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Great Taste Chinese Cuisine

594 64 Avenue NE Calgary AB T2K 6H9 · Food - General

Official record from Alberta →

Inspection summary

Great Taste Chinese Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 8, 2024. The most recent inspection, on December 16, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 separate inspections, most recently on December 8, 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 2 times across 2 separate inspections, most recently on December 8, 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?

  • 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 November 8, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 8, 2024. 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 10 times across 3 separate inspections, most recently on December 16, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Risk Management Inspection

    4 infractions

    • 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 sink paper towel dispenser was not working properly.**Have the dispenser repaired to allow for proper supply of paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The holder of the food safety training certificate was not available at the time of the inspection. More than five food handlers were on duty at the time.**Ensure a certified person is on-site when more than five food handlers are working at the facility.-The operator to have an additional staff member take an approved food safety training.
    • 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 missing light cover was observed on the fixture above the dishwashing area.**Please have the cover replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1.The ventilation canopy filters.2. The floor below the cookline an central steel counter.Please have the following areas cleaned.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based sanitizer available for use was mixed with soap.**Ensure chlorine sanitizers are not mixed with soap or other chemicals as it may render the sanitizer solution in effective.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food handlers were not using sanitizers to carry out cleaning in between tasks.2. Several soiled cleaning cloths were observed on the counter tops and other food contact surfaces.**Ensure approved sanitizers mixed to adequate concentrations are available and being use by food handlers during food preparation.**Ensure soiled cleaning cloths are stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several stock pots were being stored in the staff washroom.**Ensure no storage foods, utensils and other articles required for food preparation occurs in the washrooms.
    • 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 sink was obstructed by utensils, and the paper towel dispenser was not working properly.**Ensure the hand sink is kept unobstructed and used for hand washing only. Have the dispenser repaired to allow for proper supply of paper towels.
    • 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?
      • Mouse droppings were observed below the shelves in both dry storage rooms. Recent pest control records reviewed indicated no new pest activity.**Please have the mouse droppings safely cleaned using bleach and PPE.**Continue to monitor for pest activity.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The holder of the food safety training certificate was not available at the time of the inspection. More than five food handlers were on duty at the time.**Ensure a certified person is on-site when more than five food handlers are working at the facility.-The operator to have an additional staff member take an approved food safety training.
    • 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 missing light cover was observed on the fixture above the dishwashing area.**Please have the cover replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping block adjacent to the dish sink and the chopping board on the steel prep table had deep grooves on the surface.**Have the equipment resurfaced/replaced to ensure they are smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The ice machine (inside and out).2. The standing cooler in the kitchen.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The door, door handles, floor, walls, ceiling and shelves of the walk-in cooler.2. The door, door handles, floor, walls ceiling and shelves of the walk-in freezer.3.The ventilation canopy filters.4. Th wall and floor around the dish sink, grease trap and chopping block.5. The walls, ceiling tiles and ventilation vents in the kitchen.6. The floor below the cookline an central steel counter.Please have the following areas cleaned. In addition, please have the front counter area decluttered, organized and cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used and dirty rags were stored on prep tables in the kitchen.Ensure to store these rags in a sanitizer solution in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *REPEATED VIOLATION*1. Several containers of food were stored on the floor in the walk-in cooler and storage areas or were on shelving too low to the floor2. There were boxes of produce stored on the floor in the kitchen.3. A box of seaweed was stored on the floor in the back storage room. The box appeared to be exposed to a leak in the wall which allowed for pests to break through the packaging material and consume the seaweed.Four bags of seaweed were decarded.Ensure that food items are stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *REPEATED VIOLATION*Observed staff personal items along food preparation/cookline (ie. cell phone, drink cups). Advise staff, while preparing food, they should not be handling personal items. Keep these items stored elsewhere.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A trolley of spices and sauces were stored underneath a plumbing line and construction materials in the back storage hall.Ensure that food items are not stored in this area.2. Bowls were stored in buckets of oil and bulk food products and used as scoops.Obtain scoops with proper handles.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bottles and containers containing surface sanitizer were not label indicating their contents.Label all containers or bottles storing a liquid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hoison sauce and Chee Hou Sauce were stored in open cans in the dry storage room. Labeling on the cans indicate that contents must be refrigerated after opening.Ensure that food items are removed from cans after opening. Follow manufacture instructions regarding storage requirements.These food items were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical sanitizing dishwasher had a chlorine concentration of 0ppm.Have the dishwasher services. Ensure that the concentration is maintained at 100ppm. Verify the concentration using chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was a strainer stored in the hand sink.Ensure that nothing in stored in the hand sink and it is always easily accessible.2. There was no paper towel supplied at the hand sink. Ensure that there is paper towel supplied in a dispenser at all times.
    • 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?
      • Mice droppings were noted on the floors in the dry storage and equipment storage room. Also noted on food containers and cloths in the dry storage room.Remove mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were 10 staff at the time of the inspection. None of which had a food safety certificate.A manager must register and successfully complete an approved food safety course. All other staff members are required to take the Alberta Food Safety Basics Interactive Course
    • 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 light in the back storage room.2. Light fixtures throughout the kitchen were out. Install light fixture(s) in the indicated areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Wood chopping block by foodservice sink is damaged (cracked wood) and top surface is uneven. Replace wood chopping block, this cuting surface must be smooth and level to allow proper cleaning and sanitizing. 2. Cooler doors had a significant amount of food debris and dirt accumulated.Thoroughly clean and sanitize the cooler doors.3. Discontinue use of cardboard/newspaper for lining surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust and grease accumulating on outer surfaces of ventilation hood and ceilingEnsure good thorough cleaning is done and maintained.2. The silicone caulking around the hand sink was extremely dirty and molded.Replace this caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of old grease in hard to reach areas of floors underneath cookline and between wall and stove. 2. Clutter in storage area for front bar/cash service area3. Dust collecting on fan cover of walkin cooler4. Salt buildup along wall and wood panel next to fish tank5. Wire racking by dishwash area has grease/dust buildup.Ensure that all of the indicated areas are thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several non-essential items and food equipment cluttered on top shelves and prep tables throughout the kitchen and front service area.Remove unnecessary items, reorganize and keep in clean, sanitary manner.
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