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Hao Bowl

270F - 605 5 Avenue SW Calgary AB T2P 3H5 · Food - General

Official record from Alberta →

Inspection summary

Hao Bowl has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on April 1, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 2 separate inspections, most recently on April 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 24, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was reheating cold food items in the hot holding unit. Food must be first rapidly reheated to 74C prior to being placed in the hot holding unit.Food must be reheated to a safe internal temperature (74C) before being placed in a hot holding unit to ensure harmful bacteria are destroyed. Hot holding units are designed to maintain temperature (60C or above), not to reheat food safely.Food was reheated properly at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility used a quat sanitizer for surface sanitizing and has quat test strips onsite. The facility also uses chlorine (bleach) for sanitizing when dishwashing but does not have chlorine test strips on-site. Please obtain restaurant chlorine test strips to be able to test the dishwashing chlorine sanitizer concentration. Chlorine - 100ppmQuat - 200ppm
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The concentration of the Quats-based sanitizer was tested above 400 ppm. The correct concentration of Quats based sanitizer is 200 ppm.*The staff has corrected the concentration.**Ensure to check the sanitizer concentration daily and each time a fresh solution is made.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The facility was using a bowl as a bulk scoop for the bulk rice. The bowl was switched out for a proper scoop with a handle at the time of the inspection. Please ensure all bulk scoops are equipped with a handle to protect from contamination when scooping.

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