3803 Calgary Trail NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ham Ji Bak se trouve dans le quartier CALGARY TRAIL SOUTH. CALGARY TRAIL SOUTH, Edmonton compte 88 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 83 (94%) 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.
IHOP Restaurant
CALGARY TRAIL SOUTH
Ce restaurant a été inspecté 9 fois depuis le 14 juin 2024, avec 3 conformes, 4 non conformes et 2 fermetures au dossier.
Aucune infraction
4 infractions
** - no ready-made sanitizer was observed, food was already being processed.
** - staff member was observed using the dirty floor as a countertop for processing vegetables. Cease and desist this practice immediately and do not use dirty surfaces for food processing.
**-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
** - buildup of grime and grease observed on containers, lids, floors in hard to reach areas, white wire racks over the dishwashing sinks, under the dishwasher - cleaning required.
4 infractions
** - no ready-made sanitizer was observed, food was already being processed.
** - high-risk foods in the cooler inserts were filled above the fill line
**-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
** - buildup of grime and grease observed on containers, lids, floors in hard to reach areas, white wire racks over the dishwashing sinks, under the dishwasher, high on the walls and on the ceilings - cleaning required.
Aucune infraction
4 infractions
** - a pair of used and dirty single-use disposable gloves were removed from hands and saved for re-use. Gloves must be immediately disposed of once removed from the hands
** - staff were observed storing processed onion on the dirty floor. Please retrain staff not to store food on the floor or to use the floor as a countertop at any time., ** - a container of food was observed stored directly on top of food with no barrier in between (stacking).
** - scoops were observed with the dirty high-touch handle in direct contact with the food ingredient
2 infractions
** - DO NOT use black/green/orange garbage bags to cover any foods at any time. The plastic is not food-grade and may contaminate the food it is in contact with.
**-facility prepared food for the public when a CLOSURE ORDER was in place.
5 infractions
**-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
**- improper manual dishwashing was being practiced - no soap or sanitizing step
**-mouse droppings were noted on the floors under equipment and among the food storage shelving
13 infractions
**-wet, dirty, used cleaning cloths were noted on many surfaces throughout and were not stored in a sanitizing solution when not in use.
**- staff are not washing their hands after conducting non - food related activities
**-improper thawing observed of raw pork at room temperature. Staff member ran to the sink to turn the tap on. When probed the pork was 18⁰C
12 infractions
**-wet, dirty, used cleaning cloths were noted on many surfaces throughout and were not stored in a sanitizing solution when not in use.
**- staff are not washing their hands after conducting non - food related activities
**-improper thawing observed of raw pork at room temperature. Staff member ran to the sink to turn the tap on. When probed the pork was 18⁰C
** - a build up of food and grime were noted in the following areas that require more thorough cleaning: microwave, dishwashing faucet, floors under shelving and in hard to reach areas.
**-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:, -the handles of the woks were covered in fabric that was falling apart and was in poor condition, -dirty newspaper and dirty cardboard was covering surfaces of the equipment,
**-sanitation was poor for the following areas:, -floors in hard to reach areas were dirty/ mouse droppings,
**-overfilling the cooler inserts - the seafood was stored mounded at room temperature and not below the fill line as required to maintain a temperature of less than 4'C
**-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
**- improper manual dishwashing was being practiced - no soap or sanitizing step
**-the dirty handles of scoops were observed in direct contact with the food ingredient within.
**-mouse droppings were noted on the floors under equipment and among the food storage shelving
**- facility was in operation without a valid and current Food Handling Permit.
**-the wok cooking station was leaking water, standing water in large amounts that appeared discolored was observed.
**-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:, -the handles of the woks were covered in fabric that was falling apart and was in poor condition, -dirty newspaper and dirty cardboard was covering surfaces of the equipment,
**-sanitation was poor for the following areas:, -ceiling and upper walls had a thick coating of grime, grease, and fuzz, -microwave had a build up of food and grime, -floors in hard to reach areas were dirty/ mouse droppings,
**-no written cleaning schedule was available upon request
**-overfilling the cooler inserts - the seafood was stored mounded at room temperature and not below the fill line as required to maintain a temperature of less than 4'C
**-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
**- improper manual dishwashing was being practiced - no soap or sanitizing step
**-the dirty handles of scoops were observed in direct contact with the food ingredient within.
**-mouse droppings were noted on the floors under equipment and among the food storage shelving
**-the wok cooking station was leaking water, standing water in large amounts that appeared discolored was observed.
**-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:, -the handles of the woks were covered in fabric that was falling apart and was in poor condition, -dirty newspaper and dirty cardboard was covering surfaces of the equipment,
**-sanitation was poor for the following areas:, -ceiling and upper walls had a thick coating of grime, grease, and fuzz, -microwave had a build up of food and grime, -floors in hard to reach areas were dirty/ mouse droppings,
**-no written cleaning schedule was available upon request