Skip to content
Loading map…

Oriental Grill

102 - 755 Lake Bonavista Drive SE Calgary AB T2J 0N3 · Food - General

Official record from Alberta →

Inspection summary

Oriental Grill has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on April 21, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on April 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 12, 2024. 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?

  • 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 4 separate inspections, most recently on April 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on April 15, 2025. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground pork was thawing at room temperature.-thaw perishable foods in the cooler or under cold running water. Do not thaw foods at room temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling was dusty/dirty.-clean the ceiling and ensure it's completed on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written sanitation plan in place. Action required: Develop a written sanitation plan for the facility.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written sanitation plan in place. Action required: Develop a written sanitation plan for the facility.
  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw, shelled eggs were stored above vegetables in the walk-in cooler.-ensure all raw items of animal origin are stored on the bottom shelves to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Repeated temperature control violations***1. Hydrated noodles were stored at 14C on the counter. -store hydrated rice noodles at 4Celsius (or less) or 60Celsius, or above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written sanitation plan in place. Action required: Develop a written sanitation plan for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease, oil, dirt was observed on the following:-cooking equipment.-Pipes and floor area beside and in between the cooking equipment.-the floor in hard-to-reach areas.-the ceilings above the ventilation canopy and throughout the kitchen. Action required: Thoroughly clean the premises and ensure it is cleaned on a daily, weekly, monthly basis.
  4. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Repeated temperature control violations***1. Cooked noodles were stored at 21C on the counter. Action required: Do not store high risk food at room temperature.2. Buckets of cooked beef were being stored on the counter. Temperature measured 64CThere was no method in place to track time/temperature of the meat (Chicken and beef) being cooled. Action required: Rapidly cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours.Purchase a new cooler to have enough space to store all the food. The cooler in the restaurant is too small for the volume of food being prepared in the restaurant. Alternatively, prepare smaller batches to ensure storage space is adequate. 3. Spring rolls filling was stored at room temperature on prep table. Action required: Store all potentially hazardous foods at 4C or less. 4. A large bucket of broth was sitting out. The broth was cooked recently, as the temperature measured 71C. A bucket this size will not allow broth to cool at a rapid speed.Action Required:Ensure large volumes of food items are separated into smaller batches in containers to allow for rapid cooling in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser was missing the cover and dispenser appeared dirty. Please install cover and clean dispenser. 2. Dishware was observed in the hand sink. Please ensure that the hand sink is clear at all times and is not used to store/wash dishes. The hand sink should be used only for the purpose of washing hands.
    • 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 available at the time of the inspection. Action required:Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. Also ensure to always have the pest control record onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written sanitation plan in place. Action required: Develop a written sanitation plan for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease, oil, dirt was observed on the following:-cooking equipment.-Pipes and floor area beside and in between the cooking equipment.-Accumulation of food debris/dirt were observed on the floor in hard-to-reach areas.-Accumulation of debris, grease and oil were observed on the ventilation canopy -Significant accumulation of thick dust/dirt were observed on the ceilings above the ventilation canopy and throughout the kitchen. Action required: Thoroughly clean the Indicated areas.

Nearby inspected facilities

Own this business? Add a badge to your website