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Oriental Palace

9 Parkdale Crescent NW Calgary AB T2N 3T8 · Food - General

Official record from Alberta →

Inspection summary

Oriental Palace has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on October 6, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 4 separate inspections, most recently on October 6, 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 3 times across 3 separate inspections, most recently on December 18, 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?

  • 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 2 times across 2 separate inspections, most recently on December 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 4 separate inspections, most recently on October 6, 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available. Sanitizer was prepared during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease and dust on ceiling above cook line. Owner indicated they have scheduled to have the ceiling cleaned and repainted
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer had a concentration of 800ppm.Ensure that the bleach sanitizer is maintained at 100ppm at all times. Verify the concentration using chlorine testing paper.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the Rice bulk supply, a bowl is being used as a scoop2. In the Sugar bulk supply, a tin can was being used as a scoop.3. In the Flour bulk supply, the handle of the scoop was touching the bulk supply. Corrective actionEnsure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tools and screws were observed on a shelf above the sauce tray.- Have the tools and screws removed and relocated to an area where food preparation is not done.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***On-going ViolationObserved raw meats stored above cooked or ready to eat foods in the walk-in cooler.Store the raw meats on the bottom shelves and below cooked or ready to eat foods to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The surface sanitizer was stored in a bottle labelled "bathroom cleaner".- Remove this label. Ensure that all chemical containers are adequately labelled.2. Two bottles of pesticide were found at the front desk.- The bottles of pesticides were removed from the facility. Do not have any insecticide in the food establishment.
    • 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?
      • ***On-going ViolationPest control records were not available.Develop and maintain pest control records.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed raw meats stored above cooked or ready to eat foods in the walk-in cooler.Store the raw meats on the bottom shelves and below cooked or ready to eat foods to prevent contamination.
    • 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.Develop and maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged pressboard shelves near the handwashing sink. The vinyl covering was partially torn off exposing the unfinished pressboard. Please replace these shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust accumulated on the ceiling lights and tiles above the center prep table.Thoroughly clean the indicated areas.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer had a concentration of 500ppm.Ensure that the bleach sanitizer is maintained at 100ppm at all times. Verify the concentration using chlorine testing paper.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed raw meats stored above cooked or ready to eat foods in the walk-in cooler.Store the raw meats on the bottom shelves and below cooked or ready to eat foods to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The surface sanitizer was stored in a bottle labelled "bathroom cleaner".Remove this label. Ensure that all chemical containers are adequately labelled.
    • 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.Develop and maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged pressboard shelves near the handwashing sink. The vinyl covering was partially torn off exposing the unfinished pressboard. Please replace these shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no written plan to ensure that all areas are cleaned on a consistent basis.Please prepare a written cleaning plan/schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust accumulated on the ceiling lights and tiles above the center prep table.2. There was food debris accumulated on the floor around the standing refrigerator.Thoroughly clean the indicated areas.3. There was dirty duct tape holding the can opener in place at the wooden block board.Remove the duct tape. Repair the can opener board.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution prepared in the kitchen at the time of inspection. The Sanitizer solution for the front was way too strong. - Mix 1/2 teaspoon of bleach per liter of water. Verify the concentration using test strips. Chlorine sanitizer must be used at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A rinse bucket is being used for handwashing near the deep fryers. - Handwashing must only take place in the designated handwashing sinks using hot and cold running water, liquid soap and single use paper towels. Do not use a bucket for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Container food was directly stored on the kitchen floor at the time of inspection. - Do not store foods on the floor. All foods must be stored at least 15 cm or 6 inches off of the floor. 2) Observed raw meats stored above cooked or ready to eat foods. - Store the raw meats on the bottom shelves and below cooked or ready to eat foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic in oil and raw beaten eggs were left out in room temperature. Internal temperatures were measured at 19.8C and 11.6C respectively. - Discarded. - Ensure perishable foods are stored at a temperature of 4C or less or greater than 60C at all times. If an ice bath is being used during rush hours, ensure the food container is completely surrounded by ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No single use towel dispenser at back hand washing sink.2) Hand washing sins was hard to access due to the fan in front of it. - Remove the fan from this area and ensure the handwashing sink is easily accessible. - Purchase and install a paper towel dispenser. Paper towels must be stored appropriately to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged pressboard shelves near the handwashing sink. The vinyl covering was partially torn off exposing the unfinished pressboard. Please replace these shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Shelves and wall/floor joint have an accumulation of grease and dirt. - Please routinely clean all shelves and flooring. Refinish painted solid wood shelves where required.2) No written plan to ensure that all areas are cleaned on a consistent basis.- Please prepare a written cleaning plan/schedule.

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