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Ham Ji Bak

3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

Official record from Alberta →

Inspection summary

Ham Ji Bak has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on November 27, 2025, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 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 10 times across 5 separate inspections, most recently on November 21, 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 7 times across 5 separate inspections, most recently on November 20, 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 3 times across 3 separate inspections, most recently on June 20, 2024. 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 13 times across 7 separate inspections, most recently on November 21, 2025. 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 9 times across 5 separate inspections, most recently on November 21, 2025. 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no ready-made sanitizer was observed, food was already being processed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff member was observed using the dirty floor as a countertop for processing vegetables. Cease and desist this practice immediately and do not use dirty surfaces for food processing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - buildup of grime and grease observed on containers, lids, floors in hard to reach areas, white wire racks over the dishwashing sinks, under the dishwasher - cleaning required.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no ready-made sanitizer was observed, food was already being processed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high-risk foods in the cooler inserts were filled above the fill line
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - buildup of grime and grease observed on containers, lids, floors in hard to reach areas, white wire racks over the dishwashing sinks, under the dishwasher, high on the walls and on the ceilings - cleaning required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - a pair of used and dirty single-use disposable gloves were removed from hands and saved for re-use. Gloves must be immediately disposed of once removed from the hands
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff were observed storing processed onion on the dirty floor. Please retrain staff not to store food on the floor or to use the floor as a countertop at any time.** - a container of food was observed stored directly on top of food with no barrier in between (stacking).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were observed with the dirty high-touch handle in direct contact with the food ingredient
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of food and grime were noted in the following areas that require more thorough cleaning: microwave, dishwashing faucet, floors under shelving and in hard to reach areas.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - DO NOT use black/green/orange garbage bags to cover any foods at any time. The plastic is not food-grade and may contaminate the food it is in contact with.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **-facility prepared food for the public when a CLOSURE ORDER was in place.
  7. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- improper manual dishwashing was being practiced - no soap or sanitizing step
    • 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 noted on the floors under equipment and among the food storage shelving
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:-the handles of the woks were covered in fabric that was falling apart and was in poor condition -dirty newspaper and dirty cardboard was covering surfaces of the equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-sanitation was poor for the following areas:-floors in hard to reach areas were dirty/ mouse droppings
  8. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-wet, dirty, used cleaning cloths were noted on many surfaces throughout and were not stored in a sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- staff are not washing their hands after conducting non - food related activities
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-the dirty handles of scoops were observed in direct contact with the food ingredient within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-improper thawing observed of raw pork at room temperature. Staff member ran to the sink to turn the tap on. When probed the pork was 18⁰C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-overfilling the cooler inserts - the seafood was stored mounded at room temperature and not below the fill line as required to maintain a temperature of less than 4'C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- improper manual dishwashing was being practiced - no soap or sanitizing step
    • 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 noted on the floors under equipment and among the food storage shelving
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **- facility was in operation without a valid and current Food Handling Permit.
    • 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 wok cooking station was leaking water, standing water in large amounts that appeared discolored was observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:-the handles of the woks were covered in fabric that was falling apart and was in poor condition -dirty newspaper and dirty cardboard was covering surfaces of the equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-sanitation was poor for the following areas:-ceiling and upper walls had a thick coating of grime, grease, and fuzz-microwave had a build up of food and grime-floors in hard to reach areas were dirty/ mouse droppings
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-no written cleaning schedule was available upon request
  9. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-wet, dirty, used cleaning cloths were noted on many surfaces throughout and were not stored in a sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- staff are not washing their hands after conducting non - food related activities
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-the dirty handles of scoops were observed in direct contact with the food ingredient within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-improper thawing observed of raw pork at room temperature. Staff member ran to the sink to turn the tap on. When probed the pork was 18⁰C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-overfilling the cooler inserts - the seafood was stored mounded at room temperature and not below the fill line as required to maintain a temperature of less than 4'C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- improper manual dishwashing was being practiced - no soap or sanitizing step
    • 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 noted on the floors under equipment and among the food storage shelving
    • 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 wok cooking station was leaking water, standing water in large amounts that appeared discolored was observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:-the handles of the woks were covered in fabric that was falling apart and was in poor condition -dirty newspaper and dirty cardboard was covering surfaces of the equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-sanitation was poor for the following areas:-ceiling and upper walls had a thick coating of grime, grease, and fuzz-microwave had a build up of food and grime-floors in hard to reach areas were dirty/ mouse droppings
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-no written cleaning schedule was available upon request
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2024-02-08Located IR thermometer. Facility still needs to obtain a probe thermometer.2024-01-29Unable to locate probe or IR thermometer.ACTION REQUIRED: obtain probe thermometer. Ensure facility has method of monitoring cooler temperatures (IR thermometer OR refrigeration thermometer in each cooler).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 2024-02-08Below violation not yet corrected._____________________2024-01-29Current food handling permit was not posted. ACTION REQUIRED: post current food handling permit on public display.
  13. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate probe or IR thermometer.ACTION REQUIRED: obtain probe thermometer. Ensure facility has method of monitoring cooler temperatures (IR thermometer OR refrigeration thermometer in each cooler).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current food handling permit was not posted. ACTION REQUIRED: post current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-01-291) Plastic film on cooler next to the cookline was dirty and in poor condition. ACTION REQUIRED: remove plastic film from cooler. If installing a partition to protect to the cooler from heat, please ensure it is smooth, durable, washable, & impervious to moisture. Below violation not observed to be an issue at the time of inspection. To be confirmed upon re-inspection._________________________2023-08-281) Shelves in the dry storage area were lined with unfinished wood. Finish the wood so that the surface is easy to clean, impervious to moisture and smooth.

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