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Ginger Beef Express

420 2 Street SW Calgary AB T2P 3K4 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Express has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on October 5, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 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 once on October 24, 2025. 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 once on June 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on October 5, 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 4 times across 3 separate inspections, most recently on October 24, 2025. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were observed stored above vegetables in two upright coolers, creating a potential risk of cross-contamination. The operator indicated that the raw meats had been temporarily relocated while the dedicated meat cooler was undergoing repairs. Ensure raw meats are stored in a designated area and below ready-to-eat foods and produce to prevent cross-contamination during temporary storage.**The raw meat was rearranged and stored appropriately at the bottom shelf of the coolers during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pre-portioned bowls were observed stored directly on top of other foods in the prep cooler inserts. Ensure all foods are stored in a manner that protects them from contamination. **Pre-portioned foods were removed from above the other foods during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for various dry ingredients. Please ensure all bulk scoops are equipped with a handle to protect from cross-contamination.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for various dry ingredients. Please ensure all bulk scoops are equipped with a handle to protect from cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A rice cooker full of chow mein was being hot held at a temperature of 47C.The chow mein was reheated at the time of the inspection. Please ensure foods are properly cooked/reheated to 74C prior to being hot held. As well please check hot holding temperatures frequently.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to provide any proof that anyone had taken a food safety course. Staff also lacked knowledge of proper hot holding temperatures (60C).Please provide proof of food safety training and ensure that staff are all properly trained on food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Outstanding violation)*HIGH SHELF AT 2-COMPARTMENT SINK IS VERY DIRTY. PLEASE CLEAN THIS SHELF AND ALL EQUIPMENT STORED ON IT*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grease and food debris:- The wall behind and beside the two-compartment sink. - The floor and wall behind and under the cook line Please clean the indicated areas.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *HIGH SHELF AT 2-COMPARTMENT SINK IS VERY DIRTY. PLEASE CLEAN THIS SHELF AND ALL EQUIPMENT STORED ON IT*
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *SANITIZER IN SPRAY BOTTLE MEASURED 0 PPM CHLORINE - CORRECTED*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *HIGH SHELF AT 2-COMPARTMENT SINK IS VERY DIRTY. PLEASE CLEAN THIS SHELF AND ALL EQUIPMENT STORED ON IT*
  6. Monitoring Inspection

    0 infractions

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