CalgaryDOWNTOWN COMMERCIAL CORE
270F - 605 5 Avenue SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 avril 2026
The facility was reheating cold food items in the hot holding unit. , , Food must be first rapidly reheated to 74C prior to being placed in the hot holding unit., , Food must be reheated to a safe internal temperature (74C) before being placed in a hot holding unit to ensure harmful bacteria are destroyed. Hot holding units are designed to maintain temperature (60C or above), not to reheat food safely., , Food was reheated properly at the time of the inspection.
The facility used a quat sanitizer for surface sanitizing and has quat test strips onsite. The facility also uses chlorine (bleach) for sanitizing when dishwashing but does not have chlorine test strips on-site. , , Please obtain restaurant chlorine test strips to be able to test the dishwashing chlorine sanitizer concentration. , , Chlorine - 100ppm, Quat - 200ppm
Hao Bowl se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 475 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Hampton Inn by Hilton Calgary Downtown
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 5 fois depuis le 23 juin 2023, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
2 infractions
The facility was reheating cold food items in the hot holding unit. , , Food must be first rapidly reheated to 74C prior to being placed in the hot holding unit., , Food must be reheated to a safe internal temperature (74C) before being placed in a hot holding unit to ensure harmful bacteria are destroyed. Hot holding units are designed to maintain temperature (60C or above), not to reheat food safely., , Food was reheated properly at the time of the inspection.
The facility used a quat sanitizer for surface sanitizing and has quat test strips onsite. The facility also uses chlorine (bleach) for sanitizing when dishwashing but does not have chlorine test strips on-site. , , Please obtain restaurant chlorine test strips to be able to test the dishwashing chlorine sanitizer concentration. , , Chlorine - 100ppm, Quat - 200ppm
1 infraction
- The concentration of the Quats-based sanitizer was tested above 400 ppm. The correct concentration of Quats based sanitizer is 200 ppm., *The staff has corrected the concentration., **Ensure to check the sanitizer concentration daily and each time a fresh solution is made.
1 infraction
The facility was using a bowl as a bulk scoop for the bulk rice. , , The bowl was switched out for a proper scoop with a handle at the time of the inspection. , , Please ensure all bulk scoops are equipped with a handle to protect from contamination when scooping.
Aucune infraction
3 infractions
A food contact surface sanitizer was not prepared and available for testing at the time of the inspection., , Please prepare a surface sanitizer solution. (100ppm - chlorine, 200ppm - Quats).
One out of two drain plugs were available at the inspection. , , Please obtain a second drain plug to be able to properly dish wash.
The facility is used a Quat based surface sanitizer and dishwashing sanitizer but did not have Quat based test strips on-site. , , Please obtain Quat based tests trips to be able to test and verify the concentration of the sanitizer solutions.