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Brooklyn Dumpling Shop

6 - 1113 9 Avenue SE Calgary AB T2G 0S8 · Food - General

Official record from Alberta →

Inspection summary

Brooklyn Dumpling Shop has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on March 9, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on February 24, 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 February 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times on February 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container without a proper handle were used as a scoop and stored inside the rice bulk container. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Soup containing chicken measured 34C and was stored on the counter at room temperature. The operator stated they were waiting for another ingredient to finish the dish and was out at room temperature for 30 minutes. High risk food must not be stored at room temperature as this can create an ideal environment for bacteria to grow. If the food is no longer being cooked/served/prepared store it in the cooler immediately to cool. Cooling at room temperature will prolong the cooling process allowing bacteria to multiply. The operator placed the soup in the cooler at the time of the inspection.2. Cooked rice stored at room temperature in the front area measured 15C. Rice must not be stored at room temperature once cooked as this can allow bacteria such as Bacillus cereus to grow. Store food inside the cooler or in a hot holding unit if not in use. The operator placed the cooked rice inside the cooler at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooler in the front that is used to store dumplings measured 13C. All coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria.Repair/replace the cooler. Refrain from storing any food inside until it has been repaired. The operator removed the dumplings and placed it inside another cooler at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available at the time of the inspection. Acquire appropriate test strips to measure the concentration of the sanitizer and ensure testing is conducted daily to ensure food contact surfaces are adequately sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No disposable paper towels or hand soap at the front hand sink. Hand sinks must be supplied with hand soap and paper towels at all times to perform sufficient hand hygiene. The operator replenished the paper towel and soap dispenser at the time of the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was found kept around 80F, and the dumpling stored inside for more than 2 hours inside measured around 25C/77F.- All the dumpling were discardedProbe thermometer was not available during the inspection.- Obtain probe thermometer to confirm internal cooked temperature.A bottle of housemade dressing made with whipping cream and seasea sauce was storing at room temperature, pH measured over 5.5. The dressing was freshly made less than 2 hours ago. - dressing was put back to the fridge.
  6. Initial Inspection

    0 infractions

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