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Hakka Garden

6510 4 Street NE Calgary AB T2K 6H2 · Food - General

Official record from Alberta →

Inspection summary

Hakka Garden has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 21, 2025. The most recent inspection, on March 13, 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, Food temperature control 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.

  • 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 6 times across 2 separate inspections, most recently on March 6, 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 3 times across 3 separate inspections, most recently on April 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 6, 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 April 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on January 26, 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

    • 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 ceiling tile was observed in the utility room.**Have the ceiling tiles replaced to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bamboo wok brushes handles were repaired with duct tape. Replace the wok brushes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of scale was observed in the ice machine.**Please have the machine cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is being used to repair/hold in place a part of the rice cooker lid.**Please have the duct tape removed as it cannot be cleaned properly and have the lid of the equipment adequately repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease was observed on the kitchen walls, the body and filters of the ventilation canopy.2.Food debris was observed on the floor below the steel tables food prep area adjacent to the main kitchen.**Please have these areas/items cleaned.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three large bags of onions were stored on the walk-in cooler floor. Store food at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottles was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L Water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of deep-fried chicken was taken out from the cooler and left it on the counter. Chicken was measured at 19.0 degrees C.Discarded the chicken. Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bamboo wok brushes handles were repaired with duct tape. Replace the wok brushes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty Stickers on the food storage containers. Remove the stickers and clean the containers again.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the buckets was measured less than 50ppm.Use 100ppm chlorine sanitizer (1/2 teaspoon bleach Per L water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The scoop inside the flour was covered with stains on the handle. Clean the scoop and do not store scoops inside the flour.2) Tin can was used to store sauce. Do not use tin can for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility opens at 1pm today. Time of inspection was at 1:30pm.1) A container of bean sprouts and two containers of rice noodles were left out at room temperature on the prep table without temperature control. Bean sprouts were measured at 7.0 degrees C. 2) Container of chicken was left out at room temperature without temperature control. 1 to 2) Store cold perishable food at 4 degrees C or below3) A large bowl of raw meat in stagnant water. Meat was measured at 14.2 degrees C. 4) Box of frozen Basa fillets were left out at room temperature by the prep sink. Thaw frozen meat/seafood under cold running water, in cooler overnight or in a microwave. Staff placed these items back in the cooler during inspection. 5) Large prep cooler:Chicken in the insert @ 6.6 degrees C. Beef in the insert @ 9.1 degrees C. Beef inside the cooler @ 7.7 degrees C.Green sauce inside the cooler @ 7.6 degrees C.Repair cooler and store cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operational, unable to check it during inspection. An E3 error code was posted on the front of wash/rinse dial.Repair the dishwasher and provide a high temperature waterproof thermometer to check the dishwasher daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to confirm if the owner has chlorine sanitizer test strips. Provide chlorine test strips and test daily.
    • 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?
      • Unable to confirm if there is a pest control program in place during inspection. A contract for pest control monitoring needed for this size of food facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Bamboo wok brushes handles were repaired with duct tape. Replace the wok brushes. 2) Walk cooler fan covers, condenser unit and shelves were covered with debris. Clean the walk-in cooler. 3) Grease build-up on the rice pot. Clean the rice pot. 4) Green tape was on the knife handle. Remove tape from handle. 5) Deep grooves and stains on the small cutting boards. Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris on the fire extinguisher and dust on the fire suppression system above the handwash sink.2) Char and grease build-up on the canopy filters. 3) Dust and grease build-up on the on top of the equipment. 4) Dust on the wall and storage containers. 5) Grime build-up on the kitchen floor hard to reach areas. 6) Dust on the front service shelves. 7) Grease on the walls and baseboards.1 to 7) Clean these areas.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the buckets was measured less than 50ppm.Use 100ppm chlorine sanitizer (1/2 teaspoon bleach Per L water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The scoop inside the flour was covered with stains on the handle. Clean the scoop and do not store scoops inside the flour.2) Tin can was used to store sauce. Do not use tin can for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility opens at 1pm today. Time of inspection was at 1:30pm.1) A container of bean sprouts and two containers of rice noodles were left out at room temperature on the prep table without temperature control. Bean sprouts were measured at 7.0 degrees C. 2) Container of chicken was left out at room temperature without temperature control. 1 to 2) Store cold perishable food at 4 degrees C or below3) A large bowl of raw meat in stagnant water. Meat was measured at 14.2 degrees C. 4) Box of frozen Basa fillets were left out at room temperature by the prep sink. Thaw frozen meat/seafood under cold running water, in cooler overnight or in a microwave. Staff placed these items back in the cooler during inspection. 5) Large prep cooler:Chicken in the insert @ 6.6 degrees C. Beef in the insert @ 9.1 degrees C. Beef inside the cooler @ 7.7 degrees C.Green sauce inside the cooler @ 7.6 degrees C.Repair cooler and store cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operational, unable to check it during inspection. An E3 error code was posted on the front of wash/rinse dial.Repair the dishwasher and provide a high temperature waterproof thermometer to check the dishwasher daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to confirm if the owner has chlorine sanitizer test strips. Provide chlorine test strips and test daily.
    • 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?
      • Unable to confirm if there is a pest control program in place during inspection. A contract for pest control monitoring needed for this size of food facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Bamboo wok brushes handles were repaired with duct tape. Replace the wok brushes. 2) Walk cooler fan covers, condenser unit and shelves were covered with debris. Clean the walk-in cooler. 3) Grease build-up on the rice pot. Clean the rice pot. 4) Green tape was on the knife handle. Remove tape from handle. 5) Deep grooves and stains on the small cutting boards. Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris on the fire extinguisher and dust on the fire suppression system above the handwash sink.2) Char and grease build-up on the canopy filters. 3) Dust and grease build-up on the on top of the equipment. 4) Dust on the wall and storage containers. 5) Grime build-up on the kitchen floor hard to reach areas. 6) Dust on the front service shelves. 7) Grease on the walls and baseboards.1 to 7) Clean these areas.

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