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Asian Bistro

250 - 9737 MacLeod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

Asian Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on November 13, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on November 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on March 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 13, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine at the back storage area required internal cleaning. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required:Under the dishwashing areaCeiling panels/some portions of the ceilingUnused (non-operational display cooler at the back portion). All the hard-to-reach-areasBehind the cooking line
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food containers were kept uncovered in walk in cooler.Requirement:Keep food covered during storage to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Two bags of meat were stored directly on floor in walk in freezer.b) A veggie bag was kept on raw meat bag in walk in freezer.Requirement:a) Store food at least 15 cm off the floor.b) Store raw meat apart from any other food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two scoop handles were stored on cooked rice in rice warmer.Requirement:Store scoop handles out of food to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meats were kept under tap at the wok area and water was just dripping.Requirement:Thaw frozen meats under running cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling panels were missing in the kitchen.Requirement:Provide ceiling panels in place.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was tested at 400ppm.- Ensure solution put in bottle is diluted and tested at 200ppm with test strips.QUAT test strips provided by operator were not testing accurately due to where it is stored.- Acquire new test strips and keep them in dry location.- Operator was provided with a few test strips to use for checking diluted solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two small bowls of pearls were in a non-working cooler at 24C.- Pearls were discarded onsite. - To keep pearls, either keep them cold below 4C or hot above 60C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mechanical dishwasher easily overflows when in use. Water will slowly overflow and onto the floor during a cycle.- Check and clean the drainage of the dishwasher to ensure it is not clogged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 22, 2024:- Freezer still needs reorganize with mixing of frozen raw and ready-to-eat products. Ensure raw meats are stored at the bottom and separated from other food products in the walk-in. 1. Organize walk-in freezer to facilitate First-In-First-Out and cleaning
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organize walk-in freezer to facilitate First-In-First-Out and cleaning2. Build-up under cooler door handles

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