402 - 19369 Sheriff King Street SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 6, 2026
Again, several foods: a pail containing beef, deep fried wings and beef, filling mixture for spring rolls, cooked meats kept uncovered in walk in cooler. Cooked meats and chopped vegetables kept uncovered in glass door cooler., , Requirement:, , Keep food covered during storage to prevent from contamination.
Internal temperature of raw beef stored in the kitchen without temperature control was 21.6C, , , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60C or higher., , Beef at 21.6C was discarded.
Kungfu Restaurant is in the SILVERADO neighbourhood. SILVERADO, Calgary has 39 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 23 (59%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Avesta Shawarma
SILVERADO
This restaurant has been inspected 5 times since September 27, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Again, several foods: a pail containing beef, deep fried wings and beef, filling mixture for spring rolls, cooked meats kept uncovered in walk in cooler. Cooked meats and chopped vegetables kept uncovered in glass door cooler., , Requirement:, , Keep food covered during storage to prevent from contamination.
Internal temperature of raw beef stored in the kitchen without temperature control was 21.6C, , , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60C or higher., , Beef at 21.6C was discarded.
7 violations
- Several foods: a pail containing beef, bean sprouts, sauce pail, deep fried wings, wet rice noodles were kept uncovered in walk in cooler and cooked meats kept uncovered in glass door cooler., , Red chili powder, salt and nuts kept uncovered under the prep counter in cooking area., , Requirement:, , Keep food covered during storage to prevent from contamination.
Internal temperature of grated fresh garlic in oil stored near the grill on small amount of ice was 20C, , Requirement:, , Ensure that fresh garlic in oil is stored at 4C or less or at 60C or higher, , Garlic in oil was discarded
Dirty mop was stored in food handling area, , Requirement:, , Store mop in mop sink area not in the kitchen.
Bowls without handles were provided in flour bag and in a salt container., , Requirement:, , Provide scoops with handles in bulk containers to prevent contamination
a) A bin containing chopped broccoli was kept on top of garbage bin during chopping., , b) A food container was kept inside a bin containing uncovered chopped carrots, , c) Meat bags and boxes were stored directly on floor in walk in freezer., , d) A sauce container was kept under two compartment sink., , Requirement:, , a) Do not store food on garbage bins to prevent contamination., , b) Do not store food containers in uncovered food to prevent contamination, , c)Store food minimum 15 cm off the floor, , d) Do not store food under sinks to prevent contamination
1 violation
Frozen chicken was thawed in a bin of standing water., , Requirement:, Thaw frozen meats by one of the following methods:, a) under running cold water, b) in the cooler, c) by heating in the microwave., , Frozen chicken was moved to walk in cooler during inspection.
11 violations
Concentration of chlorine in sani-pail in the kitchen was 0 ppm, , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm.
Staff approached to handle food without washing hands after handling raw meat, upon telling to wash hands, just rinsed one hand without using soap., , Requirement:, Ensure that hands are washed properly at hand washing sink using soap after handling raw meat.
A sauce pail and cooked meat were kept uncovered in walk in cooler., , Requirement:, Keep food covered during storage to prevent from contamination.
6 violations
Cleaning clothes were kept on prep counters after use., , Requirement: , , Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperature of bean sprouts stored on the counter without temperature control was 16.3C, , b) Internal temperature of cooked beef stored on the counter without temperature control was 14 C., , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.
During cooling process, deep fried chicken wings, from the uncovered container below were coming in contact with bottom part of another bin, stacked on it, located in the kitchen., , Requirement:, Do not stack a food container on uncovered food to prevent contamination.
Clean pots and pans were stored under hand washing sink in the kitchen, , , Requirement:, , Do not store clean pots and pans under sink.
Several items like chemical and empty pails were stored directly on floor in dish washing area making place clutter and difficult to clean., , , Requirement:, , Store all items off the floor and declutter the area.
a) Frozen meat was being thawed in standing water in the sink., , b) A cardboard box containing frozen fish was kept under running water in the sink for thawing., , Requirement:, , a) Thaw frozen meats under running cold water., , b) Remove frozen fish bag from the cardboard box and then keep under running cold water for thawing.
Internal temperature of spring rolls stored on the counter without temperature control was 14C, , Requirement:, Store spring rolls at 4C or less or at 60 C and higher., Spring rolls were discarded.
Oil and soya sauce cans were stored under two comp prep sink in the kitchen., , Requirement:, Do not store any food under sinks to prevent contamination.
a) Staff's jacket was stored on flour bags in the kitchen., , b) Dirty mop was stored in the kitchen., , Requirement:, Store personal and miscellaneous items separately from food and food areas.
Boxes and bags were stored directly on dirty floor in walk in freezer., , Requirement:, Store food minimum 15 cm off the floor.
Shelves in glass door cooler were rusting making surface rough., , Requirement:, Refinish the shelves to make them smooth.
Lid of the bin being used to store cooked meat was broken located in the kitchen., , Requirement:, Do not use broken/damaged utensils to handle food.
Dirt and meat debris on walk in freezer floor., , Requirement:, Clean walk-in freezer floor.
Bags of onions, box of broccoli and soya sauce can were stored directly on floor in storage room, , Requirement:, Store food minimum 15 cm off the floor.
a) Scoop for rice was stored in a container kept under paper dispenser at hand washing sink in the kitchen., , b) Dirty mop was stored in the kitchen., , Requirement:, a) Do not store utensils under hand washing supplies or near hand washing sink to prevent from contamination., , b) Store mop in the mop sink area not in the kitchen.
Empty plastic vinegar can was cut from top and was being used to store flour in the kitchen., , Requirement: , Dispose of single use empty plastic cans after use. Do not cut and reuse for food handling.