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Ginger Garlic

7 - 2115 27 Avenue NE Calgary AB T2E 7E4 · Food - General

Official record from Alberta →

Inspection summary

Ginger Garlic has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on February 11, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 8 times across 7 separate inspections, most recently on February 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 5 separate inspections, most recently on February 9, 2026. For example: Is food being protected from contamination during transportation?

  • 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 5 times across 5 separate inspections, most recently on May 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on February 9, 2026. For example: Is the facility free of a pest infestation?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 4, 2026. For example: Are chemicals stored and handled in a safe manner?

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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall in the dry storage room and the ceiling in the dry storage room were sealed/resurfaced. Please refinish these surfaces so that they are smooth and cleanable.
  2. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of spices were covered with plastic wrap. Ensure that all food containers, that are not stored in a fridge or cooler, with a durable lid.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a mouse infestation was observed in the facility. A substantial amount of mouse droppings and mouse grease were seen in various areas including, but not limited to: the kitchen area, utility room, washrooms, front counter area, below the customer benches and in the dry food storage area.Action required:Retain the services of a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety knowledge.**Please ensure refresher food safety training is provided to the staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall around the hand wash station, near the entrance to the kitchen, was constructed of unfished drywall and wood which was not smooth, cleanable and non-absorbent to moisture.Action required:Refinish the unfinished wood and drywall in the kitchen. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.Action required:Ensure that all light fixtures in the kitchen are equipped with shatterproof covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Equipment and surfaces in the food establishment had an accumulation of grease, soil, andfood debris; this included but was not limited to floors throughout the facility, in all storage areas, shelving, cooking equipment, rolling carts, freezers, coolers and electrical outlets.Action required:Ensure that all equipment and areas in the kitchen are clean, sanitized and free from defects and/or grease, dirt and grime.
    • 25. Is food being protected from contamination during transportation?
      • **Outstanding**Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. **Please clean to prevent cross contamination.
  3. Demand Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Mouse chew holes were noted on a bag of ground coriander in the dry food storage area.2.White mould was observed on several red onions in the kitchen.Action required:Discard all food that has been adulterated by mice.Discard all foods that are unfit for human consumption.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bin of dry food in the storage room was open giving access to the mice or other potential sources of contamination.2. Containers of raw shrimp and raw fish in the 2-door cooler were uncovered. A container of vegetables in the freezer was uncovered.Action required:Store all food in a manner that does not allow for pest contamination.Ensure that all containers of food are covered with tight fitting lids to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of dosa batter and a bag of onions was stored directly on the floor.Action required:Store all food at least 15 centimeters (6 inches) off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizing solution was unlabeled.Action required:Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable sauces were stored in an improper ice bath at 6° degrees Celsius.Action required:Store all potentially hazardous foods at 4°degrees Celsius or less or at/above 60°degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station, near the entrance to the kitchen, was not equipped with a paper towel dispenserAction required:Install a paper towel dispenser at the hand wash station at the entrance to the kitchen. Ensure that the roll of paper towel is protected from contamination.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a mouse infestation was observed in the facility. A substantial amount of mouse droppings and mouse grease were seen in various areas including, but not limited to: the kitchen area, utility room, washrooms, front counter area, below the customer benches and in the dry food storage area.Action required:Retain the services of a professional pest control company to abate the mouse infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • An effective pest control program was not in place nor were pest control records available upon request. Action required:Retain all pest control service records and keep them on-site for review.Remove and safely dispose of all mouse droppings and harborage materials.Clean and disinfect all surfaces contaminated by mouse activity and excrement.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety knowledge.**Please ensure refresher food safety training is provided to the staff.
    • 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. Baseboards were missing from the wall across from the utility room.Action required:Install baseboards on the wall across from the utility room.2. The wall around the hand wash station, near the entrance to the kitchen, was constructed of unfished drywall and wood which was not smooth, cleanable and non-absorbent to moisture.Action required:Refinish the unfinished wood and drywall in the kitchen. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.3. The lighting in the entrance to the kitchen was dim, as several light bulbs were burnt out.Action required:Replace all burnt out light bulbs. Ensure that there is a sufficient amount of lighting in the kitchen to facilitate cleaning and safe food handling practices.4. The light at the entrance to the kitchen was not equipped with a shatterproof cover.Action required:Ensure that all light fixtures in the kitchen are equipped with shatterproof covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden cutting board had a deep groove on the cutting surface and was no longer cleanable.Action required:Remove all damaged equipment from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Equipment and surfaces in the food establishment had an accumulation of grease, soil, andfood debris; this included but was not limited to floors throughout the facility, in all storage areas, shelving, cooking equipment, black rolling carts, freezers, coolers and electrical outlets.Action required:Ensure that all equipment and areas in the kitchen are clean, sanitized and free from defects and/or grease, dirt and grime.2. There was no effective written cleaning schedule.Action required:Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
    • 25. Is food being protected from contamination during transportation?
      • **Outstanding**Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. **Please clean to prevent cross contamination.
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety knowledge.**Please ensure refresher food safety training is provided to the staff.
    • 25. Is food being protected from contamination during transportation?
      • **Outstanding**Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. **Please clean to prevent cross contamination.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Outstanding**Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four packages of frozen fish were observed in the transport vehicle without any temperature control. Frozen fish measured at -1*C. - Operator was instructed to move the fish inside the refrigerator. **Ensure high risk food is maintained at proper temperature while transporting.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety knowledge.**Please ensure refresher food safety training is provided to the staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Water damage was observed on the wall behind the dishwashing area. ** Repair or replace the affected wall surface to prevent mold growth or structural deterioration.**Ensure all surfaces in the facility are smooth and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Prep cooler in front of the ventilation canopy measured 19*C internally.**Please repair. **Do not store high risk food items in the prep cooler until repairs are made.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required inside all the refrigeration units as they have significant food debris build up.
    • 25. Is food being protected from contamination during transportation?
      • **Outstanding**Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. **Please clean to prevent cross contamination.
  6. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Outstanding**1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. 2. Update May 2, 2025: Chlorine spray sanitizer bottle measured 10 ppm. - Operator remade the sanitizer solution and tested 100 ppm. April 23, 2025:Food safe sanitizer was not available at the time of inspection. A bottle of regular bleach present onsite and staff was instructed to make 100 ppm bleach solution during inspection. **Please ensure food safe sanitizer solution (i.e. 200 ppm QUATS or 100 ppm chlorine) is present at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Outstanding**Food were stored on floor through the kitchen. **Ensure food is stored a minimum of 6 inches above the floor at all times to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers without handles stored in the bulk food containers throughout the kitchen. **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**25 boiled eggs were stored on floor at room temperature for more than 4 hours. - Operator discarded the eggs during inspection. **Ensure high risk foods stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Access to hand sink was obstructed in kitchen by cardboard box and linen basket. - Operator removed the above-mentioned items during inspection. **Ensure hand sink remain unobstructed at all times for proper handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge.**Please ensure refresher food safety training is provided to the staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damage was observed on the wall behind the dishwashing area. ** Repair or replace the affected wall surface to prevent mold growth or structural deterioration.**Ensure all surfaces in the facility are smooth and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Prep cooler in front of the ventilation canopy measured 19*C internally.**Please repair. **Do not store high risk food items in the prep cooler until repairs are made.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Inside all the refrigeration units as they have significant food debris build up. - Hard-to-reach areas (such as underneath and behind the cooking equipment).
    • 25. Is food being protected from contamination during transportation?
      • Vehicle used by the facility to transport food has a significant amount of food debris and dust accumulation. **Please clean to prevent cross contamination.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use. 2. Food safe sanitizer was not available at the time of inspection. A bottle of regular bleach present onsite and staff was instructed to make 100 ppm bleach solution during inspection. **Please ensure food safe sanitizer solution (i.e. 200 ppm QUATS or 100 ppm chlorine) is present at all times. Note: Approved sanitizers document was sent to the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food were stored on floor through the kitchen. **Ensure food is stored a minimum of 6 inches above the floor at all times to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Containers without handles stored in the bulk food containers throughout the kitchen. **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Beef and cooked mixed vegetarian curry in the hot holding unit were measured at 44.8°C and 46.9°C, respectively. - Operator discarded the above food items. **Ensure that all high-risk foods stored in hot holding units are kept at 60°C or above at all times to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Following food items in the kitchen measured greater than 16*C internally and were discarded by the operator during inspection. - 1 container of coconut chutney at 31°C. - 43 eggs at 24°C, stored at room temperature overnight. - 2 containers of paneer measured at 16.8°C and 18.8°C in the prep cooler. - Coconut milk at 18.4°C at the bottom of the prep cooler. - Whipping cream at 21°C at the bottom of the prep cooler.**Ensure high risk foods stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge.**Please ensure refresher food safety training is provided to the staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damage was observed on the wall behind the dishwashing area. ** Repair or replace the affected wall surface to prevent mold growth or structural deterioration.**Ensure all surfaces in the facility are smooth and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in front of the ventilation canopy measured 19*C internally.**Please repair. **Do not store high risk food items in the prep cooler until repairs are made.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Inside all the refrigeration units as they have significant food debris build up. - Ceiling tiles and vents were visibly dirty.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside the cold table measured at 12C. When probed foods stored in this unit also had an internal temperature of 11-12 C. The operator voluntarily discarded the affected food.Call for service. Do not store any perishable foods in this unit unless is able to provide the prescribed temperature of 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The only handwashing sink in the kitchen was completely blocked.Must ensure easy access to the sink at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All equipment in the kitchen has built-up dirt. Specially on the top. Clean and maintain clean all equipment in the kitchen (including the mechanical washer)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cold prep table not providing the prescribed temperature.Service the equipment
  11. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside the cold table measured at 12C. When probed foods stored in this unit also had an internal temperature of 11-12 C. The operator voluntarily discarded the affected food.Call for service. Do not store any perishable foods in this unit unless is able to provide the prescribed temperature of 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The only handwashing sink in the kitchen was completely blocked.Must ensure easy access to the sink at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cold prep table not providing the prescribed temperature.Service the equipment
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All equipment in the kitchen has built-up dirt. Specially on the top. Clean and maintain clean all equipment in the kitchen (including the mechanical washer)
  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrub the long cutting board along the prep table, to remove the built-up dirt from the grooves. Repeat daily
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap provided for the only hand sink in the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The only handwashing sink in the kitchen was completely blocked.Must ensure easy access to the sink at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All equipment in the kitchen has built-up dirt. Specially on the top. Clean and maintain clean all equipment in the kitchen (including the mechanical washer)
  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrub the long cutting board along the prep table, to remove the built-up dirt from the grooves. Repeat daily
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thaw frozen foods under running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All equipment in the kitchen has built-up dirt. Specially on the top. Clean and maintain clean all equipment in the kitchen (including the mechanical washer)

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