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Ginger Beef Bistro House

228 28 Street SE Calgary AB T2A 6J9 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Bistro House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 28, 2025. The most recent inspection, on October 15, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 9 times across 4 separate inspections, most recently on October 15, 2026. 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 3 times across 2 separate inspections, most recently on October 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 15, 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 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 6 times across 4 separate inspections, most recently on October 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on October 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **OUTSTANDING**1. The meat slicer in the back area had a significant amount of debris on the backside of the blade and under the blade sharpener. COMPLETE THE FOLLOWING:1. Clean the meat slicer. It needs to be taken apart so it can be thoroughly cleaned and sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. A basket of sliced raw pork was found in the janitor mop sink. Pork discarded during the inspection as using the janitor sink for food preparation in not sanitary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed frozen ducks thawing in buckets of water on the floor. Ducks moved to the fridge for thawing. **This has been observed in previous inspections.2. Observed duck and pork drying in the basement utility room at room temperature. Foods discarded during the inspection as the facility does not have approval to prepare foods in this manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The dishwasher was not being tested daily with the chlorine test strips. **May 19, 2026: the Operator stated the dishwasher is tested every morning, however, the checks were not being recorded in a log sheet. COMPLETE THE FOLLOWING:1. Check the dishwasher daily and record the tests in a log sheet.
    • 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. Observed mouse droppings found in the hallway to the garbage room. COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures. Monitor the area for new droppings and contact the professional pest control company as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Buildup of debris noted under the wok.**May 19, 2026: grease on floor noted in the area.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **OUTSTANDING**1. The meat slicer in the back area had a significant amount of debris on the backside of the blade and under the blade sharpener. COMPLETE THE FOLLOWING:1. Clean the meat slicer. It needs to be taken apart so it can be thoroughly cleaned and sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The dishwasher was not being tested daily with the chlorine test strips. **May 19, 2026: the Operator stated the dishwasher is tested every morning, however, the checks were not being recorded in a log sheet. COMPLETE THE FOLLOWING:1. Check the dishwasher daily and record the tests in a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. Servery:Basket stored in the handwash sink.COMPLETE THE FOLLOWING:1. Do not store anything in the handwash sink. It needs to be kept clear at all times so serving staff can easily access the sink to wash their hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Buildup of debris noted under the wok.**May 19, 2026: grease on floor noted in the area.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  3. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dim sum kitchen:The sanitizer in the spray bottle measured 0ppm chlorine.2. Cooking kitchen:No spray bottle of sanitizer available.3. The meat slicer in the back area had a significant amount of debris on the backside of the blade and under the blade sharpener. COMPLETE THE FOLLOWING:1. Ensure the bleach sanitizer in the spray bottles are always maintained at a concentration of 100ppm chlorine.2. Purchase spray bottles for the cooking kitchen, so that sanitizer is always available. 3. The meat slicer must be taken apart so it can be thoroughly cleaned and sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed cleaning cloths on counters in the cooking area and no bleach sanitizer prepared. A 100ppm bleach sanitizer was prepared and cloths stored in the bucket.COMPLETE THE FOLLOWING:1. Ensure a 100ppm bleach sanitizer is always available when food preparation is occurring and keep the cloths stored in the sanitizer when they are not being actively used to clean counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Observed staff eating lunch in the cooking area.2. Observed a front of house staff wear the same pair of gloves to discard items in garbage, touch the garbage, and then rinse their hands with water. Gloves were not removed and hands were not washed with soap and water. COMPLETE THE FOLLOWING:1. Staff cannot eat in the food preparation area. Designate an area for staff to each their lunch that is separate from the food preparation area.2. Gloves must be discarded when changing tasks, and hands washed with soap and water before and after glove use. Glove use does not replace handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Knives stored between the prep cooler and wall at the front of the cooking kitchen. 2. Stainless steel bowls stored in containers of deep-fried foods in the cooler closest to the deep fryer. 3. Teapots stored under the paper towel dispenser in the servery. 4. Observed an opened can of condensed milk in the small cooler in the dim sum kitchen. 5. Boxes of battered fish stored on the floor in the walk-in cooler. 6. Boxes of food stored directly on the floor in the walk-in freezer. 7. Fly tapes stored on ceiling in the back dry storage area and dishwashing area where food is stored and prepared. 8. The butcher block is stored next to the dishwashing sink. 9. Paper bags being used to absorb grease on the green shelf at the front of the cooking kitchen.10. Corrugated plastic used as a storage shelf on a wire cart and in the stand-up cooler at the front of the cooking kitchen. COMPLETE THE FOLLOWING:1. Do not store knives between the prep cooler and wall, because the area is not easy to clean. It is recommended to install a magnetic knife strip on the wall to store the knives.2. Do not store bowls in containers of food. Use utensils with handles and store the handles upright.3. Do not store teapots under the paper towel dispenser to protect them from contamination.4. After opening canned foods, the foods must be transferred to food grade containers, as cans may begin to rust after opening.5. Ensure food is stored off the ground to protect it from contamination and to facilitate cleaning in the area.6. Do not store fly tapes in areas where food is stored and prepared.7. Install a permanent barrier between the butcher block and dishwashing sink to protect the butcher block from contamination. The barrier must be smooth, non-absorbent and easy to clean.8. Do not use paper bags are storage surfaces, because it is absorbent and not easy to clean.9. Do not use corrugated plastic to store food, because it is not easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No probe thermometer available.COMPLETE THE FOLLOWING:1. Purchase a probe thermometer to check the internal temperatures of foods when cooking, cooling, reheating, and storing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Packaged ducks stored in a large bucket of water measured 12*C. The ducks were waiting to be washed and cut. Food handlers cleaned the sink and started preparing the ducks.2. Observed two ducks handing above the 2-compartment sink in the dishwashing area which had an internal temperature of 20.8*C. Ducks discarded.3. Cut vegetables and noodles stored on shelf next to the prep cooler measured 14*C. Foods moved back to the cooler.4. Raw beef in batter measured 21.9*C. Beef discarded. 5. Fresh garlic in oil measured 21*C. Garlic discarded as storing it at room temperature may allow for the growth of botulism toxin.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. The dishwasher measured 0ppm chlorine. It was found that the sanitizer and detergent tubes were mixed, and detergent was being dispensed instead of sanitizer during the sanitizing cycle. The tubes were switched back and dishwasher ran several times. Dishwasher measured 100ppm chlorine.COMPLETE THE FOLLOWING:1. Ensure the dishwasher measures 100ppm chlorine for adequate sanitizing of dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips were discoloured.2. The dishwasher was not being tested daily with the chlorine test strips. COMPLETE THE FOLLOWING:1. Purchase new test strips. 2. Check the dishwasher daily and record the tests in a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Servery:Basket stored in the handwash sink.COMPLETE THE FOLLOWING:1. Do not store anything in the handwash sink. It needs to be kept clear at all times so serving staff can easily access the sink to wash their hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. The kitchen washroom door was held open with a string. Door closed during inspection to protect the food area from aerosolized contaminants.
    • 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. Dim sum kitchen:Caulking at the handwash sink had worn off and sink no longer secured to the wall. COMPLETE THE FOLLOWING:1. Repair the caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The butcher block was worn down and warped.2. The stand-up coolers in the cooking kitchen had a lot of food debris inside and the doors appeared visibly dirtied. COMPLETE THE FOLLOWING:1. Repair the butcher block so that it is smooth and easy to clean and maintain.2. Clean the inside of the coolers. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food and grease observed in the hard-to-reach areas under the deep fryers. 2. Buildup of debris noted under the wok.3. There was a buildup of grease and burnt debris on the hood vent filters above the wok. The Operator stated they are cleaned every 2 weeks.4. Grease noted under the flat-top stove in the dim sum kitchen. 5. Debris noted on the floor and in hard-to-reach areas under shelving in the walk-in cooler. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.2. Clean the hood vent filters above the wok on a weekly basis.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Discard all the dirty, worn-out cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed different food items stored in the walk-in cooler, without being covered. Ensure that all food stored in the walk-ins are covered
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the built-up dust on the covers of the fans in the walk-ins. Dust is a contaminant
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards must be scrubbed to remove built-up food residue from the groove. Scrubbing must be done daily. If the center of the board is darker than the corners, scrubbing is needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all cardboards from the shelves and spice cart. All equipment must be readily cleanable. You can't wash a cardboard
  5. Monitoring Inspection

    0 infractions

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