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Kim Chi House

111 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

Official record from Alberta →

Inspection summary

Kim Chi House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on April 30, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 3 separate inspections, most recently on October 1, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on April 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 8, 2025. 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 7 times across 7 separate inspections, most recently on April 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation)The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- The wall and floor behind and under the two-compartment sink - The pink wall behind the prep table. - The floors and walls under and behind the cook line- Under and behind equipment and shelving- Inside the master-bilt stainless steel cooler - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice from the day prior was being reheated in the rice cooker using the "warm" setting. The “warm” setting does not rapidly heat food to a safe internal temperature; thus, the rice may never reach a level hot enough to control bacterial growth.Reheat leftover rice quickly to at least 74 °C using an appropriate high-heat method (e.g., microwave, stove).Rice was discarded at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs for the two-compartment sink were not available at the time of the inspection. Please obtain 2 drain plugs for the two-compartment sink to allow for dishwashing if the mechanical dishwasher is not operating properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation)The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- The wall and floor behind and under the two-compartment sink - The pink wall behind the prep table. - The floors and walls under and behind the cook line- Under and behind equipment and shelving- Inside the master-bilt stainless steel cooler - The interior and exterior of the white cooler and small stainless-steel cooler in the back kitchen
  3. Demand Inspection

    2 infractions

    • 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 few mouse droppings were observed behind the cook line on the floor. Please safely clean up the droppings and clean/sanitize the affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- behind the two-compartment sink - The floors and walls under and behind the cook line- Under and behind equipment and shelving
  4. Risk Management Inspection

    2 infractions

    • 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 few mouse droppings were observed behind the cook line on the floor. Please safely clean up the droppings and clean/sanitize the affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- behind the two-compartment sink - The floors and walls under and behind the cook line- Under and behind equipment and shelving
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant room temperature water. Please store the rice paddle in an ice bath to limit pathogen growth and cross-contamination of the bulk rice.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle was unlabeled. Please ensure that all chemical bottles including the surface sanitizers are labeled such that the contents can be identified and safely used.
    • 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 few mouse droppings were observed behind the cook line on the floor. Please safely clean up the droppings and clean/sanitize the affected areas.
    • 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 control records were not available at the time of the inspection. The operator explained that the building provides the monthly pest control services, and the landlord receives the reports. Please contact your landlord for a copy of the pest control reports. Each food stall should receive their own report indicating pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean as there is a build-up of grime, food debris, and grease throughout the facility. Please pay special attention to the following areas:- The coolers (inside and out)- behind the two-compartment sink - The floors and walls under and behind the cook line- The area along the floor where the floor meets the wall- Under and behind equipment and shelving
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT AND OTHER HIGH FIXTURES AND SHELVING REQUIRE CLEANING*
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT AND OTHER HIGH FIXTURES AND SHELVING REQUIRE CLEANING*

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