CalgaryEAST FAIRVIEW INDUSTRIAL
150 - 25 Heritage Meadows Way SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 novembre 2025
*Repeat Violation*, , Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen., - Ensure that cleaning cloths are stored in the sanitizer solution bucket.
*Repeat Violation*, , 1. Food containers stored in the standing cooler and prep coolers were not covered. , - Cover all foods to prevent contamination., , 2. Single use disposable utensils were used as scoops and were stored on the cooked food item., - Ensure to use scoops with handles and store them away from the food product.
*Ongoing Violation*, , Oil and grease build-up on all the ventilation hoods in the back kitchen., - Please clean ventilation hoods and maintain regular cleaning schedule.
*Ongoing Violation*, , Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: , - underneath and behind the cooking line, - in corners/hard-to-reach areas throughout the kitchen, , **Thoroughly clean all the aforementioned areas.
M Bistro se trouve dans le quartier EAST FAIRVIEW INDUSTRIAL. EAST FAIRVIEW INDUSTRIAL, Calgary compte 79 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 55 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) 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.
Wah Shun Chinese Herb
EAST FAIRVIEW INDUSTRIAL
Ce restaurant a été inspecté 6 fois depuis le 19 novembre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
4 infractions
*Repeat Violation*, , Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen., - Ensure that cleaning cloths are stored in the sanitizer solution bucket.
*Repeat Violation*, , 1. Food containers stored in the standing cooler and prep coolers were not covered. , - Cover all foods to prevent contamination., , 2. Single use disposable utensils were used as scoops and were stored on the cooked food item., - Ensure to use scoops with handles and store them away from the food product.
*Ongoing Violation*, , Oil and grease build-up on all the ventilation hoods in the back kitchen., - Please clean ventilation hoods and maintain regular cleaning schedule.
*Ongoing Violation*, , Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: , - underneath and behind the cooking line, - in corners/hard-to-reach areas throughout the kitchen, , **Thoroughly clean all the aforementioned areas.
8 infractions
Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen., - Ensure that cleaning cloths are stored in the sanitizer solution bucket.
1. Dirty meat hooks were stored on the food prep sink creating a risk of contamination., - Ensure that hooks are properly cleaned and sanitized and stored in a sanitary manner., , 2. Meat products stored above raw vegetables in the cooler units in the back area., - Ensure to place meat products to the lower shelves and have raw vegetables on upper shelves.
*ONGOING VIOLATION*, , No probe thermometer onsite. , - No concerns with internal temperature at time of inspection, but acquire a probe thermometer to monitor and verify internal cooking temperatures., , **November 5: No probe or infrared thermometer was available onsite. , - Acquire thermometer.
9 infractions
Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen., - Ensure that cleaning cloths are stored in the sanitizer solution bucket.
1. Dirty meat hooks were stored on the food prep sink creating a risk of contamination., - Ensure that hooks are properly cleaned and sanitized and stored in a sanitary manner., , 2. Meat products stored above raw vegetables in the cooler units in the back area., - Ensure to place meat products to the lower shelves and have raw vegetables on upper shelves.
1. A half full container (300-500g) of cooked tapioca pearls stored on the front counter measured at 24.6C (discarded)., , 2. Sticky rice stored in five bamboo steamers left at room temperature and later stored in cooler was measured at 24.4C (discarded)., , 3. Four whole dressed chicken placed in the back standing cooler were measured between 21.2 - 23.0C (discarded)., , **Ensure high risk foods are being kept at proper temperatures of less than 4°C or greater than 60°C at all times.
2 infractions
Container full of raw beef was stored directly next to container of vegetables and other ready-to-eat food products in the coolers to the right side of cook line., - Discussed with operator at time of inspection regarding potential risk of cross-contamination with improper food storage in coolers. Please ensure raw meats are not stored directly next to vegetables and other ready-to-eat products and are stored below on different shelf., - Items were removed and rearranged during the inspection.
No probe thermometer onsite. , - No concerns with internal temperature at time of inspection, but acquire a probe thermometer to monitor and verify internal cooking temperatures.
Aucune infraction
8 infractions
Dented can of mango puree stored on the shelf in the bubble tea area. , - Canned foods should not be kept once they are damaged or dented to avoid the growth of harmful bacteria and their toxins. The operator , disposed the canned mango puree at the time of the inspection.
Chlorine (bleach) sanitizer solution was tested above 200ppm. , - The concentration of chlorine must be maintained at 100-200ppm to safely sanitize food contact surfaces. The operator remade the sanitizer solution and was measured at 100ppm.
1. Food containers stacked on top of uncovered food in the coolers near the back door and the coolers underneath the counters. Food must be covered when stored to protect it from contamination. , - Place an adequate cover or lid. Do not stack containers on top of food unless an adequate cover is used as the bottom of the container can contaminate the food., , 2. Raw meat was stored beside cabbage in the cooler near the back door. All food products must be stored in a safe and sanitary manner. , - Please ensure raw meat are stored on the lower shelves, or in a designated raw meat cooler that is separated from ready to eat food items to prevent cross contamination.
1. A half full container (300-500g) of cooked tapioca pearls stored on the front counter measured at 24.6C (discarded)., , 2. Sticky rice stored in five bamboo steamers left at room temperature and later stored in cooler was measured at 24.4C (discarded)., , 3. Four whole dressed chicken placed in the back standing cooler were measured between 21.2 - 23.0C (discarded)., , **Ensure high risk foods are being kept at proper temperatures of less than 4°C or greater than 60°C at all times.
Splashguard was not provided at the handwashing station near 2-comp prep sink., - Install splash guard.
1. Food containers stored in the standing cooler and prep coolers were not covered. , - Cover all foods to prevent contamination., , 2. Single use disposable utensils were used as scoops and were stored on the cooked food item., - Ensure to use scoops with handles and store them away from the food product., , 3. Utensils and equipment were observed stored directly on the floor., - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
1. Oil and grease build-up on all the ventilation hoods in the back kitchen., - Please clean ventilation hoods and maintain regular cleaning schedule., , 2. Caulking around the dishwashing sink and hand sink was visibly dirty and peeling off., - Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean., , 3. Water/plumbing line above the dishwasher was observed leaking when the dishwasher was , running., -Please repair/fix the leak.
Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: , , - underneath and behind the cooking line, - underneath the dishwasher, - besides and underneath the hand sinks , - on the doors and besides the standing and prep line coolers, - in the bulk bin storage area, - in corners/hard-to-reach areas throughout the kitchen, , **Thoroughly clean all the aforementioned areas.
*ONGOING VIOLATION*, , No probe thermometer onsite. , - No concerns with internal temperature at time of inspection, but acquire a probe thermometer to monitor and verify internal cooking temperatures., , **November 5: No probe or infrared thermometer was available onsite. , - Acquire thermometer.
Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 0 ppm after multiple cycles., - Repair the dishwasher., - Until the dishwasher is repaired, staff was instructed to prepare 100 ppm chlorine sanitizer in the nearby 2-comp sink to perform the sanitizing step.
Splashguard was not provided at the handwashing station near 2-comp prep sink., - Install splash guard.
1. Food containers stored in the standing cooler and prep coolers were not covered. , - Cover all foods to prevent contamination., , 2. Single use disposable utensils were used as scoops and were stored on the cooked food item., - Ensure to use scoops with handles and store them away from the food product., , 3. Utensils and equipment were observed stored directly on the floor., - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
1. Oil and grease build-up on all the ventilation hoods in the back kitchen., - Please clean ventilation hoods and maintain regular cleaning schedule., , 2. Caulking around the dishwashing sink and hand sink was visibly dirty and peeling off., - Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean., , 3. Water/plumbing line above the dishwasher was observed leaking when the dishwasher was , running., -Please repair/fix the leak.
Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: , , - underneath and behind the cooking line, - underneath the dishwasher, - besides and underneath the hand sinks , - on the doors and besides the standing and prep line coolers, - in the bulk bin storage area, - in corners/hard-to-reach areas throughout the kitchen, , **Thoroughly clean all the aforementioned areas.
1. Uncovered raw meat and carrots stored in inserts beside one another in the sandwich cooler. , , 2. Uncovered raw fish/seafood and cooked meat and shrimp stored in inserts beside one another in the sandwich cooler. , , All food products must be stored in a safe and sanitary manner that prevents cross contamination of raw meat. Rearrange the inserts to have all raw meat grouped together and separated from the ready to eat and cooked food. The operator rearranged the inserts at the time of the inspection.
Food (baking powder) bucket is used to store the sanitizer solution and is not labeled. All sanitizer buckets must be properly labeled to ensure safe usage of chemicals when sanitizing food contact surfaces. Please label the bucket with the sanitizer solution.
1. Scoops were stored inside the food container and did not have an adequate handle. , - Acquire food safe scoops with handles., , 2. Appropriate scoop was stored inside the bulk supply of flour and the handle was visibly dirty. , - Clean scoops frequently to remove food debris on the handle which can contaminate the bulk supply and store scoops in a separate area.
1. Three fly traps stored above clean dishes in the dishwasher area. Fly traps should not be hung above areas where food or food equipment is being stored to prevent contamination from dead flies. , - Please remove the fly traps and place in an area where food is not being handled., , 2. Bubble tea lid sealer machine is visibly dirty with accumulation of sugar and debris around the metal ring. , - Food equipment must be frequently cleaned and sanitized to remove food debris and to avoid contamination of food contact surfaces.
1. Grease buildup underneath the grill. , , 2. Dust accumulating on the ceilings near the vents. , , 3. Food debris accumulating on high shelves above the sandwich cooler and on the shelves where clean dishes are stored. , , 4. Dirt and grime buildup underneath the shelves and food equipment. , , - The facility must be maintained in a clean and sanitary manner to ensure safe handling of food and prevent the attraction of pests. Prepare a new cleaning schedule to include hard to reach areas and determine the frequency of cleaning. , , 5. Sanitation schedule is not being followed and signed as complete. Staff members are sending pictures of daily cleaning which is used to record their cleaning frequency. , , - Once a new cleaning schedule has been made, please ensure staff members are completing each task and signing it as "complete" to ensure the facility is being adequately cleaned.