11 - 3616 52 Avenue NW · BRENTWOOD
November 7, 2025
Pass1. Chlorine sanitizer solution was measured at 800 ppm., - Staff member diluted the sanitizer solution and measured to 100 ppm., 2. Wet reusable cleaning cloth were placed on the kitchen counter. , - Have the wet reusable cleaning cloth submerge in sanitizer solution.
Cleaning supply was mixed in with the clean pots and pans in the dry storage. , - Staff member removed the cleaning supply
In the front hand washing sink, No hand soap was available. , - During inspection hand soap was refilled.
1. Personal items such as medication, keys, cell phones and food were stored with food and food items., - Provide and separate space for personal items storage., 2. Bag of onions was observed on the floor of the storage room. , - All food must be 6" off the floor.
No food permit were posted., - Have the new food permit printed and posted.
1. Cardboard box was being used as a liner on the cart in the dry storage. , - All surfaces must be cleanable, durable and non-absorbent. , 2. The left prep cooler, the rake is developing rust. , - Have the rack resurface and resealed., 3. Ceiling tile in the kitchen area was in disrepair., - Have the ceiling tile replaced.
1. The boba tea cooler door is in disrepair. , - Have the door repaired or replaced., 2. Broke Courmia air fryer was observed in the dry storage room. , - Have the air fryer repaired or replaced., 3. Scoops handle was touching bulk sipply. , - Have the handle not touching the bulk supply or remove the scoop out of the bulk supply., 4. On the rice cooker, the lid was being held by with tape. , - Have the lid of the rice cooker replace or repair.
1) Flour build-up on the storage shelves. , , 2) Accumulation of food debris and grease under food equipment., , 3) Hard to reach areas has food debris and grease build up., , 4) Ice machine has calcium and biofilm build up., , 1 to 4) Clean the entire kitchen., , 7) Personal clutter noted throughout the kitchen., , Remove personal clutter and organize the kitchen.
Lazy Monkey is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 104 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 16, 2026, there are 71 (68%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since January 8, 2025, with 2 passes and 1 closure on record.
1. Chlorine sanitizer solution was measured at 800 ppm., - Staff member diluted the sanitizer solution and measured to 100 ppm., 2. Wet reusable cleaning cloth were placed on the kitchen counter. , - Have the wet reusable cleaning cloth submerge in sanitizer solution.
Cleaning supply was mixed in with the clean pots and pans in the dry storage. , - Staff member removed the cleaning supply
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 front hand washing sink, No hand soap was available. , - During inspection hand soap was refilled.
1. Personal items such as medication, keys, cell phones and food were stored with food and food items., - Provide and separate space for personal items storage., 2. Bag of onions was observed on the floor of the storage room. , - All food must be 6" off the floor.
No food permit were posted., - Have the new food permit printed and posted.
1. Cardboard box was being used as a liner on the cart in the dry storage. , - All surfaces must be cleanable, durable and non-absorbent. , 2. The left prep cooler, the rake is developing rust. , - Have the rack resurface and resealed., 3. Ceiling tile in the kitchen area was in disrepair., - Have the ceiling tile replaced.
1. The boba tea cooler door is in disrepair. , - Have the door repaired or replaced., 2. Broke Courmia air fryer was observed in the dry storage room. , - Have the air fryer repaired or replaced., 3. Scoops handle was touching bulk sipply. , - Have the handle not touching the bulk supply or remove the scoop out of the bulk supply., 4. On the rice cooker, the lid was being held by with tape. , - Have the lid of the rice cooker replace or repair.
1) Flour build-up on the storage shelves. , , 2) Accumulation of food debris and grease under food equipment., , 3) Hard to reach areas has food debris and grease build up., , 4) Ice machine has calcium and biofilm build up., , 1 to 4) Clean the entire kitchen., , 7) Personal clutter noted throughout the kitchen., , Remove personal clutter and organize the kitchen.
No chlorine test strips available. , , - Please purchase to verify the concentration of chlorine sanitizers.
Pest control was onsite on Thursday, January 9, 2025. Six bait stations were placed in the facility. Mice and mouse dropping were removed and areas cleaned and sanitized., , Increase pest control until the mouse problem is resolved.
1) Right Prep cooler: BBQ Pork in the insert was measured at 8.0 degrees C. and rice noodle inside the cooler was measured at 10.1 degrees C. , , 2) Left Prep cooler: Deep fried meats in the inserts were measured between 8.7 to 10.1 degrees C. Deep fried meat inside the cooler was measured at 9.4 degrees C., , 1 to 2) Fix the coolers, , 3) Boba pearls for bubble tea were left out at room temperature. Pearls were measured at 23.8 degrees C. , , 4) Gravy in the hot holding unit was measured at 55.0 degrees C. , , 1 to 4) Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. , , 5) Two large pieces of frozen pork were being thawed at room temperature in the sink. , , Do not thaw foods at room temperature or in hot/warm water. Use one of the following approved methods to thaw foods: thaw in the cooler, or completely submerged under running cold water, or during the cooking process, or in the microwave only if cooked or consumed right away. , , 6) Improper cooling was observed during inspection. Chicken was not cooled down to 4 degrees C before storing in the prep cooler insert. Chicken was measured at 18.5 degrees C., , Cool down food inside the cooler to 4 degrees C or below before storing in the prep cooler insert.
The dishwasher was not operational, dishes were washed at the kitchen handwash sink. Do not use the reusable dishes until the dishwasher is fixed., , Fix the dishwasher. Ensure the final rinse temperature reaches at least 71 degrees C or higher. Provide a thermometer to monitor the dishwasher.
1) Kitchen handwash sink was used to wash dishes. , , Handwash sink for handwashing only. , , 2) No paper towels were stored on top of the broken dispenser, , Fix the dispenser and store paper towels inside.
Mouse problem was observed during inspection. , 1) Numerous mice in various decomposing stages were found in the only mechanical trap in the facility. , 2) Mouse droppings were found throughout the kitchen, on kitchen shelves. on saran holder, on top of food containers and floor hard to reach areas., , Retain the services of a professional; pest control company to eliminate rodent activity. Provide documentation from the professional pest control company to an Alberta Health Services, Public Health Inspector indicating that the food premises pest activity is under control or eradicated. Increase the frequency of professional pest control assessment and treatment and when the pest activity is resolved maintain weekly/monthly ongoing professional pest control maintenance and records.
Personal items such as medication, keys, cell phones and food were stored with food and food items., , Provide and separate space for personal items storage.
No chlorine test strips available. , , - Please purchase to verify the concentration of chlorine sanitizers.
1) Holes on walls throughout the kitchen. , Fix the walls. , , 2) No pest reports available. , Provide pest report., , 3) Found glues boards in the kitchen were covered with debris., Provide mechanical traps to protect the glue boards., , 4) Gap along the back exit door. , , Fix the gap
Food handlers lack knowledge food handling., , Additional training required for all kitchen staff. Have staff take the basic Chinese food safety course online., https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Wall in the kitchen is in disrepair. , , - Please fix.
1) Water damaged noted on the ceiling tiles above the prep coolers. , , Fix the leak and replace the ceiling tiles., , 2) Holes on the walls. , , Fix the wall.
1) Food sauce and other stains build-up on the sugar and salt storage containers. , , 2) Food debris, grease and mold build-up inside the right prep cooler and grease build-up on cooler doors and vents. , , 3) Food debris and grease build-up on the inside the left prep cooler and grease build-up on the cooler doors and vents. , , 4) Grease and grey stains build-up on the white freezer doors. , , 5) Grease and stains build-up on the clear food storage containers., , 6) Dried dough build-up on the two compartment sink tap. , , 1 to 6) Clean all these items, , 7) Deep scratches and stains build-up on food storage containers. , , Replace all damaged containers.
A deep cleaning is required in the kitchen. , - Observed dust accumulation on kitchen ventilation system. , - Accumulation of food debris and grease under food equipment. , , Please clean and maintain in a clean and sanitary condition.
1) Mouse droppings were found throughout the kitchen. , , 2) Grease and debris build-up underneath the cooking line. , , 3) Dried dough build-up on the shelf above the door frame in the storage room., , 4) Flour build-up on the storage shelves. , , 5) Dust and grease build-up on the kitchen light. , , 6) Debris and dust build-up inside the cupboards., , 1 to 6) Clean the entire kitchen., , 7) Personal clutter noted throughout the kitchen., , Remove personal clutter and organize the kitchen., , 8) No cleaning schedule or temperature, dishwasher and sanitizer charts., , Provide cleaning schedule and check and record cooler and freezer temperatures, dishwasher and sanitizer daily.