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Ginsoy

2135 & 2140 - 4058 109 Avenue NE Calgary AB T3N 2B2 · Food - General

Official record from Alberta →

Inspection summary

Ginsoy has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 13, 2026. The most recent inspection, on February 20, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 separate inspections, most recently on February 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 February 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on February 3, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on January 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?

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. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large tray of rice measuring 55C was observed on a utility tray in the storage area. (placed into the cooler at the time of inspection)2) Six bowls of noodles were sitting at room temperature on a food preparation table and measured 58C. (placed into the cooler at the time of inspection)3) Large bowls of meat were also held at room temperature, with temperatures ranging from 56–62C. One bowl measured 46C and was discarded during the inspection.All potentially hazardous foods must be Kept away from the temperature danger zone at all times. Kept hot at 60C or above or cold at 4C or below.4) A bowl containing fish filets with standing water was observed thawing at room temperature. Fish measured -4C. (placed back into the cooler)Ensure to follow proper thawing procedures using one of the following methods:- Under refrigeration at below 4C.- Under cold running water- As part of the cooking process. - In the microwave and cooked immediately after.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Not assessed on February 20, 2026:The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5CDo not use the glasswasher until it meets cleaning and sanitizing requirements.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature glasswasher was tested 5 times and it plateaued at a maximum temperature of 67.5CDo not use the glasswasher until it meets cleaning and sanitizing requirements.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink by the deep fryer was blocked by a pushcart.The pushcart was removed from the hand sink. Ensure hand sinks are always accessible.
  3. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature glasswasher was tested 4 times and it plateaued at a maximum temperature of 67C.Do not use the glasswasher until it meets cleaning and sanitizing requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature glasswasher.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher at plate level daily to ensure that the sanitizing temperature reaches at least 71C.
    • 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?
      • There was a gap on the bottom perimeter of the back doors.Seal the gaps to prevent the entry of pest.
    • 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 no evidence that the light fixtures in the bar were shatterproof or shatter resistant. Provide supporting documentation.2) There was a hole in the wall in the following areas- between the hand sink and the deep fryer- under the middle prep sink- under the 3-compartment sink on the interior wall- staff washroomRepair the walls. Surfaces must be smooth, non-absorbent to moisture and easy to clean.

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