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Banana Leaf Malaysian & Taiwanese Cuisine

3330 32 Street NE Calgary AB T1Y 6B9 · Food - General

Official record from Alberta →

Inspection summary

Banana Leaf Malaysian & Taiwanese Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 1, 2026. The most recent inspection, on July 2, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 once on June 16, 2026. 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 April 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on June 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 April 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 June 16, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Operator was observed doing food preparation/handling in open area near the back door.- Operator is to ensure this area is not used for food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal cooking pots were observed stored on and around the grease trap.- Ensure to relocate pots and store them in a safe and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of cooked beef curry was observed cooling at room temperature. Temperature measured 59.1C during inspection. Operator instructed to ensure beef curry is reheated to ≥74 °C. - Implement proper cooling methods (e.g., shallow containers, ice baths etc.) to ensure cooked foods are cooled within required parameters. The cooling process must meet the requirement of cooling from 60°C to 20°C within 2 hours, followed by cooling from 20°C to 4°C within the next 4 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand sink was in disrepair and unable to hold paper rolls.- Operator is to repair or replace dispenser and ensure all handwashing sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooler ambient temperature was measured between 8.8 - 10.2 degrees Celsius. Perishable food items were transferred to other coolers in the kitchen during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
  3. Risk Management Inspection

    0 infractions

  4. Initial 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?
      • *Ongoing Violation*1. The edge of the shelf, where the rice cookers are stored, was damaged. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. The shelf below the rice cookers was constructed of unfinished wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.3. The countertop above the white under counter freezer was damaged. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.4. The caulking between the hand wash sink and the counter in the serving area was in disrepair. Please repair the caulking and ensure that the sink is secured.
  5. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not working, according to staff. Repair the dishwasher. Ensure that it is operating according to the manufacturer's specifications.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand wash station in the serving area was not stocked with paper towels. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floor mat in the front serving area was in disrepair and was secured to the floor with duct tape. Remove the duct tape and ensure that the floor mat is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The edge of the shelf, where the rice cookers are stored, was damaged. that all surfaces are smooth, cleanable and non-absorbent to moisture.2. The shelf below the rice cookers was constructed of unfinished wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.3. The countertop above the white under counter freezer was damaged. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.4. There were chipped tiles on the edge of the wall between the kitchen and dishwashing area. Please repair. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.5. The caulking between the hand wash sink and the counter in the serving area was in disrepair. Please repair the caulking and ensure that the sink is secured.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning was needed in many out of the way areas in the kitchen, as grease and or food debris was observed on, ceiling/ walls near the cooking line, below equipment and under equipment and shelves.

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