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Ginger Beef Express

10 - 141 Crowfoot Way NW Calgary AB T3G 4B7 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Express has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on September 2, 2026, found no infractions.

1 of 3 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.

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 once on July 14, 2025. 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 5 times across 2 separate inspections, most recently on July 14, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 times across 2 separate inspections, most recently on July 14, 2025. 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 14, 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Leftover canned hot bean sauce was stored in the fridge.Food discarded.Store leftover can food in a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spring rolls were stored in a stainless steel bowl at 26°C.Food discarded.
    • 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 no adequate light in the storage room at the upper floor.Install adequate lights in the storage room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Previous violation:Mold and debris noted on the walk-in cooler fan unit, racks and walls. Clean the entire walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease deposit and other deposit was accumulated on the ventilation canopy filter.2) Behind and underneath the equipment at the ventilation canopy was accumulated with food debris and other deposit.Clean the indicated areas.Previous violation:Grease and debris build-up underneath the kitchen equipment and floor hard to reach areas.Clean these areas.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Small containers of foods were stored directly on the walk-in freezer floor. Store all foods at least 6 inches off the floor. 2) Pens and other non-food items were stored with food items. Provide a separate for storing non-food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inserts were placed on top of food in the prep cooler. Do not stacked containers directly on top of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwash sink hot water tap was broken, no hot water available.Fix the hot water tap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the walk-in cooler was dim.Increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and debris noted on the walk-in cooler fan unit, racks and walls. Clean the entire walk-in cooler. 2) Deep scratches noted on both rice pot cooking pans.Replace the cooking pans.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up on the kitchen floor and walls and handwashing sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build-up underneath the kitchen equipment and floor hard to reach areas.Clean these areas.

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