CalgaryDOWNTOWN COMMERCIAL CORE
111 - 303 Centre Street SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 avril 2026
(Ongoing violation), , The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The wall and floor behind and under the two-compartment sink , - The pink wall behind the prep table. , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving, - Inside the master-bilt stainless steel cooler , - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
Kim Chi House se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 427 (63%) 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.
Chaihong
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 6 fois depuis le 28 novembre 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
(Ongoing violation), , The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The wall and floor behind and under the two-compartment sink , - The pink wall behind the prep table. , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving, - Inside the master-bilt stainless steel cooler , - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
3 infractions
Rice from the day prior was being reheated in the rice cooker using the "warm" setting. , , The “warm” setting does not rapidly heat food to a safe internal temperature; thus, the rice may never reach a level hot enough to control bacterial growth., , Reheat leftover rice quickly to at least 74 °C using an appropriate high-heat method (e.g., microwave, stove)., , Rice was discarded at the time of the inspection.
Drain plugs for the two-compartment sink were not available at the time of the inspection. , , Please obtain 2 drain plugs for the two-compartment sink to allow for dishwashing if the mechanical dishwasher is not operating properly.
(Ongoing violation), , The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The wall and floor behind and under the two-compartment sink , - The pink wall behind the prep table. , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving, - Inside the master-bilt stainless steel cooler , - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
2 infractions
A few mouse droppings were observed behind the cook line on the floor. , , Please safely clean up the droppings and clean/sanitize the affected areas.
The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - behind the two-compartment sink , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving
2 infractions
A few mouse droppings were observed behind the cook line on the floor. , , Please safely clean up the droppings and clean/sanitize the affected areas.
The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - behind the two-compartment sink , - The floors and walls under and behind the cook line, - Under and behind equipment and shelving
5 infractions
The chlorine sanitizer bottle was unlabeled. , , Please ensure that all chemical bottles including the surface sanitizers are labeled such that the contents can be identified and safely used.
The rice paddle was stored in stagnant room temperature water. , , Please store the rice paddle in an ice bath to limit pathogen growth and cross-contamination of the bulk rice.
A few mouse droppings were observed behind the cook line on the floor. , , Please safely clean up the droppings and clean/sanitize the affected areas.
1 infraction
, , *TOPS OF EQUIPMENT AND OTHER HIGH FIXTURES AND SHELVING REQUIRE CLEANING*, ,
Pest control records were not available at the time of the inspection. , , The operator explained that the building provides the monthly pest control services, and the landlord receives the reports. , , Please contact your landlord for a copy of the pest control reports. Each food stall should receive their own report indicating pest activity.
The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:, - The coolers (inside and out), - behind the two-compartment sink , - The floors and walls under and behind the cook line, - The area along the floor where the floor meets the wall, - Under and behind equipment and shelving