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Ginger Chicken

122 1 Avenue NE Airdrie AB T4B 0R6 · Food - General

Official record from Alberta →

Inspection summary

Ginger Chicken has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on March 26, 2026, 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 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 2 times across 2 separate inspections, most recently on March 26, 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 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 26, 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 3 times across 3 separate inspections, most recently on March 26, 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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure there is a food safe sanitizer available during food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being stored in non-food grade buckets. All containers used for food storage must be food grade.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cutting boards were being stored against wall behind bucket of soy saucy very close to floor. Do not store clean utensils in this location as it was not sanitary and is prone to contamination due to proximity to floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Boxes of chicken and a box of beef were thawing at room temperature. These were placed into cooler during the inspection. Thawing must be done in the cooler, under cold running water, or as part of the cooking process. 2. Rice was reheating in rice cooker. High risk foods such as rice must be reheated to 74C. Then can be hot held above 60C. Reheating must be done as quickly as possible. Rice must be reheated on stove or in microwave and then placed into warmer since rice cooker cannot reheat quickly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main areas of floor were clean, however hard to reach areas including under shelving and close to table/cooler legs and walls had a build up of dirt and debris. Clean these hard to reach areas.2. Curtain separating dining area and hall to washrooms was dirty. Please clean.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution initially was not available. A sanitizer was prepared during the inspection. Ensure sanitizer is available when food prep is occurring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units used for storing food products were unfinished wood. Please paint/finish them so that they are easy to clean and impervious to moisture. *Still outstanding February 8, 2024April 10, 2025 - A plastic covering had been put over wood shelving, however as it was not attached to shelf below, cleaning and sanitizing was challenging. Paint or finish wood in food prep areas to ensure it is resistant to moisture and easy to clean.
  3. Monitoring 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?
      • Dishes were being stored in hand sink when inspector arrived. These were moved during the inspection. Ensure hand sink is kept clear and that food handlers are washing hands frequently.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units used for storing food products were unfinished wood. Please paint/finish them so that they are easy to clean and impervious to moisture. *Still outstanding February 8, 2024

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