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Ginger Garden

6 - 6208 Rundlehorn Drive NE Calgary AB T1Y 2X1 · Food - General

Official record from Alberta →

Inspection summary

Ginger Garden has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 29, 2023. The most recent inspection, on October 13, 2026, recorded 7 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on October 13, 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 September 5, 2025. 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 October 13, 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 October 13, 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?

  • 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 October 13, 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.

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution bucket or spray bottle was available on site. The operator was advised to prepare fresh sanitizer solution regularly and ensure that the chlorine concentration remains within the required range of 50–200 ppm. During the inspection, PHI prepared a sanitizer solution with a chlorine concentration within the acceptable range. The operator was advised to regularly monitor and maintain the sanitizer concentration within the required range going forward.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on countertops. The operator was advised to keep wiping cloths in sanitizer buckets when not in use and to avoid leaving them on countertops to prevent cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl of sliced meat was observed stored inside the dishwashing sink. The operator was instructed to remove the meat immediately and ensure that the dishwashing sink is not used for food storage or thawing to prevent potential contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl of raw chicken was observed stored near the handwashing station. The meat was measured at 4°C. The operator was instructed to relocate the meat to food storage area to prevent potential contamination from splashing water at the handwashing sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Employees were observed not following the proper sanitizing procedure during manual dishwashing. The Public Health Inspector demonstrated and reviewed the proper dishwashing procedure with the employee. The operator was advised to ensure that all employees consistently follow recommended method: scrape → wash & rinse → sanitize → air dry.Please review the attached document, “Two Sink Dishwashing Methods,” for additional information and guidance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A communication board/ instruction sheet that is absorbent is attached on the wall in the kitchen. The operator is advised to remove the absorbent sheet or replace it with a smooth, non-absorbent, and easily cleanable board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were stored in a manner where the handles were in contact with the food. The operator was advised to store utensils in a manner that prevents the handles from contacting food items.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 pails with frozen meet thawed at room temp. Must use proper method of thawing. Best is in the walk-in cooler. If you need fast, frozen meets must be defrosted under running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all cardboards from the shelves and equipment. Surfaces must be non-absorbent.
  3. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed ready to eat food stored in shopping bags in the walk-in freezer. Non-food grade packaging may release carcinogens at low temperatures. Use always food grade packaging
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was too weak when initially tested. It was re-mixed at time of inspection and was then found to be between 100-200 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was some tape on the inside door handle in the walk in cooler. - Remove tape and repair handle. 2. The shelving at the back of the kitchen was unfinished raw wood. - Paint or finish all wood surfaces to ensure it is smooth, easy to clean, and non-absorbent.

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