Chopstix Filipino Restaurant
D100 – 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General
Inspection summary
Chopstix Filipino Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on October 9, 2026, recorded 1 infraction.
1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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 5 times across 4 separate inspections, most recently on May 5, 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 2 times on July 15, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 12 times across 9 separate inspections, most recently on October 9, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 8 times across 6 separate inspections, most recently on May 5, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on July 23, 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.
10 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen.Please clean behind the cooking line, below the dishwashing areas and all other hard-to-reach areas. Requirement:Clean the above noted areaOctober 9, 2026:Dust accumulation was observed in the areas previously identified. This was discussed with the operator. The operator indicated that they recently became aware that the ventilation filters should be replaced every three months. The operator stated that they will ensure the filters are replaced to reduce dust and will clean affected areas as necessary.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Stacking of food items was observed in the prep coolers. Bottom of one container was directly touching the food item stored below.Correction made.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two pots of curry were observed on the stove with the burner turned off. The temperatures were measured at 45°C and 47°C. Staff were instructed not to leave high-risk food items on the stove at room temperature. Food must be maintained at or above 60°C or stored at or below 4°C.Two cartons of prepackaged raw meat/chicken were stored at room temperature (deliveries had been received prior to the inspector’s visit). The meat remained at room temperature until the middle of the inspection. Staff were instructed that upon receiving deliveries, they must promptly sort and store all high-risk food items (both frozen and refrigerated) right away to prevent temperature abuse.Cooling procedures were discussed with the staff. It was noted that they use ice immersion and leave cooked food at room temperature for up to 3 hours before transferring it to the cooler. A correction was made on site. Cooked food must not be left at room temperature for more than 2 hours, and proper cooling methods were discussed in detail.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One of the handwashing sinks in the main kitchen was blocked with a container. Staff was instructed to ensure all the handwashing sinks are accessible at all times. Container was taken out and moved to dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen.Please clean behind the cooking line, below the dishwashing areas and all other hard-to-reach areas. Requirement:Clean the above noted area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes, pails were stored directly on floor in dry storage area.Requirement:Store food at least 15 cm off the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Heavy ice buildup in small chest freezer located in front prep area.(Repeat violation from previous inspection)Requirement:Defrost the freezer to remove ice buildup.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen.(Repeat violation from previous inspection)Requirement:Clean the above noted area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in sanitizer solution of all pails located in the kitchen and front prep area.b) Wall mount dispenser was not dispensing quat in adequate amount.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm.Bleach solution at 100 ppm was prepared and provided for surfaces during inspection.b) Repair the wall mount dispenser to dispense quat in adequate amount.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Raw meat burgers were stored along with noodles in upright freezer located in the kitchen.b) Spring rolls were kept next to raw meat in walk in freezer.c) Several containers of cooked meat were kept uncovered in upright cooler located in the kitchen.c) Two bins of roasted garlic were kept uncovered on a rack in dry storage area.Requirement:a) Ensure that raw meat is stored apart from any other food to prevent cross contamination.b) Keep food covered during storage to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) A bag of onions was stored directly on floor in dry food storage area.b) Boxes, pails and a bag were stored directly on floor in walk in cooler.c) Scoop handle was kept on ice in ice machineRequirement:a) Store food at least 15 cm off the floor.b) Keep scoop handle out of ice to prevent contamination of ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of beef cooked a night before was still 13.7C Requirement:Ensure that hot perishable foods are chilled faster in such a way thata) temperature from 60 C to 20 C falls in two hoursb) temperature from 20 C to 4C falls in four hours.It should not take more than six hours to reach to 4C.To enhance cooling transfer hot perishable foods to small shallow containers.Cooked beef at 13.7C was discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not provided in glass door cooler, in upright cooler and one prep cooler.Requirement:Provide thermometers in the coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spice cart shelves located near the grill were lined with tin foil and cloth towel trapping dirt and food debris.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove tin foil and cloth towel from the cart shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Heavy ice buildup in small chest freezer located in front prep area.Requirement:Defrost the freezer to remove ice buildup.
- 23. Is the facility maintained in a clean and sanitary condition?
- Side storage room was cluttered having several pots / pans and bins stored here and there directly on the floor making place clutter and difficult to clean.Requirement:De-clutter the storage room and store all utensils off the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and food debris on spice cart shelves.b) Food buildup on rack shelves in walk in cooler.c) Accumulation of loose dust on air condition fan guards and ceiling around them in the kitchen.Requirement:Clean the above noted area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bins of cooked bones/ meat stored directly on the floor of the walk-in cooler
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three boxes of poultry and a package of sausages left out at room temperature to thawFrozen foods are to be thawed under cool running water, or in the refrigerator overnight.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Accumulation of dust on some areas of kitchen ceiling and upper walls.2) Dust and grease accumulation on ventilation filtersClean noted areas
- 23. Is the facility maintained in a clean and sanitary condition?
- Organization required in the small prep room and in the walk-in freezer
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust on some areas of kitchen ceiling and upper walls.Clean noted area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management 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?
- 4) One Urinal in the mens' washroom was not operational as a part was defective.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial 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?
- There was no soap or paper towel dispenser in the staff washroom.-install and stock the soap and paper towel dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 4) One Urinal in the mens' washroom was not operational as a part was defective.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were no thermometers in the walk-in coolers
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Handwash sinks in the kitchen were removed.--install a handwash sink that is near the cooking area (as discussed)2) There was no soap or paper towel dispenser at the sink in the dishwashing area.3) Handwash sinks need barriers as food prep stations are beside the sinks.
- 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) Wall entering the private dining room was unfinished with drywall compound. 2) Tiles in the kitchen were not secured and there was no grout3) Some lights in the food handling areas were not protected from breaking/shattering.4) Urinal in the mens' washroom were not installed/finished.5) There was no sink installed in the staff washroom.6) Exposed wiring and old electrical boxes in the bar area were not covered. 7) Steel plate by fryer was separating from the wall; contractor will cover the area with stainless steel secured to the wall.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions