102 - 755 Lake Bonavista Drive SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 21, 2026
Ground pork was thawing at room temperature., -thaw perishable foods in the cooler or under cold running water. Do not thaw foods at room temperature.
The ceiling was dusty/dirty., -clean the ceiling and ensure it's completed on a regular basis.
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
Oriental Grill is in the LAKE BONAVISTA neighbourhood. LAKE BONAVISTA, Calgary has 133 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 16, 2026, there are 106 (80%) 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.
Circle K 22124 - Food Store
LAKE BONAVISTA
This restaurant has been inspected 5 times since July 7, 2023, with 0 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
Ground pork was thawing at room temperature., -thaw perishable foods in the cooler or under cold running water. Do not thaw foods at room temperature.
The ceiling was dusty/dirty., -clean the ceiling and ensure it's completed on a regular basis.
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
1 violation
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
4 violations
Raw, shelled eggs were stored above vegetables in the walk-in cooler., -ensure all raw items of animal origin are stored on the bottom shelves to prevent cross contamination.
***Repeated temperature control violations***, , 1. Hydrated noodles were stored at 14C on the counter. , -store hydrated rice noodles at 4Celsius (or less) or 60Celsius, or above.
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
5 violations
***Repeated temperature control violations***, , 1. Cooked noodles were stored at 21C on the counter. , , Action required: , Do not store high risk food at room temperature., , 2. Buckets of cooked beef were being stored on the counter. Temperature measured 64C, , There was no method in place to track time/temperature of the meat (Chicken and beef) being cooled. , , Action required: , Rapidly cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours., Purchase a new cooler to have enough space to store all the food. The cooler in the restaurant is too small for the volume of food being prepared in the restaurant. Alternatively, prepare smaller batches to ensure storage space is adequate. , , 3. Spring rolls filling was stored at room temperature on prep table. , , Action required: , Store all potentially hazardous foods at 4C or less. , , 4. A large bucket of broth was sitting out. The broth was cooked recently, as the temperature measured 71C. A bucket this size will not allow broth to cool at a rapid speed., , Action Required:, Ensure large volumes of food items are separated into smaller batches in containers to allow for rapid cooling in the cooler.
, 1. Paper towel dispenser was missing the cover and dispenser appeared dirty. , , Please install cover and clean dispenser. , , 2. Dishware was observed in the hand sink. , , Please ensure that the hand sink is clear at all times and is not used to store/wash dishes. The hand sink should be used only for the purpose of washing hands.
5 violations
Staff was not washing her hands in between moving from high touch surfaces like Microwave to handling customers foods., , Staff was directed immediately to wash hands before handing food. , , Action required:, Ensure to wash your hands before and after handling food. , Sanitize high touch surfaces
***Repeated violations***, , 1. Cooked noodles were stored at 21C on the counter. , Action required: , Do not store high risk food at room temperature., , 2 Bowls of beefs and shredded chicken were stored at room temperature (23C to 25C), There was no method in place to track time/temperature of the meat (Chicken and beef) being cooled. , , Action required: , Rapidly cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours., Purchase a new cooler to have enough space to store all the food. The coolers in the restaurant is too small for the foods being prepared in the restaurant. , , 3. Spring rolls filling was stored at room temperature prep table at 16C. , , Action required: , Store all potentially hazardous foods at 4C or less. , , 4. A probe thermometer was unavailable upon request. , , Action required:, Purchase a probe thermometer to measure the internal cooking temperatures of food., , ,
Accumulation of grease, oil, dirt was observed on the following:, -cooking equipment., -Pipes and floor area beside and in between the cooking equipment., -the floor in hard-to-reach areas., -the ceilings above the ventilation canopy and throughout the kitchen. , , Action required: Thoroughly clean the premises and ensure it is cleaned on a daily, weekly, monthly basis.
-No pest control records were available at the time of the inspection. , , Action required:, Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite. ,
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
, Accumulation of grease, oil, dirt was observed on the following:, -cooking equipment., -Pipes and floor area beside and in between the cooking equipment., , -Accumulation of food debris/dirt were observed on the floor in hard-to-reach areas., -Accumulation of debris, grease and oil were observed on the ventilation canopy , -Significant accumulation of thick dust/dirt were observed on the ceilings above the ventilation canopy and throughout the kitchen. , , Action required: Thoroughly clean the Indicated areas. ,
-No pest control records were available at the time of the inspection. , , Action required:, Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite. ,
1. The facility do not have a written sanitaion plan in placed. , , Action required: , Develop a written sanitation plan for the facility. ,
-Accumulation of thick grime, grease and oil were observed on the ventilation canopy (Oil was dripping on cooking equipment), -Accumulation of grime, grease, oil, dirt were observed on the following:, -cooking equipment,, -Pipes beside the cooking equipment, , -The floor and wall behind the cooking equipment was , -Accumulation of food debris/dirt were observed on the floor, -Accumualtion of thick dust were observed on the ceilings above the ventilation canopy. , , Action required: Throughly clean the Indicated areas. ,