14 - 3803 26 Avenue SW
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 janvier 2026
Non conformeNo prepared sanitizer solution was present in the main kitchen while the food preparation was in process. Operator was instructed to prepare a sanitizer solution. Bleach solution was prepared, measured at 100 ppm., , Wet cleaning clothes were stored on the counters, instructed to submerge the wet clothes inside the sanitizer solution between use.
Raw eggs were stored in the prep cooler and measured at 13°C. The eggs were overfilled. The operator was instructed not to overfill the cooling cabinet, as this affects proper air circulation and temperature control.
The handwashing sink was blocked with the mop sink bucket. The sink was unblocked, and the operator was advised to relocate the mop bucket storage."
"Reoccurring violation", , Plastic cups and metal bowls used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
"Reoccurring violation", A portable propane stove was placed on top of the chest freezer at the back. The appliance was operational at the time of inspection. The operator was reminded that this is the third time this violation has been noted. The operator was instructed to remove the portable stove from the facility., , , Cited on 2025-02-13: Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
The preparation sink tap and the 2 compartment dishwashing sinks were leaking. Please get the plumbing repairs.
"Reoccurring violation", , The kitchen floor was wet., , Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
Deep cleaning is required in following areas:, -Behind the cooking line, -Below the dishwashing area, -dry storage area shelves and the floor, -ceiling panels, -ventilation canopy , -all the below shelves in the preparation area, Organize back area, , Please clean indicated areas.
San Dong Banjeom se trouve dans le quartier GLENBROOK. GLENBROOK, Calgary compte 42 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 32 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 13 février 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
8 infractions
No prepared sanitizer solution was present in the main kitchen while the food preparation was in process. Operator was instructed to prepare a sanitizer solution. Bleach solution was prepared, measured at 100 ppm., , Wet cleaning clothes were stored on the counters, instructed to submerge the wet clothes inside the sanitizer solution between use.
Raw eggs were stored in the prep cooler and measured at 13°C. The eggs were overfilled. The operator was instructed not to overfill the cooling cabinet, as this affects proper air circulation and temperature control.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
City Pub
GLENBROOK
The handwashing sink was blocked with the mop sink bucket. The sink was unblocked, and the operator was advised to relocate the mop bucket storage."
"Reoccurring violation", , Plastic cups and metal bowls used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
"Reoccurring violation", A portable propane stove was placed on top of the chest freezer at the back. The appliance was operational at the time of inspection. The operator was reminded that this is the third time this violation has been noted. The operator was instructed to remove the portable stove from the facility., , , Cited on 2025-02-13: Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
The preparation sink tap and the 2 compartment dishwashing sinks were leaking. Please get the plumbing repairs.
"Reoccurring violation", , The kitchen floor was wet., , Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
Deep cleaning is required in following areas:, -Behind the cooking line, -Below the dishwashing area, -dry storage area shelves and the floor, -ceiling panels, -ventilation canopy , -all the below shelves in the preparation area, Organize back area, , Please clean indicated areas.
5 infractions
Plastic cups and metal bowls used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
There was no light at the storage room., , Replace the light.
Wooden board used to line top of prep cooler, , Replace wooden board with a material that is smooth, non-porous, and easy to clean.
The kitchen floor was wet., , Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
12 infractions
1) Spray bottle was not labeled as to its content, , 2) Spray bottle containing bleach solution was too strong (bleaching out test strips)
Dishes were being stacked on top of one another in the dishwasher, , Ensure dishes are being properly stacked to ensure dishes are cleaned and sanitized
Large bin placed on top of the hand sink and the mop bucket was blocking access to the hand wash station. , , Ensure hand wash station is kept free and easily accessible at all times
Large container of raw squid placed on the floor of the kitchen. No cover available.
Plastic cups used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
Rice scoop stored at room temperature in a container of still water, , Rice scoop is to be stored either in an ice bath (4C or below), hot water bath (60C or above), sanitizer (100ppm chlorine, or 200ppm QUAT), or cleaned and sanitized after each use
Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
1) Fluorescents light fixtures above the chest freezer had no light cover., , Cover fluorescent light with light covers., , 2) There was a broken wall tiles underneath the 2-compartment sink., , Repair or replace the wall tiles.
There was no light at the storage room., , Replace the light.
Wooden board used to line top of prep cooler, , Replace wooden board with a material that is smooth, non-porous, and easy to clean.
The kitchen floor was wet., , Ensure to fix any leak that is causing the kitchen floor to be wet., , Previous violation:, 1) Scissors and other utensils were stored in a dirty container., , Utensils and the container were cleaned and sanitized in the dishwasher., , 2) A red bin with diced onions was damaged., , Replace the container. Ensure foods are stored in food grade containers., , 3) Water was dripping under the wok range causing water to accumulate on the kitchen floor., , Repair the wok range and stop the leak.,
Recurring violations:, 1) There was an accumulation of dust and grime on the kitchen walls and ceiling., 2) The kitchen floor was excessively wet., 3) There were accumulation of grease deposits and other residues on the ventilation canopy filters., 4) Underneath the dishwashing area was dirty., 5) Front service air vent was accumulated with dust and grime., , Thoroughly clean the indicated areas and deep clean the kitchen including hard to reach areas., , Ensure the kitchen floor is dry to prevent fall and trip hazard., , Written sanitation plan was available., , Previous violations:, 1) There was an accumulation of grease on the kitchen walls and under the wok range., , Clean the kitchen thoroughly including hard to reach areas., , 2) There was no cleaning schedule., , Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.,