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Ginger Beef Express

6006 - 356 Cranston Road SE Calgary AB T3M 0S9 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Express has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on August 25, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 25, 2026. 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 August 25, 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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed thawing in a bucket of cold water. Staff were advised to thaw the chicken under cold running water, with the chicken completely submerged. This was corrected onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on site expired in 2024. The containers were still full, indicating they are not being used to test sanitizer strength.Please obtain new test strips. Test strips must be used whenever chlorine sanitizer is prepared for dishwashing or surface sanitizing. Sanitizer solutions should be changed regularly and maintained at 100 ppm chlorine. Test strips are required to verify the correct concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and food debris was present underneath the deep fryers.Lower shelf across from deep fryers was dirty and greasy.Clean noted areas.All surfaces must be clean and well maintained.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer on site.Operator prepared a 100 ppm chlorine based sanitizing solution at time of inspection.Ensure fresh sanitizing solutions are readily available and used on food contact surfaces frequently.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing strength of chlorine-based sanitizer.Obtain required strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and food debris was present underneath the deep fryers.Lower shelf across from deep fryers was dirty and greasy.Clean noted areas.All surfaces must be clean and well maintained.

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