1058 17 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hankki is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Meltwich Food Co.
BELTLINE
This restaurant has been inspected 7 times since July 31, 2024, with 1 in compliance, 6 not in compliance, and 0 closures on record.
No violations
5 violations
Temperature checks confirming the proper cooking temperatures of meat are not being done. , , Meat must be cooked to an adequate internal temperature (74C) to kill any pathogens that may be present in the meat. , , Staff must be checking the internal temperatures of meat to ensure the proper temperatures are met.
A large box of hot dogs was sitting on top of the stand mixer. The hot dogs had an internal temperature of 20.9C. , , Staff indicated they took them out to finish thawing. , , This is not a safe way to thaw food. The only approved methods for thawing are as follows:, - In the cooler , - Under cold running water, - In the microwave (must be cooked immediately after thawing), - As part of the cooking process , , The hot dogs were discarded at the time of the inspection.
1) Fried chicken that was being hot held had an internal temperature of 45.7C, , The chicken was re-heated to 74C at the time of the inspection. , , 2) Fried dumplings that were being hot held had an internal temperature of 57C. , , the dumplings were re-heated to 74C at the time of the inspection. , , Food being hot held must be kept at a temperature of 60C or above to limit pathogen growth. , , Operator discussed purchasing a heat lamp to place above the hot holding unit to help with maintaining the temperature.
Multiple cooked meat items were sitting on counters with no temperature control. , , Staff indicated they were taken out of the cooler to refry, but no one was actively using the food items. , , Food must be kept in the cooler until it is ready to be used. Do not remove food from the cooler and leave it on the counter with no temperature control. , , The food was placed back in a cooler at the time of the inspection.
The back exterior door was open at the time of the inspection. , , Please keep this door closed at all times or install a screen door to limit pest entry. , , The door was closed at the time of the inspection.
3 violations
(Ongoing violation) , , March 18, 2025:, , Grease interceptor service was done on March 13, 2025. The grease interceptor was 100% full (50% FOG; 50% solids). The grease trap is not being adequately maintained., , September 12th, 2024: The grease interceptor was serviced on August 29th, 2024. The grease layer was measures at 70% and the oils layer was measured at 30%. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , Please service the interceptor more frequently. , , July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , You must increase the frequency of service to avoid a back-up. , , , The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day., , Fat, oil, and grease (FOG) and solids should measure 25% maximum.
Broken floor tiles were present on the kitchen floor, by the deep fryers., , Replace broken floor tiles.
12 violations
Multiple staff members observed using improper hand hygiene and glove use. Staff were not washing hands before putting gloves on, staff were not washing hands after removing soiled gloves before putting on new gloves., , For glove use, hands must be washed before putting gloves on. Gloves must be discarded between activities or when contaminated. Hands must be washed after removing soiled gloves, and before putting on new gloves.
An abundance of food was being stored outside of coolers/freezers (on counters, floors, shelving). Food items included hot dogs, spring rolls, raw beef, raw chicken breasts., , Food storage at room temperature is not permitted.
Pest control reports were not available for review., , Ensure that pest control reports are easily accessible and available for review upon request.
1 violation
(Ongoing violation) , September 12th, 2024: The grease interceptor was serviced on August 29th, 2024. The grease layer was measures at 70% and the oils layer was measured at 30%. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , Please service the interceptor more frequently. , , July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , You must increase the frequency of service to avoid a back-up. , , , The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day., , Fat, oil, and grease (FOG) and solids should measure 25% maximum.
2 violations
(Ongoing violation) , , The right hand basin (wash basin) of the dishwashing sink is obstructed by a food preparation table., , The food preparation table obstructs proper dishwashing, and washing dishes over a food preparation table can result in the contamination of food and/or food contact surfaces.
(Ongoing violation) , , July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , You must increase the frequency of service to avoid a back-up. , , , The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day., , Fat, oil, and grease (FOG) and solids should measure 25% maximum.
5 violations
Chlorine surface sanitizer bottles were unlabeled. , , Please ensure that all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
Fried chicken in the hot holding unit had an internal temperature of 39C at the time of the inspection. , , The chicken was re-fried to re-heat the chicken to 74C and the hot holding unit temperature was adjusted. , , Please ensure that food being hot held is kept at a temperature of at least 60C to reduce the risk of pathogen growth and foodborne illness.
(Ongoing violation) , , The right hand basin (wash basin) of the dishwashing sink is obstructed by a food preparation table., , The food preparation table obstructs proper dishwashing, and washing dishes over a food preparation table can result in the contamination of food and/or food contact surfaces.
Tape was attached to parts of the hot dog deep fryer. Grease was built up on the tape., , Repair the hot dog deep fryer and remove the tape.
(Ongoing violation) , , March 18, 2025:, , Grease interceptor service was done on March 13, 2025. The grease interceptor was 100% full (50% FOG; 50% solids). The grease trap is not being adequately maintained., , September 12th, 2024: The grease interceptor was serviced on August 29th, 2024. The grease layer was measures at 70% and the oils layer was measured at 30%. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , Please service the interceptor more frequently. , , July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , You must increase the frequency of service to avoid a back-up. , , , The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day., , Fat, oil, and grease (FOG) and solids should measure 25% maximum.
A sewer gas odour was present in the facility. It was most noticeable by the three compartment sink and grease interceptor., , Investigate and abate the source of the sewer gas odour.
The three compartment sink was draining slowly., , Have the three compartment sink serviced to improve the draining.
Broken floor tiles were present on the kitchen floor, by the deep fryers., , Replace broken floor tiles.
The caulking behind the three compartment sink was mouldy., , Remove mouldy caulking and replace with new caulking.
The ventilation canopy baffle filters and surfaces had grease accumulation., , Clean ventilation canopy filters and surfaces and ensure cleaning occurs on a regular basis.
Cooler door handles were greasy., , Clean cooler doors handles often.
Tape was attached to parts of the hot dog deep fryer. Grease was built up on the tape., , Repair the hot dog deep fryer and remove the tape.
Shelving in the facility had grease, soil and/or food debris accumulation., , Clean shelving in the facility and ensure these areas are cleaned on a regular basis.
The back exterior door was open at the time of the inspection and no screen door was installed. , , Please either keep the back door closed or install a tight-fitting screen door to prevent pest entry.
(Ongoing violation) , , July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum., , You must increase the frequency of service to avoid a back-up. , , , The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day., , Fat, oil, and grease (FOG) and solids should measure 25% maximum.