4190 - 901 64 Avenue NE · DEERFOOT BUSINESS CENTRE
15 janvier 2026
Réussi1) Used cleaning cloths were found on different surfaces in the kitchen., , 2) Soap was added to a pail of chlorine sanitizer. Sanitizer measured 0 ppm., , Prepare sanitizer with chlorine and water only and use chlorine sanitizer at 100 ppm. Keep cleaning cloths submerged in the sanitizer between uses.
Raw meat was stored next to a cut grapefruit and egg tart shells in the cooler with sliding doors., , Raw meat was moved to the bottom shelf of the cooler during the inspection.
1) The spray bottle that contained concentrated quat had the same label as ready to use quat sanitizer., , Label chemical bottles accurately., , 2) A spray bottle in the bar that contained a bleach solution for cleaning was not labeled to indicate its content., , The bottle was labeled during the inspection.
1) Frozen meats were thawing in stagnant water at the 2-comparment sink., , Cold running water was turned on during the inspection., , 2) Four bags of frozen meat were thawing at room temperature., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process., , 3) Raw meat and processed potatoes in the produce walk-in cooler measured 9.4C and 10.3C. , , All perishable foods in this cooler were taken to another cooler during the inspection. Do not use this cooler for perishable foods until it is at 4C or less., , 4) The following foods were measured at the buffet hot holding units., - sausages 41.3C, - spring rolls 52.7C, - beef 53.3, - BBQ pork 48.6C, , Reheat foods to minimum 74C and store food at 60C or higher during hot holding., , 5) Salmon sashimi and sushi on ice measured 9.6C and 13C at the buffet., , Store perishable foods at 4C or less under refrigeration or in an ice bath.
Dessert squares at the buffet measured between 12 to 14.3C. These desserts were stored over the open top undercounter cooler., , Store perishable food out of the temperature danger zone (4C to 60C).
1) A large amount of perishable food was observed on the prep table., - shrimp 14C, - beansprouts 14.9C, - broccoli and beef 13.2C, - two different types of noodles 13C and 15.9C, , 2) Garlic that had been cooked in oil was stored in the cook line without temperature control. Garlic measured 17.7C., , Operators agreed to store cooked garlic in an ice bath moving forward., , 3) Fried rice on the prep table measured 52.3C., , Store perishable foods out of the temperature danger zone (4 to 60C).
1) The paper towel dispenser was not operational at the two-compartment sink. There was debris on the paper towels that were kept on the shelf., , Store paper towels in a suitable dispenser., , 2) Water was shut off at the hand sink in the buffet prep line. This sink also had no soap., , Repair the hand sink and ensure it has hot and cold running water at all times., , The soap dispenser was refilled during the inspection.
1) Janitorial equipment was stored in contact with a moving rack in the cook line., , 2) Staff beverages were stored on a prep table., , 3) Hand lotion and toothpicks for personal use were found on a baking sheet in the cook line., , Personal items and janitorial equipment were taken to a separate area for storage during the inspection., , 4) Opened canned foods were found under refrigeration., , Transfer food from opened cans into food grade containers., , 5) Food containers and boxes were stored on the floor of walk-in freezers., , Store food at least 6 inches off the floor.
Dishwasher sanitizer concentrations and sanitizing temperatures were being monitored every few days., , Monitor daily at plate level.
1) A couple light fixtures in the dry storage room were not operational., , Provide adequate lighting., , 2) Three light covers were missing in the kitchen including the dishwashing area., , Install light covers.
Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water., , Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
1) Food cans were being reused for food storage., , Do not reuse single service items., , 2) Scrapers were stored between heavy equipment such as between butcher blocks and prep tables. Debris was observed in the gap between equipment., , 3) Utensils were stored between a cooler and a sink., , Store utensils in an area that can be easily cleaned and sanitized.
1) Chemical spray bottles were unclean with debris and grease., , Clean spray bottles., , 2) There was an accumulation of grease on the ventilation system. , , Clean the ventilation system., , 3) The cooler handle on the sliding door had broken off. The damaged part was covered with duct tape., , Remove duct tape and repair/ replace the door handle.
The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively., , Resurface the butcher blocks.
1) The back of the dry storage room and the corridor to the exit door were not accessible., , Organize these areas and ensure all areas are accessible for cleaning and pest control monitoring., , 2) There was a buildup of debris on the floor of the dry storage room. Cobwebs were observed on storage crates in this room., , Clean crates and the floor including hard-to-reach areas.
Buffet Yangtze se trouve dans le quartier DEERFOOT BUSINESS CENTRE. DEERFOOT BUSINESS CENTRE, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 1 avril 2026, 33 (65%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 29 avril 2025, avec 5 réussites et 1 fermeture au dossier.
1) Used cleaning cloths were found on different surfaces in the kitchen., , 2) Soap was added to a pail of chlorine sanitizer. Sanitizer measured 0 ppm., , Prepare sanitizer with chlorine and water only and use chlorine sanitizer at 100 ppm. Keep cleaning cloths submerged in the sanitizer between uses.
Raw meat was stored next to a cut grapefruit and egg tart shells in the cooler with sliding doors., , Raw meat was moved to the bottom shelf of the cooler during the inspection.
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.
1) The spray bottle that contained concentrated quat had the same label as ready to use quat sanitizer., , Label chemical bottles accurately., , 2) A spray bottle in the bar that contained a bleach solution for cleaning was not labeled to indicate its content., , The bottle was labeled during the inspection.
1) Frozen meats were thawing in stagnant water at the 2-comparment sink., , Cold running water was turned on during the inspection., , 2) Four bags of frozen meat were thawing at room temperature., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process., , 3) Raw meat and processed potatoes in the produce walk-in cooler measured 9.4C and 10.3C. , , All perishable foods in this cooler were taken to another cooler during the inspection. Do not use this cooler for perishable foods until it is at 4C or less., , 4) The following foods were measured at the buffet hot holding units., - sausages 41.3C, - spring rolls 52.7C, - beef 53.3, - BBQ pork 48.6C, , Reheat foods to minimum 74C and store food at 60C or higher during hot holding., , 5) Salmon sashimi and sushi on ice measured 9.6C and 13C at the buffet., , Store perishable foods at 4C or less under refrigeration or in an ice bath.
Dessert squares at the buffet measured between 12 to 14.3C. These desserts were stored over the open top undercounter cooler., , Store perishable food out of the temperature danger zone (4C to 60C).
1) A large amount of perishable food was observed on the prep table., - shrimp 14C, - beansprouts 14.9C, - broccoli and beef 13.2C, - two different types of noodles 13C and 15.9C, , 2) Garlic that had been cooked in oil was stored in the cook line without temperature control. Garlic measured 17.7C., , Operators agreed to store cooked garlic in an ice bath moving forward., , 3) Fried rice on the prep table measured 52.3C., , Store perishable foods out of the temperature danger zone (4 to 60C).
1) The paper towel dispenser was not operational at the two-compartment sink. There was debris on the paper towels that were kept on the shelf., , Store paper towels in a suitable dispenser., , 2) Water was shut off at the hand sink in the buffet prep line. This sink also had no soap., , Repair the hand sink and ensure it has hot and cold running water at all times., , The soap dispenser was refilled during the inspection.
1) Janitorial equipment was stored in contact with a moving rack in the cook line., , 2) Staff beverages were stored on a prep table., , 3) Hand lotion and toothpicks for personal use were found on a baking sheet in the cook line., , Personal items and janitorial equipment were taken to a separate area for storage during the inspection., , 4) Opened canned foods were found under refrigeration., , Transfer food from opened cans into food grade containers., , 5) Food containers and boxes were stored on the floor of walk-in freezers., , Store food at least 6 inches off the floor.
Dishwasher sanitizer concentrations and sanitizing temperatures were being monitored every few days., , Monitor daily at plate level.
1) A couple light fixtures in the dry storage room were not operational., , Provide adequate lighting., , 2) Three light covers were missing in the kitchen including the dishwashing area., , Install light covers.
Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water., , Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
1) Food cans were being reused for food storage., , Do not reuse single service items., , 2) Scrapers were stored between heavy equipment such as between butcher blocks and prep tables. Debris was observed in the gap between equipment., , 3) Utensils were stored between a cooler and a sink., , Store utensils in an area that can be easily cleaned and sanitized.
1) Chemical spray bottles were unclean with debris and grease., , Clean spray bottles., , 2) There was an accumulation of grease on the ventilation system. , , Clean the ventilation system., , 3) The cooler handle on the sliding door had broken off. The damaged part was covered with duct tape., , Remove duct tape and repair/ replace the door handle.
The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively., , Resurface the butcher blocks.
1) The back of the dry storage room and the corridor to the exit door were not accessible., , Organize these areas and ensure all areas are accessible for cleaning and pest control monitoring., , 2) There was a buildup of debris on the floor of the dry storage room. Cobwebs were observed on storage crates in this room., , Clean crates and the floor including hard-to-reach areas.
Observe staff discard food and then blow their nose without washing their hands. Also observed a staff member dump drink catch tray and mop floor without washing hands. Ensure staff are washing hands after handling garbage, food scraps, cleaning, etc. before serving food.
Splashguard protection was missing between the food preparation sinks and handwashing sinks., , Install splash guards on the handwashing sinks to prevent cross-contamination.
Several containers of meat were placed on the cooking line not under temperature control; measured 14 degrees C.
***Outstanding violation May 28 25***, The desert cooler is not yet fixed, perishable deserts were stored at the top section of the cooler. , , The deserts were moved to a working cooler during the inspection. Do not use the top section of the dessert cooler for buffet service or storage of perishable items until it has been repaired and is maintaining proper temperatures., , , Previous violation , 1. The bottom section of the desert cooler was cooling at 17C. The inspector informed the operator to move all the food to a working cooler. , , Service the cooler and ensure it is able to maintain a minimum of 4C. , , 2.There was no thermometer in the dessert cooler., , Obtain a thermometer for the desert cooler.
Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water., , Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
1. The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively., , Resurface the butcher blocks.
Splashguard protection was missing between the food preparation sinks and handwashing sinks., , Install splash guards on the handwashing sinks to prevent cross-contamination.
***Outstanding violation May 28 25***, The desert cooler is not yet fixed, perishable deserts were stored at the top section of the cooler. , , The deserts were moved to a working cooler during the inspection. Do not use the top section of the dessert cooler for buffet service or storage of perishable items until it has been repaired and is maintaining proper temperatures., , , Previous violation , 1. The bottom section of the desert cooler was cooling at 17C. The inspector informed the operator to move all the food to a working cooler. , , Service the cooler and ensure it is able to maintain a minimum of 4C. , , 2.There was no thermometer in the dessert cooler., , Obtain a thermometer for the desert cooler.
Paper towels at the handwashing sink located near the walk-in cooler/freezer was stored in a hanger that does not provide adequate resistance. This set up made it difficult to dispense towels individually, increasing the risk of contaminating the bulk supply., , Provide paper towel in a dispenser.
1. A lighter was stored on a tray located in the cook line. Staff removed the lighter during our inspection., , Personal items must not be stored in food handling areas., , 2. Staff personal bag containing food was stored in the walk-in cooler without any separation from other food items. Staff removed the bag during inspection, , Designate an area for storing staff food to prevent contamination., , 3. An open staff drink on a butcher block. Michael removed the cup., , Staff must consume food and beverages only in designated staff areas, away from food preparation and storage areas.
Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water., , Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
1. The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively., , Resurface the butcher blocks., , 2. Grime was observed around the door of the ice machine., , Clean the ice machine., , 3. Gloves were tied on food carts as a means of identification. The gloves were soiled with grease., , Remove the gloves and source other means of identification if necessary., , 4. The utensil storage rack in front of the steamer had a significant buildup of dust., , Clean the rack thoroughly and ensure it is included in the routine cleaning schedule.
1. The storage area was cluttered; there were empty boxes stored in this area., , Organize and declutter this area. Remove any items that are not being used., , 2. Accumulation of grease and food debris was observed in the following areas , - The wall and floor around the dishwasher area. , - The area between the fryer and steamer., , , Clean the indicated areas.
***Repeat violation May 14 2025***, 1. There was only one sanitizer bucket made for the entire kitchen, it was not in close proximity to all food handling station. , , Ensure to have sanitizer available in all food handling stations., , 2. Dirty reusable cleaning cloths were stored on food contact surface., , Store cleaning cloths fully submerged in bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
1. The bottom section of the desert cooler was cooling at 17C. The inspector informed the operator to move all the food to a working cooler. , , Service the cooler and ensure it is able to maintain a minimum of 4C. , , 2.There was no thermometer in the dessert cooler., , Obtain a thermometer for the desert cooler.
The dishwashing sink was filled with chicken, which was observed thawing in stagnant water at room temperature. The internal temperature of the chicken measured 20C (discarded)., , Food must be thawed under cold running water, in a refrigerator at 4°C or below, or as part of the cooking process. The operator was instructed to follow proper thawing procedures moving forward.
***Repeat violation May 14 2025***, 1. There were several dry storage containers on the counter table without lids., , All foods must be stored in food grade containers with tight fitting lids., , 2. Scoops without handles were observed buried in several flour bins., , Obtain scoops with handle and store with handle facing out or the scoop compartment of the bins.
***Repeat violation May 14 2025***, Obtain a thermometer for monitoring the temperature of the dishwasher.
***Repeat violation May 14 2025***, There was no pest control report onsite for review. , , Obtain pest control report and provide copies to the undersigned public health inspector.
The water dipper well for the ice cream scoop was turned off. , , The water was turned back on during the inspection.
***Repeat violation May 14 2025***, Grease, spills and food debris were observed in many areas of the facility including:, - All counter tables and surrounding areas, - The cook line including surrounding walls and floors., - The dishwasher including surrounding walls and floors., - The floor, wall, door and handle of the walk-in freezer and cooler., - The upright coolers , - All food carts , - Behind and around the dough mixer. , - Filters of the mechanical ventilation system., - All the handwashing, dishwashing and food prep sinks. , , , Perform a deep clean of the entire facility including equipment and hard to reach areas. Develop a sanitation plan that includes a comprehensive checklist covering all areas of the kitchen.
1. There was only one sanitizer bucket made for the entire kitchen, it was not in close proximity to all food handling station. , , Ensure to have sanitizer available in all food handling stations., , 2. Dirty reusable cleaning cloths were stored on food contact surface., , Store cleaning cloths fully submerged in bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
A used cigarette butt was observed under the counter table where dry food and equipment are stored. , , Thoroughly clean and sanitize this area and ensure all food storage areas are maintained in a sanitary condition. Smoking is strictly prohibited in food preparation and storage areas.
Two big garbage bins are being stored in close proximity in the hallway around the dry food storage area. The operator informed the inspector that these are emptied into the main bin when they get full. , , Please move the bin outside the facility to prevent contamination of foods.
1. Thawing of chicken was being done in the 3-compartment sink in stagnant water(discarded)., , Proper thawing procedures was discussed with the operator. Thaw foods safely in the refrigerator, under running cold water, in microwave for immediate use or as part of the cooking process., , 2. Noodles were left soaking under room temperature water. The operator informed the inspector that they intend to cook immediately. , , Soaking of noodles must be done under refrigeration to control the growth of pathogens.
The high temperature dishwasher was ran four times and was measured at a maximum temperature of 68'C. The operator later realized that the boaster was not turned on. Another run after turning on the boaster measured 75'C. , , Ensure the dishwasher is tested every morning and throughout the day to confirm it is meeting the required temperature before use.
1. There were several dry storage containers on the counter table without lids., , All foods must be stored in food grade containers with tight fitting lids., , 2. Scoops without handles were observed buried in several flour bins., , Obtain scoops with handle and store with handle facing out or the scoop compartment of the bins.
Obtain a thermometer for monitoring the temperature of the dishwasher.
Several dead adult cockroaches were observed inside an ice maker machine that is no longer in use. , , Clean and sanitize the affected area thoroughly. Remove the ice machine from the kitchen to eliminate potential pest harborage.
There was no pest control report onsite for review. , , Obtain pest control report and provide copies to the undersigned public health inspector.
The shelves inside the upright coolers were lined with cardboard., , Remove the cardboard lining, as it is not a cleanable surface and can harbor moisture and bacteria
Grease, spills and food debris were observed in many areas of the facility including:, - All counter tables and surrounding areas, - The cook line including surrounding walls and floors., - The dishwasher including surrounding walls and floors., - The floor, wall, door and handle of the walk-in freezer and cooler., - The upright coolers , - All food carts , - Behind and around the dough mixer. , - Filters of the mechanical ventilation system., - All the handwashing, dishwashing and food prep sinks. , , , Clean and organize the entire kitchen, pay particular attention to the aforementioned area. Develop a sanitation plan that includes a comprehensive checklist covering all areas of the kitchen.