2950 Calgary Trail NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
R&D Chinese BBQ House is in the CALGARY TRAIL SOUTH neighbourhood. CALGARY TRAIL SOUTH, Edmonton has 88 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 83 (94%) 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.
J.V. to Go
CALGARY TRAIL SOUTH
This restaurant has been inspected 7 times since November 7, 2024, with 3 in compliance, 2 not in compliance, and 2 closures on record.
No violations
3 violations
** - QUAT sanitizer dispenser was not providing QUAT sanitizer at the required concentration. Only 0-10ppm detected. Must be dispensing sanitizer solution at 200 ppm.
** - no unfinished wood permitted in a raw meat kitchen - plywood board that was not sealed was observed. Surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
** - clean the walls and ceilings of the build up of grease.
No violations
8 violations
** -no sanitizer solution was available for the many dirty, used, wet cleaning cloths observed mounded on counter tops
** -staff member was eating lunch within the food processing area
** -dirty used gloves were removed from hands and stored on the counter for reuse and were not discarded as required.
** -raw poultry was observed stored at room temperature in the sinks, measured at verified at 14'C, ** -raw pig was hanging at room temperature and was not being processed, was measured and verified at 23-24'C
No violations
No violations
No violations
** -hot holding cabinet had heating elements that the onsite staff did not turn on, cooked meats were varying temperatures that were no where near 60'C or more as is required for hot food storage. Temperatures of various cuts of meat ranged from 43'C, 28.5'C, 36'C, 38'C
** -improper cooling practices noted: many pieces of cooked meat were stored on various surfaces at room temperature, oversized pots of high risk broth/soup were stored on cold stove tops (should be divided into smaller amounts for rapid cooling). Temperatures measured from 21'C, 38'C. PHI required all meats and cooked foods to be reheated to an internal temperature of 71-74'C or discard the high risk food. Staff opted to reheat it.
** -unfinished non-food grade wood was observed - not permitted: remove or refinishing in a manner that is smooth, cleanable, nonabsorbent, durable.
** -dirty meat hooks with meat still on them was stored in stagnant dirty water at room temperature - no sanitizer was detected in the water.