123 2 Avenue SE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 1, 2026
Not in ComplianceApril 1st, 2026: Discussed moving the rice cooker to the kitchen or bar. All food handling must be conducted near a hand-washing sink. The washroom sink does not count as a designated hand-washing sink for food handlers. , , Rice cooker in dining area is in a section of the facility with no handwashing sink., -Food handling must occur in a location where a handwashing sink is available. Operator should move the rice cooker to the tea preparation area
April 1st, 2026: Most droppings have been cleaned up. A few were observed near the cook line and bulk dry ingredients., , An active pest monitoring program is in place. , , Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.
April 1st, 2026: Staff will be enrolled in food safety when the restaurant reopens and staff are back to work. , , Staff were uneducated about food safety. Operator said she has her food safety certificate but is not a primary food handler., -All staff should take a basic food safety course. Link will be provided by email, and courses in other languages are available, -At least one kitchen staff at all times must have a section 31 food safety course
April 1st, 2026: One cover still needs to be changed, all others have been changed. , , Many light covers in the food handling areas are grill-style, which will not prevent debris from reaching the food if a fixture breaks., -Replace the light covers with a solid cover
April 1st, 2026: The floor under the cook line had been cleaned, thank you. Cleaning is still needed along the wall behind the cook line and the equipment legs. , , A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. , , Please clean and sanitize these areas and add them to a regular cleaning scheudle.
April 1st, 2026: Cleaning has improved but more is needed. Please also create a written cleaning plan. , , 1) Various areas of the facility have a severe accumulation of debris and grime, including but not limited to:, -Behind the cooking line, -Between the cooking equipment, -The floor edges of the whole kitchen, -The outside of the grease trap under the 3-compartment sink, , , 2) Cleaning frequency in the facility is inadequate based on the build up of grime., -Produce and follow a sanitation plan that maintains the kitchen in a sanitary condition
Great Taste Chinese Restaurant is in the CHINATOWN neighbourhood. CHINATOWN, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 82 (56%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since September 19, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
6 violations
April 1st, 2026: Discussed moving the rice cooker to the kitchen or bar. All food handling must be conducted near a hand-washing sink. The washroom sink does not count as a designated hand-washing sink for food handlers. , , Rice cooker in dining area is in a section of the facility with no handwashing sink., -Food handling must occur in a location where a handwashing sink is available. Operator should move the rice cooker to the tea preparation area
: Most droppings have been cleaned up. A few were observed near the cook line and bulk dry ingredients., , An active pest monitoring program is in place. , , Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.
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.
Paper Lantern
CHINATOWN
April 1st, 2026: Staff will be enrolled in food safety when the restaurant reopens and staff are back to work. , , Staff were uneducated about food safety. Operator said she has her food safety certificate but is not a primary food handler., -All staff should take a basic food safety course. Link will be provided by email, and courses in other languages are available, -At least one kitchen staff at all times must have a section 31 food safety course
April 1st, 2026: One cover still needs to be changed, all others have been changed. , , Many light covers in the food handling areas are grill-style, which will not prevent debris from reaching the food if a fixture breaks., -Replace the light covers with a solid cover
April 1st, 2026: The floor under the cook line had been cleaned, thank you. Cleaning is still needed along the wall behind the cook line and the equipment legs. , , A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. , , Please clean and sanitize these areas and add them to a regular cleaning scheudle.
April 1st, 2026: Cleaning has improved but more is needed. Please also create a written cleaning plan. , , 1) Various areas of the facility have a severe accumulation of debris and grime, including but not limited to:, -Behind the cooking line, -Between the cooking equipment, -The floor edges of the whole kitchen, -The outside of the grease trap under the 3-compartment sink, , , 2) Cleaning frequency in the facility is inadequate based on the build up of grime., -Produce and follow a sanitation plan that maintains the kitchen in a sanitary condition
10 violations
Observed a bucket that tested strongly for chlorine (bleached out test strips) at the cooking line. When staff were asked, they reported washing their hands in this bucket., -Staff must wash their hands with soap and running water between tasks
1) Multiple pails that previously had detergent were used to store food., -Do not use buckets previously used for chemicals to store food, -Instructed operator to remove all used chemical pails from the facility, -Foods were transferred to clean pails, , 2) Knives and scrapers were stored between the wooden chopping block and stainless steel counter, and between another chopping block and the wall. The gaps had an accumulation of debris., -Store knives and other food handling equipment in a sanitary location, -Instructed operator to have staff wash all utensils, , 3) Staff were observed frying meat and then dumping it into a cardboard box., -Use only washable materials to store food, -Staff transferred food to a plastic container
1) Many containers of cut vegetables, bean sprouts, and wet noodles were left at room temperature after lunch., -Maintain perishable foods <4C or >60C, -All items were put in the fridge, , 2) Dry wood ear mushrooms were being hydrated at room temperature., -Maintain perishable foods <4C or >60C (e.g. soak the product in the fridge), , 3) Reconstituted and salted jellyfish product found in a pail at room temperature., -Unless testing demonstrates that this food product is shelf stable, operator must store this in the fridge, , 4) Garlic and oil mixture was stored beside the stove., -Discarded, -Maintain perishable food <4C or >60C
Rice cooker in dining area is in a section of the facility with no handwashing sink., -Food handling must occur in a location where a handwashing sink is available. Operator should move the rice cooker to the tea preparation area
Wood ear mushrooms were being hydrated in an open container under the 3-compartment sink., -Do not store any food under the sink
Mouse droppings observed on the floor around the nook of bulk ingredients and around the edges of the dim sum preparation area., -Thoroughly clean the facility and have pest control company return for further treatment, -----------, A few mouse droppings were observed behind the hot water tank. , , An active pest monitoring program is in place. , , Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.
Staff were uneducated about food safety. Operator said she has her food safety certificate but is not a primary food handler., -All staff should take a basic food safety course. Link will be provided by email, and courses in other languages are available, -At least one kitchen staff at all times must have a section 31 food safety course
Many light covers in the food handling areas are grill-style, which will not prevent debris from reaching the food if a fixture breaks., -Replace the light covers with a solid cover
1) Various areas of the facility have a severe accumulation of debris and grime, including but not limited to:, -Behind the cooking line, -Between the cooking equipment, -The floor edges of the whole kitchen, -The outside of the grease trap under the 3-compartment sink, -The ventilation canopy and air return unit, -The insides and outsides of the bulk ingredient bins, -The curtains between the dining area and other prep areas, , 2) Cleaning frequency in the facility is inadequate based on the build up of grime., -Produce and follow a sanitation plan that maintains the kitchen in a sanitary condition
A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. , , Please clean and sanitize these areas and add them to a regular cleaning scheudle.
2 violations
A few mouse droppings were observed behind the hot water tank. , , An active pest monitoring program is in place. , , Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.
A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. , , Please clean and sanitize these areas and add them to a regular cleaning scheudle.