D100 – 9737 Macleod Trail SW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
5 mai 2026
Two pots of curry were observed on the stove with the burner turned off. The temperatures were measured at 45°C and 47°C. Staff were instructed not to leave high-risk food items on the stove at room temperature. Food must be maintained at or above 60°C or stored at or below 4°C., , Two cartons of prepackaged raw meat/chicken were stored at room temperature (deliveries had been received prior to the inspector’s visit). The meat remained at room temperature until the middle of the inspection. Staff were instructed that upon receiving deliveries, they must promptly sort and store all high-risk food items (both frozen and refrigerated) right away to prevent temperature abuse., , Cooling procedures were discussed with the staff. It was noted that they use ice immersion and leave cooked food at room temperature for up to 3 hours before transferring it to the cooler. A correction was made on site. Cooked food must not be left at room temperature for more than 2 hours, and proper cooling methods were discussed in detail.
One of the handwashing sinks in the main kitchen was blocked with a container. Staff was instructed to ensure all the handwashing sinks are accessible at all times. Container was taken out and moved to dishwashing area.
Stacking of food items was observed in the prep coolers. Bottom of one container was directly touching the food item stored below., Correction made.
Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen., Please clean behind the cooking line, below the dishwashing areas and all other hard-to-reach areas. , , , , Requirement:, , Clean the above noted area
Chopstix Filipino Restaurant se trouve dans le quartier HAYSBORO. HAYSBORO, Calgary compte 106 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 84 (79%) 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.
Macao Imperial Tea
HAYSBORO
Ce restaurant a été inspecté 9 fois depuis le 30 octobre 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
4 infractions
Two pots of curry were observed on the stove with the burner turned off. The temperatures were measured at 45°C and 47°C. Staff were instructed not to leave high-risk food items on the stove at room temperature. Food must be maintained at or above 60°C or stored at or below 4°C., , Two cartons of prepackaged raw meat/chicken were stored at room temperature (deliveries had been received prior to the inspector’s visit). The meat remained at room temperature until the middle of the inspection. Staff were instructed that upon receiving deliveries, they must promptly sort and store all high-risk food items (both frozen and refrigerated) right away to prevent temperature abuse., , Cooling procedures were discussed with the staff. It was noted that they use ice immersion and leave cooked food at room temperature for up to 3 hours before transferring it to the cooler. A correction was made on site. Cooked food must not be left at room temperature for more than 2 hours, and proper cooling methods were discussed in detail.
One of the handwashing sinks in the main kitchen was blocked with a container. Staff was instructed to ensure all the handwashing sinks are accessible at all times. Container was taken out and moved to dishwashing area.
Stacking of food items was observed in the prep coolers. Bottom of one container was directly touching the food item stored below., Correction made.
Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen., Please clean behind the cooking line, below the dishwashing areas and all other hard-to-reach areas. , , , , Requirement:, , Clean the above noted area
3 infractions
Boxes, pails were stored directly on floor in dry storage area., , Requirement:, , Store food at least 15 cm off the floor.
Heavy ice buildup in small chest freezer located in front prep area., , (Repeat violation from previous inspection), , Requirement:, , Defrost the freezer to remove ice buildup.
Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen., , (Repeat violation from previous inspection), , Requirement:, , Clean the above noted area
10 infractions
a) Concentration of quat measured 0 ppm in sanitizer solution of all pails located in the kitchen and front prep area., , b) Wall mount dispenser was not dispensing quat in adequate amount., , , Requirement:, , a) Ensure that concentration of quat is maintained at 200 ppm., , Bleach solution at 100 ppm was prepared and provided for surfaces during inspection., , b) Repair the wall mount dispenser to dispense quat in adequate amount.
Cleaning cloth was kept on prep counter after use in the kitchen., , , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Raw meat burgers were stored along with noodles in upright freezer located in the kitchen., , b) Spring rolls were kept next to raw meat in walk in freezer., , c) Several containers of cooked meat were kept uncovered in upright cooler located in the kitchen., c) Two bins of roasted garlic were kept uncovered on a rack in dry storage area., , Requirement:, , a) Ensure that raw meat is stored apart from any other food to prevent cross contamination., , b) Keep food covered during storage to prevent contamination.
4 infractions
Three boxes of poultry and a package of sausages left out at room temperature to thaw, , Frozen foods are to be thawed under cool running water, or in the refrigerator overnight.
Bins of cooked bones/ meat stored directly on the floor of the walk-in cooler
1) Accumulation of dust on some areas of kitchen ceiling and upper walls., , 2) Dust and grease accumulation on ventilation filters, , Clean noted areas
1 infraction
Accumulation of dust on some areas of kitchen ceiling and upper walls., Clean noted area.
1 infraction
4) One Urinal in the mens' washroom was not operational as a part was defective. , ,
2 infractions
There was no soap or paper towel dispenser in the staff washroom., -install and stock the soap and paper towel dispensers.
4) One Urinal in the mens' washroom was not operational as a part was defective. , ,
3 infractions
There were no thermometers in the walk-in coolers,
1) Handwash sinks in the kitchen were removed., --install a handwash sink that is near the cooking area (as discussed), , 2) There was no soap or paper towel dispenser at the sink in the dishwashing area., , 3) Handwash sinks need barriers as food prep stations are beside the sinks.
1) Wall entering the private dining room was unfinished with drywall compound. , , 2) Tiles in the kitchen were not secured and there was no grout, , 3) Some lights in the food handling areas were not protected from breaking/shattering., , 4) Urinal in the mens' washroom were not installed/finished., , 5) There was no sink installed in the staff washroom., , 6) Exposed wiring and old electrical boxes in the bar area were not covered. , , 7) Steel plate by fryer was separating from the wall; contractor will cover the area with stainless steel secured to the wall. ,
Aucune infraction
Internal temperature of beef cooked a night before was still 13.7C , , Requirement:, , Ensure that hot perishable foods are chilled faster in such a way that, a) temperature from 60 C to 20 C falls in two hours, , b) temperature from 20 C to 4C falls in four hours., It should not take more than six hours to reach to 4C., To enhance cooling transfer hot perishable foods to small shallow containers., , Cooked beef at 13.7C was discarded during inspection.
Thermometers were not provided in glass door cooler, in upright cooler and one prep cooler., , , Requirement:, , Provide thermometers in the coolers.
a) A bag of onions was stored directly on floor in dry food storage area., , b) Boxes, pails and a bag were stored directly on floor in walk in cooler., c) Scoop handle was kept on ice in ice machine, Requirement:, , a) Store food at least 15 cm off the floor., , b) Keep scoop handle out of ice to prevent contamination of ice.
Spice cart shelves located near the grill were lined with tin foil and cloth towel trapping dirt and food debris., , Requirement:, , All surfaces must be smooth, washable and non-absorbent., Remove tin foil and cloth towel from the cart shelves.
Heavy ice buildup in small chest freezer located in front prep area., , Requirement:, Defrost the freezer to remove ice buildup.
Side storage room was cluttered having several pots / pans and bins stored here and there directly on the floor making place clutter and difficult to clean., , Requirement:, , De-clutter the storage room and store all utensils off the floor.
a) Accumulation of dirt and food debris on spice cart shelves., , b) Food buildup on rack shelves in walk in cooler., , c) Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen., , Requirement:, , Clean the above noted area
Organization required in the small prep room and in the walk-in freezer