800 - 1110 Panatella Boulevard NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 avril 2026
The walk-in cooler #1 was observed to be leaking around the vent on the ceiling., , **Please have the equipment repaired.
Golden Jade Palace Seafood & Dim Sum Restaurant se trouve dans le quartier PANORAMA HILLS. PANORAMA HILLS, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 34 (56%) 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.
Subway 46743
PANORAMA HILLS
Ce restaurant a été inspecté 9 fois depuis le 28 juin 2024, avec 2 conformes, 7 non conformes et 1 fermeture au dossier.
1 infraction
The walk-in cooler #1 was observed to be leaking around the vent on the ceiling., , **Please have the equipment repaired.
2 infractions
The walk-in cooler #1 was observed to be leaking around the vent on the ceiling., , **Please have the equipment repaired.
The following areas/ items require cleaning:, , 1. The floor of both walk-in coolers including the areas below the shelves., 2. The floor of the walk-in Freezer.
3 infractions
The following items require cleaning:, , 1. The steel coolers and line coolers throughout the kitchen., 2. The stoves and other cooking equipment on the cook line.
The walk-in cooler #1 was observed to be leaking around the vent on the ceiling., , **Please have the equipment repaired.
The following areas/ items require cleaning:, , 1. The shelves above and below the food prep counters/tables., 2. The floors and walls around and below the prep sinks., 3. The floors and walls around and below the dish sink and dishwashing area., 4. The grease traps below the prep sinks and dish washing sinks including the plumbing pipes., 5. The body and sides of the hand sinks., 6. The shelves above the dish sinks and dishwashing area., 7. The floor below the stoves/cookline., 8. The floor of both walk-in coolers including the areas below the shelves., 9. The floor below the dish storage racks.
8 infractions
Unlabeled spray bottles holding sanitizer were observed at the front bar area., , **Ensure all containers holding chemicals are adequately labeled to identify their contents.
A tray of ginger beef was being stored at room temperature during the inspection. The internal temperature measured at 21 degrees C., , **Ensure high risk food items are stored at safe temperatures of 4 degrees C and below or 60 degrees C and above., , The food item was discarded during the inspection.
The hand sink wash obstructed by a trash can during the inspection., , **Ensure the hand sinks are clear and accessible for use at all times.
4 infractions
REPEAT VIOLATION, , Previous Report:, Box of fresh rice noodles were left at room temperature. Rice noodles were measured at 19.6 degrees C., , Discarded the room temperature garlic mixture and fresh rice noodles. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Paper towels were not stored in dispensers in the kitchen., , Store paper towels in dispensers.
Sealant by the wok line was torn off. , , Repair the kitchen floor.
8 infractions
Dirty cleaning cloths were scattered throughout the kitchen counters and cutting boards., , Store cleaning cloths in sanitizer in between uses.
Improper glove used observed during inspection. Staff was washing gloved hands at the handwash sink and used gloves were scattered throughout the kitchen counters and shelves. , , Remove gloves before washing hands and discard gloves in the garbage can after removing from hands.
1) Perishable foods in the hot holding unit were measured between 47.7 to 52.3 degrees C. (BBQ pastries @ 52.3 degrees C., Taro pastries @ 50.0 degrees C. BBQ buns @ 47.7 degrees C.), , Store all hot perishable food at 60 degrees C or higher., , 2) Container of chicken was being thawed at room temperature. , , Thaw in cooler overnight, under cold running water or in a microwave., , 3) Container of garlic mixture was stored at room temperature without temperature control. Garlic mixture was measured at 22 degrees C. Container of garlic mixture store on top of ice was between 6.5 to 12.2 degrees C. , , , 4) Box of fresh rice noodles were left at room temperature. Rice noodles were measured at 19.6 degrees C., , Discarded the room temperature garlic mixture and fresh rice noodles. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Aucune infraction
Aucune infraction
3 infractions
Cleaning cloths were not being kept in a sanitizing solution. Staff was also observed wipes their hands and the prep counters with the same cloths. , , Staff discarded the contaminated cloths and places new cloths in a sanitizing solution.
The high-temperature mechanical dishwasher was not reaching sanitizing temperatures. The highest temperature recorded was 65C., , Please have the dishwasher serviced. Utilize the 3-compartment sink to wash and sanitize dishes.
The interior of prep cooler in the prep line had a spill and accumulation of food debris., , Ensure that the interior of the coolers are maintained in a sanitary manner., , Staff cleaned the cooler.
Stacking of food containers was observed in the line cooler with the base of the top container coming in direct contact with food at the bottom container., , **Ensure food under storage are adequately protected from contamination at all times.
Pest control records were not available for review during the inspection., , **Ensure adequate records of pest monitoring activities are maintained and available for review at the facility when requested.
The following items require cleaning:, , 1. The steel coolers and line coolers throughout the kitchen., 2. The bulk food containers., 3. The stoves and other cooking equipment on the cook line.
The walk-in cooler #1 was observed to be leaking around the vent on the ceiling., , **Please have the equipment repaired.
The following areas/ items require cleaning:, , 1. The shelves above and below the food prep counters/tables., 2. The floors and walls around and below the prep sinks., 3. The floors and walls around and below the dish sink and dishwashing area., 4. The grease traps below the prep sinks and dish washing sinks including the plumbing pipes., 5. The body and sides of the hand sinks., 6. The sides of the butcher blocks including the sides of the adjacent equipment., 7. The shelves above the dish sinks and dishwashing area., 8. The floor below the stoves/cookline., 9. The floor of both walk-in coolers including the areas below the shelves., 10. The floor below the dish storage racks.
1) Ice build-up around the walk-in freezer door frame, the door can't be close properly. , , Remove ice so the door can be close. , , 2) Numerous plates and bowls were chipped along the edges and the edges were sharp., , Replace all broken plates and bowls., , 3) Milk crates were covered with food debris and grease. , , Clean or remove milk crates. , , 4) Deep grooves and grease were observed on the wooden table by the wok station., , Resurface the wooden table.
Paper towels were not stored in dispensers in the kitchen., , Store paper towels in dispensers.
1) Basket of snow peas sprouts were stored directly on the floor. , , Store all food and food items at least 6 inches off the floor., , 2) Tin cans were used to store sauces. , , Transfer sauces into food grade containers. , , 3) Spring roll plastic bag were used to line the pans to store spring rolls. , , Use saran wrap.
1) Carpet in the front service area was covered with heavy grease. , , Remove the carpet and refinish floor. , , 2) Sealant by the wok line was torn off. , , Repair the kitchen floor.
1) Algae was observed in the fish tanks. , , Clean fish tank., , 2) Both saran cardboard holders were covered with grease and food stains. , , Provide washable holders. , , 3) Dirty elastic and dried dough on the mixer handle. Elastic was used to hold the broken handle. , , Repair the handle., , 4) Food debris and stains build-up on the walk-in cooler floor corners. , , Clean the walk in cooler, , 5) Ice build-up around the walk-in freezer door frame, the door can't be close properly. , , Remove ice so the door can be close. , , 6) Grease and food stains build-up on wok station prep coolers exteriors. , , Clean all prep coolers. , , 7) Numerous plates and bowls were chipped along the edges and the edges were sharp., , Replace all broken plates and bowls., , 8) Sauce bottle was covered with dirty tape and dried sauce., , Clean sauce bottles daily., , 9) Milk crates were covered with food debris and grease. , , Clean or remove milk crates. , , 10) Round wooden cutting boards have cracks along the edges. , , Replace or repair cutting boards., , 11) Deep grooves and grease were observed on the wooden table by the wok station., , Resurface the wooden table.
1) Grease and char build-up on the canopy filters. , , 2) Grease build-up on the kitchen walls. , , 3) Grime build-up on the floor hard to reach areas and baseboards., , 4) Food debris build-up on the dishwasher heater cover. , , 5) Grease and debris build-up underneath the wok line. , , 1 to 5) Clean these areas. , , 6) Cleaning schedule was not being followed. Food surface sanitizer and dishwasher were not checked daily. , , Follow the cleaning schedule , Check and record food surface sanitizer and dishwasher daily.