126 - 70 Shawville Boulevard SE · SHAWNESSY
29 avril 2026
ConformeAucune infraction trouvée
Hong Kong Garden Restaurant se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 119 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 86 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 29 juillet 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Update on April 15/2026, , Food handlers were not confining their hair., , Requirement:, , Ensure that food handlers confine their hair suitably/using hairnet/hat
a) A pail containing flour was kept uncovered in back storage area., , b) Two bins of deep-fried chicken were kept uncovered in prep cooler in cooking area., , c) Raw chicken bag was stored next to cooked meat in upright freezer located near two comp sinks., , Requirement:, , a) Keep food covered during storage to prevent from contamination., , b) Ensure that raw meat is stored apart from any other food to prevent cross contamination.
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.
Internal temperature of egg yolk stored on the spice cart near grill without temperature control was 19.5C and chopped fresh garlic in oil was at 22.9C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Staff was instructed to discard egg yolk and garlic in oil.
Frozen beef and frozen shrimp were being thawed in standing water in the sink., , Requirement:, , Ensure that frozen meats/seafood are thawed by one of the following approved methods:, , a) in the cooler, b) under running cold water, c) by heating in microwave, , Staff was instructed to turn on the cold water above frozen beef and shrimps during inspection.
a) scoop handle was kept in flour of bulk bin., , b) Second scoop provided in this bulk bin was just a bowl without handle., , c) Onion bag was stored directly on the floor in walk in cooler., , , Requirement:, , a) Keep scoop handle out of food to prevent contamination., , b) Remove bowl without handle from the bulk bin and ensure that scoops with handle are provided in bulk bins to prevent contamination., , c) Store food minimum 15 cm off the floor.
The bottom part of nonoperational hot holding installed on prep counter to store food for very short time in cooking area was rusting making surface rough., , Requirement:, , Refinish the surface of this nonoperational hot holding area .
Update on April 15/2026, , a) Food buildup on deep fryer., , b) Accumulation of dirt and grease under wok., , c) Grease dripping from the hood located above the deep fryer., , Requirement:, , Clean the above noted areas and equipment.
a) A thick layer of flour and dirt buildup on bulk bins, , b) Dried up blood spills and dirt on bottom shelf of upright freezer located in cooking area., , c) Shelves located above prep counter in cooking area were dirty, sticky and cluttered with miscellaneous items., , d) Dirt buildup on exterior surface of prep cooler located in cooking area., , e) Heavy dirt buildup on wall near back door in the kitchen, , f) dirt and debris on rack located in cooking area, , e) Dish washing area was cluttered with chemical pails and empty pails, , Requirement:, , a) Ensure that facility is deep cleaned in addition to above noted areas and equipment., , b) Declutter that dish washing area and shelves in cooking area.
Food handlers were not confining their hair., , Requirement:, , Ensure that food handlers confine their hair suitably/using hairnet/hat
Raw meat bags were kept along with bag of peas and cooked meat in upright freezer., , Requirement:, , Ensure that raw meat is stored apart from any other food to prevent cross contamination.
Internal temperature of grated garlic in oil kept on small amount of ice on spice cart near grill was 12.4 C., , Requirement:, Ensure that garlic in oil is stored at 4C or less, OR at 60 C or higher., , Garlic in oil was discarded during inspection.
a) Bulk bins were provided with bowls without handle to scoop flour., , b) Onion bag was stored directly on floor near hand washing sink in the kitchen., , Requirement:, a) Provide scoops with handle in the bulk bins to prevent contamination., , b) Store food at least 15 cm off the floor and away from hand washing sink
a) Food buildup on deep fryer., , b) Accumulation of dirt under wok., , c) Grease and grime buildup on the hood., , Requirement:, , Clean the above noted areas and equipment.
Food buildup on bulk bins located in the kitchen., (Repeat violation from previous inspection), , Requirement:, , Clean the bulk bins.
Internal temperature of cooked pork stored in prep cooler in cooking area was between 8C-9C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., , Cooked pork was moved to walk in cooler during inspection.
No probe thermometer was provided to verify cooking and hot holding temperatures., , Requirement:, Provide probe thermometer.
Cooked pork and raw chicken were kept uncovered in walk in cooler., (Repeat violation from previous inspection), , Requirement:, , Keep food covered during storage to prevent from contamination.
Rubber gasket of prep cooler located in cooking area was broken., , Requirement:, , Replace rubber gasket.
a) Dirt and grease build up under cooking equipment., , b) Food buildup on bulk bin containing flour located in cooking area., c) Accumulation of dirt and debris in the space between wall and upright freezer in cooking area., d) Dish washing area was cluttered., , Requirement:, a) Clean the above noted areas and bins., , b) Declutter the dish washing area.
Cleaning clothes were kept on prep counter after use in cooking area., , Requirement: , , Soak cleaning clothes in sanitizer solution in between use.
Noodles were stored along with raw meat in upright freezer., , Requirement:, Store raw meat apart from any other food to prevent cross contamination.
Several food items like cooked chicken, spring rolls, meat balls etc were kept uncovered in walk in cooler., , Requirement:, , Keep food covered during storage to prevent from contamination.
Wall behind the upright freezer in cooking area was damaged leading to a hole, section of wall under electrical outlet in back storage area was damaged., , Requirement:, , Repair the walls
a) Dirt buildup on upright freezer door and handle., b) Blood spills on the bottom shelf of second upright freezer, , c) Bottom shelf of upright freezer located near prep sinks was damaged having rough surface., , Requirement:, a) Clean the freezer door and handle., b) Clean the bottom shelf of the freezer, , c) Repair/replace the bottom shelf of the freezer.