Ken's Chinese Restaurant
4 - 2118 Glenmore Court SE Calgary AB T2C 2E6 · Food - General
8 inspections
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical dishwasher is not being tested, and a record is not being maintained.- Test the dishwasher at least once a day and maintain a record.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Repeat violations**a) Heavy dirt buildup on floor in the kitchen at several places.b) Dish washing area is cluttered and dirt build up on wooden plank kept under sinks to store chemicals and around grease trap area.c) No written cleaning schedule maintained.Requirement:a) Ensure that facility is deep cleaned under and behind equipment in addition to areas and equipment noted above.b) De-clutter the facilityc) Maintain written cleaning scheduleCorrected**Several items like out of order and out of service refrigerator and chest freezer, boxes pails were stored in the facility making place clutter and difficult to clean.**Update May 26, 2026: many areas have been cleaned but some areas still need to be addressed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease build up was observed all over the cookline equipment and under the equipment.- Please clean the hard to reach areas behind cook line and under/inside the door hatch of the deep fryer. Ensure regular cleaning is done with a written cleaning schedule.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Raw meat in the walk-in cooler was stored above ready to eat foods. 2) Eggs were stored above ready to eat foods.- Store raw meats below ready to eat foods.3) Food was stored uncovered, and bowls were stacked over each other without any protection. -Keep food containers covered. 4) Food was stored directly on the floor in the walk-in cooler. - Store food at least 6 inches above the floor. 5) Opened cans were being used to store food.- Put food in food safe containers after the can is opened.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical dishwasher is not being tested, and a record is not being maintained.- Test the dishwasher at least once a day and maintain a record.
- 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 observed under the dishwashing sink. - Clean the droppings. 2) The operator was unable to provide pest control records during the inspection. - send the pest control records to the undersigned for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Repeat violation**Plastic lined on shelves in front area was lifted trapping dirt on and under the plastic lining.Requirement:Remove plastic lining from the shelves and keep the shelves clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The ventilation canopy has grease buildup. 2) Grease build up was observed all over the cookline equipment and under the equipment.3) Microwave oven had grease build up. 4) Freezer door has food debris and grease build up. 5) Hard to reach areas in the walk-in cooler had food debris build up.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Repeat violations**a) Heavy dirt buildup on floor in the kitchen at several places.b) Dirt buildup on wooden shelf located under cutting table in the kitchen.c) Accumulation of food debris at the front area of glass door cooler.d) Dish washing area is cluttered and dirt build up on wooden plank kept under sinks to store chemicals and around grease trap area.e) Dirt buildup on the interior side of knife stand.g) No written cleaning schedule maintained.Requirement:a) Ensure that facility is deep cleaned under and behind equipment in addition to areas and equipment noted above.b) De-clutter the facilityc) Maintain written cleaning scheduleCorrected**Several items like out of order and out of service refrigerator and chest freezer, boxes pails were stored in the facility making place clutter and difficult to clean.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 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?
- a) Plastic lined on shelves in front area was lifted trapping dirt on and under the plastic lining.b) Raw wood plank kept under sinks to store chemicals has rough surface trapping dirt.Requirement:a) Remove plastic lining from the shelves and keep the shelves clean.b) Refinish the shelves to have smooth, washable and non -absorbent surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease interceptor located in dish washing area was very old and without a lid, partially covered by a metal panel.Requirement:Grease interceptor must be covered with a tightly fitting lid, so that no wastewater and gases leak from it.Contact City if replacing this grease interceptor.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Heavy dirt buildup on floor in the kitchen at several places.b) Dirt buildup on wooden shelf located under cutting table in the kitchen.c) Accumulation of food debris at the front area of glass door cooler.d) Dish washing area is cluttered and dirt build up on wooden plank kept under sinks to store chemicals and around grease trap area.e) Dirt buildup on the interior side of knife stand.f) Several items like out of order and out of service refrigerator and chest freezer, boxes pails were stored in the facility making place clutter and difficult to clean.g) No written cleaning schedule maintained.Requirement:a) Ensure that facility is deep cleaned under and behind equipment in addition to areas and equipment noted above.b) De-clutter the facilityc) Maintain written cleaning schedule
- 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
4 infractions
- 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 even after priming and running several cycles.Requirement:Ensure that the dishwasher dispense 100 ppm chlorine.- Use single use disposable dishes only, failure to comply can result in further enforcement action. - Repair dish washer asap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Plastic lined on shelves in front area was lifted trapping dirt on and under the plastic lining.b) Raw wood plank kept under sinks to store chemicals has rough surface trapping dirt.Requirement:a) Remove plastic lining from the shelves and keep the shelves clean.b) Refinish the shelves to have smooth, washable and non -absorbent surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease interceptor located in dish washing area was very old and without a lid, partially covered by a metal panel.Requirement:Grease interceptor must be covered with a tightly fitting lid, so that no wastewater and gases leak from it.Contact City if replacing this grease interceptor.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Heavy dirt buildup on floor in the kitchen at several places.b) Dirt buildup on wooden shelf located under cutting table in the kitchen.c) Accumulation of food debris at the front area of glass door cooler.d) Dish washing area is cluttered and dirt build up on wooden plank kept under sinks to store chemicals and around grease trap area.e) Dirt buildup on the interior side of knife stand.f) Several items like out of order and out of service refrigerator and chest freezer, boxes pails were stored in the facility making place clutter and difficult to clean.g) No written cleaning schedule maintained.Requirement:a) Ensure that facility is deep cleaned under and behind equipment in addition to areas and equipment noted above.b) De-clutter the facilityc) Maintain written cleaning schedule
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided in the kitchen for the surfaces.b) Cleaning clothes were kept on prep counters after use.Requirement:a) Ensure that ready to use sanitizer solution is provided for the surfaces.b) Soak cleaning clothes in sanitizer solution in-between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Several food containers: cooked meats were kept uncovered in walk in cooler.b) Bean sprouts were partially covered with a dirty cloth in walk in cooler.c) A flour bag was kept wide open in storage area.Requirement:a) Keep food coved during storage to prevent from contamination.b) Do not use cloth to cover bean sprouts, cover with a lid.Remove cloth from the bean sprouts.c) Close the flour bag tightly after use to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Hoisin sauce was left in the cans after opening.Requirement:Transfer food to plastic/glass/stainless steel containers after opening cans.
- 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 even after priming and running several cycles.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle. Wash dishes in the dish washer and sanitize manually by immersing in sanitizer solution (bleach solution at 100 ppm) made in the sink for minimum two minutes. Followed by air drying until dish washer is repaired.Repair dish washer asap.
- 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?
- No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease interceptor located in dish washing area was very old and without a lid, partially covered by a metal panel.Requirement:Grease interceptor must be covered with a tightly fitting lid, so that no wastewater and gases leak from it.Contact City if replacing this grease interceptor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Pit in the floor in front area trapping dirt.b) Plastic lined on shelves in front area was lifted trapping dirt on and under the plastic lining.d) Shelf located at hand washing sink in the kitchen was made of raw wood trapping dirt.e) Raw wood plank kept under sinks to store chemicals has rough surface trapping dirt.f) Paint has peeled of the shelf making surface rough located under cutting board.Requirement:a) Seal the pit on the floor.b) Remove plastic lining from the shelves and keep the shelves clean.c) Refinish the shelves to have smooth, washable and non -absorbent surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Heavy dirt buildup on floor in the kitchen at several places.b) Dirt buildup on wooden shelf located under cutting table in the kitchen.c) Accumulation of food debris at the front area of glass door cooler.d) Dish washing area is cluttered and dirt build up on wooden plank kept under sinks to store chemicals and around grease trap area.e) Dirt buildup on the interior side of knife stand.f) Accumulation of grease and grime on the hood g) Several items like out of order and out of service refrigerator and chest freezer, boxes pails were stored in the facility making place clutter and difficult to clean.h) No written cleaning schedule maintained.Requirement:a) Ensure that facility is deep cleaned under and behind equipment in addition to areas and equipment noted above.b) De-clutter the facilityc) Maintain written cleaning schedule
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dirty mop bucket was stored under a sink in the food prep space.- Remove and store the mop bucket away from the food prep area.
- 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?
- Exit door in kitchen was using a pest net with the door open. Net has many openings and gaps that do not make it vermin proof.- Replace or repair the holes in the net and ensure it is vermin proofed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cleaning needed under and behind the cook line, inside and on the deep fryer doors, and other surrounding equipment. Lots of grease and debris accumulation.- Clean these areas and ensure regular cleaning is performed.2) Cleaning needed under the dishwashing sink area. Lots of dirt and debris accumulation.- Clean these areas and ensure regular cleaning is performed.3) Lots of unused pants and boards stored on the floor between food equipment (standing fridge). Staff at the time stated they do not use these equipment. - Do not store food equipment on the floor.- Remove the equipment from the food prep area if unused and reorganize any unused equipment in the food prep area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions