Kin Dee
3449 12 Street NE Calgary AB T2E 6S6 · Food - General
Inspection summary
Kin Dee has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 4, 2025. The most recent inspection, on October 5, 2026, recorded 6 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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 4 times across 3 separate inspections, most recently on October 5, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 separate inspections, most recently on October 5, 2026. 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 October 5, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times on October 5, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on October 5, 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?
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
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were stored on food preparation tables in the back kitchen. - Ensure that used cleaning cloths are stored in a sanitizer solution at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food containers in walk-in cooler were stored uncovered.- Keep the food items covered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of bean sprouts stored in a bucket of water was 18.1C (discarded).- Ensure that bean sprouts are stored at or below than 4 C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Dirty dishes were observed being stored in the basin of the handwashing sink in the meat preparation area. - Remove all dishes and other items from the basin as handwashing sinks must be kept accessible and used exclusively for handwashing.
- 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?
- The exit door besides the cooking area had visible gap at the bottom of the door.- Eliminate the gap to prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Oil and grease build-up on ventilation hood in the back kitchen- Please clean ventilation hood.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- - The weather stripping at the back door had visible gaps.*Repair or replace the weather stripping to prevent pest entry.
- 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?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The chlorine-based sanitizer was not dispensing the chlorine. Staff was aware of the issue and was washing dishes manually. Wash and rinse function was operating fine at the dishwasher.*Use disposable dishes and use the two compartments sink for sanitizing dishes.*Repair the dishwasher.There was a two-compartment sink available for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 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?
- - The weather stripping at the back door had visible gaps.*Repair or replace the weather stripping to prevent pest entry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The chlorine sanitizer concentration in the sanitizer bucket was measured at 10 ppm.*Staff reprepared the solution and it was tested as 100 ppm of chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The chlorine-based sanitizer was not dispensing the chlorine. Staff was aware of the issue and was washing dishes manually. Wash and rinse function was operating fine at the dishwasher.*Use disposable dishes and use the two compartments sink for sanitizing dishes.*Repair the dishwasher.There was a two-compartment sink available for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 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?
- - The weather stripping at the back door had visible gaps.*Repair or replace the weather stripping to prevent pest entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions