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852 Hong Kong Cafe

3040 Calgary Trail NW Edmonton AB T6J 6V4 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple areas in the kitchen ceiling around the light fixtures were very dirty with a buildup of dirt and dust on the covers. Please ensure covers are properly cleaned and in good condition.**Feb 26, 2026 - Violation was still outstanding
  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several raw meat and/or seafood products in the walk in cooler were stored on racks above raw vegetable products. Please ensure corrective actions are taken and products in the walk in cooler rearranged so raw meat and/or seafood products are stored below raw vegetables to prevent cross contamination.**Feb 26, 2026 - Violation was still outstanding
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as water bottle containers, iced coffee, and cell phone was observed on food countertop surfaces in the kitchen. Please ensure all personal belonging and items are kept in a designated location away from food or any food preparation areas.**Feb 26, 2026 - Violation was still outstanding
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature for the front hot holding unit for the duck and barbecue pork was approximately 48C using a probe thermometer. Staff increased temperature for the unit to the maximum but temperature remained approximately the same when observing the probe thermometer's temperature. Informed that product is to be stored only for 2 hours and discarded afterwards and to keep a time/temperature record for product until unit can be repaired.**Feb 26, 2026 - Violation was still outstanding. Operator was now keeping time tracking for when products need to be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.**Feb 26, 2026 - Violation was still outstanding
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple areas in the kitchen ceiling around the light fixtures were very dirty with a buildup of dirt and dust on the covers. Please ensure covers are properly cleaned and in good condition.**Feb 26, 2026 - Violation was still outstanding
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial measured concentration of the chlorine solution in the pails ranged from 500-1000ppm. Informed staff who refilled pails and retested concentration was acceptable (100ppm).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several raw meat and/or seafood products in the walk in cooler were stored on racks above raw vegetable products. Please ensure corrective actions are taken and products in the walk in cooler rearranged so raw meat and/or seafood products are stored below raw vegetables to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple products were observed in the walk in cooler and upright sliding door cooler units in the kitchen that were uncovered. Please ensure all food products are covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as water bottle containers, iced coffee, and cell phone was observed on food countertop surfaces in the kitchen. Please ensure all personal belonging and items are kept in a designated location away from food or any food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature for the front hot holding unit for the duck and barbecue pork was approximately 48C using a probe thermometer. Staff increased temperature for the unit to the maximum but temperature remained approximately the same when observing the probe thermometer's temperature. Informed that product is to be stored only for 2 hours and discarded afterwards and to keep a time/temperature record for product until unit can be repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine test strips were expired. Please ensure new valid chlorine test strips are ordered and available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple areas in the kitchen ceiling around the light fixtures were very dirty with a buildup of dirt and dust on the covers. Please ensure covers are properly cleaned and in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two scoops were observed inside the dry bulk bin containers with the dry product covering the handle. Informed staff who rewashed and sanitized scoops. Please ensure scoops are kept upright or stored outside the container and handles kept clean at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic container trays of uncooked rice were being covered by white porcelain plates. Visible residues were observed on several with a single plate also chipped on the side and discarded upon request. Staff placed remaining plates into the dishwasher to be rewashed.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2025-03-13A shower curtain was observed to be hanging between the laundry area and the food storage area. Ensure that a smooth, rigid, and fully washable barrier such as FRP or painted wood is installed.2025-02-28A shower curtain was observed to be hanging between the laundry area and the food storage area. The operator informed that this is a temporary solution until they can figure out a plan to either install a rigid wall with a door or remove the laundry machines from the facility. Informed the operator that the barrier must be a smooth, rigid, and fully washable barrier such as FRP or painted wood. 2025-02-06A washing machine and dryer were observed to be located in a food storage area with no barrier to separate the laundry area from the food storage area. Ensure that a smooth, fully washable and durable and/or rigid barrier is installed between the laundry area and the food storage area. Alternatively, the laundry machines may be removed from the facility or relocated away from food preparation and/or food storage areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap dispenser was observed at the handwashing sink near the barbecue meat hot-holding case. Ensure that soap in a dispenser is provided at the handwashing sink.
  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2025-02-28A shower curtain was observed to be hanging between the laundry area and the food storage area. The operator informed that this is a temporary solution until they can figure out a plan to either install a rigid wall with a door or remove the laundry machines from the facility. Informed the operator that the barrier must be a smooth, rigid, and fully washable barrier such as FRP or painted wood. 2025-02-06A washing machine and dryer were observed to be located in a food storage area with no barrier to separate the laundry area from the food storage area. Ensure that a smooth, fully washable and durable and/or rigid barrier is installed between the laundry area and the food storage area. Alternatively, the laundry machines may be removed from the facility or relocated away from food preparation and/or food storage areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink near the barbecue meat display case was observed to be in disrepair. Ensure all handwashing sinks are equipped with soap in a functional dispenser. The operator provided a soap dispenser at the indicated handwashing sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink near the barbecue meat display case was observed with no hot water. The operator informed that the hot water was shut off because the water will continuously run and can only be shut off from the hot water shut-off valve below. Ensure that the plumbing is repaired on the indicated handwashing sink to provide hot and cold water at all times for handwashing.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cloths were not observed in a sanitizer when not in use. Ensure that cloths are kept in a 100ppm bleach/chlorine sanitizer when not in use. The operator placed the indicated cloths inside the 100ppm sanitizer buckets during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cigarette was observed on the back dry storage shelving unit. Ensure all personal items are stored separately away from food preparation and storage areas. The operator removed the cigarette during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple foods were observed to be uncovered inside the Pepsi cooler. Ensure that foods are properly covered when being stored to help prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A washing machine and dryer were observed to be located in a food storage area with no barrier to separate the laundry area from the food storage area. Ensure that a smooth, fully washable and durable and/or rigid barrier is installed between the laundry area and the food storage area. Alternatively, the laundry machines may be removed from the facility or relocated away from food preparation and/or food storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not observed inside the prep cooler at the front and in the large cooler near the back receiving door. Ensure all coolers are equipped with thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged tinfoil wrapped pieces of cardboard were observed to be lining shelving in the front area of the kitchen. Ensure that the indicated tinfoil and cardboard are removed or replaced with an alternative material to keep the surface smooth, moisture resistant and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning checklist was observed onsite. The AHS written cleaning checklist was provided to the operator during the inspection. Ensure that a written cleaning checklist is completed and maintained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime was observed beneath the Pepsi coolers. 2. A buildup of food debris and/or grime was observed beneath the shelving in the back dry storage area.3. A buildup of food debris was observed on the wok station equipment. 4. A buildup of food debris was observed in the QBD cooler doorjamb in the back of the facility. 5. A buildup of dust was observed on the ceiling above the main food preparation area. 6. A buildup of grime was observed on the back shelving in the dry storage area. 7. The ice machine was observed with a buildup of grime inside. 1-7. Ensure that the indicated areas are cleaned and sanitized.