CalgaryDOWNTOWN COMMERCIAL CORE
111 - 303 Centre Street SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 30, 2026
(Ongoing violation), , The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The wall and floor behind and under the two-compartment sink , - The pink wall behind the prep table. , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving, - Inside the master-bilt stainless steel cooler , - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
Kim Chi House is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 475 (70%) 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.
Chaihong
DOWNTOWN COMMERCIAL CORE
This restaurant has been inspected 7 times since November 29, 2023, with 0 in compliance, 7 not in compliance, and 0 closures on record.
1 violation
(Ongoing violation), , The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The wall and floor behind and under the two-compartment sink , - The pink wall behind the prep table. , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving, - Inside the master-bilt stainless steel cooler , - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
3 violations
Rice from the day prior was being reheated in the rice cooker using the "warm" setting. , , The “warm” setting does not rapidly heat food to a safe internal temperature; thus, the rice may never reach a level hot enough to control bacterial growth., , Reheat leftover rice quickly to at least 74 °C using an appropriate high-heat method (e.g., microwave, stove)., , Rice was discarded at the time of the inspection.
Drain plugs for the two-compartment sink were not available at the time of the inspection. , , Please obtain 2 drain plugs for the two-compartment sink to allow for dishwashing if the mechanical dishwasher is not operating properly.
(Ongoing violation), , The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The wall and floor behind and under the two-compartment sink , - The pink wall behind the prep table. , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving, - Inside the master-bilt stainless steel cooler , - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
2 violations
A few mouse droppings were observed behind the cook line on the floor. , , Please safely clean up the droppings and clean/sanitize the affected areas.
The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - behind the two-compartment sink , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving
2 violations
A few mouse droppings were observed behind the cook line on the floor. , , Please safely clean up the droppings and clean/sanitize the affected areas.
The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - behind the two-compartment sink , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving
5 violations
The chlorine sanitizer bottle was unlabeled. , , Please ensure that all chemical bottles including the surface sanitizers are labeled such that the contents can be identified and safely used.
The rice paddle was stored in stagnant room temperature water. , , Please store the rice paddle in an ice bath to limit pathogen growth and cross-contamination of the bulk rice.
A few mouse droppings were observed behind the cook line on the floor. , , Please safely clean up the droppings and clean/sanitize the affected areas.
1 violation
, , *TOPS OF EQUIPMENT AND OTHER HIGH FIXTURES AND SHELVING REQUIRE CLEANING*, ,
1 violation
, , *TOPS OF EQUIPMENT AND OTHER HIGH FIXTURES AND SHELVING REQUIRE CLEANING*, ,
Pest control records were not available at the time of the inspection. , , The operator explained that the building provides the monthly pest control services, and the landlord receives the reports. , , Please contact your landlord for a copy of the pest control reports. Each food stall should receive their own report indicating pest activity.
The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The coolers (inside and out), - behind the two-compartment sink , - The floors and walls under and behind the cook line, - The area along the floor where the floor meets the wall, - Under and behind equipment and shelving