Great Taste Chinese Restaurant
123 2 Avenue SE Calgary AB T2G 0B2 · Food - General
3 inspections
- Risk Management Inspection
6 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- April 1st, 2026: Discussed moving the rice cooker to the kitchen or bar. All food handling must be conducted near a hand-washing sink. The washroom sink does not count as a designated hand-washing sink for food handlers. Rice cooker in dining area is in a section of the facility with no handwashing sink.-Food handling must occur in a location where a handwashing sink is available. Operator should move the rice cooker to the tea preparation area
- 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?
- April 1st, 2026: Most droppings have been cleaned up. A few were observed near the cook line and bulk dry ingredients. An active pest monitoring program is in place. Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.
- 20. Do food handlers at the facility have adequate food safety training?
- April 1st, 2026: Staff will be enrolled in food safety when the restaurant reopens and staff are back to work. Staff were uneducated about food safety. Operator said she has her food safety certificate but is not a primary food handler.-All staff should take a basic food safety course. Link will be provided by email, and courses in other languages are available-At least one kitchen staff at all times must have a section 31 food safety 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?
- April 1st, 2026: One cover still needs to be changed, all others have been changed. Many light covers in the food handling areas are grill-style, which will not prevent debris from reaching the food if a fixture breaks.-Replace the light covers with a solid cover
- 23. Is the facility maintained in a clean and sanitary condition?
- April 1st, 2026: The floor under the cook line had been cleaned, thank you. Cleaning is still needed along the wall behind the cook line and the equipment legs. A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. Please clean and sanitize these areas and add them to a regular cleaning scheudle.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 1st, 2026: Cleaning has improved but more is needed. Please also create a written cleaning plan. 1) Various areas of the facility have a severe accumulation of debris and grime, including but not limited to:-Behind the cooking line-Between the cooking equipment-The floor edges of the whole kitchen-The outside of the grease trap under the 3-compartment sink 2) Cleaning frequency in the facility is inadequate based on the build up of grime.-Produce and follow a sanitation plan that maintains the kitchen in a sanitary condition
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
10 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed a bucket that tested strongly for chlorine (bleached out test strips) at the cooking line. When staff were asked, they reported washing their hands in this bucket.-Staff must wash their hands with soap and running water between tasks
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Multiple pails that previously had detergent were used to store food.-Do not use buckets previously used for chemicals to store food-Instructed operator to remove all used chemical pails from the facility-Foods were transferred to clean pails2) Knives and scrapers were stored between the wooden chopping block and stainless steel counter, and between another chopping block and the wall. The gaps had an accumulation of debris.-Store knives and other food handling equipment in a sanitary location-Instructed operator to have staff wash all utensils3) Staff were observed frying meat and then dumping it into a cardboard box.-Use only washable materials to store food-Staff transferred food to a plastic container
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Wood ear mushrooms were being hydrated in an open container under the 3-compartment sink.-Do not store any food under the sink
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Many containers of cut vegetables, bean sprouts, and wet noodles were left at room temperature after lunch.-Maintain perishable foods <4C or >60C-All items were put in the fridge2) Dry wood ear mushrooms were being hydrated at room temperature.-Maintain perishable foods <4C or >60C (e.g. soak the product in the fridge)3) Reconstituted and salted jellyfish product found in a pail at room temperature.-Unless testing demonstrates that this food product is shelf stable, operator must store this in the fridge4) Garlic and oil mixture was stored beside the stove.-Discarded-Maintain perishable food <4C or >60C
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Rice cooker in dining area is in a section of the facility with no handwashing sink.-Food handling must occur in a location where a handwashing sink is available. Operator should move the rice cooker to the tea preparation area
- 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 observed on the floor around the nook of bulk ingredients and around the edges of the dim sum preparation area.-Thoroughly clean the facility and have pest control company return for further treatment-----------A few mouse droppings were observed behind the hot water tank. An active pest monitoring program is in place. Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff were uneducated about food safety. Operator said she has her food safety certificate but is not a primary food handler.-All staff should take a basic food safety course. Link will be provided by email, and courses in other languages are available-At least one kitchen staff at all times must have a section 31 food safety 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?
- Many light covers in the food handling areas are grill-style, which will not prevent debris from reaching the food if a fixture breaks.-Replace the light covers with a solid cover
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Various areas of the facility have a severe accumulation of debris and grime, including but not limited to:-Behind the cooking line-Between the cooking equipment-The floor edges of the whole kitchen-The outside of the grease trap under the 3-compartment sink-The ventilation canopy and air return unit-The insides and outsides of the bulk ingredient bins-The curtains between the dining area and other prep areas 2) Cleaning frequency in the facility is inadequate based on the build up of grime.-Produce and follow a sanitation plan that maintains the kitchen in a sanitary condition
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. Please clean and sanitize these areas and add them to a regular cleaning scheudle.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
2 infractions
- 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?
- A few mouse droppings were observed behind the hot water tank. An active pest monitoring program is in place. Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. Please clean and sanitize these areas and add them to a regular cleaning scheudle.
- 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?