11 - 3616 52 Avenue NW
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 juillet 2026
Non conformeBleach and detergent are being mixed together to prepare a sanitizer solution. , , - Do not mix detergent with bleach. Mix 1/2 teaspoon of unscented household bleach per liter of water to prepare a sanitizer solution. Use chlorine test strips to verify the concentration of the solution. Chlorine solutions must be used at 100 ppm.
High-risk foods, raw beef was thawing in room temperature at the time of inspection. , , - Thaw potentially hazardous foods under refrigeration, under continuous cold running water, as part of the cooking process or in the microwave if the food is to be cooked or consumed immediately after. Ensure food temperatures remain at 4°C or below during thawing.
No clear dedicated handwashing sink in the front. There are 2 sinks and are being used for activities other than handwashing. , , - Dedicate one of the sinks for handwashing only.
No active pest monitoring program in place. , , - Implement and maintain a monthly pest control program.
Wall near the left prep cooler in the kitchen was in disrepair. , , Fix the wall. All surfaces must be a good state of repair.
1. Cardboard box was being used as a liner on the cart in the dry storage. , - All surfaces must be cleanable, durable and non-absorbent. , , 2. Shelving above left prep cooler and storage in the dining area were made of unfinished wood. , - Finish the unfinished wood using paint or sealant. All Surfaces must be smooth, easy to clean and impervious to moisture.
1) An accumulation of grease, food debris was present on surfaces throughout the kitchen, including but not limited to: floors beneath equipment, food equipment, floors underneath shelving and equipment in the storage area, dishwashing area, the interior and lid of the preparation cooler, hood ventilation canopy surfaces and back splash, dust accumulation on the ceiling, the front bubble tea area and the ledge near the front window. , , 2) No cleaning schedule available. , , Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, as well as all equipment and utensils. Implement and maintain a routine cleaning and sanitation schedule to prevent further accumulation. Ensure all surfaces are kept clean and in good sanitary condition at all times., , Clean all ceiling surfaces to remove dust accumulation. Include ceilings and other overhead surfaces in the routine cleaning schedule. Ensure all foods are handled in a sanitary manner.
Lazy Monkey se trouve dans le quartier BRENTWOOD. BRENTWOOD, Calgary compte 109 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 août 2026, 86 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 9 août 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
7 infractions
Bleach and detergent are being mixed together to prepare a sanitizer solution. , , - Do not mix detergent with bleach. Mix 1/2 teaspoon of unscented household bleach per liter of water to prepare a sanitizer solution. Use chlorine test strips to verify the concentration of the solution. Chlorine solutions must be used at 100 ppm.
High-risk foods, raw beef was thawing in room temperature at the time of inspection. , , - Thaw potentially hazardous foods under refrigeration, under continuous cold running water, as part of the cooking process or in the microwave if the food is to be cooked or consumed immediately after. Ensure food temperatures remain at 4°C or below during thawing.
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.
Koreana Market
BRENTWOOD
No clear dedicated handwashing sink in the front. There are 2 sinks and are being used for activities other than handwashing. , , - Dedicate one of the sinks for handwashing only.
No active pest monitoring program in place. , , - Implement and maintain a monthly pest control program.
Wall near the left prep cooler in the kitchen was in disrepair. , , Fix the wall. All surfaces must be a good state of repair.
1. Cardboard box was being used as a liner on the cart in the dry storage. , - All surfaces must be cleanable, durable and non-absorbent. , , 2. Shelving above left prep cooler and storage in the dining area were made of unfinished wood. , - Finish the unfinished wood using paint or sealant. All Surfaces must be smooth, easy to clean and impervious to moisture.
1) An accumulation of grease, food debris was present on surfaces throughout the kitchen, including but not limited to: floors beneath equipment, food equipment, floors underneath shelving and equipment in the storage area, dishwashing area, the interior and lid of the preparation cooler, hood ventilation canopy surfaces and back splash, dust accumulation on the ceiling, the front bubble tea area and the ledge near the front window. , , 2) No cleaning schedule available. , , Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, as well as all equipment and utensils. Implement and maintain a routine cleaning and sanitation schedule to prevent further accumulation. Ensure all surfaces are kept clean and in good sanitary condition at all times., , Clean all ceiling surfaces to remove dust accumulation. Include ceilings and other overhead surfaces in the routine cleaning schedule. Ensure all foods are handled in a sanitary manner.
8 infractions
1. Chlorine sanitizer solution was measured at 800 ppm., - Staff member diluted the sanitizer solution and measured to 100 ppm., 2. Wet reusable cleaning cloth were placed on the kitchen counter. , - Have the wet reusable cleaning cloth submerge in sanitizer solution.
Cleaning supply was mixed in with the clean pots and pans in the dry storage. , - Staff member removed the cleaning supply
In the front hand washing sink, No hand soap was available. , - During inspection hand soap was refilled.
1. Personal items such as medication, keys, cell phones and food were stored with food and food items., - Provide and separate space for personal items storage., 2. Bag of onions was observed on the floor of the storage room. , - All food must be 6" off the floor.
No food permit were posted., - Have the new food permit printed and posted.
1. Cardboard box was being used as a liner on the cart in the dry storage. , - All surfaces must be cleanable, durable and non-absorbent. , 2. The left prep cooler, the rake is developing rust. , - Have the rack resurface and resealed., 3. Ceiling tile in the kitchen area was in disrepair., - Have the ceiling tile replaced.
1. The boba tea cooler door is in disrepair. , - Have the door repaired or replaced., 2. Broke Courmia air fryer was observed in the dry storage room. , - Have the air fryer repaired or replaced., 3. Scoops handle was touching bulk sipply. , - Have the handle not touching the bulk supply or remove the scoop out of the bulk supply., 4. On the rice cooker, the lid was being held by with tape. , - Have the lid of the rice cooker replace or repair.
1) Flour build-up on the storage shelves. , , 2) Accumulation of food debris and grease under food equipment., , 3) Hard to reach areas has food debris and grease build up., , 4) Ice machine has calcium and biofilm build up., , 1 to 4) Clean the entire kitchen., , 7) Personal clutter noted throughout the kitchen., , Remove personal clutter and organize the kitchen.
2 infractions
No chlorine test strips available. , , - Please purchase to verify the concentration of chlorine sanitizers.
Pest control was onsite on Thursday, January 9, 2025. Six bait stations were placed in the facility. Mice and mouse dropping were removed and areas cleaned and sanitized., , Increase pest control until the mouse problem is resolved.
13 infractions
1) Right Prep cooler: BBQ Pork in the insert was measured at 8.0 degrees C. and rice noodle inside the cooler was measured at 10.1 degrees C. , , 2) Left Prep cooler: Deep fried meats in the inserts were measured between 8.7 to 10.1 degrees C. Deep fried meat inside the cooler was measured at 9.4 degrees C., , 1 to 2) Fix the coolers, , 3) Boba pearls for bubble tea were left out at room temperature. Pearls were measured at 23.8 degrees C. , , 4) Gravy in the hot holding unit was measured at 55.0 degrees C. , , 1 to 4) Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. , , 5) Two large pieces of frozen pork were being thawed at room temperature in the sink. , , Do not thaw foods at room temperature or in hot/warm water. Use one of the following approved methods to thaw foods: thaw in the cooler, or completely submerged under running cold water, or during the cooking process, or in the microwave only if cooked or consumed right away. , , 6) Improper cooling was observed during inspection. Chicken was not cooled down to 4 degrees C before storing in the prep cooler insert. Chicken was measured at 18.5 degrees C., , Cool down food inside the cooler to 4 degrees C or below before storing in the prep cooler insert.
The dishwasher was not operational, dishes were washed at the kitchen handwash sink. Do not use the reusable dishes until the dishwasher is fixed., , Fix the dishwasher. Ensure the final rinse temperature reaches at least 71 degrees C or higher. Provide a thermometer to monitor the dishwasher.
1) Kitchen handwash sink was used to wash dishes. , , Handwash sink for handwashing only. , , 2) No paper towels were stored on top of the broken dispenser, , Fix the dispenser and store paper towels inside.
Mouse problem was observed during inspection. , 1) Numerous mice in various decomposing stages were found in the only mechanical trap in the facility. , 2) Mouse droppings were found throughout the kitchen, on kitchen shelves. on saran holder, on top of food containers and floor hard to reach areas., , Retain the services of a professional; pest control company to eliminate rodent activity. Provide documentation from the professional pest control company to an Alberta Health Services, Public Health Inspector indicating that the food premises pest activity is under control or eradicated. Increase the frequency of professional pest control assessment and treatment and when the pest activity is resolved maintain weekly/monthly ongoing professional pest control maintenance and records.
Personal items such as medication, keys, cell phones and food were stored with food and food items., , Provide and separate space for personal items storage.
No chlorine test strips available. , , - Please purchase to verify the concentration of chlorine sanitizers.
1) Holes on walls throughout the kitchen. , Fix the walls. , , 2) No pest reports available. , Provide pest report., , 3) Found glues boards in the kitchen were covered with debris., Provide mechanical traps to protect the glue boards., , 4) Gap along the back exit door. , , Fix the gap
Food handlers lack knowledge food handling., , Additional training required for all kitchen staff. Have staff take the basic Chinese food safety course online., https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Wall in the kitchen is in disrepair. , , - Please fix.
1) Water damaged noted on the ceiling tiles above the prep coolers. , , Fix the leak and replace the ceiling tiles., , 2) Holes on the walls. , , Fix the wall.
1) Food sauce and other stains build-up on the sugar and salt storage containers. , , 2) Food debris, grease and mold build-up inside the right prep cooler and grease build-up on cooler doors and vents. , , 3) Food debris and grease build-up on the inside the left prep cooler and grease build-up on the cooler doors and vents. , , 4) Grease and grey stains build-up on the white freezer doors. , , 5) Grease and stains build-up on the clear food storage containers., , 6) Dried dough build-up on the two compartment sink tap. , , 1 to 6) Clean all these items, , 7) Deep scratches and stains build-up on food storage containers. , , Replace all damaged containers.
A deep cleaning is required in the kitchen. , - Observed dust accumulation on kitchen ventilation system. , - Accumulation of food debris and grease under food equipment. , , Please clean and maintain in a clean and sanitary condition.
1) Mouse droppings were found throughout the kitchen. , , 2) Grease and debris build-up underneath the cooking line. , , 3) Dried dough build-up on the shelf above the door frame in the storage room., , 4) Flour build-up on the storage shelves. , , 5) Dust and grease build-up on the kitchen light. , , 6) Debris and dust build-up inside the cupboards., , 1 to 6) Clean the entire kitchen., , 7) Personal clutter noted throughout the kitchen., , Remove personal clutter and organize the kitchen., , 8) No cleaning schedule or temperature, dishwasher and sanitizer charts., , Provide cleaning schedule and check and record cooler and freezer temperatures, dishwasher and sanitizer daily.
5 infractions
Cholrine sanitizer was measured at 10-50 ppm. , , Chlorine sanitizers must be used at 100 ppm. Please ensure to change the solution at adequate intervals.
Access to handwashing sink was blocked with dirty dishes. , , Please dedicate sink to handwashing. Do not use for other purposes.
No chlorine test strips available. , , - Please purchase to verify the concentration of chlorine sanitizers.
1) Wall in the kitchen is in disrepair. , , - Please fix. , , 2) Mat/carpet under the sink was dirty and must be removed. , , - All surfaces in the food handling areas must be smooth, easy to clean and impervious to moisture.
A deep cleaning is required in the kitchen. , - Observed dust accumulation on kitchen ventilation system. , - Accumulation of food debris and grease under food equipment. , , Please clean and maintain in a clean and sanitary condition.