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Ginger Beef Express

580 - 10816 Macleod Trail SE Calgary AB T2J 5N8 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Express has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on November 17, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 separate inspections, most recently on November 17, 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 4 times across 3 separate inspections, most recently on November 17, 2025. 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 3 times across 3 separate inspections, most recently on November 17, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 November 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 17, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available for sanitizing food contact surfaces and dishes. Operator was educated and 100ppm chlorine solution was made for dishes and food contact surfaces. -Ensure there is always adequate sanitizing solution available for food contact surfaces and dishes-Manual procedure emailed to operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the staff washrooms. Paper towel was left on the hand sink.-Ensure there is a paper towel in dispenser for hand drying at handwashing station.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cardboards were used to lay the floor and shelves beside the oil deep fryer.-Remove cardboards.-Cardboards are not cleanable, use only materials that are easily cleanable, durable and non-absorbent
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls used as scoops were stored in the bulk food directly in contact with food. Operator removed bowls and placed scoops with handles outside of the container.-Store scoops with handles sticking out of the food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease was observed on the ventilation filters. - Visible accumulated oil was observed on the ventilation canopy. - Food debris were observed at the back of the fryer, commercial chinese wok and grill. - Grease was observed on the exterior of the barbeque pork oven. Action required: Throughly wash and sanitize the indicated areas and equipment. 2. -Dust or dirt on ceiling above food prep area and 3-compartment sink-Clean the indicated area
  2. Risk Management 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?
      • Handwash sink was blocked in both areas with mixing bowls **Keep handsinks open for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of grease was observed on the ventilation filters. - Visible accumulated oil was observed on the ventilation canopy. - Food debris were observed at the back of the fryer, commercial chinese wok and grill. - Grease was observed on the exterior of the barbeque pork oven. Action required: Throughly wash and sanitize the indicated areas and equipment.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths stored on the counters**Keep cleaning cloths stored in bleach/water
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for surfaces**ensure sanitizer solution (bleach/water) is readily available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink was blocked in both areas with mixing bowls **Keep handsinks open for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard lining shelves as well as egg crates used in kitchen.**Cardboard and egg crates are single use items and cannot be cleaned. Please remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of grease was observed on the ventilation filters. - Visible accumulated oil was observed on the ventilation canopy. - Food debris were observed at the back of the fryer, commercial chinese wok and grill. - Grease was observed on the exterior of the barbeque pork oven. Action required: Throughly wash and sanitize the indicated areas and equipment.

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