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Gobi Grill

1312 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - General

Official record from Alberta →

Inspection summary

Gobi Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on May 28, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 January 23, 2025. 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 2 times across 2 separate inspections, most recently on May 8, 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 4 times across 3 separate inspections, most recently on May 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 4 separate inspections, most recently on May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 8, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bag of rice stored on floor by the handwash sink.2. A broom was stored with the broom side up next to an open container of sugar on the shelf beside the handwash sink. Broom was removed.3. Empty food containers stored right in front of the mop sink.4. The container of chili oil for customers stored at the front was uncovered. 5. Hoisin sauce stored in opened can. COMPLETE THE FOLLOWING:1. Ensure all bags of food are stored off the ground to protect from contamination.2. Keep containers of food covered with a lid.3. Do not store food containers in front of the mop sink.4. After opening canned foods, transfer the food to a food grade container, because cans may start to rust after opening.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Recently cooked plantains were stored on the front counter and accessible to customers. Plantains are ordered by customers, then cooked and served. The plantains were moved to the cooler during the inspection.2. A contain of dried noodles was stored in a container of sliced lemons. Container removed during the inspection. COMPLETE THE FOLLOWING:1. Keep the plantains stored in the cooler so they are protected from customer contamination.2. Do not store containers in open food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Containers of vegetables stored in metal containers on top of open cooler in the front cooking area measured 13*C. The Operator transferred the vegetables to the metal insert.COMPLETE THE FOLLOWING:1. Ensure the food in the open cooler measures 4*C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the flat top grill had a buildup of burnt debris. The Operator stated the filters are cleaned every Sunday.2. The hood vent filters at the back of the kitchen had debris.COMPLETE THE FOLLOWING:1. Clean the filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***OUTSTANDING***1. The facility's small space in the kitchen is cluttered with various non-food handling items.**May 8, 2026: personal items were being stored amongst customer items. COMPLETE THE FOLLOWING:1. Declutter and reorganize the back space. Remove all items that are not in use for the restaurant's operations from the kitchen.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for food handling areas in the facility. Wet cleaning cloths were being used to clean countertops.- As discussed, ensure that QUAT sanitizer solution available at the facility is used for all food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Drink bottles were stored on the floor in the front area of the facility.- Please ensure all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground.2. Disposable cup was being used as scoop and stored inside the food bulk container.- Cup was voluntarily removed by staff and ensure to use scoops with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of sliced beef in the hot holding unit was measured 56 degrees Celsius. Operator placed lid on the insert and temperature was measured at 61.7 degrees Celsius.- Keep hot perishable food items at 60 degrees Celsius or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3 comp-sink in the facility was being used as storage of dirty and clean utensils and was inaccessible.- Operator is to ensure that the dishwashing sink is kept clear of obstructions and only used for its intended purpose for dishwashing with approved sanitizing solutions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***Updated 01-23-2025:Decluttering and reorganizing of the back space is still needed due to the space constraint of the facility. Remove any unnecessary items for better storage of necessary items.- The facility's small space in the kitchen is cluttered with various non-food handling items. Remove all items that are not in use for the restaurant's operations from the kitchen.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution was tested at >200ppm- Operator diluted and remade solution and was retested at 100ppm (1/2 teaspoon of bleach for every 1 litre of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items of deodorant and muscle relief cream was left in the food prep area of the kitchen.- Please keep personal items in separate storage away from food prep areas.- Items were stored away during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated June 17, 2024:- Decluttering and reorganizing of the back space is still needed due to the space constraint of the facility. Remove any unnecessary items for better storage of necessary items.The facility's small space in the kitchen is cluttered with various non-food handling items. Remove all items that are not in use for the restaurant's operations from the kitchen.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared sanitizer in spray bottles showed no presence of an active chemical. Quats and bleach containers were available onsite. A new bleach solution was made for sanitizing food contact surfaces and items.As discussed, make a new sanitizer solution daily in a spray bottle or container (ex: 2mL bleach in 1L water) and confirm its concentration using testing strips.ttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility's small space in the kitchen is cluttered with various non-food handling items. Remove all items that are not in use for the restaurant's operations from the kitchen.

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