206 - 1919 Sirocco Drive SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 février 2026
1. Mice droppings were found at the corner between the shelves in the dry storage area. , , Requirement:, -Notify the pest control company., -Clean up mice droppings using appropriate preventive measures., -Maintain pest control monitoring of pest activity., -Follow all recommendations provided by the pest control company, , 2. The pest control report available dated August 2025. , , Requirement:, -Ensure monthly pest control service/check is done.
Signature Palace se trouve dans le quartier SIGNAL HILL. SIGNAL HILL, Calgary compte 97 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 67 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Hana Sushi
SIGNAL HILL
Ce restaurant a été inspecté 8 fois depuis le 23 août 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
1 infraction
1. Mice droppings were found at the corner between the shelves in the dry storage area. , , Requirement:, -Notify the pest control company., -Clean up mice droppings using appropriate preventive measures., -Maintain pest control monitoring of pest activity., -Follow all recommendations provided by the pest control company, , 2. The pest control report available dated August 2025. , , Requirement:, -Ensure monthly pest control service/check is done.
7 infractions
No sanitizer solution was available for sanitizing food contact surfaces., , Operator filled sanitizer buckets with 100ppm of chlorine, , Requirement:, Ensure there is always adequate sanitizing solution available for food contact surfaces
Food in containers were left uncovered on the counter at the kitchen and walk-in cooler. , , Operator covered food, , Requirement, - Ensure food is protected from contamination by storing in a lid tight container
The low temperature dishwasher was measured at 0ppm chlorine concentration and 52*C at the kitchen., , Requirement:, -Ensure low temperature dishwasher maintains 100ppm chlorine sanitizer concentration at all times., -Monitor sanitizer concentration of dishwasher before every dishwashing to ensure adequate washing and sanitizing of dishes
The handwashing sink was blocked with cleaning instrument and other materials at the kitchen. , , Operator removed the items., , Requirement:, - Ensure handwashing station is always accessible
2 infractions
Frozen meat in the small chest freezer was not covered
Floor throughout the facility was sticky, , Continue cleaning throughout the facility on a regular basis
8 infractions
Chemical dishwasher had 0 ppm chlorine sanitizer. , , Call technician to service dishwasher. In the meantime, all dishes/ utensils are to be manually sanitized
1) Dry noodles stored in the storage room was not covered, , 2) Several containers of sauce were not covered in the walk-in cooler, , 3) Frozen meat in the small chest freezer was not covered, , 4) Cardboard used to store bean sprouts
1) Chlorine test strips were old and discolored. , , Obtain new chlorine test strips, , 2) Dishwasher was not being tested on a regular basis
4 infractions
Self-serve food items were displayed on the display cooler., The foods were promptly removed and stored in the walk-in cooler., , A dedicated staff member can be assigned to serve the food directly to customers, rather than having customers serve themselves.
Ongoing violation:, Water was trickling from the 2-compartment sink., Fix the faucet., , Previous violation:, Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet.
Outstanding violation - Ice buildup was noted around the walk-in freezer fan covers.
16 infractions
Open canned food was stored in the sliding door cooler. Open canned food should not be stored and reused once opened. Storage of canned food can promote the growth of harmful bacteria and toxins that can lead to foodborne illnesses. Operator discarded the canned food during the inspection.
1. Cleaning cloths are stored on top of food preparation counters when not in use. Place cleaning cloths in an approved sanitizing solution when not in use to prevent microbial growth and the spread of bacteria when cleaning., , 2. Cleaning cloths are visibly dirty. Replace or launder cleaning cloths at least once every day to remove contamination.
1. Sanitizing solution was measured at 10ppm of chlorine (bleach). The operator remade the solution and was measured at 200ppm during the inspection. , , 2. Sanitizing solution in the bucket was measured at 0ppm. The operator remade the solution and was measured at 200ppm during the inspection. , , The concentration of chlorine must be at a concentration of 200ppm to achieve proper cleaning and sanitation. Provided the resource/link on the procedure on how to make a proper sanitizing solution.
4 infractions
1. Perishable buffet foods were kept at room temperature in the front house buffet area., -Operator indicated that foods are held for two hours and discarded after two hours., Obtain a hot holding unit to hold the buffet foods at 60°C at all times., , 2. No hot holding unit was available
1. The kitchen ceiling tiles paint were peeling off., -Scrape and repaint the kitchen ceiling tiles., , 2. Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet.
Ice buildup was noted around the walk-in freezer fan covers.
13 infractions
Used cleaning cloths were kept on the counter. Sanitizer spray bottles were being used., , Fresh bleach sanitizer solution was prepared for each prep station and measured 100 ppm, and the new cleaning cloths were kept therein., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Food handlers wore dirty aprons., The aprons were promptly changed., , Ensure food handlers exhibit cleanliness and good personal hygiene.
Foods in the walk-in cooler were uncovered., The foods were promptly covered., , Ensure foods are protected from contamination during storage in the refrigerating unit.
1. Mice droppings were found at the corner between the shelves in the dry storage area. , , Requirement:, -Notify the pest control company., -Clean up mice droppings using appropriate preventive measures., -Maintain pest control monitoring of pest activity., -Follow all recommendations provided by the pest control company, , 2. The pest control report available dated August 2025. , , Requirement:, -Ensure monthly pest control service/check is done.
The following equipment had food debris at the kitchen:, 1. can opener , 2. meat slicer, , Operator cleaned and sanitized meat slicer., , Requirement:, -Ensure all utensils and equipment are maintained in clean and sanitary manner.
The following areas had dirt/dust/grease/food debris build up:, 1. Ceiling tiles at the kitchen, 2. vent hood or canopy, 3. deep fryer outer surfaces, , Requirement:, -Clean the indicated areas, -Maintain facility in clean and sanitary manner.
Mouse droppings noted under dry storage shelving unit
Ongoing violation:, Water was trickling from the 2-compartment sink., Fix the faucet., , Previous violation:, Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet.
Wooden brush to clean wok was badly damaged.
1. Outstanding violation - The floor of the walk-in cooler was dirty., 2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty., , Thoroughly deep clean and sanitize the indicated areas.
1) Food debris and spills noted on shelving unit in the dry storage area, , 2) Floor throughout the facility was sticky, , 3) Dust accumulation on ceiling tiles in the kitchen.
1. Outstanding violation - The floor of the walk-in cooler was dirty., 2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty., , Thoroughly deep clean and sanitize the indicated areas.
Staff members were observed to be wearing dirty aprons. , Staff members must wear clean attire during food preparation and handling to prevent cross contamination.
1. Uncovered food in the dry storage area., , 2. Uncovered food in the self-serve sliding door coolers in the front house area., , 3. Uncovered food in the walk-in cooler. , , 3. Uncovered food in the walk-in freezer. , , All food items must be covered to avoid contamination. Ensure all food are covered properly while placed in storage.
A bag of flour was stored on the floor. , All food must be stored in a safe and sanitary manner to protect it from contamination. Store food items at least 6 inches above the floor., Operator removed the bag of flour and placed it on the rack by the dry storage during the inspection.
Sanitizer bottles are not labelled with the chemical used for sanitizing. , All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when cleaning and sanitizing surfaces where food is being prepared and handled.
Chicken stored on the counter had an internal temperature of 18°C., High-risk food items such as chicken must be stored below 4°C or above 60°C to prevent the growth of harmful bacteria. , , Instructed the operator to discard the chicken.
Handwash sink did not have hand soap. , Designated handwash sinks must be supplied with soap to properly perform hand hygiene to remove contamination from the surface of the hands prior, before, and during food handling and preparation.
Spoons are stored upright where the handle is facing downwards, and the business end is facing upwards. , , All utensils must be stored in a manner that prevents it from contamination. Store spoons with the handle upright to avoid contaminating the business end of utensils.
1. Apron stored with in the dry storage area with food items. , Aprons and any personal effects must be stored in a separate area away from food storage/handling areas to avoid cross contamination. , Operator removed the apron from the dry storage and placed it in a designated area for aprons., , 2. Display of food items are not being protected from contamination by patrons., No adequate cover is provided. , Informed the operator to discontinue the use of the food display and find an alternative way to serve. For the time being, the operator was asked to serve the food items.
1. Outstanding violation - The kitchen ceiling tiles paint were peeling off., -Scrape and repaint the kitchen ceiling tiles., , 2. Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet.
1. Grease accumulating in the range hood. Service the range hood for proper cleaning to avoid the risk of a fire and potential contamination of food near the cooking station. , , 2. No ventilation available where patrons are cooking the food themselves. Proper ventilation is required to remove odors, fumes, smoke, and excessive heat. Informed the operator to consult with Safety Code.
Outstanding violation - Ice buildup was noted around the walk-in freezer fan covers.
1. Outstanding violation - The floor of the walk-in cooler was dirty., 2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty., , Thoroughly deep clean and sanitize the indicated areas.
1. Disposable gloves are scattered throughout the shelves and food preparation counter. Gloves are single use items and should be disposed of afterwards. Ensure shelves and food preparation of free of clutter to maintain the facility in a clean and sanitary manner for safe food handling. , , 2. Food preparation counter is visibly dirty and not maintained in a clean and sanitary manner. Ensure surfaces where food comes in contact with are kept in a clean and sanitary manner to avoid cross-contamination., , 3. General cleanliness of the kitchen floors including underneath the cook station is not being maintained. Frequent cleaning is necessary to ensure the facility is kept in a clean and sanitary manner to prevent attraction of pests.
1. The floor of the walk-in cooler was dirty., 2. Underneath the counters and hard to reach areas in the kitchen were dirty., , Thoroughly deep clean and sanitize the indicated areas.
1. Perishable buffet foods were kept at room temperature in the front house buffet area., -Operator indicated that foods are held for two hours and discarded after two hours., Obtain a hot holding unit to hold the buffet foods at 60°C at all times., , 2. No hot holding unit was available
Food products such as uncooked chicken, uncooked pork, squid, and cooked chicken, were stored on the counter in bulk quantities with no one attending to the foods., , 1. Squid was submerged in a stagnant water to thaw with an internal temperature of 18.6°C, -The squid was discarded., , 2. Uncooked raw porks were stored in a container on the shelf counter with an internal temperature of 18.5°C and 23.3°C., - Porks were discarded.
1. There was no soap in the staff washroom., 2. There was no paper towel in the staff washroom., , Obtain soap and paper towel for the staff washroom to facilitate hand washing.
Foods such as onions, noodles, rice and cake flour were stored on the floor in the storage room area., , Provide proper shelving and store foods at least 6 inches off the floor.
1. Rice scoops were stored in stagnant water with a surface temperature of 24.8°C., -The rice scoops were promptly washed and stored in an ice bath., , 2. Opened leftover canned Chee Hou Sauce was stored on the counter in the storage room., -The canned food was discarded., , Store leftover canned in a food grade container.
No food handling permit was displayed.
1. The kitchen ceiling tiles paint were peeling off., -Scrape and repaint the kitchen ceiling tiles., , 2. Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet., , 3. Cardboards were used to line the kitchen floor at the 2-comp sink., -Remove the cardboards., Floors must be smooth, non-absorbent to moisture and easy to clean.
Ice buildup was noted around the walk-in freezer fan covers.
1. The walk-in cooler fan covers were accumulated with dust buildup., 2. The bulk food scoops were dirty and had food debris buildup on them., 3. The ventilation canopy filters were accumulated with grease deposit and other residues., , Clean and sanitize the indicated areas.
1. The floor of the walk-in cooler was dirty., 2. Underneath the counters and hard to reach areas in the kitchen were dirty., 3.The ceiling and air vent in the kitchen had dust and grime buildup., 4. The storage room was dirty and disorganized., , 1 to 3: Thoroughly deep clean and sanitize the indicated areas., 4: Thoroughly clean, sanitize and organize the storage room.