25 Crowfoot Rise NW
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 octobre 2025
Chlorine sanitizer was too strong. , , - Corrected during inspection. , - Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips. Chlorine sanitizers must be used at 100 ppm.
Freshly fried pork pieces were stored in a cardboard box to cool. The box appeared to be greasy. , , - Do not use cardboard to store foods. All foods must be stored in food grade containers that are smooth, easy to clean and sanitize and non-absorbent.
1) Raw chicken and squid were being thawed at room temperature. The internal temperature of chicken was measured at 16.7 degrees Celsius, and squid was measured at 8.7 degrees Celsius. , , Discarded the chicken., , - Do not thaw foods in room temperature. Use one of the approved methods of to thaw foods:, - in cooler a head of time, - under cold running water, - during the cooking process , - in microwave if being cooked or consumed immediately after., , 2) Egg mixture stored in water. The ice had melted. Egg mixture was measured at 17.3 degrees Celsius. , , - Store perishable foods at 4 degrees Celsius or below. If ice is used ensure ice surrounds the container. Replenish ice at adequate intervals. , - Egg was discarded.
****** Recurring violations cited on October 27, 2025 ******, 1) Food such as cut vegetables were left uncovered and directly on the floor in the walk-in cooler., , - Do not store foods on the floor. Ensure foods are covered and stored at least 6 inches off of the floor at all times to prevent contamination. , , 2) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , , , July 07, 2025:, , 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , 3) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , Ensure food items are covered and stored off floor to protect against cross contamination.
Cleaver was stored directly on shelf above the preparation cooler. Shelf did not appear to be clean. , , Store cleaver in a container or magnet and ensure it is cleaned and sanitized throughout the day.
Deep grooves were noted on the prep cooler cutting board. , , Resurface or replace the cutting board as needed.
1) Minor black mold was noted along the wall joint caulking of the sink beside the dishwasher., , 2) The floor underneath the sink, kitchen and other hard to reach areas were dirty., , 3) Accumulation of dust observed on ceiling in the kitchen. , , 1 to 3): Clean the indicated areas.
Jade Garden se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 115 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 87 (76%) 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.
Ginger Beef Express
ARBOUR LAKE
Ce restaurant a été inspecté 6 fois depuis le 15 juillet 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
7 infractions
Chlorine sanitizer was too strong. , , - Corrected during inspection. , - Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips. Chlorine sanitizers must be used at 100 ppm.
Freshly fried pork pieces were stored in a cardboard box to cool. The box appeared to be greasy. , , - Do not use cardboard to store foods. All foods must be stored in food grade containers that are smooth, easy to clean and sanitize and non-absorbent.
1) Raw chicken and squid were being thawed at room temperature. The internal temperature of chicken was measured at 16.7 degrees Celsius, and squid was measured at 8.7 degrees Celsius. , , Discarded the chicken., , - Do not thaw foods in room temperature. Use one of the approved methods of to thaw foods:, - in cooler a head of time, - under cold running water, - during the cooking process , - in microwave if being cooked or consumed immediately after., , 2) Egg mixture stored in water. The ice had melted. Egg mixture was measured at 17.3 degrees Celsius. , , - Store perishable foods at 4 degrees Celsius or below. If ice is used ensure ice surrounds the container. Replenish ice at adequate intervals. , - Egg was discarded.
****** Recurring violations cited on October 27, 2025 ******, 1) Food such as cut vegetables were left uncovered and directly on the floor in the walk-in cooler., , - Do not store foods on the floor. Ensure foods are covered and stored at least 6 inches off of the floor at all times to prevent contamination. , , 2) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , , , July 07, 2025:, , 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , 3) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , Ensure food items are covered and stored off floor to protect against cross contamination.
Cleaver was stored directly on shelf above the preparation cooler. Shelf did not appear to be clean. , , Store cleaver in a container or magnet and ensure it is cleaned and sanitized throughout the day.
Deep grooves were noted on the prep cooler cutting board. , , Resurface or replace the cutting board as needed.
1) Minor black mold was noted along the wall joint caulking of the sink beside the dishwasher., , 2) The floor underneath the sink, kitchen and other hard to reach areas were dirty., , 3) Accumulation of dust observed on ceiling in the kitchen. , , 1 to 3): Clean the indicated areas.
3 infractions
Recurring violations cited on July 07, 2025:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , 3) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , Ensure food items are covered and stored off floor to protect against cross contamination.
Deep grooves were noted on the prep cooler cutting board. , , Resurface or replace the cutting board as needed.
5 infractions
1) Chlorine sanitizer bucket measured less than 10 ppm., , Fresh sanitizer buckets were prepared at each prep station at 100 ppm., , 2) Dirty cleaning cloths were stored on the prep counter., , Cleaning cloths were promptly removed and stored into the chlorine sanitizer bucket at 100 ppm., , 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.
Recurring violations cited on July 07, 2025:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , 3) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , Ensure food items are covered and stored off floor to protect against cross contamination.
10 infractions
Dirty cleaning cloths were placed on the prep table and cutting boards. , , Cleaning cloths were washed and stored in a chlorine sanitizer solution at 100 ppm., , Store cleaning cloths in chlorine sanitizer in between uses., , 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.
1. Food handlers were observed not practicing good hand hygiene after touching hair, mouth or after taking a break outside of the kitchen., , Food handlers were instructed to promptly wash their hands., , 2. Food handlers wore dirty apron when preparing food., , Food handlers were instructed to change their aprons.
The sanitizing spray bottles were not labelled., , The sanitizer spray bottles were adequately labeled to identify their content., , Ensure all bottles are clearly labeled for easy identification of content.
6 infractions
REPEAT VIOLATION:, , Dirty cleaning cloths were placed on the prep table and cutting boards. , , Store cleaning cloths in chlorine sanitizer in between uses.
REPEAT VIOLATION: (CDI), Today's Inspection:, Colander was placed in the handwashing sink., , Previous Inspection:, Handwash sink was not available for handwashing and two compartment sink was used for food prep. Two bags of chicken and pork and colander of chowmein were in the kitchen handwash sink. Staff was not able to wash hands. A bucket of water was placed by the deep fryers for rinsing hands. , , Ensure handwash sink is available for handwashing at all times and wash hands at the handwash sink.
REPEAT VIOLATION: (CDI), , Small bowls were stacked directly on top of food. , , Do not stack bowls on top of food.
11 infractions
Bag of chicken, bag of pork and whole fish were being thawed at room temperature over a long period of time. Owner refused to discard the bags of chicken (20.0 degrees C) and pork (19.5 degrees C ) and whole fish (17.5 degrees C). Inspector poured bleach on the chicken, pork and fish. Owner got mad and was swearing in Chinese and banging the garbage can several times when throwing the meat out. Owner was demonstrating angry towards Inspector., , After telling the owner that he can't thaw frozen meat at room temperature. He went into the freeze and took another two bags of meat out and left them at room temperature again.
Dirty cleaning cloths were placed on the prep table and cutting boards. , , Store cleaning cloths in chlorine sanitizer in between uses.
Chlorine sanitizer in the bucket was measured greater than 1000ppm. , , Use 100ppm chlorine (1 teaspoon bleach per 2L water)
1) Black mould was noted along the wall joint caulking of the sink beside the dishwasher., , 2) The floor underneath the sink, kitchen and other hard to reach areas were dirty., , 3) The dishwashing sink nozzle was dirty and accumulated with food debris., , 1 to 3): Clean the indicated areas.
Additional food safety training required. , , Take the free basic Chinese food safety course.
Deep grooves were noted on the prep cooler cutting board. , , Resurface or replace the cutting board as needed.
1) Black mould was noted along the wall joint caulking of the sink beside the dishwasher., , 2) The floor underneath the sink, kitchen and other hard to reach areas were dirty., , 3) The dishwashing sink nozzle was dirty and accumulated with food debris., , 1 to 3): Clean the indicated areas.
1) Mushroom and zucchini were kept for more than 4hours on the counter and measured 17.5 degrees Celsius., The staff were educated on temperature control and the food items were discarded., , 2) Spring rolls were stored in a stainless steel container with an internal temperature of 23°C. (Corrected during inspection)., , Food discarded.
The low temp dishwasher concentration measured below 10ppm after the dishwasher completed a dishwashing cycle twice., , The dishwasher technician was contacted right away. The 2-compartment sink will be in use in the meantime. , , Operator was educated on how to use a 2-compartment sink and prepared a 100 ppm chlorine sanitizer solution.
1) The hand washing sink in the kitchen was not supplied with soap., , Additional soap was available and promptly restocked., , 2) The handwashing sink was obstructed with two containers placed inside the sink., , The containers were promptly removed., , Ensure handwash sink is accessible at all times and equipped with handwashing supplies.
Recurring violations cited on July 07, 2025:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , 3) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 4) Ginger beef was stored in a carton box., , The ginger beef was promptly stored in a food grade container., , Store food in a food grade container., , Previous violations:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , Ensure food items are covered and stored off floor to protect against cross contamination.
Additional food safety training required. , , Take the free basic Chinese food safety course.
Deep grooves were noted on the prep cooler cutting board. , , Resurface or replace the cutting board as needed.
1) Black mould was noted along the wall joint caulking of the sink beside the dishwasher., , 2) The floor underneath the sink, kitchen and other hard to reach areas were dirty., , 3) The vent canopy and filters had accumulated grease and dirty., , 4) The dishwashing sink nozzle was dirty and accumulated with food debris., , 1 to 4): Clean the indicated areas.
Pest control was done by Owner. Owner did not keep pest records., , Keep pest records and have them available for review.
Additional food safety training required. , , Take the free basic Chinese food safety course.
REPEAT VIOLATION:, Dirty stickers on food containers. , , Remove stickers and clean the food containers.
1) Chicken, pork and fish were being thawed at room temperature. Chicken @ at 20.0 degrees C., Pork @ 19.5 degrees C. and fish @ 17. 3 degrees C. , , Discarded the chicken, pork and fish., , Thaw in cooler overnight, under cold running water or microwave., , 2) Bag of noodle was left out during lunch. Noodle was measured between 7.2 to 10.0 degrees C. , , 3) Egg mixture and garlic in oil on top of water. The ice was melted. Egg mixture @ 13.8 degrees C and garlic in oil @ 14.2 degrees C. , , 2 to 3) Store cold perishable foods at 4 degrees C or below.
Handwash sink was not available for handwashing and two compartment sink was used for food prep. Two bags of chicken and pork and colander of chowmein were in the kitchen handwash sink. Staff was not able to wash hands. A bucket of water was placed by the deep fryers for rinsing hands. , , Ensure handwash sink is available for handwashing at all times and wash hands at the handwash sink.
Cleaver was stored between chopping block and prep table that can't be cleaned., , Store knives on the knife magnet or in a container.
Small bowls were stacked directly on top of food. , , Do not stack bowls on top of food. ,
Pest control was done by Owner. Owner did not keep pest records., , Keep pest records and have them available for review.
Additional food safety training required. , , Take the free basic Chinese food safety course.
1) Mold was observed on the walk-in cooler walls and racks. Stains build-up on the walk-in cooler door handle area., , 2) Dirty stickers on food containers. , , Remove stickers and clean the food containers. , , 3) Reusing single use aluminum foil containers for portioning deep fried meats. , , Discard containers at the end of the day and use a new one each day.
1) Char and grease build-up on the canopy filters above the woks. , , 2) grease build-up on the kitchen walls, pipes and shelves. , , 3) Food debris build-up on the kitchen floor's hard to reach areas. , , 1 to 3) Clean these areas.