959 - 999 36 Street NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 28, 2026
**OUTSTANDING**, 1. Bags of flour stored on cardboard which was visibly dirtied. , , COMPLETE THE FOLLOWING:, 1. Do not use cardboard to store food, because it is absorbent and not easy to clean. Storage surfaces must be smooth, non-absorbent and easy to clean.
Mogouyan Hand Pulled Noodle is in the FRANKLIN neighbourhood. FRANKLIN, Calgary has 181 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 120 (66%) 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.
Happy Lamb Hot Pot
FRANKLIN
This restaurant has been inspected 5 times since November 8, 2024, with 0 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
**OUTSTANDING**, 1. Bags of flour stored on cardboard which was visibly dirtied. , , COMPLETE THE FOLLOWING:, 1. Do not use cardboard to store food, because it is absorbent and not easy to clean. Storage surfaces must be smooth, non-absorbent and easy to clean.
6 violations
**CORRECTED**, 1. Observed a wet cleaning cloth on the counter of the prep cooler in the cooking area, and a bucket of sanitizer was not available. Staff filled a bucket of fresh sanitizer to store the cloth in.
**CORRECTED**, 1. Observed a food handler eating and drinking in the cooking area. They were wearing a pair of gloves that were previously used for handling food. Food handler was instructed to remove their gloves and to wash hands before handling food again. , , 2. Observed staff wearing gloves while washing dishes, then with the same pair of gloves they went to wrap a container of food. Staff directed to remove gloves and wash hands. , , COMPLETE THE FOLLOWING:, 1. Staff must eat in a designated area that is separate from the food preparation area., 2. Gloves must be removed whenever changing tasks and hands washed after removing gloves. Glove use does not replace handwashing.
1. Garlic in oil, ginger in oil used for cooking was stored at room temperature for lunch service., , COMPLETE THE FOLLOWING:, 1. The ginger and garlic oil must be stored at 4*C or less. Otherwise, if left at room temperature, it must be discarded after 2 hours.
1. Staff food stored on dry storage shelf by the cooking area. , , 2. Staff phone and drink stored on counter beside customer bowls in the cooking area. , , 3. Bags of flour stored on cardboard which was visibly dirtied. , , 4. There were two opened cans of oyster sauce and hoisin sauce in the walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Ensure all staff items are stored in a designated area that is separate from any customer food and food related items., 2. Do not use cardboard to store food, because it is absorbent and not easy to clean. Storage surfaces must be smooth, non-absorbent and easy to clean., 3. After opening cans of food, food must be transferred to food grade containers, as cans may rust after they are opened.
1 violation
***Repeat violation***, , 1. The area where noodles are being pulled/made is not adequately protected by public contamination as it is exposed to people as they walk by. Please install appropriate sneeze guards to protect the area where food is being prepared from contamination by the public.
5 violations
***Repeat violation***, , 1. Quat sanitizer spray bottle was measured at 0ppm. Please ensure the quat sanitizer is at a concentration of 200ppm to effectively sanitize food preparation surfaces. , , 2. Cleaning cloths are stored on the counter, out of solution when not in use and was tested at 0ppm of quat. No sanitizer bucket present near the grill line and by the preparation cooler. Provide sanitizer buckets at the cook line and by the preparation cooler. When cleaning cloths are not in use, keep them in a sanitizer bucket with either 200 ppm of quat or 100 ppm of chlorine (bleach) to prevent bacteria from growing on them and further contaminating food contact surfaces.
Cut onion, minced garlic and cut vegetables were stored at room temperature on the spices trolly (discarded). Ensure that all high-risk foods are stored away from the temperature danger zone at 4C below or hot at above 60C.
8 violations
1. Quat sanitizer spray bottle was measured at 0ppm. Please ensure the quat sanitizer is at a concentration of 200ppm to effectively sanitize food preparation surfaces. , , 2. Cleaning cloths are stored on the counter, out of solution when not in use and was tested at 0ppm of quat. No sanitizer bucket present near the grill line and by the preparation cooler. Provide sanitizer buckets at the cook line and by the preparation cooler. When cleaning cloths are not in use, keep them in a sanitizer bucket with either 200 ppm of quat or 100 ppm of chlorine (bleach) to prevent bacteria from growing on them and further contaminating food contact surfaces.
Bags of flour stored on the floor near the preparation area. Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as moisture can disintegrate the bottom of the bag when mopping. The operator placed the flour on a crate at the time of the inspection.
1. The chlorine sanitizer test strips expired September 2025., , 2. The QUAT sanitizer test strips expired April 2025. , , COMPLETE THE FOLLOWING:, 1. Please purchase new test strips.
1. There was a buildup of debris under the boiler in the cooking area., , COMPLETE THE FOLLOWING:, 1. Ensure this area is thoroughly cleaned and sanitized. Areas that are not being sufficiently cleaned create unsanitary conditions and may attract pests into the facility.
1. Pots and pans were stored on cardboard directly on the floor. Store all the pots and pans at least 6'' off the floor to prevent contamination., , 2. A garbage bin was stored close to the flour storage area. Remove the garbage bin from this area.
***Repeat violation***, , 1. Scoops are stored inside the bulk supply of dry ingredients and the handle is visibly dirty. Store scoops in a separate area and clean the scoops frequently to prevent contamination of the bulk supply. , , 2. The area where noodles are being pulled/made is not adequately protected by public contamination as it is exposed to people as they walk by. Please install appropriate sneeze guards to protect the area where food is being prepared from contamination by the public.
***Repeat violation***, , Quat test strips were not available at the time of the inspection. Please obtain the appropriate quat test strips to test the concentration of the solution to ensure surfaces are being adequately sanitized.
Raw meat stored above cut tomatoes in the walk-in cooler. Please ensure raw meat is stored below ready to eat foods or stored in a separate area to avoid contamination.
1. Sanitizer bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when cleaning and sanitizing food preparation surfaces. The operator labelled the spray bottles at the time of the inspection., , 2. Raid pest spray was used to prevent drain flies from growing in the drain of the hand sink near the bar area. Pesticides are toxic and should not be used within a food establishment. Issues in regard to drain flies should be consulted with professional pest control personnel to ensure pests are controlled in safe manner that protects food from chemical contamination.
Improper thawing of raw meat at room temperature had an internal temperature of 5C. Thawing raw meat at room temperature can introduce harmful bacteria to grow. Please ensure high risk foods such as raw meat is thawed in the cooler, under cold running water, using a microwave, or cooking it directly to prevent the growth of bacteria. The operator placed the raw meat in the cooler at the time of the inspection.
1. Scoops are stored inside the bulk supply of dry ingredients and the handle is visibly dirty. Store scoops in a separate area and clean the scoops frequently to prevent contamination of the bulk supply. , , 2. Food stored in open cans in the walk-in cooler. Food must be stored in adequate containers , that are smooth, durable, and easy to clean. Once the can is open, please ensure all food is used or the , remainder is stored in a suitable container., , 3. The area where noodles are being pulled/made is not adequately protected by public contamination as it is exposed to people as they walk by. Please install appropriate sneeze guards to protect the area where food is being prepared from contamination by the public.
Quat test strips were not available at the time of the inspection. Please obtain the appropriate quat test strips to test the concentration of the solution to ensure surfaces are being adequately sanitized.
Curtains in the main kitchen are visibly dirty. Curtains must be maintained in a clean manner to avoid cross contamination when handling food. Please ensure the curtains are cleaned frequently to remove contamination or remove the curtains to allow sufficient flow from food preparation to serving food without touching dirty surfaces in between.