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Ibaoza

4119 4 Street NW Calgary AB T2K 1A2 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Outstanding violation - noted on October 30, 2025***Utensils and equipment stored in the handwashing sink, blocking access to use the sink for handwashing. - Handwashing sinks must be used for handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on October 30, 2025***1. There was old equipment and tools cluttered in the back storage area.Remove unneeded equipment and organize the storage and kitchen area.2. There was an accumulation of food debris and dirt on the floors of the kitchen. Thoroughly clean the floors.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils and equipment stored in the handwashing sink, blocking access to use the sink for handwashing. - Handwashing sinks must be used for handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was old equipment and tools cluttered in the back storage area.Remove unneeded equipment and organize the storage and kitchen area.2. There was an accumulation of food debris and dirt on the floors of the kitchen. Thoroughly clean the floors.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in one sanitizer spray bottle was measured at 0 ppm. - Ensure to change the solution at adequate intervals. Chlorine sanitizers must be used at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of pork buns under hot holding were measured at 50 degrees Celsius. - All high-risk foods under hot holding must be held at a temperature of greater than 60 degrees Celsius at all times. Do not hold at lower temperatures during slower business hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing method. Sanitizing occurs in a bucket/container.- Ensure to sanitize equipment and utensils by full submersion into a sanitizer solution in the dishwashing sink for a minimum of 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Utensils and equipment stored in the handwashing sink, blocking access to use the sink for handwashing. - Handwashing sinks must be used for handwashing only. 2) Hot water tap at the handwashing sink is in disrepair. - Please fix. All handwashing sinks must be supplied with hot and cold water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The air fryer machine was dirty and required cleaning. - Clean and sanitize. All food equipment must be maintained in a clean and sanitary manner at all times.