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Guozami

1051 40 Avenue NW Calgary AB T2K 0G2 · Food - General

Official record from Alberta →

Inspection summary

Guozami has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 15, 2026. The most recent inspection, on September 14, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 July 28, 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 2 times across 2 separate inspections, most recently on July 28, 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 2 times across 2 separate inspections, most recently on July 28, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were chopped green onions stored at room temperature. Ensure chopped vegetables are stored either below 4C or above 60C to prevent the growth of bacteria. The operator placed the chopped green onions in an ice bath at the time of the inspection.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There was a bear foot, back and ribs found in the chest freezer. The operator stated they hunted the bear and were storing it there in the meantime. Food must come from an approved source where it is subject to inspections. Ensure food is obtained from an approved source and are properly labelled to identify the source. Refrain from storing personal food items in the food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler on the left side of the grill measured 12C. Coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the two-compartment sink. A paper towel dispenser or holder must be used to protect the paper towel from contamination. Obtain a paper towel dispenser or holder.
    • 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?
      • The back exit door was propped open and there was a gap on the bottom of the screen door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap to prevent the entry of pests.
    • 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. The walls were not finished. Dry wall was exposed and the surfaces is not durable or easy to clean. Finish/paint the walls and ensure the surface is smooth, durable, and easy to clean. 2. There was a hole on the counter near the top section of the 2-compartment sink and raw wood was exposed. All surfaces must be maintained in good repair to facilitate cleaning. Repair the hole and ensure the surface is smooth, durable, and easy to clean. 3. The surface of the preparation table was covered with a vinyl lining and the lining was lifting from the surface. All surfaces must be maintained in good repair to facilitate cleaning. Repair the surface and ensure the surface is smooth, durable, and easy to clean. 4. There was a hole in the wall on the left side of the preparation table. Repair the hole in the wall and ensure the surface is smooth, durable and easy to clean.5. The surface of the storage shelves were covered with a liner and the liner is no longer maintained in good repair. Repair the shelves and ensure the surface is smooth, durable, and easy to clean. 6. The joint in between the floor and wall behind the chest freezer was in disrepair. Repair the joint in between the floor and wall behind the chest freezer.7. There were holes in the ceiling tiles. Replace the ceiling tiles and ensure the surface is smooth, durable and easy to clean. 8. Ther surface of the wall underneath the two-compartment sink was in disrepair. Repair/paint the wall and ensure the surface is smooth, durable, and easy to clean.
  4. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There was a bear foot, back and ribs found in the chest freezer. The operator stated they hunted the bear and were storing it there in the meantime. Food must come from an approved source where it is subject to inspections. Ensure food is obtained from an approved source and are properly labelled to identify the source. Refrain from storing personal food items in the food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler on the left side of the grill measured 12C. Coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the two-compartment sink. A paper towel dispenser or holder must be used to protect the paper towel from contamination. Obtain a paper towel dispenser or holder.
    • 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?
      • The back exit door was propped open and there was a gap on the bottom of the screen door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap to prevent the entry of pests.
    • 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. The walls were not finished. Dry wall was exposed and the surfaces is not durable or easy to clean. Finish/paint the walls and ensure the surface is smooth, durable, and easy to clean. 2. There was a hole on the counter near the top section of the 2-compartment sink and raw wood was exposed. All surfaces must be maintained in good repair to facilitate cleaning. Repair the hole and ensure the surface is smooth, durable, and easy to clean. 3. The surface of the preparation table was covered with a vinyl lining and the lining was lifting from the surface. All surfaces must be maintained in good repair to facilitate cleaning. Repair the surface and ensure the surface is smooth, durable, and easy to clean. 4. There was a hole in the wall on the left side of the preparation table. Repair the hole in the wall and ensure the surface is smooth, durable and easy to clean.5. The surface of the storage shelves were covered with a liner and the liner is no longer maintained in good repair. Repair the shelves and ensure the surface is smooth, durable, and easy to clean. 6. The joint in between the floor and wall behind the chest freezer was in disrepair. Repair the joint in between the floor and wall behind the chest freezer.7. There were holes in the ceiling tiles. Replace the ceiling tiles and ensure the surface is smooth, durable and easy to clean. 8. Ther surface of the wall underneath the two-compartment sink was in disrepair. Repair/paint the wall and ensure the surface is smooth, durable, and easy to clean.
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