8413 Elbow Drive SW · HAYSBORO
October 16, 2025
PassUsed food-grade gloves were observed stored on the shelves and counters. Education was provided to staff that these gloves are single-use and must be discarded after use. They should not be reused or stored. All used gloves discarded onsite.
A strainer was observed stored inside the hand washing sink. Operator was instructed not to store anything inside the handwashing sink. Education provided that handwashing sink must be solely used for washing hands and must be accessible.
In the walk-in cooler, some food containers were stored directly on the ground. Staff were advised that all containers must be stored at least six inches above the floor to prevent contamination., , A container of sprouts in the walk-in cooler was found covered with a piece of cardboard, which is not a cleanable or food-safe material. The operator was directed to remove the cardboard and use a food-grade lid instead. This correction was made onsite.
Overall general cleaning and organization of the kitchen was not satisfactory. Additional cleaning is required;, -on the shelves below the food preparation/storage counters., -Under the dishwashing sinks, -Back storage area, -Behind the cooking line, -Shelves of walk-in cooler, *Please maintain the cleaning schedule for the kitchen. Please organize the kitchen (large number of used cardboard boxes were stored at the back storage, many unnecessary things not in use were stored under the dishwashing sinks. Please remove all the unnecessary items and organize the kitchen.
John Wong's Chinese Restaurant is in the HAYSBORO neighbourhood. HAYSBORO, Calgary has 104 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 74 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 6 times since September 5, 2024, with 6 passes and 0 closures on record.
Used food-grade gloves were observed stored on the shelves and counters. Education was provided to staff that these gloves are single-use and must be discarded after use. They should not be reused or stored. All used gloves discarded onsite.
A strainer was observed stored inside the hand washing sink. Operator was instructed not to store anything inside the handwashing sink. Education provided that handwashing sink must be solely used for washing hands and must be accessible.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
In the walk-in cooler, some food containers were stored directly on the ground. Staff were advised that all containers must be stored at least six inches above the floor to prevent contamination., , A container of sprouts in the walk-in cooler was found covered with a piece of cardboard, which is not a cleanable or food-safe material. The operator was directed to remove the cardboard and use a food-grade lid instead. This correction was made onsite.
Overall general cleaning and organization of the kitchen was not satisfactory. Additional cleaning is required;, -on the shelves below the food preparation/storage counters., -Under the dishwashing sinks, -Back storage area, -Behind the cooking line, -Shelves of walk-in cooler, *Please maintain the cleaning schedule for the kitchen. Please organize the kitchen (large number of used cardboard boxes were stored at the back storage, many unnecessary things not in use were stored under the dishwashing sinks. Please remove all the unnecessary items and organize the kitchen.
Cleaning clothes were kept on prep counters after use., (Repeat violation from previous inspection), Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Empty oil cans were cut from top and were in use to store chopped mushrooms in the cooler located in the kitchen., , Requirement:, Do not reuse modified oil cans for storing food.
Bagged foods in the chest freezer were not labeled, , September 26 update: Some bagged foods were labeled but not all. Ensure all foods are properly labeled
Cleaning clothes were kept on prep counters after use., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
No label was provided on sanitizer spray bottle located in bar area., , Requirement:, Provide label on spray bottle to identify its contents.
No thermometer was provided in bar cooler., , Requirement:, , Provide thermometer in the bar cooler.
a) Internal temperature of garlic in oil stored on spice cart was 17C., , b) Internal temperature of bean sprouts stored on the counter without temperature control was 14.6 C., , Requirement:, a) Ensure that garlic in oil is stored at 4C or less OR at 60 C and higher., , Garlic in oil was discarded., , b) Ensure that bean sprouts are stored at 4C or less., Bean sprouts were discarded.
A bunch of used paper towels to wipe the surfaces were kept on the prep counter after use., , Requirement:, Discard these used paper towels in the garbage bin after each use.
a) Oyster sauce and evaporated milk were left in the cans after opening., , b) Carrot and onion bags were stored directly on floor in the kitchen., , , Requirement:, a) Transfer food to plastic/stainless steel/glass containers after opening the cans., , , b) Store food at least 15 cm off the floor.
Weather stripping was broken located at the bottom of back screen door leading to a gap., , Requirement:, Replace weather stripping to seal the gap.
Staff washroom door opens in food storage area and door was left wide open., , Requirement:, Keep washroom door closed all the time.
Bagged foods in the chest freezer were not labeled, , September 26 update: Some bagged foods were labeled but not all. Ensure all foods are properly labeled
Bagged foods in the chest freezer were not labeled, , September 26 update: Some bagged foods were labeled but not all. Ensure all foods are properly labeled
Cardboard boxes used to store bean sprouts in the walk-in cooler
1) Gap between floor and back screen door. , , Install door sweep or keep back door closed to prevent entry of pests, , 2) No pest control records available
Bagged foods in the chest freezer were not labeled
Fried chicken was stored in an old cardboard box after frying. , , Staff was directed to take all the fried chickens out of the cardboard box and store it in a clean tray. , , Action required: , Do not store foods in cardboard box to protect food from contamination., you do not know how and in what conditions the boxes were kept when transported. The visible appearance is not a true indicator that these boxes are clean and safe to store foods. , Harmful bacteria are able to survive on wet cardboard which encourages cross-contamination. , , **THIS IS A REPEAT INFRACITON**
1) Bucket of bean sprouts left of bean sprouts left out at room temperature, 2) Cut vegetables left out at room temperatures. Temperature ranged from 4-15C. Broccoli, cabbage, and sliced carrots discarded
Cardboard boxes used to store bean sprouts in the walk-in cooler
1) Gap between floor and back screen door. , , Install door sweep or keep back door closed to prevent entry of pests, , 2) No pest control records available
Cardboard used to line wire shelving. , , Remove cardboard as this material is difficult to keep clean and sanitary
Rice scoop stored in stagnant water. , , Store utensils in a manner that prevents bacterial growth
1. Debris accumulation on ceilings, floor, walls at the back space and hard to reach areas. , , Action required:, Ensure to clean in the indicated areas to prevent dust from getting into food.