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Lemon Garden Restaurant

2913 Richmond Road SW Calgary AB T3E 4N3 · Food - General

Official record from Alberta →

Inspection summary

Lemon Garden Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on October 15, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on October 8, 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 3 times across 3 separate inspections, most recently on September 28, 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 2 times across 2 separate inspections, most recently on September 28, 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?

  • 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 September 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on September 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Still do not have a prep cooler with inserts to store perishable foods.Previous Inspection:Containers of cooked chicken, wontons and other meats were left out during lunch. Meats were measured between 8.0 to 9.0 degrees C at 11:38am before lunch. Mushrooms and other chopped vegetables were also left out at room temperature. Provide a cooler to store perishable foods at 4 degrees C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sink well was sealed with silicone sealant which won't hold permanently. Please weld the sink well. Previous Inspection:Water was leaking into another sink well at the four-compartment sink. Stains build-up on the sink wells. Weld the sink wells and clean them.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION-Wet cloths on counters. Ensure cloths are placed in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION-September 28, 2026, inspection:Observed raw meat stored above the celery and other vegetables in the coolerPrevious Inspection:Raw shrimp and beef stored over cooked food and vegetables in one cooler. Ensure raw meat is stored on the bottom and ready to eat foods up top.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Tin cans were re-used to store cooking oil and sauces. Do not reuse tin cans. 2) Blue Rubbermaid containers were used to store deep fried meats and other food. Not sure if these containers are food grade. Use food grade containers for food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the sanitizer bucket was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of cooked chicken, wontons and other meats were left out during lunch. Meats were measured between 8.0 to 9.0 degrees C at 11:38am before lunch. Mushrooms and other chopped vegetables were also left out at room temperature. Provide a cooler to store perishable foods at 4 degrees C or below. 2) Frozen shrimps and chicken were being thawed at room temperature. Thaw frozen foods under cold running water, in cooler over night or use a microwave.3) Eggs in the bottom of the prep cooler were measured at 7.3 degrees C. Fix the cooler and store perishable food at 4.0 degrees C or below.
    • 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 in the interior of the facility. Landlord provides pest control in the exterior of the facility. No pest control records available. Monitor traps with glue boards are required to monitor for pest.Check monitor traps monthly.Provide a report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner taken the certified food safety course in 1995 and continues not to comply with food safety requirements.Re-take the certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Owner painted black color over the dust and other debris on the kitchen ceiling around air vent areas. This resulted in a rough texture on the ceiling which will be hard to keep clean. Please scrape the rough texture off the ceiling and re-finish the ceiling with light color such as white.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and stains on coolers and freezers hand touch surfaces. 2) Grease and stains on the deep fryers, woks and stoves. Grease build-up on the coolers' doors. 1 to 2) Clean kitchen equipment. 3) Prep cooler cutting board by the stove was burnt by heat and aluminum foil was used to cover the char areas.Replace the cutting board.4) Food containers were covered with old moldy stickers. Remove the stickers and clean the food containers.5) Water was leaking into another sink well at the four-compartment sink. Stains build-up on the sink wells. Weld the sink wells and clean them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the dishwasher, deep fryers and wok line. 2) Grease and dust build-up on the kitchen ceiling and walls. 3) Grime build-up on the kitchen floor hard to reach areas and baseboards.4) Grease build-up on the kitchen shelves. 1 to 4) Clean these areas.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counters. Ensure cloths are placed in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw shrimp and beef stored over cooked food and vegetables in one cooler. Ensure raw meat is stored on the bottom and ready to eat foods up top.2. Operator defrosting raw beef in a strainer over raw chicken. Separate beef and chicken when thawing as cook times and requirements are different for these products; preventing cross contamination.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counters. Ensure cloths are placed in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw shrimp and beef stored over cooked food and vegetables in one cooler. Ensure raw meat is stored on the bottom and ready to eat foods up top.2. Operator defrosting raw beef in a strainer over raw chicken. Separate beef and chicken when thawing as cook times and requirements are different for these products; preventing cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken, pork and shrimp stored at room temperature on the line. Measured 10-13C. Ensure this is placed on ice or in the cooler. 2. Bean sprouts stored at room temperature measured 13 C. Ensure this is placed on ice or in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on ceiling, light fixtures and hard to reach areas of the floors. Ensure these areas are cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Demand 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?
      • No pest control records available
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A box of raw broccoli was stored under the 4-ompartment sink at the time of the inspection. Please do not store any food under the sink or any plumbing fixtures to help prevent cross-contamination. The broccoli was removed at the time of the inspection. 2) The rice paddles were stored in stagnant room temperature water. The rice paddles must be stored either in an ice bath or replaced every 2 hours to reduce the risk of pathogen growth and cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl or bean sprouts were observed on the counter with no temperature control. Bean sprouts are high-risk food item and must be stored under temperature control at all times (ex. in the cooler or in an ice bath). The bean sprouts were placed back in the cooler at the time of the inspection.

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