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Hankki BVS

214 - 202 6 Avenue SW Calgary AB T2P 2R9 · Food - General

Official record from Alberta →

Inspection summary

Hankki BVS has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on July 8, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on June 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on June 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer located in the front service area was tested and 0ppm chlorine was detected. The solution was re-mixed to be 100ppm at the time of the inspection. Please always test sanitizer solutions when they are mixed to confirm the correct concentration (100ppm).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility only has one drain plug for the three-compartment dishwashing sink. Three drain plugs are needed to properly wash and sanitize dishes and equipment. Additionally, the facility was sanitizing by using a spray bottle and spraying sanitizer onto equipment and dishes. This is not satisfactory, and dishes/equipment must be fully submerged in a sanitizer for at least 2 min and left to air dry. Please obtain three drain plugs and review proper manual dishwashing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire sieve with loose metal wires was observed. The sieve was discarded at the time of the inspection. Broken equipment must not be used as it can contaminate food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility uses a 2-hour timer system to change out the utensils such as the rice portioning spoon, tongs, ladles, etc.At the time of the inspection, the timer had not been set; thus, staff were unable to know when they needed to change out the utensils. If you are going to use the 2-hour rule the timer must be set each time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and debris was observed under and behind the cook line. Please pull-out equipment and deep clean under and behind the cook line equipment.
  3. Initial Inspection

    0 infractions

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