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Ginger Beef Express

820 Centre Street NE Calgary AB T2E 8K1 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Express has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 20, 2025. The most recent inspection, on February 5, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 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 2 separate inspections, most recently on January 22, 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 once on March 20, 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 9 times across 3 separate inspections, most recently on January 22, 2026. 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 3 times across 2 separate inspections, most recently on January 22, 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 January 22, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine (bleach) surface sanitizer measured 50ppm. The concentration of the bleach sanitizer solution must be maintained between 100 to 200ppm to effectively sanitize food contact surfaces. To mix a bleach sanitizer solution, add half a teaspoon of unscented household bleach to one litre of water. The operator remade the bleach sanitizer solution and measured 200ppm at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as a scoop and were stored inside the dry ingredient bulk containers. Bowls are not proper scoops as there is no handle to protect food contamination. Obtain proper scoops with a handle. When storing scoops with the food item, ensure the handle is stored upright to prevent contamination of the food.The operator removed the bowls from the bulk containers at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were food containers stacked on top of uncovered food. Food must be protected from contamination at all times. Refrain from stacking food containers on top of uncovered food as the bottom may be contaminated. The operator unstacked the food at the time of the inspection.2. Cardboard was used to cover food products in the display cooler. Cardboard should not be used to cover food as the surface may be contaminated. Refrain from using cardboard as the surface is not smooth, durable or easy to clean. The operator removed the cardboard from the food at the time of the inspection.3. There was a bag of tempura batter stored directly on the floor. Food must be stored at least six inches above the floor to protect it from contamination. The operator placed the bag of tempura batter on the shelf at the time of the inspection.
    • 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 were not available. Chlorine test strips must be obtained to confirm the concentration of the bleach sanitizer solution. Obtain chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom in kitchen - automatic closer not operational.-Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. The ventilation canopy must be regularly cleaned to remove contamination and to ensure the system is in good working condition to remove smoke, vapors, and gases. Thoroughly clean the ventilation canopy. 2. The exterior of the dry ingredient bulk containers were soiled. The exterior and interior of food containers must be regularly cleaned and sanitized to remove contamination. Thoroughly clean the bulk containers. Refrain from refilling the container with more food until it has been cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease, grime and food debris accumulated in the following areas: - Underneath the fryer and wok station- High-touch surfaces including the water taps for the hand sinks and door handles - The walls behind the sandwich cooler The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated areas.2. There was dust accumulation on the ceiling vents. Thoroughly clean the ceiling vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on January 21, 2026***Hard to reach areas are dirty.Clean.
  3. Risk Management Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sewer gas odour was present by the floor drain in the back storage room. The drain was not backed up but appeared to have some debris in it. There was no observable odour from the mop sink in the same area. Investigate and abate the source of the sewer gas odour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not reviewed on this visit**Hood oil filters were greasy.Clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom in kitchen - automatic closer not operational.-Repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Not reviewed on this visit**Hard to reach areas are dirty.Clean.
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth bucket measured at 0 ppm chlorine.-Ensure cloths are stored in sanitizer-Operator added bleach to pail
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bus pan of flour stored on the ground beneath a shelving unit.-Store food containers off the ground-Operator discarded flour and washed bus pan2) Open cans of hoisin sauce and canned milk were observed.-Ensure canned goods are decanted into clean containers after opening
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles left at room temperature beneath the prep counter.-Maintain potentially hazardous foods at 4C or below-Operator put noodles in fridge
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom in kitchen - automatic closer not operational.-Repair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hood oil filters were greasy.Clean.Paper was used to line the shelves.Remove the paper. Clean shelves regularly or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty.Clean.
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