Bamboo Gardens
1603 18 Street NE Calgary AB T2E 4W2 · Food - General
Inspection summary
Bamboo Gardens has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on May 27, 2025, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 2 times across 2 separate inspections, most recently on May 27, 2025. 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 3 times across 2 separate inspections, most recently on May 27, 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 once on May 27, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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.
2 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Discard all damaged and heavily dirty cloths
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Vear clean aprons
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is needed - there is some grease and debris build up around the edges of walls, as well as between and behind equipment. Please do a deep cleaning in the kitchen and get rid of all of that build up. While doing this cleaning de-clutter and remove any items which do not need to be kept in the kitchen or are not used often.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Probe thermometer with min/max function was not operational.Requirement: Repair or replace the thermometer. Test the dishwasher final rinse temperature daily and ensure it reaches minimum 71C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The finish on the shelving in the walk in cooler is chipped and not in good condition. Re-paint or refinish shelving and ensure all shelving is smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is needed - there is some grease and debris build up around the edges of walls, as well as between and behind equipment. Please do a deep cleaning in the kitchen and get rid of all of that build up. While doing this cleaning de-clutter and remove any items which do not need to be kept in the kitchen or are not used often.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?