5 - 16 Macewan Drive NW · MACEWAN GLEN
2 octobre 2025
RéussiThe ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C., , The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
Ginger Beef Express se trouve dans le quartier MACEWAN GLEN. MACEWAN GLEN, Calgary compte 8 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 février 2026, 5 (63%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 3 fois depuis le 2 octobre 2024, avec 3 réussites et 1 fermeture au dossier.
The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C., , The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
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.
MACEWAN GLEN
Chlorine sanitizer buckets located in the kitchen were tested using test strips and measured at 0 ppm, which is below the concentration for effective sanitization. The correct concentration for chlorine sanitizer solution is 100 ppm., , Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator remade their solution to the correct concentration of 100 ppm.
The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C., , The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
1) The walls, ceiling vents, and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination., , Please clean the indicated areas., , 2) Cardboard throughout the facility was used as a line underneath equipment and ingredients. Cardboard is not smooth, easily cleanable, impervious surface., , Please remove the cardboard liners., , 3) Knives contaminated with food debris were observed stored in the knife container. The container, designed to store clean and sanitary knives, was found to be soiled, posing a risk of contaminating any knives stored on it., , Please clean and sanitize the knives and the knife container., , 4) The surface of the prep tables and kitchen equipment located on the cookline were observed to be soiled in grease and food debris., , Please clean and sanitize the indicated areas.
The surface sanitizer concentration was 0ppm., , Ensure that the chlorine sanitizer is maintained at 100ppm at all times during the preparation of food.
1. Grease droplets observed on walls next to cookline. Ensure all walls are wiped down to remove grease buildup, , 2. Lower shelves below prep counter have grease buildup. Ensure all shelves are wiped down to remove grease buildup. , , 3. Spice containers on the shelf adjacent to the grill had significant food debris build up., Thoroughly clean and sanitize this area.