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Bobby Chao's Restaurant

18 - 34 Edgedale Drive NW Calgary AB T3A 2R4 · Food - General

11 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items such as cut produce and frozen pork in containers were stored underneath the counter at the dim sum preparation area.food items were stored in the walk-in cooler.Ensure food items are stored 6 inches off the floor.2. Scoops were stored inside the bulk food bins with the handles in direct contact with the food.3. Stainless steel containers were stored inside the bulk food bins.Obtain scoops that have a handle.Ensure the handle of the scoop is not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen pork was stored underneath the counter thaw at -7°C at the dim sum prep area.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. Leftover beef flank from the walk-in cooler was stored on the hot holding unit at 35.9°C. Food are not being properly reheated on the dual electric stove cooker before serving to customers.Food was reheated on the wok at 81°C.Leftover food must be reheated on the wok at 74°C before storing them on the hot holding unit at 60°C.5. Rice was served from the rice cooker, portioned in an insert, and stored on the counter at 52.9°C. The rice is being recooked on the work when preparing customer's order.The rice was stored directly on the hot holding unit.6. Egg yolk was stored was stored in an insert at 13.1°C.The egg yolk was stored in an ice bath.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black mold was noted around the caulking of the handwashing sink station.2. Grease build-up and other deposit was noted on the ventilation canopy.3. The lid used to cover food insert was rusted.4. The lid used to cover the bulk food bins were dirty.5. Debris buildup was noted on the walk-in cooler fan condenser covers.6. Dust buildup was noted on the kitchen ceiling.Clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Black mold was noted along the edges of the handwashing sink.Remove the black mold.2) Handwashing sink by the walk-in cooler was dirty along the wall joint.Clean the edges and caulk the area.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were kept on the counter.Cleaning cloths were promptly washer or replaced and stored in the sanitizer bucket at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Used disposable gloves were stored on the counter. 2) A food handler was observed washing their hands while still wearing gloves.The food the handler was instructed to remove the gloves and properly wash their hands. Gloves must be removed prior to handwashing.Disposable gloves should only be used once.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were hung on the ceiling at the BBQ kitchen above food handling area.Fly strips were promptly removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops were stored in stagnant water at room temperature.Rice scoops were washed in the dishwasher and stored in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food items such as buns and pastries in the hot holding unit measured between 45.4°C to 50.3°C.The hot holding unit was adjusted and measured over 106°C.Ensure the hot holding unit is maintained at 60°C or above at all times.
    • 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 detecting any changes with the chlorine test strip. It was noted that the sanitizer solution was not injecting into the dishwasher.Fix the dishwasher to measure 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was pooling on the floor from the dishwasher plumbing when running the dishwasher in the BBQ kitchen.Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.2) Black mold was noted along the edges of the handwashing sink.Remove the black mold.3) Handwashing sink by the walk-in cooler was dirty along the wall jont.Clean the edges and caulk the area.
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet used cleaning cloths were kept on the counter.2. There was no sanitizer bucket available. A sanitizer bucket was bleaching off the chlorine test strip.Fresh sanitizer buckets were prepared at each prep station at 100 ppm and washed cleaning cloths were kept therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. *Ensure all foods are protected with a lid or cover.2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces.Recurring violations cited on May 13, 2025:Fly strips were stored on the kitchen ceiling above food preparation areas.The fly strips were promptly removed.2. Food items were stored on the floor in the walk-in cooler and walk-in freezer.Store food items 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops were stored in stagnant water at room temperature.Rice scoops were washed in the dishwasher and stored in an ice bath.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was pooling on the floor by the steam oven.Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer base was repaired with clear tape. Fix or replace the mixer base.
  7. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. *Ensure all foods are protected with a lid or cover.2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was pooling on the floor by the steam oven.Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer base was repaired with clear tape. Fix or replace the mixer base.
  8. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.No prepared chlorine sanitizer was made at start of day. Staff had already begun food preparations at time of inspection. *Ensure before food handling begins, staff must prepare a sanitizer solution and sanitize food contact surfaces (ie counters, table tops) before use. *Staff onsite could not demonstrate how to prepare a proper solution. *Demonstrated to staff on how to prepare a chlorine sanitizer solution. Advised to use 1 capful of bleach to 4 litres of water to prepare chlorine sanitizer. Concentration must be between 100-200 ppm. Test daily with chlorine test stips onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. *Ensure all foods are protected with a lid or cover.2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was pooling on the floor by the steam oven.Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer base was repaired with clear tape. Fix or replace the mixer base.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2. Bowls used for scooping rice in bulk bin. *Do not use bowls for scooping/dispensing. Provide scooping utensil with handles3. Walkin cooler- interior wall panels have rusting. *Repair walls- remove rust and ensure walls are smooth and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up underneath the dishwasher. Clean underneath the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were also observed requiring cleaning:1. Buildup of grease on underside of prepline by cookline, grease on stainless steel underside surfaces2. Dust and debris on top outer surface of dishwasher 4. Grime and debris on floor surfaces below and around upright freezers and below the 2 comp prep sink in the secondary room5. Grime/scuff marks on walls in hallway between Bobby Chao and S.T.A.Y 22 Cafe Clean all these areas thoroughly
  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution tested in the kitchen sani-buckets were too strong, above 200 ppm. Test paper bleached out.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Unprotected foods in the reach-in cooler (containers of tofu, cut radish, and other vegetables) were observed, with foods stored above on higher shelving. *Ensure all foods are protected with a lid or cover.2. Bulk containers of food were stored in the walkin cooler and freezer at floor level, either directly on the floor or on racking that is only 1 inch above the floor. *All foods must be stored off the floor, provide at minimum 6 inches shelving above the floor to allow for adequate food storage and cleaning under shelving. *remove the wire racks lining the floor as it does not allow for ease of cleaning/sweeping the floor surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine supply bottle to dishwasher was too low, test strip measured below 10 ppm chlorine. *Manually sanitize dishes in the sink in interum. Operator has stated shipment of sanitizer ordered and to arrive later today.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was pooling on the floor by the steam oven.Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer base was repaired with clear tape. Fix or replace the mixer base.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed cleavers stored improperly in the gap between the prep table and prep cooler. *Ensure all utensils are stored in a clean manner, store cleaver on a knife holder or clean bin.2. Bowls used for scooping rice in bulk bin. *Do not use bowls for scooping/dispensing. Provide scooping utensil with handles3. Walkin cooler- interior wall panels have rusting. *Repair walls- remove rust and ensure walls are smooth and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up underneath the dishwasher. Clean underneath the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were also observed requiring cleaning:1. Buildup of grease on underside of prepline by cookline, grease on stainless steel underside surfaces2. Dust and debris on top outer surface of dishwasher 3. Food/debris on floor surfaces in the walkin freezer and walkin cooler4. Grime and debris on floor surfaces below and around upright freezers and below the 2 comp prep sink in the secondary room5. Grime/scuff marks on walls in hallway between Bobby Chao and S.T.A.Y 22 Cafe Clean all these areas thoroughly
  10. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was pooling on the floor by the steam oven.Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer base was repaired with clear tape. Fix or replace the mixer base.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up underneath the dishwasher. Clean underneath the dishwasher.
  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags and non-food grade containers were used to store food. Use food grade material for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup broth on the hot plate was measured at 38.6 degrees C. The hot plate was broken. Store hot perishable food at 60 degrees C or higher.
    • 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) Water was pooling on the floor by the steam oven.2) Water was pooling by the prep sink in the small room.Fix the leaks.3) Paint was peeling off the shelf above the oven in the small room. Fix the shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer base was repaired with clear tape. Fix or replace the mixer base.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Char and grease build-up on the canopy filters. 2) Food debris build-up on the walk-in freezer floor. 3) Grease and dust build-up on the ceiling take out air unit by the oven.4) Grime build-up underneath the dishwasher. 1 to 4) Clean these areas.