126 - 70 Shawville Boulevard SE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Hong Kong Garden Restaurant se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (73%) 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.
OPA! of Greece 120
SHAWNESSY
Ce restaurant a été inspecté 12 fois depuis le 28 juin 2023, avec 2 conformes, 10 non conformes et 1 fermeture au dossier.
Aucune infraction
8 infractions
Update on April 15/2026, , Food handlers were not confining their hair., , Requirement:, , Ensure that food handlers confine their hair suitably/using hairnet/hat
a) A pail containing flour was kept uncovered in back storage area., , b) Two bins of deep-fried chicken were kept uncovered in prep cooler in cooking area., , c) Raw chicken bag was stored next to cooked meat in upright freezer located near two comp sinks., , Requirement:, , a) Keep food covered during storage to prevent from contamination., , b) Ensure that raw meat is stored apart from any other food to prevent cross contamination.
Internal temperature of egg yolk stored on the spice cart near grill without temperature control was 19.5C and chopped fresh garlic in oil was at 22.9C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard egg yolk and garlic in oil.
Frozen beef and frozen shrimp were being thawed in standing water in the sink., , Requirement:, , Ensure that frozen meats/seafood are thawed by one of the following approved methods:, , a) in the cooler, b) under running cold water, c) by heating in microwave, , Staff was instructed to turn on the cold water above frozen beef and shrimps during inspection.
a) scoop handle was kept in flour of bulk bin., , b) Second scoop provided in this bulk bin was just a bowl without handle., , c) Onion bag was stored directly on the floor in walk in cooler., , , Requirement:, , a) Keep scoop handle out of food to prevent contamination., , b) Remove bowl without handle from the bulk bin and ensure that scoops with handle are provided in bulk bins to prevent contamination., , c) Store food minimum 15 cm off the floor.
The bottom part of nonoperational hot holding installed on prep counter to store food for very short time in cooking area was rusting making surface rough., , Requirement:, , Refinish the surface of this nonoperational hot holding area .
Update on April 15/2026, , a) Food buildup on deep fryer., , b) Accumulation of dirt and grease under wok., , c) Grease dripping from the hood located above the deep fryer., , Requirement:, , Clean the above noted areas and equipment.
a) A thick layer of flour and dirt buildup on bulk bins, , b) Dried up blood spills and dirt on bottom shelf of upright freezer located in cooking area., , c) Shelves located above prep counter in cooking area were dirty, sticky and cluttered with miscellaneous items., , d) Dirt buildup on exterior surface of prep cooler located in cooking area., , e) Heavy dirt buildup on wall near back door in the kitchen, , f) dirt and debris on rack located in cooking area, , e) Dish washing area was cluttered with chemical pails and empty pails, , Requirement:, , a) Ensure that facility is deep cleaned in addition to above noted areas and equipment., , b) Declutter that dish washing area and shelves in cooking area.
5 infractions
Food handlers were not confining their hair., , Requirement:, , Ensure that food handlers confine their hair suitably/using hairnet/hat
Raw meat bags were kept along with bag of peas and cooked meat in upright freezer., , Requirement:, , Ensure that raw meat is stored apart from any other food to prevent cross contamination.
Internal temperature of grated garlic in oil kept on small amount of ice on spice cart near grill was 12.4 C., , Requirement:, Ensure that garlic in oil is stored at 4C or less, OR at 60 C or higher., , Garlic in oil was discarded during inspection.
1 infraction
Food buildup on bulk bins located in the kitchen., (Repeat violation from previous inspection), , Requirement:, , Clean the bulk bins.
5 infractions
Internal temperature of cooked pork stored in prep cooler in cooking area was between 8C-9C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., , Cooked pork was moved to walk in cooler during inspection.
No probe thermometer was provided to verify cooking and hot holding temperatures., , Requirement:, Provide probe thermometer.
Cooked pork and raw chicken were kept uncovered in walk in cooler., (Repeat violation from previous inspection), , Requirement:, , Keep food covered during storage to prevent from contamination.
5 infractions
Cleaning clothes were kept on prep counter after use in cooking area., , Requirement: , , Soak cleaning clothes in sanitizer solution in between use.
Noodles were stored along with raw meat in upright freezer., , Requirement:, Store raw meat apart from any other food to prevent cross contamination.
Several food items like cooked chicken, spring rolls, meat balls etc were kept uncovered in walk in cooler., , Requirement:, , Keep food covered during storage to prevent from contamination.
Aucune infraction
3 infractions
Dirty cleaning cloth was kept on prep counter after use in cooking area., , (Repeat violation from previous inspection), , Requirement:, Soak cleaning cloth in sanitizer solution in between use.
a) Some mice droppings were still noted in the corner near the table being used to store dry food in the kitchen., b) No treatment was done to eliminate mice issue after the evidence found during last inspection., , Requirement:, a) Clean and disinfect the affected area., b) Seal all entry points for mice, , c) Get treatment to eliminate mice issue and provide pest control inspection report after treatment is done., , ,
a) Dish washing area was cluttered., , b) Cleaning has been done still dirt and debris under and behind the equipment, , c) No cleaning schedule was maintained., , Requirement:, a) Ensure that facility is thoroughly cleaned in addition to above noted area., b) Declutter dish washing area., , c) Maintain written cleaning schedule.
10 infractions
Dirty cleaning clothes were kept on prep counters after use throughout the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use. Provide sanitizer solution in pails in each prep area.
Dirty cleaning clothes were touching peeled /cut onions located on cutting table., , Requirement:, - Ensure that food is protected from contamination during handling., - Peeled/cut onions kept in contact with dirty cleaning clothes were discarded during inspection.
a) Internal temperature of spring rolls stored without temperature control in the basket near the grill was 21.6C., , b) Internal temperature of fresh garlic in oil stored without temperature control on spice cart was 18.6C, c) A box of partially frozen beef was kept near the sinks for thawing., , Requirement:, a) Ensure that perishable foods are stored at 4C or less OR 60C and higher., , Spring rolls and garlic in oil were discarded during inspection., , b) Ensure that frozen meat is thawed by any of the following methods:, , i) in the cooler, ii) under running cold water, iii) by heating in the microwave, Meat was partially frozen so moved to walk in -cooler during inspection.,
1 infraction
Front bar area is cluttered and disorganized., All areas must be clean, well maintained and organized. , Remove any items not needed for business.
4 infractions
Cleaning clothes were kept on the prep counters after use., (Repeat violation from previous inspection), Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of frozen fish kept for thawing in standing water in the sink was 18C., , Requirement:, Ensure that frozen foods are thawed by any of the following approved methods:, a) Under running cold water, b) In the cooler, c) By heating in the microwave., , Fish at 18C was discarded.,
a) A flour bag was kept open after use in back storage area., b) A pail containing chopped broccoli was stored directly on floor near hand washing sink in the kitchen., , Requirement:, a) Tightly close the flour bag after use to prevent contamination., b) Do not store any food near hand washing sink to prevent contamination. , Store food at least 15 cm off the floor.
5 infractions
Cleaning cloth was kept on the prep counter after use., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Cooked chicken and chicken wings were stored uncovered in walk in cooler., , Requirement:, Keep food covered during storage to prevent from contamination.
Pails and bins were stored directly on floor in walk in cooler., , Requirement: , Store food at least 15 cm off the floor.
a) Bulk bins were provided with bowls without handle to scoop flour., , b) Onion bag was stored directly on floor near hand washing sink in the kitchen., , Requirement:, a) Provide scoops with handle in the bulk bins to prevent contamination., , b) Store food at least 15 cm off the floor and away from hand washing sink
a) Food buildup on deep fryer., , b) Accumulation of dirt under wok., , c) Grease and grime buildup on the hood., , Requirement:, , Clean the above noted areas and equipment.
Rubber gasket of prep cooler located in cooking area was broken., , Requirement:, , Replace rubber gasket.
a) Dirt and grease build up under cooking equipment., , b) Food buildup on bulk bin containing flour located in cooking area., c) Accumulation of dirt and debris in the space between wall and upright freezer in cooking area., d) Dish washing area was cluttered., , Requirement:, a) Clean the above noted areas and bins., , b) Declutter the dish washing area.
Wall behind the upright freezer in cooking area was damaged leading to a hole, section of wall under electrical outlet in back storage area was damaged., , Requirement:, , Repair the walls
a) Dirt buildup on upright freezer door and handle., b) Blood spills on the bottom shelf of second upright freezer, , c) Bottom shelf of upright freezer located near prep sinks was damaged having rough surface., , Requirement:, a) Clean the freezer door and handle., b) Clean the bottom shelf of the freezer, , c) Repair/replace the bottom shelf of the freezer.
Concentration of chlorine measured 0 ppm during sanitizer cycle as amount of sanitizer was very small in the pail., , Requirement:, -Replace sanitizer pail asap., , - Sanitizer pail was replaced, and 100 ppm concentration of chlorine was achieved after priming and running several cycles.
a) A bin containing chopped onions was kept on garbage bin during preparation., , b) Several food containers: bean sprouts, chicken wings, raw beef, cooked chicken were kept uncovered in walk in cooler., , c) Oyster sauce was left in the can after opening., , d) A bag of cashew nuts was kept open after use, , Requirement:, a) Do not keep food containers on garbage bin to prevent contamination., , b) Keep food covered during storage to prevent contamination., , c) Transfer food to plastic/glass/stainless steel container after opening a can., , d) Close the bag tightly after use or transfer food to a container with a lid.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , , Requirement:, , Provide chlorine test strips.
a) Four dead mice were noted in traps located in the kitchen., b) Accumulation mice droppings in the corner near and on the table being used to store dry food in the kitchen., , c) No pest control records were available onsite for verification., , Requirement:, a) Clean and disinfect the affected areas., , b) Seal all entry points for mice., , c) Get treatment done for pests and provide pest control inspection report after the treatment.
One upright freezer was damaged, and threads were used to fix the freezer shelves., , Requirement:, , Repair/replace the freezer.
Front bar area is cluttered and disorganized., All areas must be clean, well maintained and organized. , (This is repeat violation from previous inspection), , Requirement:, , Remove any items not needed for business.
a) Prep sinks were very dirty, b) Dish washing area was cluttered., c)Dirt and debris under and behind the equipment, d) Grease and grim on the hood., e) Ceiling vent in bar area was clogged, f) No cleaning schedule was maintained., , Requirement:, a) Ensure that facility is thoroughly cleaned in addition to above noted areas and equipment., , b) Maintain written cleaning schedule.
Dirt and debris on the kitchen floor., , Requirement: , Keep kitchen floor clean.
1) Cutting board was heavily grooved and dirty., 2) Bottom shelf of upright freezer located in cooking area was damaged making surface rough., Requirement:, 1) Refinish/replace cutting board to have smooth surface., 2) Repair bottom shelf of the freezer.
1) Heavy grease and grime buildup on the hood., 2) Food spills and debris in the prep cooler. Doors are sticky and dirty., 3) Food, dirt grease and grime buildup on cooking equipment., 4) Dish washing area was cluttered., 5) Dirt buildup on upright freezer door., , Requirement:, 1) Ensure that facility is thoroughly cleaned in addition to above noted areas and equipment., 2) De-clutter dish washing area.