2 - 208 Midpark Way SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 mai 2026
Internal temperature of lemon chicken stored in the warmer at buffet table was 44C and deep-fried squid was at 50 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher, , Staff was instructed to discard lemon chicken and fried squid. DONE
a) Internal temperature of fresh grated garlic in oil was 14.2 C, located on spice cart near the grill., , b) Internal temperature of egg yolk stored on ice on spice cart was 9C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard garlic in oil and move egg yolk to the cooler. DONE
Gap at the bottom of screen door, which could allow entry of pests/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
Flour buildup on floor under bulk bins, accumulation of dirt and debris on the floor under the small counter near walk in cooler., , Requirement:, , Clean the above noted areas
Gold Bistro Chinese Cuisine se trouve dans le quartier MIDNAPORE. MIDNAPORE, Calgary compte 81 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 62 (77%) 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.
Sweet Cakes By Vernz
MIDNAPORE
Ce restaurant a été inspecté 7 fois depuis le 3 septembre 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
4 infractions
Internal temperature of lemon chicken stored in the warmer at buffet table was 44C and deep-fried squid was at 50 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher, , Staff was instructed to discard lemon chicken and fried squid. DONE
a) Internal temperature of fresh grated garlic in oil was 14.2 C, located on spice cart near the grill., , b) Internal temperature of egg yolk stored on ice on spice cart was 9C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard garlic in oil and move egg yolk to the cooler. DONE
Gap at the bottom of screen door, which could allow entry of pests/vermin, , Requirement:, , Seal the gap at the bottom of screen door.
Flour buildup on floor under bulk bins, accumulation of dirt and debris on the floor under the small counter near walk in cooler., , Requirement:, , Clean the above noted areas
Aucune infraction
4 infractions
a) Raw deer meat stored in black garbage bags was found stored in the freezer located in back storage room., The owner's son/ operator stated that this meat is from deer hunted by his father, cut, chopped and stored in the restaurant as they do not have enough storage space at home., , b) Two big chucks of pork were found hanging on the hooks in back storage room., , The owner stated that these pork chunks are for personal use and kept for drying. Deer meat and processed pork are not on their menu., , Requirement:, a) Ensure that all food in the commercial facility is from approved source. Do not bring any wild game meat to the facility., , b) Facility is not approved for any meat processing. Do not do any processing of the meat in this commercial facility for personal use., , Take home this deer meat and pork chunks immediately.
A bag of dumplings for commercial use was stored along with uninspected deer meat in the freezer located in back storage room., , Requirement:, Do not store any food along with uninspected meat., No uninspected meat is permitted in the commercial facility., Dumplings were removed from this freezer., Clean and sanitize the freezer before storing any food for commercial use.
2 infractions
Internal temperature of sliced melon stored on melted ice in buffet area was 11.2C, , Requirement:, Ensure that sliced melon is stored at 4C or less., Sliced melon was discarded.
One ceiling panel was replaced with acoustic material in the kitchen., , Requirement:, Please replace this acoustic panel with smooth, washable, non-absorbent material panel.
1 infraction
Temperatures of perishable foods stored in the hot holding units at buffet tables were : fries at 35C, shrimp at 42C, chicken wings at 42 C, spring rolls at 46 C, chow min noodles at 44C, Shanghai noodles at 46 C., , Requirement:, Ensure that perishable foods during hot holding are stored at 60 C or higher., , Fries, shrimp, chicken wings, spring rolls, noodles were discarded during inspection.
4 infractions
a) Deep fried chicken wings were kept uncovered in walk in cooler., , b) Raw chicken was stored on the upper shelf above vegetables, stored underneath in walk in cooler., , Requirement:, a) Keep food covered during storage to prevent from contamination., , b) Store raw meat on the bottom shelf apart from any other food to prevent cross contamination.
Partially frozen chicken was kept in a bowl of standing water for thawing on the counter., , Requirement:, Thaw frozen meats by one of the following methods:, a) under running cold water., b) in the cooler, c) By heating in the microwave, , Partially frozen chicken was moved to walk in cooler during inspection., , Do not thaw frozen food at room temperature.
Oyster sauce and hoisin sauce were left in the cans after opening., , Requirement:, Transfer food to glass/plastic /stainless steel containers after opening the cans.
5 infractions
A container having cooked beef was stored in uncovered bean sprouts located in glass door cooler., , , Requirement:, -Ensure that no food container is stored in uncovered food to prevent contamination.
a) Internal temperature of egg yolk stored on spice cart without temperature control was 12.9C, , b) Internal temperatures of ginger beef stored in two bins, moved from walk in cooler, kept unattended near the grill were 8.6C and 8.4C, , Requirement:, a) Ensure that egg yolk is stored at 4C or less., - Egg yolk was discarded., , b) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , -Do not pullout ginger beef from walk in cooler in advance, pull out only one bin at a time at the time of deep frying., -Ginger beef was moved back to walk in cooler.
: , , Seal the gap at the bottom of screen door.
A table converted into a bed with bed sheet and pillows was noted in the back storage room, in use for storing freezers and rice bags., , , Requirement:, Ensure that no sleeping occurs in the food storage area., Remove this bed/bedding from this room.
One ceiling panel was replaced with acoustic material in the kitchen., (Violation from the previous inspection), Requirement:, Please replace this acoustic panel with smooth, washable, non-absorbent material panel.
a) Raw wood plank having rough surface was kept on rack shelf under trays of shelled eggs in walk in cooler., b) Raw wood pallet was kept under cutting table having rough surface trapping dirty., , Requirement:, All surfaces must be smooth, washable and non-absorbent., -Finish the raw wood pallet and plank to have smooth surface.
Water at dipper well was turned off while scoop was stored in the well., , Requirement: , , Do not turn off water supply at dipper well while scoops are stored in it.
A damaged lid was used for sauce pail located in the kitchen., , Requirement: , - Do not use broken/damaged utensils to handle food., - Discard damaged lid.