606 - 5149 Country Hills Boulevard NW · EDGEMONT
2 décembre 2025
RéussiContainers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
The dry storage in the back area was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
Aroma Dim Sum se trouve dans le quartier EDGEMONT. EDGEMONT, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 45 (74%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 15 janvier 2025, avec 6 réussites et 1 fermeture au dossier.
Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The dry storage in the back area was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
A food handler was washing their hands while wearing disposable gloves., , Food handler was instructed to remove their gloves and washing their hands before wearing new disposable gloves.
Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
Acoustic ceiling tiles were used to replace the ceiling wrapped with aluminum foil.
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
The dry storage in the back area was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
The baked pastry hot holding unit in the kitchen measured 55°C., , The hot holding unit was adjusted and measured 60°C., , Maintain the hot holding unit at 60°C or above at all times.
Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
Acoustic ceiling tiles were used to replace the ceiling wrapped with aluminum foil.
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
1. The fume hood above the wok stoves and the ventilation canopy filters were dirty and accumulated with the grease deposits and other residues. , , Please clean the fume hood regularly to ensure it remains in a clean and sanitary condition., , 2. The dry storage in the back was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
Meat products in the walk-in cooler were being stored above and beside produce with no cover., , Ensure all food is properly covered and meat products are stored below fresh produce to prevent cross contamination.
The hand sink adjacent to the cookline had a strainer in the basin and was obstructed by a trolley., , Do not store items in the hand sink. Ensure that the hand sink is always accessible at all times for handwashing., , status: Outstanding
1. Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor., , 2. Food containers were stacked on top of each other without a proper cover, exposing food items to the bottom of containers. , , Do not stack exposed food items on top of each other or cover the top of the containers to protect the food from contamination.
1. Mouse droppings were spotted under the food steaming equipment. , , Contact your pest control company to conduct an inspection to determine if an infestation is present or not., , 2. Weatherstripping on the back exit door was deteriorated and a small gap in the bottom right corner was present. , , Replace the weatherstripping and ensure the gap at the backdoor is sealed to prevent the entry of pests.
Scoop with handles were in contact with the bulk food. , , Ensure the handle of the scoops are not in contact with the bulk food., , Repeat violation cited on October 31, 2025:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Previous violation:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Provide scoops with handles for scooping ingredients. , , Status: Outstanding
The interior of the dim sum prep coolers had an accumualtion of food debris and grease., , Clean the interior of the prep coolers., , Status: Outstanding
1. Scoopers were being stored in the bulk food containers throughout the facility. , , Operator removed the scoopers from the bulk food bins. , , Obtain scoops that have a handle and do not let the handle of the scoop come into contact with the bulk food., , 2. Knives were being stored between the large wooden cutting board and the prep counter in front of the cook line. Two of the knives appeared rusted. , , Store knives properly in a designated knife holder to prevent contamination of the cooking utensils., , 3. Bulk food containers and their lids by the prep sink were dirty., , Cean all food containers and lids, , 4. A butcher's knife in use was damaged and rusted, making it hard to clean., , Operator disposed of the knife., , 5. The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
REPEAT VIOLATION cited on October 31, 2025:, 1) Heavy accumulation of dust on the air vents, ceiling tiles, and walls by the wok line. Foil sheets were used to cover the ceilings., , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , 5) Buildup of dirt was accumulated in hard to reach areas in the kitchen., , Clean the indicated areas., , Previous violations:, 1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , Clean these areas., , Status: Outstanding for all violations listed.
1. Food debris build up inside the freezer at the back area., , Clean the freezer and remove all food debris., , 2. Aluminum foil was being used to cover the ceiling tiles to prevent grease build up. Aluminum if easily damaged and the grease build up is difficult to clean off of foil., , Remove the foil and ensure the ceiling tiles are routinely cleaned., , 3. No cleaning schedule was present during inspection. Cleaning schedules must be present to ensure sanitary conditions are being maintained., , Please create a cleaning schedule for equipment, food surfaces, containers, and any other areas that need to be cleaned. , , 4. Fume hood above the wok stoves were dirty and had grease build up. , , Please clean the fume hood regularly to ensure it remains in a clean and sanitary condition., , 5. The dry storage in the back was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
A dented can of coconut milk was found in the food facility. Dented cans cannot be used and served to customers., , Operator disposed of the can.
Improper hand hygiene was observed during the inspection. Operators were washing their gloves before switching tasks instead of washing their hands and grabbing new gloves
1. Cans of coconut milk were being stored in a moldy cardboard box., , Operator removed the moldy carboard box during inspection., , 2. Meat products in the walk-in cooler were being stored above and beside produce with no cover., , Ensure all food is properly covered and meat products are stored below fresh produce to prevent cross contamination. , , 3. Raw meat products in a strainer were stacked on top of each without a cover resulting in the bottom of the container making contact with the top of the food., , Do not stack containers on top of each other without a proper cover or lid.
1. Cooked meat was left outside at room temperature and was recorded at a temperature of 12°C and 11°C., , Food must be kept 4°C or below, or 60°C or above., , 2. Egg wash in the prep cooler was recorded at a temperature of 13°C with a probe thermometer. , , Uncooked raw egg needs to be kept at a temperature of 7°C or below., , 3. Salted fish in oil was being kept at room temperature. A pH test was conducted and a pH value of 6 was recorded. Items above a pH 4.6 need cannot be stored at room temperature., , 1 to 3: Food items were discarded., , 4. Fish in the prep cooler was overfilled. Food in prep coolers cannot be overfilled to ensure proper temperature control., , Operator removed excess fish from the cooler., , Ensure food items are not filled over the food insert fill line., , 5.Cut produce was being stored at room temperature, , Operator moved cut produce to the fridge.
The hand sink adjacent to the cookline had a strainer in the basin and was obstructed by a trolley., , Do not store items in the hand sink. Ensure that the hand sink is always accessible at all times for handwashing., , status: Outstanding
1. Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor., , 2. Food containers were stacked on top of each other without a proper cover, exposing food items to the bottom of containers. , , Do not stack exposed food items on top of each other or cover the top of the containers to protect the food from contamination., , 3. Personal items such as a winter jacket at the entrance of the kitchen were being stored on top of paper towels used for hand washing., , Personal items not associated with food handling must be stored in a designated area.
1. Mouse droppings were spotted under the food steaming equipment. , , Contact your pest control company to conduct an inspection to determine if an infestation is present or not., , 2. Weatherstripping on the back exit door was deteriorated and a small gap in the bottom right corner was present. , , Replace the weatherstripping and ensure the gap at the backdoor is sealed to prevent the entry of pests.
Repeat violation cited on October 31, 2025:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Previous violation:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Provide scoops with handles for scooping ingredients. , , Status: Outstanding
The interior of the dim sum prep coolers had an accumualtion of food debris and grease., , Clean the interior of the prep coolers., , Status: Outstanding
1. Scoopers were being stored in the bulk food containers throughout the facility. , , Operator removed the scoopers from the bulk food bins. , , Obtain scoops that have a handle and do not let the handle of the scoop come into contact with the bulk food., , 2. Knives were being stored between the large wooden cutting board and the prep counter in front of the cook line. Two of the knives appeared rusted. , , Store knives properly in a designated knife holder to prevent contamination of the cooking utensils., , 3. Bulk food containers and their lids by the prep sink were dirty., , Cean all food containers and lids, , 4. A butcher's knife in use was damaged and rusted, making it hard to clean., , Operator disposed of the knife., , 5. The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
REPEAT VIOLATION cited on October 31, 2025:, 1) Heavy accumulation of dust on the air vents, ceiling tiles, and walls by the wok line. Foil sheets were used to cover the ceilings., , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , 5) Buildup of dirt was accumulated in hard to reach areas in the kitchen., , Clean the indicated areas., , Previous violations:, 1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , Clean these areas., , Status: Outstanding for all violations listed.
1. Food debris build up inside the freezer at the back area., , Clean the freezer and remove all food debris., , 2. aluminum foil was being used to cover the ceiling tiles to prevent grease build up. Aluminum if easily damaged and the grease build up is difficult to clean off of foil., , Remove the foil and ensure the ceiling tiles are routinely cleaned., , 3. No cleaning schedule was present during inspection. Cleaning schedules must be present to ensure sanitary conditions are being maintained., , Please create a cleaning schedule for equipment, food surfaces, containers, and any other areas that need to be cleaned. , , 4. fume hood above the wok stoves were dirty and had grease build up. , , Please clean the fume hood regularly to ensure it remains in a clean and sanitary condition., , 5. The dry storage in the back was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
REPEATED VIOLATION, Several red sanitizer buckets were emptied. Dirty cleaning cloths were found on the cutting board and prep table. , , Ensure that a sanitizer is prepared and accessible when food prep is occuring. Store cleaning cloths in sanitizer in between uses.
The hand sink adjacent to the cookline had a strainer in the basin and was blocked by a trolley., , Do not store items in the hand sink. Ensure that the hand sink is always accessible for handwashing.
Stainless steel bowls without handles were used to scoop flour and other ingredients., , Provide scoops with handles for scooping ingredients. , ,
The interior of the dim sum prep coolers had an accumualtion of food debris and grease., , Clean the interior of the prep coolers.
REPEAT VIOLATION, 1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , Clean these areas.