Skip to content
Loading map…

Calgary Hot Plate Restaurant & Sweets

118 - 4661 54 Avenue NE Calgary AB T3J 5R1 · Food - General

Official record from Alberta →

Inspection summary

Calgary Hot Plate Restaurant & Sweets has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on June 11, 2026, 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 August 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on June 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 June 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on August 25, 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

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing at the 3 comp sink needs paper towel and soap in adequate dispensers. This was corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles and air vents has dust build up in the kitchen area. - Have the ceiling and air vents clean.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was measured at 0 ppm.During inspection, staff made new sanitizer solutions.- Have Chlorine sanitizer at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food in the walk-in fridge did not have food-grade covers.2. Throughout the kitchen, rice was being soaked in water in buckets without proper lids.3. Cucumbers were observed in the 3-compartment sink mixed in with dirty plates.4. Personal and kitchen equipment were found in the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The pot of rice was measured at 28 °C.2. Chicken was measured at 19C. Food product must not be in the danger zone (4C - 60C)During the inspection, the rice was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing station in the kitchen was blocked off by a shelve and is not accessible. 2. Hand washing station in the kitchen did not have any hand soap. Corrective action 1. Hand washing station must be accessible at all times. Remove the shelves blocking the sink. 2. Have the hand soap dispenser refilled with soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a missing tile in the kitchen above the food prep area. - Reinstall the missing ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were bowls in the bulk bin of Salt and Sugar. - have a proper scoop with a handle for bulk supply.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles and air vents has dust build up in the kitchen area. - Have the ceiling and air vents clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The lid of the garbage can was flipped, and garbage was being piled up on it.
  3. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The utility closet was enclosed with walls in 3 sides, but it was not equipped with a door. A shelving unit was directly beside the sink where clean utensils will be stored. The inspector informed the operator to cover the utility closet with a door.**NOTE (2025-02-13). The utility closet was equipped with a shower curtain to cover the closet. However, this should not be a permanent solution as a proper door must be installed. The door should be tight-fitting, made of smooth, easily cleanable material, and impervious to moisture.2. The handwashing sink was not equipped with a splash guard. A shelving unit was directly beside the sink where clean utensils and food products will be stored. The inspector informed the operator to equip the handwashing sink with a splash guard to protect the items in the shelving units.**FIXED (2025-02-13). The shelving unit was equipped with plastic cover on the side facing the handwashing sink. Please ensure to monitor and maintain the cover in good condition.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The utility closet was enclosed with walls in 3 sides, but it was not equipped with a door. A shelving unit was directly beside the sink where clean utensils will be stored. The inspector informed the operator to cover the utility closet with a door.2. The handwashing sink was not equipped with a splash guard. A shelving unit was directly beside the sink where clean utensils and food products will be stored. The inspector informed the operator to equip the handwashing sink with a splash guard to protect the items in the shelving units.

Nearby inspected facilities

Own this business? Add a badge to your website