102 - 5401 Temple Drive NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Ruby Queen is in the TEMPLE neighbourhood. TEMPLE, Calgary has 55 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 45 (82%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (2%) 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.
Tim Hortons 5284
TEMPLE
This restaurant has been inspected 10 times since September 26, 2023, with 4 in compliance, 6 not in compliance, and 0 closures on record.
No violations
1 violation
- Cleaning of the Ceiling is required.
1 violation
- Cleaning of the Ceiling is required.
9 violations
- Wet cleaning cloths were observed on the counter. No sanitizer prepared at the time of inspection., *Staff prepared and soaked the clothes in a chlorine sanitizer bucket. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty., **Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
- Staff thawing meat in the three‑compartment dishwashing sink under the running cold water., *A two‑compartment prep sink was available onsite. Staff were instructed to use the prep sink for food preparation. The three‑compartment sink was subsequently cleaned and disinfected.
- Garlic in oil stored beside the gas stove at 20.4°C., *Staff discarded the garlic in oil., **Make fresh garlic in oil and refrigerate immediately, using within 4 days; freeze for longer storage, or acidify the garlic first with citric acid or vinegar (pH monitoring required) before adding oil, then refrigerate.
No violations
No violations
No violations
2 violations
Condensate was being collected in a white open container on the top shelf above foods in the walk-in cooler. , Please lengthen the drainage hose and have collection into a pail on the floor.,
1. Janitorial equipment was stored close to the dry storage shelf., Store janitorial equipment in non-food contact area., , 2. No opened canned leftover food., , Recurring violation:, 1. Janitorial equipment was stored underneath the two-compartment sink., 2. Opened foods (pineapple chunks and water chestnuts) cans were stored in the walk-in cooler., Food cans were discarded., Once a can is opened remove food from the can and store in a food grade container., , , Previous violation:, Janitorial equipment was stored next to the two-compartment sink., , Requirement: Store janitorial equipment and supplies separately., , There were opened food cans in the walk in cooler. Foods were transferred to food grade containers during the inspection.
8 violations
Recurring violations:, 1. Cleaning cloths were kept on the counter., 2. No sanitizing bucket available., Sanitizing buckets were prepared at 100ppm, and cleaning cloths were kept therein., , Previous violations:, 1. Contaminated cleaning cloths were kept on the counter., 2. Sanitizing bucket was unavailable., Sanitizing buckets were prepared at 100ppm, and cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.,
Chemical spray bottles were not labelled to identify their contents., , Spray bottles were promptly labelled to identify their contents.
1. Hand washing sink was dirty, not accessible and equipped with soap and paper towels., 2.Paper towels were not stored in suitable paper towel dispensers.
9 violations
1. Contaminated cleaning cloths were kept on the counter., 2. Sanitizing bucket was unavailable., Sanitizing buckets were prepared at 100ppm, and cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.,
1. Food handler is not thoroughly washing their hands when contaminated before commencing work., 2. Food handler was using dirty cloths to wipe their hands., , Food handlers promptly washed their hands and wipe their hands with paper towel., , Food handlers are to thoroughly wash their hands before commencing work or wash their hands each time where hands may become soiled or contaminated.
A food handler transferred spring rolls placed on the counter into the deep fryer with hands contaminated with raw chicken. , Spring rolls were discarded, and the food handler promptly washed their hands.
- The chlorine concentration was measured as 0 ppm at the dishwasher. The sanitizer container was empty., *Ensure to use the three compartments sink for sanitizing the dishes., Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
-No paper towels available in the staff washroom., *The violation was corrected onsite.
- The rice container tote was broken., *Replace the container. Broken pieces can add physical contamination to the food items.
1) Food buckets stored on the floor of the walk‑in cooler and freezer., *Staff moved the food buckets above the floor., 2) A metal bowl used as a scoop in the rice container., *Use appropriate scoops with handle to prevent contamination. Staff removed the bowl from the container.
-Broken tile located just outside the walk‑in freezer., *Replace/ fix the tile and ensure area is kept clean and dry to prevent the growth of bacteria.
- Cleaning of the following area is required:, 1) Behind the cook line., 2) Prep sink, and three‑compartment sink., 3) Kitchen canopy,, 4) And ceiling.
1. Janitorial equipment was stored close to the dry storage shelf., 2. No opened canned leftover food., , Recurring violation:, 1. Janitorial equipment was stored underneath the two-compartment sink., 2. Opened foods (pineapple chunks and water chestnuts) cans were stored in the walk-in cooler., Food cans were discarded., Once a can is opened remove food from the can and store in a food grade container., , , Previous violation:, Janitorial equipment was stored next to the two-compartment sink., , Requirement: Store janitorial equipment and supplies separately., , There were opened food cans in the walk in cooler. Foods were transferred to food grade containers during the inspection.
1. Back exit door was installed with a door screen, , Previous violations:, 1. The back exit door was opened., 2. Flies were seen flying around the kitchen., 3. No pest control records available - invoice was verified, , Ensure the screen door is properly closed when the back exit door is opened.
Expired food handling permit was displayed.
Water was seeping from the middle basin of three compartment sink through the partition to the right basin. , , Requirement: Seal with food grade materials.
Recurring violations:, 1. Walk-in cooler fan covers were accumulated with dust and grime., 2. Ventilation canopy filters were accumulated with grease deposits and other residues. , 3. Kitchen ceilings were cleaned., 4. Handwashing sink was cleaned , 5. Top of the dishwasher was cleaned, , Recurring violations:, 1. Dust and dirt had significantly built up on the kitchen ceiling., 2. Hand washing sink was dirty., 3. Walk-in cooler fan covers had buildup of dust and grime., 4. Ventilation filters were accumulated with grease deposits and other residues., 5. Top of the dishwasher and hard to reach areas in the kitchen were accumulated with food debris., , Previous violation:, Dust had accumulated on the kitchen ceiling., , Requirement: Clean the ceiling.
1. Hand washing sink was dirty, not accessible and equipped with soap and paper towels., 2.Paper towels were not stored in suitable paper towel dispensers.
Recurring violation:, 1. Janitorial equipment was stored underneath the two-compartment sink., 2. Opened foods (pineapple chunks and water chestnuts) cans were stored in the walk-in cooler., Food cans were discarded., Once a can is opened remove food from the can and store in a food grade container., , , Previous violation:, Janitorial equipment was stored next to the two-compartment sink., , Requirement: Store janitorial equipment and supplies separately., , There were opened food cans in the walk in cooler. Foods were transferred to food grade containers during the inspection.
1. The back exit door was opened., 2. Flies were seen flying around the kitchen., 3. No pest control records available - invoice was verified, , Ensure the screen door is properly closed when the back exit door is opened.
Expired food handling permit was displayed.
Water was seeping from the middle basin of three compartment sink through the partition to the right basin. , , Requirement: Seal with food grade materials.
Recurring violations:, 1. Dust and dirt had significantly built up on the kitchen ceiling., 2. Hand washing sink was dirty., 3. Walk-in cooler fan covers had buildup of dust and grime., 4. Ventilation filters were accumulated with grease deposits and other residues., 5. Top of the dishwasher and hard to reach areas in the kitchen were accumulated with food debris., , Previous violation:, Dust had accumulated on the kitchen ceiling., , Requirement: Clean the ceiling.