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Metro Fairway Indoor Golfing/Ming Asian Kitchen

10 - 5220 4 Street NE Calgary AB T2K 5X4 · Food - General

5 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was available at the time of inspection.- Operator filled a spray bottle with 200 ppm of quat sanitizer from the dispenser.Ensure that a sanitizing solution at the required concentration is readily available during food processing. Sanitizer buckets/spray bottles must be available in all locations where food handling is done such as the bar and kitchen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bar gun/soda dispensing system and scoop were observed to be placed directly inside the ice well/bin at the bar.- Operator was instructed to discard all ice, clean and sanitize the well.Ensure that scoops and other items are stored in such a manner that they do not come into contact with food/ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items belonging to operator and family were observed on food preparation surfaces and stored together with food items in refrigerators and freezers.Please designate a specific area/shelf in the refrigerator for personal belongings and refrain from placing on food contact surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Outstanding Violation**- January 12, 2026November 28th, 2024:Additional training needed as the operator was not able to answer the questions regarding food safety.-Please get the food training done.https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation- January 21, 2026:Update: Operator indicated that the lighting issue is an electrical one. They have contacted an electrician who would visit in the next coming days.January 13, 2026:The lighting levels near the dishwasher and food storage area was insufficient. Visibility was poor and difficult to assess cleanliness. Increase lighting levels for safe handling of food and to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Violation- January 21, 2026:Update: Operator indicated that a cleaning company had been contacted for professional cleaning, which would take place in the next coming days.** Violations still outstanding**- January 12, 2026January 16th, 2019:1. some debris on floor behind chest freezers in kitchen2. Below shelving, floor has grime buildup. Use degreaser/cleaner to remove grime in buildup areas below shelving, freezers, coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Violation- January 21, 2026:Update: Operator indicated that a cleaning company had been contacted for professional cleaning, which would take place in the next coming days.** Outstanding Violations**- January 12, 2026November 28th, 2024:1) Area under the 2-compartment sink had dirt and stains build up.2) Grease, food debris and stains build up was observed behind the cook line.3) Dirt, food debris and grime were observed in the hard-to-reach areas.4) Dust buildup was observed on the light covers and the ventilation.-Clean and organize the areas mentioned in 1) to 4), and remove excess clutter not being used in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning and sanitation procedures not available at the time of inspection.- Please develop a written procedure for cleaning and sanitation procedures.
  2. Risk Management Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items belonging to operator and family were observed on food preparation surfaces and stored together with food items in refrigerators and freezers.Please designate a specific area/shelf in the refrigerator for personal belongings and refrain from placing on food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Re-inspection- January 13, 2026:The high temperature dishwasher measured 51.2 degrees Celsius after running 5 cycles. Operator still observed to be presoaking utensils in chlorine before washing.The operators were informed to repair the high-temperature dishwasher and to perform 2-compartment manual dishwashing until the dishwasher has been repaired. The process for sufficient two-compartment manual dishwashing was extensively explained to the operators at the time of the inspection. ** Outstanding Violation**- January 12, 2026: The high temperature dishwasher measured 46.3 degrees Celsius after 3 consecutive cycles. Observed food equipment and utensils presoaked in a container with chlorine solution at a concentration exceeding 200ppm, then loaded them into the dishwasher.Informed the operator to repair the high-temperature dishwasher and to perform 2-compartment manual dishwashing until the dishwasher has been repaired. November 28th, 2024: The dishwasher in the facility was a high temperature dishwasher and was measured at 22.8 degrees Celsius after running 2 cycles of dishwasher.The operator was using chlorine sanitizer in place of rinse agent in the dishwasher, and when it was tested with the test strips the concentration was coming around 50 ppm. The operator was asked by the inspector to shut off the dishwasher and use the 2-compartment sink for manual dishwashing.Ensure the temperature at the dish level is at 71 degrees C and dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82° C.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ** Outstanding Violation**- January 12, 2026November 28th, 2024.:The permit was expired.-Ensure that a valid food permit is displayed in a conspicuous place where it is visible to public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Outstanding Violation**- January 12, 2026November 28th, 2024:Additional training needed as the operator was not able to answer the questions regarding food safety.-Please get the food training done.https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Outstanding Violation**- January 12, 2026:November 28th, 2024:One of the lights was burnt out in the kitchen.-Fix the light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting levels near the dishwasher and food storage area was insufficient. Visibility was poor and difficult to assess cleanliness. Increase lighting levels for safe handling of food and to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding Violation**- January 12, 2026. Scoops were also placed inside the flour container.November 28th, 2024:Scoop was stored inside the sugar container.- Ensure that the scoops are stored in such a manner that the handles do not come in contact with the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards beside the preparation table at the back area had deep grooves on their surfaces.- Replace or refinish the surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Violations still outstanding**- January 12, 2026January 16th, 2019:1. some debris on floor behind chest freezers in kitchen2. Below shelving, floor has grime buildup. Use degreaser/cleaner to remove grime in buildup areas below shelving, freezers, coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Outstanding Violations**- January 12, 2026November 28th, 2024:1) Area under the 2-compartment sink had dirt and stains build up.2) Grease, food debris and stains build up was observed behind the cook line.3) Dirt, food debris and grime were observed in the hard-to-reach areas.4) Dust buildup was observed on the light covers and the ventilation.-Clean and organize the areas mentioned in 1) to 4), and remove excess clutter not being used in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning and sanitation procedures not available at the time of inspection.- Please develop a written procedure for cleaning and sanitation procedures.
  3. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items belonging to operator and family were observed on food preparation surfaces and stored together with food items in refrigerators and freezers.Please designate a specific area/shelf in the refrigerator for personal belongings and refrain from placing on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of corn flour was placed directly on the floor in the back area between the chest and standing freezer.- Please remove from the floor.Ensure all foods are stored at least 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** Outstanding Violation**- January 12, 2026: The high temperature dishwasher measured 46.3 degrees Celsius after 3 consecutive cycles. Observed food equipment and utensils presoaked in a container with chlorine solution at a concentration exceeding 200ppm, then loaded them into the dishwasher.Informed the operator to repair the high-temperature dishwasher and to perform 2-compartment manual dishwashing until the dishwasher has been repaired. November 28th, 2024: The dishwasher in the facility was a high temperature dishwasher and was measured at 22.8 degrees Celsius after running 2 cycles of dishwasher.The operator was using chlorine sanitizer in place of rinse agent in the dishwasher, and when it was tested with the test strips the concentration was coming around 50 ppm. The operator was asked by the inspector to shut off the dishwasher and use the 2-compartment sink for manual dishwashing.Ensure the temperature at the dish level is at 71 degrees C and dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82° C.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to handwashing sink at the back preparation area was obstructed by a garbage bin and cylinders at the time of inspection.- Please remove the garbage bin and cylinders from the front of the handwashing sink.Ensure that handwashing sinks are accessible and clear at all times during operation to facilitate handwashing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ** Outstanding Violation**- January 12, 2026November 28th, 2024.:The permit was expired.-Ensure that a valid food permit is displayed in a conspicuous place where it is visible to public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Outstanding Violation**- January 12, 2026November 28th, 2024:Additional training needed as the operator was not able to answer the questions regarding food safety.-Please get the food training done.https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting levels near the dishwasher and food storage area was insufficient. Visibility was poor and difficult to assess cleanliness. Increase lighting levels for safe handling of food and to facilitate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Outstanding Violation**- January 12, 2026:November 28th, 2024:One of the lights was burnt out in the kitchen.-Fix the light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards beside the preparation table at the back area had deep grooves on their surfaces.- Replace or refinish the surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding Violation**- January 12, 2026. Scoops were also placed inside the flour container.November 28th, 2024:Scoop was stored inside the sugar container.- Ensure that the scoops are stored in such a manner that the handles do not come in contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Violations still outstanding**- January 12, 2026January 16th, 2019:1. some debris on floor behind chest freezers in kitchen2. Below shelving, floor has grime buildup. Use degreaser/cleaner to remove grime in buildup areas below shelving, freezers, coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Outstanding Violations**- January 12, 2026November 28th, 2024:1) Area under the 2-compartment sink had dirt and stains build up.2) Grease, food debris and stains build up was observed behind the cook line.3) Dirt, food debris and grime were observed in the hard-to-reach areas.4) Garbage and cardboard boxes were stored on the floor between the oven and the fridge.5) Dust buildup was observed on the light covers and the ventilation.-Clean and organize the areas mentioned in 1) to 5), and remove excess clutter not being used in the kitchen.
  4. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • "Outstanding Violation"In cooler- foods stored in aluminum containers are stacked without lids/covers. Ensure all food containers are covered before stacking other containers on top.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Outstanding Violation"two coolers- could not locate thermometer for unit. Ensure a thermometer is kept inside the cold storage unit to measure the cooler temperature is maintained at 4 deg C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the facility was a high temperature dishwasher and was measured at 22.8 degrees Celsius even after running 2 cycles of dishwasher.The operator was using chlorine sanitizer in place of rinse agent in the dishwasher, and when it was tested with the test strips the concentration was coming around 50 ppm. The operator was asked by the inspector to shut off the dishwasher and use the 2-compartment sink for manual dishwashing.-Ensure that if the mechanical dishwasher is a high temperature dishwasher follow the proper manufacturer's instructions.Ensure that the temperature at the dish level is at 71 degrees C and dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82° C.-If chemical dishwasher wants to be used in the facility, then have someone professional come and check the dishwasher and make sure that the dishwasher can be converted to a chemical/ low temperature dishwasher.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink at the front was used a rinsing station for glasses. -Ensure that the hand wash sink is designated for hand washing and not for any other use.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit was expired.-Ensure that a valid food permit is displayed in a conspicuous place where it is visible to public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training needed as the operator was not able to answer the questions regarding food safety.-Please get the food training done.https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1)Grease, food debris and stains build up on the exhaust above the stove, grills and fryers.-Clean the exhaust hood.2) One of the lights was burnt out in the kitchen.-Fix the light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the sugar container.- Ensure that the scoops are stored in such a manner that the handles do not come in contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. some debris on floor behind chest freezers in kitchen2. Below shelving, floor has grime buildup. Use degreaser/cleaner to remove grime in buildup areas below shelving, freezers, coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Area under the 2-compartment sink had dirt and stains build up.2) Grease, food debris and stains build up was observed behind the cook line.3) Dirt, food debris and grime were observed in the hard-to-reach areas.4) Garbage and cardboard boxes were stored on the floor between the oven and the fridge.5) Dust buildup was observed on the light covers and the ventilation.-Clean the organize the areas mentioned in 1) to 5), and remove the excess clutter not being used in the kitchen.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In cooler- foods stored in aluminum containers are stacked without lids/covers. Ensure all food containers are covered before stacking other containers ontop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • two coolers- could not locate thermometer for unit. Ensure a thermometer is kept inside the cold storage unit to measure the cooler temperature is maintained at 4 deg C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. some debris on floor behind chest freezers in kitchen2. Below shelving, floor has grime buildup. Use degreaser/cleaner to remove grime in buildup areas below shelving, freezers, coolers.