63 - 555 Hawkwood Boulevard NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 août 2025
Recurring violation cited on June 5, 2025:, 1) Underneath the equipment had grease build-up., , 2) Hard to reach areas was dirty., , Clean the indicated areas., , Previous violation:, Grease and dust build-up underneath the wok line. , , Clean this area.
Hawkwood Palace Restaurant se trouve dans le quartier HAWKWOOD. HAWKWOOD, Calgary compte 21 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 juin 2026, 12 (57%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Hawkwood School - Food
HAWKWOOD
Ce restaurant a été inspecté 10 fois depuis le 11 avril 2024, avec 1 conforme, 10 non conformes et 1 fermeture au dossier.
1 infraction
Recurring violation cited on June 5, 2025:, 1) Underneath the equipment had grease build-up., , 2) Hard to reach areas was dirty., , Clean the indicated areas., , Previous violation:, Grease and dust build-up underneath the wok line. , , Clean this area.
2 infractions
The equipment underneath the ventilation canopy was leaking resulting in water pooling on the floor., , Fix the leak issues.
Recurring violation cited on June 5, 2025:, 1) Underneath the equipment had grease build-up., , 2) Hard to reach areas was dirty., , Clean the indicated areas., , Previous violation:, Grease and dust build-up underneath the wok line. , , Clean this area.
2 infractions
Walk-in cooler measured between 7°C to 7.6°C., , Fix the walk-in cooler.
Recurring violation cited on June 5, 2025:, 1) Handwashing sink faucet was dirty., , 2) Underneath the equipment had grease build-up., , 3) Hard to reach areas was dirty., , 1 to 3: Clean the indicated areas., , Previous violation:, Grease and dust build-up underneath the wok line. , , Clean this area.
6 infractions
Cleaning cloths were stored on the counter., , Additional sanitizer buckets were prepared at 100 ppm for other prep area and the cleaning the cleaning cloths were stored therein., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Food handlers' aprons were dirty., , The food handlers changed their aprons.
1) Shrimps were submerged in stored in stagnant water to thaw. , The shrimp was under submerged under cold running water. (Corrected During Inspection)., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2) Cut produce and vegetables were left on the counter in large portions., , Perishable food must be stored at 4°C or less or above 60°C or above., , 3) Walk-in cooler measured between 7°C to 7.6°C., , Fix the walk-in cooler.
1 infraction
Grease and dust build-up underneath the wok line. , , Clean this area.
4 infractions
Air temperature of the walk-in cooler was measured at 7.0 degrees C. , , Previous Report:, Perishable foods in the walk-in cooler were measured between 7.6 to 8.3 degrees C. (Bean sprouts @ 8.3 degrees C., noodle @ 8.2 degrees C., ginger beef @ 7.6 degrees C. and cooked white radish @ 8.0 degrees C.) Slight ice buildup on the walk-in cooler condenser., , Repair the cooler and store all perishable foods at 4 degrees C or below.
Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,
Pest report noted that 8 mice was caught. , , Increase pest control once a week until mouse problem is resolved., , Previous Report:, 1) Mouse droppings were found underneath the dishwasher areas. , , Remove mouse droppings, , 2) Heavy grease, water and debris build-up underneath the wok line. , , Clean this area to remove food and water for pest.
9 infractions
1) No chlorine sanitizer was prepared before food handling. , , Use 100 to 200ppm chlorine (1/2 teaspoon bleach per L water)., , 2) Cleaning cloths with stains were stored on food prep surfaces. , , Store cleaning cloths in chlorine sanitizer in between uses.
1) Green dishwashing gloves were being re-used for food handling throughout the day. , , Do not use green dishwashing gloves for food handling. Provide disposal gloves for food handling and discard them after each task., , 2) Aprons were covered with grease and food stains. , , Provide clean aprons.
1) Perishable foods in the walk-in cooler were measured between 7.6 to 8.3 degrees C. (Bean sprouts @ 8.3 degrees C., noodle @ 8.2 degrees C., ginger beef @ 7.6 degrees C. and cooked white radish @ 8.0 degrees C.) Slight ice buildup on the walk-in cooler condenser., , Repair the cooler and store all perishable foods at 4 degrees C or below. , , 2) Continue to dry cooked rice at room temperature on a baking tray for sizzling rice., Discarded the rice. , , Remove sizzling rice from menu., , 3) Many bags of frozen meats were being thawed at room temperature. Staff. Meat was measured at 11 degrees C on the surface and at 8 degrees C internally. , k. , , Do not thaw foods at ambient room temperature. Thaw food safely according to section 3.3.3 (b) of the Food Retail and Foodservices Code:, Food may be thawed: , i) under refrigeration at 4C (40F) or less; , ii) completely submerged in cold running water; , iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and , iv) by microwaving.
2 infractions
Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,
Large gaps on the small wooden chopping block. , , Fix or replace the chopping block. , ,
7 infractions
Chlorine at the dishes was measured at 10ppm., , Previous Inspection:, No chlorine was detected in the dishwasher., , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes. ,
Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,
large gap along the bottom of the back screen door. , , Previous inspection:, There was a gap along the bottom perimeter of the kitchen rear door., , Seal the gap to prevent the entry of pest.,
10 infractions
1) Two trays of rice were drying at room temperature. , Discarded the rice. , , Remove Sizzling Rice from the menu if drying the rice is not done properly., Dry rice in the oven with low heat or in the cooler. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher. , , 2) Several frozen bags of meats were being thawed at room temperature. , , Thaw in cooler overnight, under cold running water or use a microwave. ,
No chlorine was detected in the dishwasher., , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes. ,
Rice pot lid was stored in the kitchen handwash sink and buckets were blocking the handwash sink. , , Ensure handwash sink is available for handwashing at all times.
The dishwasher did not detect any colour changes with the chlorine sanitizer., , The dishwasher technician was contacted right away.
Containers were obstructing the handwashing skin., , The containers were promptly removed., , Handwashing sink must be accessible at all times.
Recurring violation cited on June 5, 2025:, 1) Handwashing sink faucet was dirty., , 2) Underneath the equipment had grease build-up., , 3) Hard to reach areas was dirty., , 1 to 3: Clean the indicated areas., , Previous violation:, Grease and dust build-up underneath the wok line. , , Clean this area.
Grease, debris and water build-up underneath the wok line. , , Clean this area.
No paper towels for handwashing at the kitchen handwash sink. , , Provide paper towels for handwashing. Observed staff wiping hands on his apron. Ensure staff with the paper towels to wipe hands.
Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,
1) Egg cardboard cartons were stored on the food trays. , , Discarded egg cartons, , 2) Staff snacks were stored along the main line food shelf., , Provide a separate storage space for personal items.
1) Mouse droppings were found underneath the dishwasher areas. , , Remove mouse droppings, , 2) Heavy grease, water and debris build-up underneath the wok line. , , Clean this area to remove food and water for pest., , 3) Cardboard and other paper bags were stuffed in corners of the coolers and walls. This provides hiding places for pest. , , Remove all cardboards and paper bags from kitchen., , 4) No pest reports available. Pest company stop coming after they set up monitoring traps., , Provide reports for review.
Large gaps on the small wooden chopping block. , , Fix or replace the chopping block. , ,
Grease, debris and water build-up underneath the wok line. , , Clean this area.
1) Mouse droppings were found in the back dry storage room, underneath the two compartment prep sink and underneath dishwasher. , , 2) Owner placed Victor Metal Pedal Wood Mouse Traps throughout the kitchen. , , Retain the services of a professional; pest control company to eliminate rodent activity. , , 3) Grease and food debris found throughout the kitchen., , Clean the kitchen to remove food source for mice. , ,
There were no service records for the grease interceptors., , Maintain records for all cleaning, maintenance and inspections as per municipal bylaw.,
1) Large gaps on the small wooden chopping block. , , Fix or replace the chopping block. , , 2) Dust/mold build-up on the walk-in cooler condenser unit. Walk-in cooler racks were rusted. , , Clean the walk-in cooler., , 3) Stains and grease were observed on the clean vegetable plastic containers., , Do not use these containers if they can't be clean properly. , ,
1) Grease and food debris build-up underneath the deep fryers and wok line. , , 2) Grime build-up on the floor's hard to reach areas. ,
1) Small stainless-steel bowls were in the salt, sugar and msg containers. , , Do not store bowls without handles in the ingredient bins. , , 2) Staff jackets were next to food in the dry storage room., , Provide a separate space to store personal items. , , 3) Flour was stored in non-food grade containers. , , Use food grade containers for food storage. , ,
1) Mouse droppings were found in the back dry storage room, underneath the two compartment prep sink and underneath dishwasher. , , 2) Owner placed Victor Metal Pedal Wood Mouse Traps throughout the kitchen. , , Retain the services of a professional; pest control company to eliminate rodent activity. , , 3) Grease and food debris found throughout the kitchen., , Clean the kitchen to remove food source for mice. , ,
large gap along the bottom of the back screen door. , , Previous inspection:, There was a gap along the bottom perimeter of the kitchen rear door., , Seal the gap to prevent the entry of pest.,
There were no service records for the grease interceptors., , Maintain records for all cleaning, maintenance and inspections as per municipal bylaw.,
1) Hole along the back wall was covered with cleaning cloths. , , Fix the back wall by the back door. , , 2) Two-compartment sink tap was leaking,, , Fix the tap. ,
1) Cut-up single use vinegar containers were being reused for food storage. , , Do not re-use vinegar containers. , , 2) Dirty labels were found on food buckets. , , Remove labels and clean food buckets. , , 3) Large gaps on the small wooden chopping block. , , Fix or replace the chopping block. , , 4) Dust/mold build-up on the walk-in cooler condenser unit. Walk-in cooler racks were rusted. , , Clean the walk-in cooler., , 5) Dried meat was found on the hard-to-reach areas of the meat slicer. , , Clean the meat slicer. , , 6) Stains and grease were observed on the clean vegetable plastic containers., , Do not use these containers if they can't be clean properly. , ,
1) Grease and food debris build-up underneath the deep fryers and wok line. , , 2) Grime build-up on the floor's hard to reach areas. ,