100 - 9650 Harvest Hills Boulevard NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Tea Pot China Bistro / Cafe H.K. se trouve dans le quartier AURORA BUSINESS PARK. AURORA BUSINESS PARK, Calgary compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 19 (95%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Chicko Chicken - Events
AURORA BUSINESS PARK
Ce restaurant a été inspecté 9 fois depuis le 21 juin 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
The following areas or items require cleaning, , 1.The floors below the cookline, counters and other hard-to-reach areas., 2. The areas below and behind the dough mixing machine.
6 infractions
There was no thermometer installed in the walk-in cooler., , -Please have a thermometer installed to ensure temperatures can be adequately monitored.
The under-counter cooler opposite the cookline measured at 7 degrees C. The Manager indicated that the drop in temperature may be due to the busy period., , **Please monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C. Repair/adjust the cooler if required.
The supply of hot water was inadequate at the time of the inspection., , **Ensure sufficient quantities of hot water is provided to meet the peak demands throughout the food establishment., -Consider adjusting the water temperature or increasing the volume of the tank.
Duct tape was observed on the lid of the ice machine in the front service area., , **Please have the lid repaired /replaced to ensure it is smooth and cleanable.
Cooler doors had a significant amount of food debris and dirt accumulated., , Thoroughly clean and sanitize the cooler doors.
1 infraction
Cooler doors had a significant amount of food debris and dirt accumulated., , Thoroughly clean and sanitize the cooler doors.
5 infractions
Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. , , Ensure to cover all food items.
1. There was a container of facility made fried fish stored in oil at room temperature., , Ensure this item is stored under refrigeration at all times. Shelf stability must be verified to store at room temperature., , 2. There was an egg sauce stored in an ice bath that had a temperature of 12C., , Ensure that eggs are maintained at 7C or lower at all times. The container of eggs must be fully submerged in the ice bath.
1. Trays of food were being stored on garbage bins in the kitchen., , Food must not be stored on top of or near garbage to prevent contamination., , Staff removed the trays of food., , 2. Food items were stored on the floor throughout the kitchen., , Ensure that food is maintained at 6 inches of higher at all times.
6 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards., **NOTE: THIS IS A REOCCURRING VIOLATION.
There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items., **NOTE: THIS IS A REOCCURRING VIOLATION.
3 infractions
The glass door of the overhead refrigeration unit/cooler was broken. The glass door was temporarily fixed with duct tape. Please replace the glass door.
The handle of the walk-in cooler was again wrapped with plastic/Saran wrap, and the wrap was also used to hold steamer baskets in place while being stored in the cooler. This was a repeated violation. The inspector informed the staff to cease this practice as Saran wrap are not easily cleanable. The plastic was removed during the inspection.
Staff washroom- cluttered with non-essential items stored inside the room in the mop basin. Remove unnecessary items, reorganize and keep in clean, sanitary manner. , **OUTSTANDING (2023-11-09). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes old frying pans. The staff mentioned that they no longer use the pans. Thus, the inspector informed the manager to not store kitchen utensils or equipment in the washroom, and to discard unused/unnecessary items to keep the washroom free of clutter and easily cleanable.
9 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
Open containers that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/manager that food must be protected from contamination during storage. Please do not stack open containers, as described.
8 infractions
A spray bottle in the dining area was unlabelled. , , Ensure all chemical agents are properly labelled to indicate chemical agent/use.
, 2. Dim sum prep coolers (below prep counter) - one unit was @9 deg C, the other unit was @7 deg C. , , Coolers must maintain temperature of 4 deg C or lower for both air temperature and food temperatures. , ,
The following foods were stored on the counter and were discarded:, 1. Fresh wheat noodles- temperature probed @17.0 deg C, 2. Dry fresh egg noodles-temperature probed @11.0 deg C, 3. Rice noodles- temperature probed @16.3 deg C, 4. Green onion/shallot mix- temperature probed @17.0 deg C, 5. Cut garlic- temperature probed at 15.8 deg C, , All of the above foods require temperature control for storage. Keep all under refrigeration.
The following areas or items require cleaning, , 1. The Ice machine., 2.The floors below the cookline, counters and other hard-to-reach areas., 3.The air vents and the ceiling tiles in the kitchen., 4.The coolers throughout the facility; interior compartments, doors/lids and handles.
Cooler doors had a significant amount of food debris and dirt accumulated., , Thoroughly clean and sanitize the cooler doors.
*REPEATED VIOLATION*, 1. Several non-essential items and food equipment cluttered on top shelves and prep tables throughout the kitchen collecting dust., , Remove unnecessary items, reorganize and keep in clean, sanitary manner. , , 2. Ceiling tiles throughout the kitchen have a significant accumulation of dust., , Thoroughly clean the ceiling tiles.
An improper temperature control of food was noted during the inspection where high-risk food items, being noodles and cut vegetables, as well as rice mixed with water, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C., **NOTE: THIS IS A REOCCURRING VIOLATION.
Three chopping board were noted being heavily stained, with significant level of grooves. The inspector informed the manager that these chopping boards must be resurfaced to remove the stains and grooves. Please get these chopping boards resurfaced or replace.
Staff washroom- cluttered with non-essential items stored inside the room in the mop basin. Remove unnecessary items, reorganize and keep in clean, sanitary manner. , **OUTSTANDING (2023-11-09). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes old frying pans. The staff mentioned that they no longer use the pans. Thus, the inspector informed the manager to not store kitchen utensils or equipment in the washroom, and to discard unused/unnecessary items to keep the washroom free of clutter and easily cleanable., **OUTSTANDING (2024-02-27). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes a frying pan, a chopping board, and a kitchen wrapping equipment. Please remove these items from the washroom.
The hot-holding units, containing various soup, were measured on the surface at 52-54°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff/manager that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
Cardboard boxes were being used to store food in the walk-in cooler. The inspector informed the staff/manager that cardboard boxes cannot be cleaned and sanitized and may absorb moisture, allowing bacteria to grow and possibly contaminate other food. Thus, the inspector informed the staff/manager that only food-grade containers can be used to store food. Food items were transferred to plastic containers.
There were test strips available during the inspection to test the chlorine concentration of the mechanical dishwasher. However, daily testing of the sanitizer solution was not being conducted. The inspector informed the staff/manager that the dishwasher must be tested daily ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
Grease trap records indicate last cleanout June 15, 2023, had measured 40% grease. Ensure grease trap is cleaned out frequently to maintain grease levels below 25%., **OUTSTANDING (2023-11-09). Recent grease trap records indicated exceedance to the 25% FOG limit. The inspector informed the manager that the current frequency of cleaning must be increased, as required.
Staff washroom- cluttered with non-essential items stored inside the room in the mop basin. Remove unnecessary items, reorganize and keep in clean, sanitary manner. , **OUTSTANDING (2023-11-09). The staff washroom was still noted being cluttered with non-essential items stored inside. This includes old frying pans. The staff mentioned that they no longer use the pans. Thus, the inspector informed the manager to not store kitchen utensils or equipment in the washroom, and to discard unused/unnecessary items to keep the washroom free of clutter and easily cleanable.
Dirty/old plastic covers were used to cover unused equipment in the kitchen. The covers were removed and discarded. Please ensure to keep all equipment clean, including covers.
Handsink for dimsum prep area- basin had ladle and knife sharpener stored inside. , , Remind all staff to use handsinks only for handwashing. Do not store any items in the basin.,
1. Butcher knives stored improperly in the gap between the sink and wall. , , **Store all utensils in a clean storage container or holder, , 2. Dim sum bamboo baskets stored in staff washroom. , , ** No equipment for food is to be stored in washroom.
Grease trap records indicate last cleanout June 15, 2023 had measured 40% grease. , , Ensure grease trap is cleaned out frequently to maintain grease levels below 25%
Silicone Cutting Board is deeply stained and has deep grooves on cutting surface. , , **Discard and replace with new cutting board. ,
1. Handles on cooler/freezers have food residue, greasy to touch. , , More frequent cleaning and sanitizing of high touch surfaces throughout the day needed. , , 2. Dry storage room- floor-wall corners have buildup (flour, rice grains spills), , , 3. Staff washroom- cluttered with non-essential items stored inside the room in the mop basin. Remove unnecessary items, reorganize and keep in clean, sanitary manner. , , 4. Tea station in dining area- stainless steel racks lined with tea towel. Remove tea towels as shelving liners, , 5. Surfaces below seafood tank are dusty and have buildup of debris. , , 6. Cardboard used in dry storage room above bulk bins had buildup of flour dust. Discard all cardboard. , , Clean all the above areas thoroughly. , ,