Hong Kong Garden Restaurant
126 - 70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Update on April 15/2026Food handlers were not confining their hair.Requirement:Ensure that food handlers confine their hair suitably/using hairnet/hat
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) A pail containing flour was kept uncovered in back storage area.b) Two bins of deep-fried chicken were kept uncovered in prep cooler in cooking area.c) Raw chicken bag was stored next to cooked meat in upright freezer located near two comp sinks.Requirement:a) Keep food covered during storage to prevent from contamination.b) Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) scoop handle was kept in flour of bulk bin.b) Second scoop provided in this bulk bin was just a bowl without handle.c) Onion bag was stored directly on the floor in walk in cooler.Requirement:a) Keep scoop handle out of food to prevent contamination.b) Remove bowl without handle from the bulk bin and ensure that scoops with handle are provided in bulk bins to prevent contamination.c) Store food minimum 15 cm off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of egg yolk stored on the spice cart near grill without temperature control was 19.5C and chopped fresh garlic in oil was at 22.9CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Staff was instructed to discard egg yolk and garlic in oil.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen beef and frozen shrimp were being thawed in standing water in the sink.Requirement:Ensure that frozen meats/seafood are thawed by one of the following approved methods:a) in the coolerb) under running cold waterc) by heating in microwaveStaff was instructed to turn on the cold water above frozen beef and shrimps during inspection.
- 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 bottom part of nonoperational hot holding installed on prep counter to store food for very short time in cooking area was rusting making surface rough.Requirement:Refinish the surface of this nonoperational hot holding area .
- 23. Is the facility maintained in a clean and sanitary condition?
- Update on April 15/2026a) Food buildup on deep fryer.b) Accumulation of dirt and grease under wok.c) Grease dripping from the hood located above the deep fryer.Requirement:Clean the above noted areas and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) A thick layer of flour and dirt buildup on bulk binsb) Dried up blood spills and dirt on bottom shelf of upright freezer located in cooking area.c) Shelves located above prep counter in cooking area were dirty, sticky and cluttered with miscellaneous items.d) Dirt buildup on exterior surface of prep cooler located in cooking area.e) Heavy dirt buildup on wall near back door in the kitchenf) dirt and debris on rack located in cooking areae) Dish washing area was cluttered with chemical pails and empty pailsRequirement:a) Ensure that facility is deep cleaned in addition to above noted areas and equipment.b) Declutter that dish washing area and shelves in cooking area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not confining their hair.Requirement:Ensure that food handlers confine their hair suitably/using hairnet/hat
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were kept along with bag of peas and cooked meat in upright freezer.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Bulk bins were provided with bowls without handle to scoop flour.b) Onion bag was stored directly on floor near hand washing sink in the kitchen.Requirement:a) Provide scoops with handle in the bulk bins to prevent contamination.b) Store food at least 15 cm off the floor and away from hand washing sink
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of grated garlic in oil kept on small amount of ice on spice cart near grill was 12.4 C.Requirement:Ensure that garlic in oil is stored at 4C or less, OR at 60 C or higher.Garlic in oil was discarded during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Food buildup on deep fryer.b) Accumulation of dirt under wok.c) Grease and grime buildup on the hood.Requirement:Clean the above noted areas and equipment.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Food buildup on bulk bins located in the kitchen.(Repeat violation from previous inspection)Requirement: Clean the bulk bins.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cooked pork and raw chicken were kept uncovered in walk in cooler.(Repeat violation from previous inspection)Requirement:Keep food covered during storage to prevent from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked pork stored in prep cooler in cooking area was between 8C-9C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cooked pork was moved to walk in cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was provided to verify cooking and hot holding temperatures.Requirement:Provide probe thermometer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber gasket of prep cooler located in cooking area was broken.Requirement:Replace rubber gasket.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt and grease build up under cooking equipment.b) Food buildup on bulk bin containing flour located in cooking area.c) Accumulation of dirt and debris in the space between wall and upright freezer in cooking area.d) Dish washing area was cluttered.Requirement:a) Clean the above noted areas and bins.b) Declutter the dish washing area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counter after use in cooking area.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Noodles were stored along with raw meat in upright freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food items like cooked chicken, spring rolls, meat balls etc were kept uncovered in walk in cooler.Requirement:Keep food covered during storage to prevent from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the upright freezer in cooking area was damaged leading to a hole, section of wall under electrical outlet in back storage area was damaged.Requirement:Repair the walls
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Dirt buildup on upright freezer door and handle.b) Blood spills on the bottom shelf of second upright freezerc) Bottom shelf of upright freezer located near prep sinks was damaged having rough surface.Requirement:a) Clean the freezer door and handle.b) Clean the bottom shelf of the freezerc) Repair/replace the bottom shelf of the freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloth was kept on prep counter after use in cooking area.(Repeat violation from previous inspection)Requirement: Soak cleaning cloth in sanitizer solution in between use.
- 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?
- a) Some mice droppings were still noted in the corner near the table being used to store dry food in the kitchen.b) No treatment was done to eliminate mice issue after the evidence found during last inspection.Requirement:a) Clean and disinfect the affected area.b) Seal all entry points for micec) Get treatment to eliminate mice issue and provide pest control inspection report after treatment is done.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dish washing area was cluttered.b) Cleaning has been done still dirt and debris under and behind the equipmentc) No cleaning schedule was maintained.Requirement:a) Ensure that facility is thoroughly cleaned in addition to above noted area.b) Declutter dish washing area.c) Maintain written cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning clothes were kept on prep counters after use throughout the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use. Provide sanitizer solution in pails in each prep area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Dirty cleaning clothes were touching peeled /cut onions located on cutting table.Requirement:- Ensure that food is protected from contamination during handling.- Peeled/cut onions kept in contact with dirty cleaning clothes were discarded during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) A bin containing chopped onions was kept on garbage bin during preparation.b) Several food containers: bean sprouts, chicken wings, raw beef, cooked chicken were kept uncovered in walk in cooler.c) Oyster sauce was left in the can after opening.d) A bag of cashew nuts was kept open after useRequirement:a) Do not keep food containers on garbage bin to prevent contamination.b) Keep food covered during storage to prevent contamination.c) Transfer food to plastic/glass/stainless steel container after opening a can.d) Close the bag tightly after use or transfer food to a container with a lid.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of spring rolls stored without temperature control in the basket near the grill was 21.6C.b) Internal temperature of fresh garlic in oil stored without temperature control on spice cart was 18.6Cc) A box of partially frozen beef was kept near the sinks for thawing.Requirement:a) Ensure that perishable foods are stored at 4C or less OR 60C and higher.Spring rolls and garlic in oil were discarded during inspection.b) Ensure that frozen meat is thawed by any of the following methods:i) in the coolerii) under running cold wateriii) by heating in the microwaveMeat was partially frozen so moved to walk in -cooler during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 0 ppm during sanitizer cycle as amount of sanitizer was very small in the pail.Requirement:-Replace sanitizer pail asap.- Sanitizer pail was replaced, and 100 ppm concentration of chlorine was achieved after priming and running several cycles.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
- 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?
- a) Four dead mice were noted in traps located in the kitchen.b) Accumulation mice droppings in the corner near and on the table being used to store dry food in the kitchen.c) No pest control records were available onsite for verification.Requirement:a) Clean and disinfect the affected areas.b) Seal all entry points for mice.c) Get treatment done for pests and provide pest control inspection report after the treatment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One upright freezer was damaged, and threads were used to fix the freezer shelves.Requirement:Repair/replace the freezer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Front bar area is cluttered and disorganized.All areas must be clean, well maintained and organized. (This is repeat violation from previous inspection)Requirement:Remove any items not needed for business.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Prep sinks were very dirtyb) Dish washing area was cluttered.c)Dirt and debris under and behind the equipmentd) Grease and grim on the hood.e) Ceiling vent in bar area was cloggedf) No cleaning schedule was maintained.Requirement:a) Ensure that facility is thoroughly cleaned in addition to above noted areas and equipment.b) Maintain written cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Front bar area is cluttered and disorganized.All areas must be clean, well maintained and organized. Remove any items not needed for business.
- 23. Is the facility maintained in a clean and sanitary condition?