6510 4 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Hakka Garden se trouve dans le quartier HUNTINGTON HILLS. HUNTINGTON HILLS, Calgary compte 86 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 62 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (2%) fermés.
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.
Domino's Pizza 10107
HUNTINGTON HILLS
Ce restaurant a été inspecté 5 fois depuis le 21 février 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
A missing ceiling tile was observed in the utility room., , **Have the ceiling tiles replaced to prevent the entry of pests.
Bamboo wok brushes handles were repaired with duct tape. , , Replace the wok brushes.
A buildup of scale was observed in the ice machine., , **Please have the machine cleaned and sanitized.
Duct tape is being used to repair/hold in place a part of the rice cooker lid., , **Please have the duct tape removed as it cannot be cleaned properly and have the lid of the equipment adequately repaired.
1. A buildup of grease was observed on the kitchen walls, the body and filters of the ventilation canopy., , 2.Food debris was observed on the floor below the steel tables food prep area adjacent to the main kitchen., , **Please have these areas/items cleaned.
5 infractions
Chlorine sanitizer in the spray bottles was measured at 1000ppm., , Use 100ppm chlorine (1/2 teaspoon bleach per L Water).
Large container of deep-fried chicken was taken out from the cooler and left it on the counter. Chicken was measured at 19.0 degrees C., , Discarded the chicken. , , Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
Three large bags of onions were stored on the walk-in cooler floor. , , Store food at least 6 inches off the floor.
8 infractions
Chlorine sanitizer in the buckets was measured less than 50ppm., , Use 100ppm chlorine sanitizer (1/2 teaspoon bleach Per L water).
Facility opens at 1pm today. Time of inspection was at 1:30pm., , 1) A container of bean sprouts and two containers of rice noodles were left out at room temperature on the prep table without temperature control. Bean sprouts were measured at 7.0 degrees C. , , 2) Container of chicken was left out at room temperature without temperature control. , , 1 to 2) Store cold perishable food at 4 degrees C or below, , 3) A large bowl of raw meat in stagnant water. Meat was measured at 14.2 degrees C. , , 4) Box of frozen Basa fillets were left out at room temperature by the prep sink. , , Thaw frozen meat/seafood under cold running water, in cooler overnight or in a microwave. , , Staff placed these items back in the cooler during inspection. , , 5) Large prep cooler:, Chicken in the insert @ 6.6 degrees C. , Beef in the insert @ 9.1 degrees C. , Beef inside the cooler @ 7.7 degrees C., Green sauce inside the cooler @ 7.6 degrees C., , Repair cooler and store cold perishable food at 4 degrees C or below.
8 infractions
Chlorine sanitizer in the buckets was measured less than 50ppm., , Use 100ppm chlorine sanitizer (1/2 teaspoon bleach Per L water).
Facility opens at 1pm today. Time of inspection was at 1:30pm., , 1) A container of bean sprouts and two containers of rice noodles were left out at room temperature on the prep table without temperature control. Bean sprouts were measured at 7.0 degrees C. , , 2) Container of chicken was left out at room temperature without temperature control. , , 1 to 2) Store cold perishable food at 4 degrees C or below, , 3) A large bowl of raw meat in stagnant water. Meat was measured at 14.2 degrees C. , , 4) Box of frozen Basa fillets were left out at room temperature by the prep sink. , , Thaw frozen meat/seafood under cold running water, in cooler overnight or in a microwave. , , Staff placed these items back in the cooler during inspection. , , 5) Large prep cooler:, Chicken in the insert @ 6.6 degrees C. , Beef in the insert @ 9.1 degrees C. , Beef inside the cooler @ 7.7 degrees C., Green sauce inside the cooler @ 7.6 degrees C., , Repair cooler and store cold perishable food at 4 degrees C or below.
Bamboo wok brushes handles were repaired with duct tape. , , Replace the wok brushes.
Dirty Stickers on the food storage containers. , , Remove the stickers and clean the containers again.
Dishwasher was not operational, unable to check it during inspection. An E3 error code was posted on the front of wash/rinse dial., , Repair the dishwasher and provide a high temperature waterproof thermometer to check the dishwasher daily.
1) The scoop inside the flour was covered with stains on the handle. , , Clean the scoop and do not store scoops inside the flour., , 2) Tin can was used to store sauce. , , Do not use tin can for food storage.
Unable to confirm if the owner has chlorine sanitizer test strips. , , Provide chlorine test strips and test daily.
Unable to confirm if there is a pest control program in place during inspection. , , A contract for pest control monitoring needed for this size of food facility.
1) Bamboo wok brushes handles were repaired with duct tape. , , Replace the wok brushes. , , 2) Walk cooler fan covers, condenser unit and shelves were covered with debris. , , Clean the walk-in cooler. , , 3) Grease build-up on the rice pot. , , Clean the rice pot. , , 4) Green tape was on the knife handle. , , Remove tape from handle. , , 5) Deep grooves and stains on the small cutting boards. , , Resurface or replace the cutting boards.
1) Grease and debris on the fire extinguisher and dust on the fire suppression system above the handwash sink., , 2) Char and grease build-up on the canopy filters. , , 3) Dust and grease build-up on the on top of the equipment. , , 4) Dust on the wall and storage containers. , , 5) Grime build-up on the kitchen floor hard to reach areas. , , 6) Dust on the front service shelves. , , 7) Grease on the walls and baseboards., , 1 to 7) Clean these areas.
Dishwasher was not operational, unable to check it during inspection. An E3 error code was posted on the front of wash/rinse dial., , Repair the dishwasher and provide a high temperature waterproof thermometer to check the dishwasher daily.
1) The scoop inside the flour was covered with stains on the handle. , , Clean the scoop and do not store scoops inside the flour., , 2) Tin can was used to store sauce. , , Do not use tin can for food storage.
Unable to confirm if the owner has chlorine sanitizer test strips. , , Provide chlorine test strips and test daily.
Unable to confirm if there is a pest control program in place during inspection. , , A contract for pest control monitoring needed for this size of food facility.
1) Bamboo wok brushes handles were repaired with duct tape. , , Replace the wok brushes. , , 2) Walk cooler fan covers, condenser unit and shelves were covered with debris. , , Clean the walk-in cooler. , , 3) Grease build-up on the rice pot. , , Clean the rice pot. , , 4) Green tape was on the knife handle. , , Remove tape from handle. , , 5) Deep grooves and stains on the small cutting boards. , , Resurface or replace the cutting boards.
1) Grease and debris on the fire extinguisher and dust on the fire suppression system above the handwash sink., , 2) Char and grease build-up on the canopy filters. , , 3) Dust and grease build-up on the on top of the equipment. , , 4) Dust on the wall and storage containers. , , 5) Grime build-up on the kitchen floor hard to reach areas. , , 6) Dust on the front service shelves. , , 7) Grease on the walls and baseboards., , 1 to 7) Clean these areas.