C or less., Sliced melon was discarded.
One ceiling panel was replaced with acoustic material in the kitchen., , Requirement:, Please replace this acoustic panel with smooth, washable, non-absorbent material panel.
1 violation
Temperatures of perishable foods stored in the hot holding units at buffet tables were : fries at 35C, shrimp at 42C, chicken wings at 42 C, spring rolls at 46 C, chow min noodles at 44C, Shanghai noodles at 46 C., , Requirement:, Ensure that perishable foods during hot holding are stored at 60 C or higher., , Fries, shrimp, chicken wings, spring rolls, noodles were discarded during inspection.
4 violations
a) Deep fried chicken wings were kept uncovered in walk in cooler., , b) Raw chicken was stored on the upper shelf above vegetables, stored underneath in walk in cooler., , Requirement:, a) Keep food covered during storage to prevent from contamination., , b) Store raw meat on the bottom shelf apart from any other food to prevent cross contamination.
Partially frozen chicken was kept in a bowl of standing water for thawing on the counter., , Requirement:, Thaw frozen meats by one of the following methods:, a) under running cold water., b) in the cooler, c) By heating in the microwave, , Partially frozen chicken was moved to walk in cooler during inspection., , Do not thaw frozen food at room temperature.
Oyster sauce and hoisin sauce were left in the cans after opening., , Requirement:, Transfer food to glass/plastic /stainless steel containers after opening the cans.
5 violations
A container having cooked beef was stored in uncovered bean sprouts located in glass door cooler., , , Requirement:, -Ensure that no food container is stored in uncovered food to prevent contamination.
a) Internal temperature of egg yolk stored on spice cart without temperature control was 12.9C, , b) Internal temperatures of ginger beef stored in two bins, moved from walk in cooler, kept unattended near the grill were 8.6C and 8.4C, , Requirement:, a) Ensure that egg yolk is stored at 4C or less., - Egg yolk was discarded., , b) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , -Do not pullout ginger beef from walk in cooler in advance, pull out only one bin at a time at the time of deep frying., -Ginger beef was moved back to walk in cooler.
: , , Seal the gap at the bottom of screen door.
6 violations
a) Concentration of chlorine was 0 ppm in sanitizer solution l provided for surfaces located in the kitchen., , b) Cleaning cloth was kept on prep counter after use., , Requirement:, a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Soak cleaning clothes in sanitizer solution in between use., ,
Raw meat bin was kept on oil cans near the cutting table, juices from raw meat were spilled on the oil cans., , Requirement:, Do not store raw meat on any other food to prevent cross contamination.
a) Internal temperatures of noodles stored in the hot holding unit at buffet table were 37C and 41 C., b) Internal temperature of cut fruits stored on the counter without temperature control in buffet area was between 15 C-16.8C, , Requirement:, a) Ensure that perishable foods under hot holding are stored at 60C and higher. , Noodles were discarded., , b) Ensure that cut fruits are stored at 4C or less., Cut fruits were discarded.
3 violations
A bag of peas was stored along with raw meat in walk in freezer., , Requirement:, Do not store any other food along with raw meat to prevent cross contamination.
Paper dispenser was empty located at hand washing sink in front prep area., , Requirement:, Provide paper towels in the dispenser.
Uncovered bins containing cooked chicken wings, kept for cooling were stacked, having bottom of upper bin touching the wings, located in back area of the kitchen., Requirement:, Do not stack uncovered food to prevent contamination.
A table converted into a bed with bed sheet and pillows was noted in the back storage room, in use for storing freezers and rice bags., , , Requirement:, Ensure that no sleeping occurs in the food storage area., Remove this bed/bedding from this room.
One ceiling panel was replaced with acoustic material in the kitchen., (Violation from the previous inspection), Requirement:, Please replace this acoustic panel with smooth, washable, non-absorbent material panel.
a) Raw wood plank having rough surface was kept on rack shelf under trays of shelled eggs in walk in cooler., b) Raw wood pallet was kept under cutting table having rough surface trapping dirty., , Requirement:, All surfaces must be smooth, washable and non-absorbent., -Finish the raw wood pallet and plank to have smooth surface.
Water at dipper well was turned off while scoop was stored in the well., , Requirement: , , Do not turn off water supply at dipper well while scoops are stored in it.
A damaged lid was used for sauce pail located in the kitchen., , Requirement: , - Do not use broken/damaged utensils to handle food., - Discard damaged lid.
Internal temperature of raw meat kept in four bins located in the kitchen without temperature control was between 6C-8C., , Requirement:, - Ensure that raw meat is stored at 4C or less., - Raw meat bins were moved to the cooler., -Pull out only one bin/box of raw meat at a time for cutting.,
Oil cans were stored directly on floor in meat cutting area., , Requirement:, - Store food at least 15 cm off the floor., - Do not store any food in meat cutting area to prevent cross contamination.
a) Dirt and food buildup under glass lid of ice cream freezer., b) Dirt buildup on fan guards in walk in cooler and walk in freezer., , Requirement:, , Clean the above noted areas and equipment.