Han Chao Taste of Asia

108 - 306 Aspen Glen Landing SW Calgary AB T2T 3W2 · Food - General

6 inspections

1. Risk Management InspectionOct 2, 2026

   6 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bowls and containers used in bulk binsObtain scoops with a handle for bulk ingredients
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Bowl of deep fried beef left out at room temperature to thaw.High risk perishable foods are not to be left out at room temperature to thaw.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Chlorine test strips were expired and discolored.Obtain new chlorine test strips
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Bowl of deep fried beef was placed directly in the back hand sink to thaw. All hand wash stations are to be kept free and easily accessible at all times
   • 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 few ceiling tiles above the dishwashing area were peeling.Ensure all surfaces are smooth, non-porous, and easy to clean
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Calcium build up in ice machine
2. Monitoring InspectionSep 28, 2026

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • At the time of inspection, no sanitizer was made available
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bowls and containers used in bulk binsObtain scoops with a handle for bulk ingredients
   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottle in the dining area was not labeled as to its contentsAll chemical bottles/ containers are to be properly labeled
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Several containers of perishable foods (raw shelled eggs, raw shrimp, noodles, cut vegetables, and sauces) left out - operator started to move all foods back into the cooler. Surface temperatures of food varied from 8C - 13C
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • No chlorine test strips available
   • 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 few ceiling tiles above the dishwashing area were peeling.Ensure all surfaces are smooth, non-porous, and easy to clean
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Calcium build up in ice machine
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Debris accumulation in hard-to-reach areas (in between stand-up cooler and wall at the back storage area, in between large cooking equipment)2) Broken glass observed under the bar counter
3. Monitoring InspectionNov 17, 2025

   6 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Organization required in the walk-in cooler. Bin of raw chicken was stored above uncovered container of cooked rice and box of cabbage headsStore raw meats below or separate from ready-to-eat foods.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Several containers of food in the walk-in cooler were not covered2. Rice scoop was stored in a container of water at room temperature
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bowls and containers used in bulk binsObtain scoops with a handle for bulk ingredients
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Jug of vinegar placed directly in back hand sink. Ensure all hand wash stations are kept free and easily accessible at all times
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Food debris observed on top of dishwasher. Grime and mildew growth observed in dishwasher2. Calcium build up in ice machine
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Dust buildup was noted on the kitchen ceiling and ceiling air vents.Clean the kitchen ceiling and air vents
4. Demand InspectionNov 12, 2024

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Used wet cleaning cloths were kept on the counter.Cleaning cloths were submerged in the chlorine sanitizing bucket at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Ice well basin at the bar area was not covered.Install a cover for the ice well basin to protect the ice from contamination.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Foods in the walk-in cooler were kept on the floor.Foods were promptly stored off the floor.2) There was an opened can of leftover oyster sauce stored in the food preparation cooler.Food was discarded.Store leftover opened can food in a food grade container.3) Bags of onions were stored on the floor adjacent the side exit door leading to the washroom.Foods were stored off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Uncooked raw chicken was submerged in water to thaw in the prep sink with an internal temperature of 14.5°C.Food was discarded.2) Uncooked raw chicken was stored on the counter with an internal temperature of 6.7°C.Food was stored in the walk-in cooler.3) Cooked vermicelli noodle was stored in the electric hot holding unit with a surface temperature at 27°C.Food was discarded.4) Vermicelli noodle was soaked in water at 13.4°C.Food was stored in the walk-in cooler.5) Two containers of cooked rice were stored on the rack adjacent the ventilation canopy system with an internal temperature of 14.7°C and 37.4°C respectively.Foods were discarded.6) Three boxes of frozen shrimps were stored on the floor adjacent the walk-in cooler to thaw with a surface temperature of 5°C, -6°C and -10°C respectively,Foods were promptly stored in the walk-in cooler to thaw-Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Ongoing violations cited November 12-2024:1. Deep groves were noted on the prep cooler cutting boards.The prep cooler cutting board was flipped the other way.2) Deep groves were noted on the green cutting boards.Resurface or replace the green cutting board.3) Dirty knife was stored with clean knives on the knife holder.The knife was promptly removed, and the knife holder was cleaned and sanitized.Previous violations:1. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Violations cited from November 28, 2023:1.Utensil kept on the hot holding was broken.Utensil was promptly removed and new utensils was being used.2. Dirty knives were stored with clean knife on the knife holder.Knives were promptly removed and the knife holder was cleaned and sanitized.3. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.4. Bubble tea container lids were broken.Ensure lids are in good repair.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Grease was dripping from the ventilation canopy system.Clean and sanitize the ventilation canopy including the ventilation canopy filters twice or thrice a week.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Dust buildup was noted on the kitchen ceiling and ceiling air vents.Clean the kitchen ceiling and air vents
5. Risk Management InspectionNov 29, 2023

   2 infractions

   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Violations cited from November 28, 2023:1.Utensil kept on the hot holding was broken.Utensil was promptly removed and new utensils was being used.2. Dirty knives were stored with clean knife on the knife holder.Knives were promptly removed and the knife holder was cleaned and sanitized.3. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.4. Bubble tea container lids were broken.Ensure lids are in good repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. There was debris built up on the top of the dishwasher.2. Ventilation canopy was accumulated with grease deposits and other residues.3. Behind and underneath the ventilation canopy was accumulated with food debris and grease deposits.Recurring violations:1. Top of the dishwasher had food debris buildup.2. Ventilation canopy was accumulated with grease deposits and other residues.3. There was a spill at the bottom of the mini fridge at the front retail area.4. Ceiling air vents were accumulated with dust and grime.5. Underneath the counters and hard to reach area at the cook line was dirty.6. Behind and underneath the ventilation canopy was accumulated with food debris and grease deposits.7. Ice machine top and around the walls were accumulated with dust and grime.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Previous violation:Debris had built up on top of the dishwasher.Clean the top part of the dishwasher.
6. Monitoring InspectionNov 28, 2023

   13 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Syrup containers at the front retail area on the counter were unlabelled.Syrup containers were promptly labelled.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Wet cleaning cloths were kept on the counter.Cleaning cloths were promptly kept in the sanitizer bucket.2. Sanitizer bucket was too strong measured above 200 ppm.Fresh sanitizer bucket was prepared at 100 ppm.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Foods that were delivered were stored on the floor.Ensure food delivered is promptly refrigerated to prevent temperature abuse.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Recurring violations:1. Delivered foods were stored on the floor around the dishwasher area.2. Scoops without handle were stored inside the bulk food container.3. Used rice scoop was stored on the rice cooker.Rice scoop was washed and stored in ice.Previous violation:1. Containers and packages of food were stored on the floor of the walk-in cooler and walk-in freezer.Store foods at least 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Chicken and rice were measured at 8°C.2. Dumpling and cooked noodles were kept directly on the counter cooling.Ensure food are being stored in a container in ice-bath to rapidly cool.3. Garlic in oil was measured at 13°C.Garlic in oil was promptly kept in the cooler.4. Cooked noodles kept on the prep cooler drawer was measured at 15°C.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Dishwasher was measured at 10 ppm.The dishwasher technician was promptly contacted.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. Paper towel dispenser at the back kitchen was empty.Additional paper towel dispenser was available and paper towel dispenser was promptly restocked.2. Handwashing sink at the back kitchen was obstructed with equipment and other items.Operator promptly removed the items that caused the obstructions.
   • 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?
     • There is no record of pest control.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • A stepping stool was covered with tape.Remove tape and repair properly or replace the stepping stool.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • There was an odor from all grease interceptors. There was only one entry on the service record for each service. Service the grease interceptors so that they do not reach above 25% capacity. Document all cleaning, maintenance and inspections for each grease interceptor.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Light bulb at the bar/retail area was burnt out.Ensure light bulb is in adequate intensity to facilitate cleaning.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1.Utensil kept on the hot holding was broken.Utensil was promptly removed and new utensils was being used.2. Dirty knives were stored with clean knife on the knife holder.Knives were promptly removed and the knife holder was cleaned and sanitized.3. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.4. Bubble tea container lids were broken.Ensure lids are in good repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Recurring violations:1. Top of the dishwasher had food debris buildup.2. Ventilation canopy was accumulated with grease deposits and other residues.3. There was a spill at the bottom of the mini fridge at the front retail area.4. Ceiling air vents were accumulated with dust and grime.5. Underneath the counters and hard to reach area at the cook line was dirty.6. Behind and underneath the ventilation canopy was accumulated with food debris and grease deposits.7. Ice machine top and around the walls were accumulated with dust and grime.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Previous violation:Debris had built up on top of the dishwasher.Clean the top part of the dishwasher.