Hankki
8521 Broadcast Avenue SW Calgary AB T3H 6B8 · Food - General
Inspection summary
Hankki has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on October 14, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 2 times across 2 separate inspections, most recently on August 20, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on August 20, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on October 8, 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?
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 4 times across 4 separate inspections, most recently on October 14, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 on September 11, 2024. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **Oct 08, 2026: The violation noted below remains outstanding. Dust accumulation on ceiling tiles by fans. Clean ceiling tiles and ventilation fan areas to remove dust accumulation and maintain ceilings and overhead surfaces in a clean condition to prevent contamination of food, equipment, and food contact surfaces****Oct 08, 2026: Hard-to-reach areas, including behind coolers, beneath the dishwashing sink, and under equipment, were observed with an accumulation of grease, food debris, and dirt. Conduct a thorough deep cleaning of all hard-to-reach areas, including behind and beneath equipmentDust accumulation on ceiling tiles by fans
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 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?
- Several insects were observed in sticky traps below the dishwashing area.- The operator was informed that a pest control operator must be contacted to assess and treat the facility.- Maintain records of all pest control inspections.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Oct 08, 2026: The violation noted below remains outstanding. Dust accumulation on ceiling tiles by fans. Clean ceiling tiles and ventilation fan areas to remove dust accumulation and maintain ceilings and overhead surfaces in a clean condition to prevent contamination of food, equipment, and food contact surfaces****Oct 08, 2026: Hard-to-reach areas, including behind coolers, beneath the dishwashing sink, and under equipment, were observed with an accumulation of grease, food debris, and dirt. Conduct a thorough deep cleaning of all hard-to-reach areas, including behind and beneath equipmentDust accumulation on ceiling tiles by fans
- 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?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer available
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer concentrations were not being tested on a regular basis
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles by fans
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket was measured at 0 ppm.-Fresh quat sanitizer bucket was prepared and measured 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler did not change gloves and washed their hands before handling food after handling their phone.-Food handler was notified to wash their hands.Ensure food handlers wash their hands each time after handling their phone or after any other activity where hands may become contaminated.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used serving utensils were kept in a container at ambient temperature.-Clean serving utensils were stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils including rice serving spoons are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Uncooked raw chickens were kept in the prep sink to thaw with a surface temperature between 3-°C to 2°C.-Chickens were kept in the cooler to continue thawing.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. -
- 23. Is the facility maintained in a clean and sanitary condition?
- Underneath the counters, prep coolers, and hard to reach areas were dirty and had debris buildup.-Clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?