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Ginger Beef Express

5 - 16 Macewan Drive NW Calgary AB T3K 2P2 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Express has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on July 23, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on July 20, 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 2 times across 2 separate inspections, most recently on October 2, 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 2 times across 2 separate inspections, most recently on July 20, 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 once on July 20, 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 once on September 3, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available at the food preparation area.Fresh chlorine sanitizer solution was promptly prepared at 100 ppm and cleaning cloths were stored therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened leftover canned of hot bean paste sauce, ground beef sauce, Chee Hou Sauce, and tomatoe ketchup were stored in the walk-in cooler.Store leftover canned in a food grade container.2. Opened leftover canned Oyster sauce was stored on the counter at the cookline food preparation area.Food items were promptly stored in a food grade container and stored in the walk-in cooler.Store leftover canned in a food grade container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The curtain divider used to separate the kitchen area, and front service area was dirty.Replace the curtain divider with new ones.2. Foil was used to wrap the platform used to hold the wonton soup container.Remove the foil so surfaces are smooth, non-absorbent, and easy to clean.3. Food debris was stored on top of the bulk food bin lids.Clean the lids.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C.The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer buckets located in the kitchen were tested using test strips and measured at 0 ppm, which is below the concentration for effective sanitization. The correct concentration for chlorine sanitizer solution is 100 ppm.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator remade their solution to the correct concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler was tested using an infrared thermometer and measured at 12C. The internal temperature of BBQ pork and eggs were tested using a probe thermometer and measured at 16C.The BBQ pork and eggs were promptly discarded. The operator was instructed to store high-risk food items in a cooler measuring at 4C or below until the prep cooler has been repaired. Please adjust or repair the prep cooler to ensure it can maintain temperatures of 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The walls, ceiling vents, and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) Cardboard throughout the facility was used as a line underneath equipment and ingredients. Cardboard is not smooth, easily cleanable, impervious surface.Please remove the cardboard liners.3) Knives contaminated with food debris were observed stored in the knife container. The container, designed to store clean and sanitary knives, was found to be soiled, posing a risk of contaminating any knives stored on it.Please clean and sanitize the knives and the knife container.4) The surface of the prep tables and kitchen equipment located on the cookline were observed to be soiled in grease and food debris.Please clean and sanitize the indicated areas.
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer concentration was 0ppm.Ensure that the chlorine sanitizer is maintained at 100ppm at all times during the preparation of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease droplets observed on walls next to cookline. Ensure all walls are wiped down to remove grease buildup2. Lower shelves below prep counter have grease buildup. Ensure all shelves are wiped down to remove grease buildup. 3. Spice containers on the shelf adjacent to the grill had significant food debris build up.Thoroughly clean and sanitize this area.

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