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Hii POT Restaurant Kensington

302 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

Hii POT Restaurant Kensington has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 26, 2026. The most recent inspection, on August 20, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on July 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on July 29, 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 June 19, 2026. 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 8 times across 4 separate inspections, most recently on July 29, 2026. 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?

  • 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 5 times across 3 separate inspections, most recently on July 29, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Updated Jul 29 - soft service machine was still not being sanitized. Operator did not obtain instruction manual.-Instructed operator to discard the food product and not use it until they are able to sanitize the machine-Operator plans to use standard chlorine sanitizer at 100 ppm and then rinse. Recommended that operator check with machine manufacturer to ensure this will not damage parts-----------Operators did not describe a sanitizing step when asked about how soft serve ice cream machine was being cleaned. Staff appeared unaware they had to sanitize it.-Review manufacturer's instructions and ensure that unit is sanitized after being cleaned. Provide inspector with written instructions on how the unit is sanitized
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Back of meat slicer had food debris left after cleaning. Also the shelf beneath the meat slicer had a large accumulation of food debris.-Thoroughly clean after use
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket again stored in the middle of the kitchen under a food prep counter, directly beside food products.-Store mop bucket away from food products
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Updated Jul 291) Meat display fridge was still warm, tempura fish balls probed between 10-12C before opening. Other food products were colder but still above 4C-Discarded fish balls2) Again food thawing in sink without running water.----------2) Open refrigeration units for public to grab foods - tofu probed at 8.4C, bean sprouts probed at 9.5C, lobster ball probed at 8.4C.-Maintain perishable foods at or below 4.0C Units or inserts may need covers if the refrigeration units cannot hold the temperatures for the foods above. Also the exterior door near the units was open, allowing warm outdoor air to enter the facility3) Observed meats thawing in bowls of water in the sink.-Thaw food under cold running water, in the fridge, in the microwave, or cook directly
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in fridge measured between 9-10C.-Maintain fridge at 4C or below-Instructed operator to move thawing food out of this fridge, do not use the fridge for perishable foods until temperature is adequate
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel roll at bar (in an open cabinet on a loose bar) was contaminated by previous moisture.-Dispense paper towel in a manner that protects the bulk supply, and discard contaminated paper towel
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **Continuing violation**Drainage line for the walk-in cooler condenser drains directly into the food prep sink. -Remove the drain line from the prep sink. Condenser drain line can go directly to a floor drain or into a container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not assessed on this visit**1. There were cracked floor tiles underneath the grill. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. There were cracked floor tiles in the walk-in cooler. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**1) Curtains between kitchen and customer area were very dirty.-Ensure curtains are washed regularly, and that staff are washing their hands on a regular basis2) Ventilation canopy filters were dusty.-Ensure filters are cleaned regularly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling of walk-in fridge had lots of staining from previous food splatter.-Clean
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operators did not describe a sanitizing step when asked about how soft serve ice cream machine was being cleaned. Staff appeared unaware they had to sanitize it.-Review manufacturer's instructions and ensure that unit is sanitized after being cleaned. Provide inspector with written instructions on how the unit is sanitized
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Ice cream cones stored directly beside customer table without protection.-Store food away from customers or with a protective cover2) Mop bucket was stored in the middle of the kitchen under a counter but directly beside food products.-Store mop bucket away from food
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles labeled as quat were filled with chlorine sanitizer.-Ensure bottles have the correct labels
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Not assessed on this visit**Staff could not locate a probe thermometer onsite. An infrared thermometer used onsite cannot measure internal food temperatures. Ensure a probe thermometer is available onsite for measuring internal food temperatures for cooking, hot holding, cold holding. Recommend additional thermometers as backup.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cold table for sauces: green onions probed at 12.0C.2) Open refrigeration units for public to grab foods - tofu probed at 8.4C, bean sprouts probed at 9.5C, lobster ball probed at 8.4C.-Maintain perishable foods at or below 4.0C Units or inserts may need covers if the refrigeration units cannot hold the temperatures for the foods above. Also the exterior door near the units was open, allowing warm outdoor air to enter the facility3) Observed meats thawing in bowls of water in the sink.-Thaw food under cold running water, in the fridge, in the microwave, or cook directly
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel roll at bar (in an open cabinet on a loose bar) was contaminated by previous moisture.-Dispense paper towel in a manner that protects the bulk supply, and discard contaminated paper towel
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **Not assessed on this visit**Drainage line for the walk-in cooler condenser drains directly into the food prep sink. Remove the drain line from the prep sink. Condenser drain line can go directly to a floor drain or into a container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not assessed on this visit**1. There were cracked floor tiles underneath the grill. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. There were cracked floor tiles in the walk-in cooler. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Curtains between kitchen and customer area were very dirty.-Ensure curtains are washed regularly, and that staff are washing their hands on a regular basis2) Ventilation canopy filters were dusty.-Ensure filters are cleaned regularly
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were not prepared in the kitchen for use. Corrected onsite. Ensure as part of opening duties to prepare a sanitizer solution in the bucket for sanitizing wiping cloths between uses. Change solutions as often as necessary
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff could not locate a probe thermometer onsite. An infrared thermometer used onsite cannot measure internal food temperatures. Ensure a probe thermometer is available onsite for measuring internal food temperatures for cooking, hot holding, cold holding. Recommend additional thermometers as backup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp sanitizing dishwasher: Chlorine sanitizer supply bucket was empty. Corrected onsite. Ensure chemical supplies are checked and tested daily at start of day for adequate chlorine sanitizer rinse concentration. Chlorine measured 100 ppm after supply restocked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink was blocked temporarily from use by hose connection for filling pots with water.Do not block access for handwashing at the handsink. Use alternate foodservice sink for pot filling.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Drainage line for the walkin cooler condenser drains directly into the food prep sink. Remove the drain line from the prep sink. Condenser drain line can go directly to a floor drain or into a container.
    • 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. There were cracked floor tiles underneath the grill. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. There were cracked floor tiles in the walk-in cooler. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Temperature records and sanitizer concentration checks are not recorded. Develop and implement a written log for daily temperature checks and sanitizer concentration checks for the mechanical dishwasher and sanitizer bottles and sanibuckets.
  5. Initial 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?
      • 1. There were cracked floor tiles underneath the grill. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. There were cracked floor tiles in the walk-in cooler. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.

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