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Gong Kee BBQ Noodle House

5 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General

Official record from Alberta →

Inspection summary

Gong Kee BBQ Noodle House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on October 13, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on October 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 5, 2024. 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 once on August 22, 2025. 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?

  • 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 7 times across 5 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?

  • 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 October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Walking cooler beside kitchen and chest freezer had uncovered foods.-Cover the foods in cooler and freezer to prevent contamination.2. Noodles were stored in the meat cooler, under the raw meat items.-Remove noodles from the meat cooler and store in another cooler so that there is no risk of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature in the hot holding unit beside the front counter was recorded 55 C. Operator adjusted the temperature control for higher temperature so that it was above 60 C.2. Frozen fish was observed to be thawing in a sink using stagnant water.Operator made the water running during inspection.
    • 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 sink beside the dishwasher was leaking. -Fix it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Side and back of the stove appeared to be greasy.-Do deep cleaning of the stove and its back wall and floor.2. Ventilations of the washrooms had dust accumulation.-Clean them.3. Empty cardboard boxes were stored in a corner in the dining area. -Discard the boxes in a regular basis or store them in a separate place other than food handling area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator was observed touching raw meat and veggies wearing the same glove. - The operator was educated on proper glove use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was stored on the floor in the walk-in cooler.2) Food was stored uncovered in the walk-in cooler. 3) Whole pig carcasses and other meats were stored uncovered in the meat cooler. - Store food 6 inches above the floor and covered.4) Open cans of food were observed stored in the cooler near dishwasher. - Transfer food to food safe containers after the can is opened.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) During inspection the food in the front BBQ display case had internal temperatures as follows: Sweet chicken leg 21CPork leg 18.8CRoast pork 31CPork lip 16 C- Maintain food at or above 60 degrees C at all times when in hot holding. The aforementioned food items were discarded during the inspection.2) The mushrooms in the cooler by the dishwashing sinks was measured at an internal temperature of 16.1 degrees C. - Maintain the food at or below 4 degrees C when in cold holding. The mushrooms were discarded during the inspection.
    • 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?
      • 1) The insect screen was had holes and the door had gaps at the bottom. - Repair or install a new insect screen, and install weatherstripping at the bottom of the door.2) No pest control records were provided. - Provide pest control records to the distrcit PHI
    • 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) Cardboard boxes were used to line the dry storage shelves.Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.2) The wooden support under the walk-in meat cooler was breaking apart. - Repair or replace the wooden support.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Both chest freezers had rust and ice buildup.2) Meat tenderizer had visible dust build up. - Clean the aforementioned equipment.3) The small soup hot holding cooker lid was broken. 4) The rice cooker lid had tape on it. 5) The caulking was coming off from the sink near the smoker.- Repair or replace the aforementioned equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build up was observed behind the cookline.- Clean the area behind the cookline.2) The ceiling through out the kitchen had dust and debris build up. - Clean the ceiling.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare a cleaning schedule.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the cutting board.- Keep the wet cloth in sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with veggies.- Keep hand washing sink clear for hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The smoker area and walkin cooler, shelves were dirty with food debris.- Clean and sanitize the above-mentioned areas.2. The service counter was unorganized.- Ensure to organize the drawers and discard all the items which are not related to food processing.3. The facility did not have cleaning schedule.- Prepare a cleaning schedule.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizing solution was not available during inspection.The operator prepared 100ppm chlorine solution during inspection.2. Dirty wiping cloths were observed on the counter.The operator removed the cloths from counter topsEnsure to keep the wet cleaning cloths in sanitizing solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas appeared dirty:Floors, shelves and dishwashing area.A lot of unwanted buckets and carboards were stored underneath the counter.The operator removed the unwanted stuff from the facility and cleaned the above-mentioned places and sent the pictures via email.

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