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Hankki

25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

Official record from Alberta →

Inspection summary

Hankki has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on January 23, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on January 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on July 17, 2024. 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?
      • 1. Fried vegetable dumplings were stored on the deep fryer strainer at 25.6°C.Food discarded.2. Pooki on the hot holding unit measured 53.7°C.Pooki was reheated on the stove to over 78°C.
  2. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottle was not labeled.Corrected on site.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foul smell noted by the grease trap. The grease trap sealant was broken. Fix the grease trap.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Deep fried chickens were left out at room temperature without temperature control Chicken was measured at 14 degrees C. Discarded the chicken.Store all cold perishable foods at 4 degrees C or below.2) Improper cooling was observed during inspection. Container of eggs were not cooled down to 4 degrees C before placing on top of a container at the prep cooler. No direct cold air was reaching the eggs. Eggs were measured at 18 degrees C. Chicken and other foods were covered during the cooling process. Leave the lids open until cooling is completed. To cool foods safely:• divide food into smaller portions or pieces (large food items take longer to cool) • add ice to the food • store food in shallow pans and put them on the top shelves of the fridge. Cover the pans after the food has cooled. Don’t stack pans so that cold air can move freely around them.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foul smell noted by the grease trap. The grease trap sealant was broken. Fix the grease trap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Aluminum foil was used to cover the kitchen shelves. Remove the aluminum foil and clean the kitchen shelves.

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