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Central Grand Restaurant

295 - 1623 Centre Street NW Calgary AB T2E 2S2 · Food - General

Official record from Alberta →

Inspection summary

Central Grand Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on February 3, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 4 separate inspections, most recently on January 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on February 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 separate inspections, most recently on January 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 7 separate inspections, most recently on February 3, 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 January 22, 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Main kitchen - There were numerous flies observed throughout the kitchen.Consult with a professional pest control company to address the issue. In the meantime, ensure regularly cleaning is completed and food is covered when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dim sum kitchen - There was food debris throughout the floor of the walk-in freezer. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the floor of the walk-in freezer.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper thawing. The operators were thawing meat products at room temperature. Food must be thawed in a manner that makes it safe for consumption. Proper thawing includes the following: - Under cold running water - In the cooler overnight - Using the microwave- Cooking directlyThe operator placed the meat products underneath cold running water at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the glasswasher located at the bar.Repair the glasswasher and ensure at least 100ppm of chlorine is dispensed to sanitize food equipment and utensils. In the meantime, use the mechanical dishwasher in the main kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Dim sum kitchen - There was mouse droppings observed in the right corner of the kitchen. Safely remove and sanitize the affected area and monitor for current pest activity. Consult with a professional pest control company to address the issue. In the meantime, ensure regularly cleaning is completed and food is covered when not in use. 2. Main kitchen - There were numerous flies observed throughout the kitchen.Consult with a professional pest control company to address the issue. In the meantime, ensure regularly cleaning is completed and food is covered when not in use. 3. Pest control records were not retained onsite. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure they are retained onsite for review
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Main kitchen & dim sum kitchen - There was grease accumulation in the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. The ventilation canopy must be regularly cleaned to remove contamination and to ensure the system is in good working condition to remove smoke, vapors, and gases. Thoroughly clean the ventilation canopy. 2. Main kitchen & dim sum kitchen - The exterior of the dry ingredient bulk containers were soiled. The exterior and interior of food containers must be regularly cleaned and sanitized to remove contamination. Thoroughly clean the bulk containers. Refrain from refilling the container with more food until it has been cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main kitchen & dim sum kitchen - There was grease, grime, food debris accumulated underneath and behind the wok station, grill, fryer, and hard to reach areas (underneath shelving units, corners). The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas.2. Main kitchen & dim sum kitchen - There was grime and food debris on the shelving units where food and clean dishes were stored.The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas.3. Main kitchen & dim sum kitchen - There was dust accumulation on the ceiling. Thoroughly clean the ceiling tiles to prevent contamination of food. 4. Dim sum kitchen - There was food debris throughout the floor of the walk-in freezer. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the floor of the walk-in freezer.5. The dry storage closet near the fish tank is disorganized. Several miscellaneous items were stored inside and was difficult assess the area for pest activity. Organize the dry storage closet. Remove articles not intended to use for food handling.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available during inspection. Operator said that the boiler had died yesterday and contractor was onsite replacing it during inspection.-Ensure hot water is always available-Operator instructed to contact inspector once the unit is replaced and hot water is working. Facility is not to open tomorrow if hot water is not available
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Serval reusable wiping cloths were stored directly in food contact surfaces. When not in use, wiping cloth should be stored in a bucket of sanitizing solution maintained at appropriate concentrations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation***Chlorine connected to glass washer was measured at 50 ppm. Repair the dishwasher and ensure it is able to maintain a concentration of 100ppm. Use the high temp dishwasher in the main kitchen for glass wares until it is able to maintain appropriate sanitizing concentrations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based sanitizing solution was in use; however, operator has quat test strips available.Obtain chlorine test strips for the sanitizer in use.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • One dead mice was observed on a trap in the small kitchen located under the prep counter table. Mice dropping were observed in the following areas.- Around the box of glassware in the bar- Under the cook line of the main and small kitchen. - under the dry storage area of the main kitchen. - In the hallway where boxes are stored leading to the back door. Please ensure that all affected areas are thoroughly cleaned and sanitized. Increase pest control monitoring to bi-weekly visits. Identify and seal any entry points for pests, and complete all corrective actions as required by the pest control operator. Provide the pest control report to the Public Health Inspector for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation****1. Only high traffic areas were cleaned, accumulation of grease and food buildup was still observed on the floor in hard to areas around both kitchens Floor around the cook line of both kitchens.Please clean these areas.2. The Walkin in freezer was disorganized and cluttered. Please organize this area.3. Grime buildup was observed in all dry storage bins. Please clean all the dry storage bins.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. When asked about sanitizer preparation, the staff informed the inspector that vinegar, bleach and water were mixed together to make a sanitizing solution. Education was provided to the staff on how to make a chlorine-based sanitizer. The operator made a fresh solution. 2. Dirty reusable wiping cloths were stored on food contact surfaces. The wiping cloths were transferred into a bucket of sanitizing solution. Reusable wiping cloth must be stored submerged in a bucket of sanitizing solution when not in use, ensure to change solution regularly to maintain the concentration of the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An open can of vegetable was stored in its tin can. Transfer left over foods from original tin cans to food grade containers.2. Several pans and pots were stored directly on the kitchen floor.Store pots and pans off the floor in a sanitary manner to prevent contamination.3. Meat were stored on the floor of the walk-in freezer. Store all foods off the floor in shelving units. 4. Foods such as cut vegetables were stored in stainer basket in the walk-in cooler.Store all foods in food grade container with fitting lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A large amount of cut vegetables was stored at room temperature measuring 15C to 18C (discarded), Cooked noodles measuring 17C (discarded).Operator was informed that high risk food must be used up immediately for meal prep or stored away from the temperature danger zone and portioned as needed. High risk foods must be stored cold at 4C or below or hot at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was connected to an unknow liquid bottle without label as sanitizer. Operator was unable to confirm the content of the bottle. The content measured 0 ppm to chlorine, quat and iodine test papers. Obtain a sanitizer for the glass washer and appropriate. test strip for the sanitizer in use. Use the high temp dishwasher in the main kitchen for glass wares until sanitizer has been replaced in the glass washer and it is able to maintain appropriate sanitizing concentrations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based sanitizing solution was in use; however, operator has quat test strips available.Obtain chlorine test strips for the sanitizer in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease and food buildup was observed in the following areas around and cookline in the big kitchen and on the floor in hard to areas around both kitchens Floor around both kitchens.Please clean these areas.2. The Walkin in freezer was disorganized and cluttered. Please organize this area.3. Grime buildup was observed in all dry storage bins. Please clean all the dry storage bins.4. The bar service area was disorganized with stacks of empty boxes laying around the floor. Please clean and organize this area.
  7. Risk Management Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The hung fly traps were full of insects. Remove the full fly traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen Floor: Broken, chipped, loose tiles. - fix damaged and loose floor tiles in kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep table and the chopping block.Ensure knives are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the kitchen, such as under stoves, along walls, under the sinks were dirty.Clean.Nov 17, 2023 Some cleaning along the walls by the two gas burner in the kitchen was done. More cleaning is needed in other hard to reach areas.
  8. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chickens were thawed in standing water in buckets. Temperature was around 5 to 10C. Chickens were placed into the walkin cooler.Thaw under cold running water or in a cooler under 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher only reached max 48C.Repair so the dishwasher can reach above 71C at the plate level.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The hung fly traps were full of insects. Remove the full fly traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen Floor: Broken, chipped, loose tiles. - fix damaged and loose floor tiles in kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep table and the chopping block.Ensure knives are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the kitchen, such as under stoves, along walls, under the sinks were dirty.Clean.

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