CalgaryDOWNTOWN COMMERCIAL CORE
288 - 734 7 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 avril 2026
Scented bleach was being used to make food-contact surface sanitizer solution. No plain bleach or any other alternative sanitizer was available on site at the time of inspection., , - Remove the scented bleach and use only plain bleach along with water to make 100ppm chlorine sanitizer solution for effectiveness.
1. Raw eggs were observed to be stored on the topmost layer above ready-to-eat food items in the walk-in cooler., , - Ensure to not store raw eggs in close proximity with ready-to-eat food items and vegetables., , 2. Scoops were noted to be stored inside corn flour and sugar containers in the storage area., , -Ensure that scoops are stored in such a manner that the handles do not come in contact with food items.
1. The slicer used for vegetables was observed with accumulated food debris at the time of inspection., , - Ensure to disassemble, clean and sanitize all parts regularly and thoroughly to prevent potential cross-contamination., , 2. Accumulation of grease observed on the exhaust ventilation hood in the cooking area., , - Ensure to clean and maintain the exhaust hood in a sanitary condition at all times., , 3. The equipment used for making sub was observed with accumulation of food debris at the front area., , - Clean thoroughly.
Trans Noodle and Grill House se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 475 (70%) 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.
Kings Fitness
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 5 fois depuis le 8 novembre 2023, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
3 infractions
Scented bleach was being used to make food-contact surface sanitizer solution. No plain bleach or any other alternative sanitizer was available on site at the time of inspection., , - Remove the scented bleach and use only plain bleach along with water to make 100ppm chlorine sanitizer solution for effectiveness.
1. Raw eggs were observed to be stored on the topmost layer above ready-to-eat food items in the walk-in cooler., , - Ensure to not store raw eggs in close proximity with ready-to-eat food items and vegetables., , 2. Scoops were noted to be stored inside corn flour and sugar containers in the storage area., , -Ensure that scoops are stored in such a manner that the handles do not come in contact with food items.
1. The slicer used for vegetables was observed with accumulated food debris at the time of inspection., , - Ensure to disassemble, clean and sanitize all parts regularly and thoroughly to prevent potential cross-contamination., , 2. Accumulation of grease observed on the exhaust ventilation hood in the cooking area., , - Ensure to clean and maintain the exhaust hood in a sanitary condition at all times., , 3. The equipment used for making sub was observed with accumulation of food debris at the front area., , - Clean thoroughly.
2 infractions
Cooked rice noodles were stored on top of the hot holding unit. , , Foods must be stored inside the hot holding unit to ensure the food is kept at a temperature of 60C or above to reduce the risk of pathogen growth and foodborne illness. , , The noodles were moved to a proper insert in the hot holding table.
The following areas had a build-up of grease, food debris, and grime:, - The floors and walls under/behind the cook line , - The wall beside the deep fryers, - The bulk bins , , Please clean the indicated areas.
Aucune infraction
Aucune infraction
6 infractions
The small white cooler located in the front service area had an ambient air temperature of 7.8C at the time of the inspection. , , The cooler temperature was turned down by the operator at the time of the inspection. , , Please monitor the cooler temperature and do not store food in the cooler unless it can maintain a temperature of 4C of below.
Food items were being stored in the small prep cooler in the front service area; however, the cooler was not turned on. , , Food cannot be stored in a non-functioning cooler. The food was removed and placed in the walk-in cooler at the time of the inspection. , , Please ensure turn the cooler on and ensure it is able to maintain a temperature of 4C or below or do not store food in the cooler.
Raw frozen meat was being thawed on a cart at room temperature. , , Food must be thawed in a safe and approved manner to reduce the risk of pathogen growth and foodborne illness. , , , Approved thawing methods are as follows:, - In the cooler , - Under continuous cold running water , - In the microwave * must be used immediately after thawing, - As part of the cooking process , , The meat was moved to the cooler to finish thawing.
Food was observed to be stored on the floor and uncovered in the walk-in cooler. , , All food must be stored elevated off of the floor and covered to reduce the risk of cross-contamination. , , Please do not store any food on the floor and cover all of the food in storage.
There is a leak at the hot water tap for the kitchen hand sink. Due to the leak the operators are turning off the hot water to the hand sink. , , The leak must be fixed and the hot water must be left on at the hand sink to allow for proper hand washing by food handlers.
(Ongoing Violation), A buildup of dried food debris and grease in all of the hard-to-reach area of the kitchen including but not limited to:, - Behind, underneath and to the side of all line equipment, dishwashing sinks, - inside coolers, , - Clean and maintain a clean and sanitary manner at all times. , , March 22nd, 2023: cleaning has not been done. In addition, the following areas require cleaning:, - The walls beside and behind the fryer, - The floors throughout the kitchen,