Hawkwood Palace Restaurant
63 - 555 Hawkwood Boulevard NW Calgary AB T3G 3K2 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation cited on June 5, 2025:1) Underneath the equipment had grease build-up.2) Hard to reach areas was dirty.Clean the indicated areas.Previous violation:Grease and dust build-up underneath the wok line. Clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The equipment underneath the ventilation canopy was leaking resulting in water pooling on the floor.Fix the leak issues.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation cited on June 5, 2025:1) Underneath the equipment had grease build-up.2) Hard to reach areas was dirty.Clean the indicated areas.Previous violation:Grease and dust build-up underneath the wok line. Clean this area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler measured between 7°C to 7.6°C.Fix the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation cited on June 5, 2025:1) Handwashing sink faucet was dirty.2) Underneath the equipment had grease build-up.3) Hard to reach areas was dirty.1 to 3: Clean the indicated areas.Previous violation:Grease and dust build-up underneath the wok line. Clean this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were stored on the counter.Additional sanitizer buckets were prepared at 100 ppm for other prep area and the cleaning the cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers' aprons were dirty.The food handlers changed their aprons.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Shrimps were submerged in stored in stagnant water to thaw. The shrimp was under submerged under cold running water. (Corrected During Inspection).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.2) Cut produce and vegetables were left on the counter in large portions.Perishable food must be stored at 4°C or less or above 60°C or above.3) Walk-in cooler measured between 7°C to 7.6°C.Fix the walk-in cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher did not detect any colour changes with the chlorine sanitizer.The dishwasher technician was contacted right away.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Containers were obstructing the handwashing skin.The containers were promptly removed.Handwashing sink must be accessible at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation cited on June 5, 2025:1) Handwashing sink faucet was dirty.2) Underneath the equipment had grease build-up.3) Hard to reach areas was dirty.1 to 3: Clean the indicated areas.Previous violation:Grease and dust build-up underneath the wok line. Clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and dust build-up underneath the wok line. Clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was stored in non-food grade containers. Use food grade containers for food storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Air temperature of the walk-in cooler was measured at 7.0 degrees C. Previous Report:Perishable foods in the walk-in cooler were measured between 7.6 to 8.3 degrees C. (Bean sprouts @ 8.3 degrees C., noodle @ 8.2 degrees C., ginger beef @ 7.6 degrees C. and cooked white radish @ 8.0 degrees C.) Slight ice buildup on the walk-in cooler condenser.Repair the cooler and store all perishable foods at 4 degrees C or below.
- 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?
- Pest report noted that 8 mice was caught. Increase pest control once a week until mouse problem is resolved.Previous Report:1) Mouse droppings were found underneath the dishwasher areas. Remove mouse droppings2) Heavy grease, water and debris build-up underneath the wok line. Clean this area to remove food and water for pest.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, debris and water build-up underneath the wok line. Clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) No chlorine sanitizer was prepared before food handling. Use 100 to 200ppm chlorine (1/2 teaspoon bleach per L water).2) Cleaning cloths with stains were stored on food prep surfaces. Store cleaning cloths in chlorine sanitizer in between uses.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1) Green dishwashing gloves were being re-used for food handling throughout the day. Do not use green dishwashing gloves for food handling. Provide disposal gloves for food handling and discard them after each task.2) Aprons were covered with grease and food stains. Provide clean aprons.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was stored in non-food grade containers. Use food grade containers for food storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Egg cardboard cartons were stored on the food trays. Discarded egg cartons2) Staff snacks were stored along the main line food shelf.Provide a separate storage space for personal items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Perishable foods in the walk-in cooler were measured between 7.6 to 8.3 degrees C. (Bean sprouts @ 8.3 degrees C., noodle @ 8.2 degrees C., ginger beef @ 7.6 degrees C. and cooked white radish @ 8.0 degrees C.) Slight ice buildup on the walk-in cooler condenser.Repair the cooler and store all perishable foods at 4 degrees C or below. 2) Continue to dry cooked rice at room temperature on a baking tray for sizzling rice.Discarded the rice. Remove sizzling rice from menu.3) Many bags of frozen meats were being thawed at room temperature. Staff. Meat was measured at 11 degrees C on the surface and at 8 degrees C internally. k. Do not thaw foods at ambient room temperature. Thaw food safely according to section 3.3.3 (b) of the Food Retail and Foodservices Code:Food may be thawed: i) under refrigeration at 4C (40F) or less; ii) completely submerged in cold running water; iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and iv) by microwaving.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels for handwashing at the kitchen handwash sink. Provide paper towels for handwashing. Observed staff wiping hands on his apron. Ensure staff with the paper towels to wipe hands.
- 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?
- 1) Mouse droppings were found underneath the dishwasher areas. Remove mouse droppings2) Heavy grease, water and debris build-up underneath the wok line. Clean this area to remove food and water for pest.3) Cardboard and other paper bags were stuffed in corners of the coolers and walls. This provides hiding places for pest. Remove all cardboards and paper bags from kitchen.4) No pest reports available. Pest company stop coming after they set up monitoring traps.Provide reports for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large gaps on the small wooden chopping block. Fix or replace the chopping block.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, debris and water build-up underneath the wok line. Clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was stored in non-food grade containers. Use food grade containers for food storage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large gaps on the small wooden chopping block. Fix or replace the chopping block.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was stored in non-food grade containers. Use food grade containers for food storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine at the dishes was measured at 10ppm.Previous Inspection:No chlorine was detected in the dishwasher.Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
- 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?
- large gap along the bottom of the back screen door. Previous inspection:There was a gap along the bottom perimeter of the kitchen rear door.Seal the gap to prevent the entry of pest.
- 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?
- 1) Mouse droppings were found in the back dry storage room, underneath the two compartment prep sink and underneath dishwasher. 2) Owner placed Victor Metal Pedal Wood Mouse Traps throughout the kitchen. Retain the services of a professional; pest control company to eliminate rodent activity. 3) Grease and food debris found throughout the kitchen.Clean the kitchen to remove food source for mice.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There were no service records for the grease interceptors.Maintain records for all cleaning, maintenance and inspections as per municipal bylaw.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Large gaps on the small wooden chopping block. Fix or replace the chopping block. 2) Dust/mold build-up on the walk-in cooler condenser unit. Walk-in cooler racks were rusted. Clean the walk-in cooler.3) Stains and grease were observed on the clean vegetable plastic containers.Do not use these containers if they can't be clean properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease and food debris build-up underneath the deep fryers and wok line. 2) Grime build-up on the floor's hard to reach areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Small stainless-steel bowls were in the salt, sugar and msg containers. Do not store bowls without handles in the ingredient bins. 2) Staff jackets were next to food in the dry storage room.Provide a separate space to store personal items. 3) Flour was stored in non-food grade containers. Use food grade containers for food storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Two trays of rice were drying at room temperature. Discarded the rice. Remove Sizzling Rice from the menu if drying the rice is not done properly.Dry rice in the oven with low heat or in the cooler. Store perishable food at 4 degrees C or below or at 60 degrees C or higher. 2) Several frozen bags of meats were being thawed at room temperature. Thaw in cooler overnight, under cold running water or use a microwave.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine was detected in the dishwasher.Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Rice pot lid was stored in the kitchen handwash sink and buckets were blocking the handwash sink. Ensure handwash sink is available for handwashing at all times.
- 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?
- 1) Mouse droppings were found in the back dry storage room, underneath the two compartment prep sink and underneath dishwasher. 2) Owner placed Victor Metal Pedal Wood Mouse Traps throughout the kitchen. Retain the services of a professional; pest control company to eliminate rodent activity. 3) Grease and food debris found throughout the kitchen.Clean the kitchen to remove food source for mice.
- 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?
- large gap along the bottom of the back screen door. Previous inspection:There was a gap along the bottom perimeter of the kitchen rear door.Seal the gap to prevent the entry of pest.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There were no service records for the grease interceptors.Maintain records for all cleaning, maintenance and inspections as per municipal bylaw.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Hole along the back wall was covered with cleaning cloths. Fix the back wall by the back door. 2) Two-compartment sink tap was leaking,Fix the tap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Cut-up single use vinegar containers were being reused for food storage. Do not re-use vinegar containers. 2) Dirty labels were found on food buckets. Remove labels and clean food buckets. 3) Large gaps on the small wooden chopping block. Fix or replace the chopping block. 4) Dust/mold build-up on the walk-in cooler condenser unit. Walk-in cooler racks were rusted. Clean the walk-in cooler.5) Dried meat was found on the hard-to-reach areas of the meat slicer. Clean the meat slicer. 6) Stains and grease were observed on the clean vegetable plastic containers.Do not use these containers if they can't be clean properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease and food debris build-up underneath the deep fryers and wok line. 2) Grime build-up on the floor's hard to reach areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?