102 - 755 Lake Bonavista Drive SE · LAKE BONAVISTA
21 avril 2026
RéussiGround pork was thawing at room temperature., -thaw perishable foods in the cooler or under cold running water. Do not thaw foods at room temperature.
The ceiling was dusty/dirty., -clean the ceiling and ensure it's completed on a regular basis.
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
Oriental Grill se trouve dans le quartier LAKE BONAVISTA. LAKE BONAVISTA, Calgary compte 128 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 88 (69%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 12 juin 2024, avec 4 réussites et 1 fermeture au dossier.
Ground pork was thawing at room temperature., -thaw perishable foods in the cooler or under cold running water. Do not thaw foods at room temperature.
The ceiling was dusty/dirty., -clean the ceiling and ensure it's completed on a regular basis.
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
LAKE BONAVISTA
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
Raw, shelled eggs were stored above vegetables in the walk-in cooler., -ensure all raw items of animal origin are stored on the bottom shelves to prevent cross contamination.
***Repeated temperature control violations***, , 1. Hydrated noodles were stored at 14C on the counter. , -store hydrated rice noodles at 4Celsius (or less) or 60Celsius, or above.
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
Accumulation of grease, oil, dirt was observed on the following:, -cooking equipment., -Pipes and floor area beside and in between the cooking equipment., -the floor in hard-to-reach areas., -the ceilings above the ventilation canopy and throughout the kitchen. , , Action required: Thoroughly clean the premises and ensure it is cleaned on a daily, weekly, monthly basis.
***Repeated temperature control violations***, , 1. Cooked noodles were stored at 21C on the counter. , , Action required: , Do not store high risk food at room temperature., , 2. Buckets of cooked beef were being stored on the counter. Temperature measured 64C, , There was no method in place to track time/temperature of the meat (Chicken and beef) being cooled. , , Action required: , Rapidly cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours., Purchase a new cooler to have enough space to store all the food. The cooler in the restaurant is too small for the volume of food being prepared in the restaurant. Alternatively, prepare smaller batches to ensure storage space is adequate. , , 3. Spring rolls filling was stored at room temperature on prep table. , , Action required: , Store all potentially hazardous foods at 4C or less. , , 4. A large bucket of broth was sitting out. The broth was cooked recently, as the temperature measured 71C. A bucket this size will not allow broth to cool at a rapid speed., , Action Required:, Ensure large volumes of food items are separated into smaller batches in containers to allow for rapid cooling in the cooler.
, 1. Paper towel dispenser was missing the cover and dispenser appeared dirty. , , Please install cover and clean dispenser. , , 2. Dishware was observed in the hand sink. , , Please ensure that the hand sink is clear at all times and is not used to store/wash dishes. The hand sink should be used only for the purpose of washing hands.
-No pest control records were available at the time of the inspection. , , Action required:, Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite. ,
The facility does not have a written sanitation plan in place. , , Action required: , Develop a written sanitation plan for the facility. ,
, Accumulation of grease, oil, dirt was observed on the following:, -cooking equipment., -Pipes and floor area beside and in between the cooking equipment., , -Accumulation of food debris/dirt were observed on the floor in hard-to-reach areas., -Accumulation of debris, grease and oil were observed on the ventilation canopy , -Significant accumulation of thick dust/dirt were observed on the ceilings above the ventilation canopy and throughout the kitchen. , , Action required: Thoroughly clean the Indicated areas. ,