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Oriental Phoenix

104 58 Avenue SE Calgary AB T2H 0N7 · Food - General

Official record from Alberta →

Inspection summary

Oriental Phoenix has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on March 10, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 March 10, 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?

  • 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 2 times across 2 separate inspections, most recently on December 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 31, 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 7 times across 4 separate inspections, most recently on March 10, 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?

  • 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 5 times across 4 separate inspections, most recently on March 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food pails were stored on the floor in the walk-in freezer. Please store all the food items at least 6 inches above the ground.
    • 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?
      • Back delivery door had a gap, that could be an entry point for pest. Please repair.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. --"Outstanding"A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces. -- hole repaired.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food pails were stored on the floor in the walk-in freezer. Please store all the food items at least 6 inches above the ground.
    • 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?
      • Back delivery door had a gap, that could be an entry point for pest. Please repair.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. --"Outstanding"A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces. -- hole repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer machine in the back area has dried meat debris. The clean-in-place method was discussed onsite; please ensure the steps outlined during the inspection are followed and visually inspect the equipment for cleanliness after the cleanup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"1) The floors, walls, stove top, behind/under equipment, and storage areas were dirty with debris, grease, grime accumulation.--thoroughly clean all areas of the food establishment; ensure you use hot water and detergent (or degreaser) to effectively remove grease/grime accumulation. 2) The handles of line coolers were dirty with food/grease/sauce/debris. --frequently clean the handles and any other commonly touched surface (prior to rushes and at end of shift).
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used pair of gloves was stored on one of the prep. counters. Staff was instructed to discard the gloves right away after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food pails were stored on the floor inside walk-in freezer. Please store all the food items at least 6 inches above the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine-based dishwasher was measured at 0 ppm. Machine was run several times, pails checked, reading was still 0. Operator was instructed to get immediate repairs.
    • 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?
      • Back delivery door had a gap, that could be an entry point for pest. Please repair.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. --"Outstanding"A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces. -- duct tape removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer machine in the back area has dried meat debris. The clean-in-place method was discussed onsite; please ensure the steps outlined during the inspection are followed and visually inspect the equipment for cleanliness after the cleanup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"1) The floors, walls, stove top, behind/under equipment, and storage areas were dirty with debris, grease, grime accumulation.--thoroughly clean all areas of the food establishment; ensure you use hot water and detergent (or degreaser) to effectively remove grease/grime accumulation. 2) The handles of line coolers were dirty with food/grease/sauce/debris. --frequently clean the handles and any other commonly touched surface (prior to rushes and at end of shift).
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was not in the food safe concentration, spray bottle was over 200ppm, and bucket was 0ppm. - Ensure the bleach sanitizer is at food safe level of 100ppm. Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 4 piles of vermicelli in the walk-in cooler were stored directly on the floor.- Ensure all food containers are stored minimum 6 inches off the floors. cold water was used to store rice scoop in between use.- Ensure ice water bath is used to keep rice scoop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both cool prep cooler by the cook line were not able to keep 4C and lower. Left 8.4C, right 14C. - Ensure the coolers are able to keep 4c and lower.No high risk foods being stored.
    • 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 fluorescent lights in the office and dry storage rooms were not shatterproof.- Ensure shatterproof covers OR shatterproof lights are installed. A hole on the floor by the back entrance was fixed with duct tapes- Remove the duct tapes, and fix the floor for smooth, non-porous, and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A door handle to the ice cream freezer in the office was fixed with duct tapes.- Ensure the tapes are removed and fix for a smooth, non-porous, and easily cleanable surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"1) The floors, walls, stove top, behind/under equipment, and storage areas were dirty with debris, grease, grime accumulation.--thoroughly clean all areas of the food establishment; ensure you use hot water and detergent (or degreaser) to effectively remove grease/grime accumulation. 2) The handles of line coolers were dirty with food/grease/sauce/debris. --frequently clean the handles and any other commonly touched surface (prior to rushes and at end of shift).

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