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Phoenix Gate Chinese Cuisine Restaurant

171 - 1518 Centre Street NE Calgary AB T2E 2R9 · Food - General

Official record from Alberta →

Inspection summary

Phoenix Gate Chinese Cuisine Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 16, 2024. The most recent inspection, on September 16, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 5 separate inspections, most recently on September 16, 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 August 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 21, 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?

  • 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 7 times across 4 separate inspections, most recently on September 16, 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.

5 inspections

  1. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods stored in the upright cooler located across from the two-compartment sink were not covered.- Ensure that all foods are properly covered or protected during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A dry storage bin located under the prep table in front of the walk-in cooler was damaged and repaired with duct tape.Replace the bin.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bucket and spray bottles containing chlorine-based sanitizer measured 1000 ppm. - Staff was educated on how to make chlorine-based sanitizer using bleach. Mix half teaspoon of household unscented bleach to 1 liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several whole chickens were observed thawing in stagnant water in a sink. The internal temperature of the chicken was measured at 27C. - Thaw frozen foods using an approved method, such as under refrigeration at 4C or below, under continuously running potable cold water, or as part of the cooking process.2. A bucket containing batter used for making rice crisp was stored at room temperature 33C. Ensure that all potentially hazardous (high-risk) foods are maintained under proper temperature control at all times. Cold foods must be stored at 4C or below, and hot foods must be maintained at 60C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drawer coolers on the prep tables were operating at an ambient temperature of 14C.- Foods in the cooler were discarded. Repair the cooler and ensure it is able to maintain a temperature of 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensils stored in the utensil holder near the chopping block were observed to be dirty.- Clean and sanitize all dirty utensils. Ensure that utensils are washed, rinsed, and sanitized after use and stored in a clean and sanitary manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant accumulation of grease along the cook line and between equipment.- Clean the area around the cook line
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Three unwrapped whole raw chickens were observed hanging above vegetables in the walk-in cooler.- The raw chickens were transferred into a covered container. Staff were reminded to ensure raw poultry is properly protected and stored below produce and ready-to-eat foods at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An opened can of evaporated milk was observed stored in its original can in the sliding-door cooler.- Transfer the contents of opened tins to clean, food-grade containers with tight-fitting lids.2. A dry storage bin located under the prep table in front of the walk-in cooler was damaged and repaired with duct tape.Replace the bin.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bucket and spray bottles containing chlorine-based sanitizer measured 1000 ppm. - Staff was educated on how to make chlorine-based sanitizer using bleach. Mix half teaspoon of household unscented bleach to 1 liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A bowl containing raw shelled eggs were stored at room temperature. Outer temperature of the shells measured 37C using an infrared thermometer. - The eggs were discarded at the time of inspection. 2. Cut vegetable were stored at room temperature measuring 8C. The vegetables were transferred to the cooler at the time of inspection.3. A bucket containing congee porridge was stored at room temperature. The temperature was measured at 42C. - Discarded during inspection. Store potentially hazardous foods away from temperature danger zone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drawer coolers on the prep tables were operating at an ambient temperature of 14C.- Foods in the cooler were discarded. Repair the cooler and ensure it is able to maintain a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration measured for the low-temperature dishwasher in the kitchen was 0 ppm.- Discontinue use of this dishwasher.- Repair the dishwasher and ensure it is able to maintain a chlorine sanitizer concentration of 100 ppm.- Use the dishwasher in the front service area while this is being fixed.
  3. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Remaining violations were observed again.-----------1) Fish roe in the Coca-Cola fridge across from the prep sinks was stored above an open container of pineapple and traces of roe were observed in the pineapple.- The operator was instructed to contain the fish roe and not store it above ready-to-eat foods.4) Fly strips were located above food and food contact surfaces in multiple areas of the kitchen. - The operator was instructed to remove the existing fly strips and locate them away from food or food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed dried fish stomach soaking at room temperature in a pail under the plumbing of the prep sink.-Do not store food beneath the plumbing of any sink-Moved to the fridge
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Observed dried fish stomach soaking at room temperature in a pail under the plumbing of the prep sink. Staff said this product needs to be soaked for at least a few hours.-Maintain perishable foods at 4C or below. Operator put this pail in the fridge2) Observed packaged wet noodles being stored at room temperature.-Ensure that perishable foods are refrigerated immediately after receiving-Noodles were put in the fridge
    • 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?
      • Many flies still observed in dry storage area.----------A large number of flies were observed in the dry storage area, by prep sinks, and in the dim sum prep area.- Abate the pest infestation.- The operator was instructed to ensure there is no food or water left out at night, and thoroughly clean all the surfaces in the affected areas. The operator must also remove all greasy cardboard as flies were observed to be attracted to those boxes.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Fish roe in the Coca-Cola fridge across from the prep sinks was stored above an open container of pineapple and traces of roe were observed in the pineapple.- The operator was instructed to contain the fish roe and not store it above ready-to-eat foods.2) Food bowls in the fridge near the dim sum prep table were stacked on top of each other without covers/protection.-The operator was instructed to cover the food products in the bowls before stacking them.3) Fried vermicelli stored uncovered in containers that also showed evidence of other food products contaminating it. - The operator was instructed to change the containers, and ensure the vermicelli is stored in clean containers and is covered when not working with it.4) Fly strips were located above food and food contact surfaces in multiple areas of the kitchen. - The operator was instructed to remove the existing fly strips and locate them away from food or food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Minced meat pie external temperature was measured at 14C with infrared thermometer, and probed at 7.8C. Operator said this was taken out of the fridge to cook. - Maintain perishable foods below 4C or above 60C- The operator was instructed to either store the product back in the fridge or immediately cook the meat to 74C. Staff stored the product in the fridge.2) Raw cut vegetables (onions, pepper, carrots) stored at room throughout lunch service, the operator was planning to store them in the fridge again after rush hour. - Maintain perishable foods below 4C or above 60C- The operator was told that if they want to keep cut vegetables out during lunch rush, they must store the containers on ice so that the food is maintained at 4C- Vegetables were stored in the fridge during inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen dishwasher sanitizing cycle measured at 0 ppm chlorine.- Ensure dishes are sanitized after washing. Chlorine sanitizing cycle should be at 100 ppm.- The operator was told to wash and rinse the dishes in dishwasher and then manually sanitize in a dishwashing sink for 2 minutes. A sanitizing solution was prepared during the inspection and measured at 100 ppm.
    • 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?
      • A large number of flies were observed in the dry storage area, by prep sinks, and in the dim sum prep area.- Abate the pest infestation.- The operator was instructed to ensure there is no food or water left out at night, and thoroughly clean all the surfaces in the affected areas. The operator must also remove all greasy cardboard as flies were observed to be attracted to those boxes.
    • 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) Unsealed wooden planks were placed between vertically stacked bulk bins in the dry storage room.- Clean and seal the planks so that they have a cleanable surface.2) Ceiling tile missing in front of the walk-in freezer.- Replace the ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat violation**Improper scoops for dry ingredients.- Ensure all scoops for dry ingredients have handles and either stored with handle facing up or in a separate clean container to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Upright freezer near the prep sinks close to the dry storage area has a build-up of ice on the shelves.- Ensure freezers are defrosted regularly to prevent ice buildup.2) Chest freezer opposite to the dry storage area had a cracked lid and side wall. - Repair or replace the broken chest freezer parts so that it is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Plastic shelving in dry storage area - dirty and lined with cardboard. - Remove the cardboard and thoroughly clean the shelves. If the shelves need to be lined, use a material that is smooth, easy to clean, and non-absorbent material.2) Fried noodles were stored in a very oily cardboard box above the freezer near the dry storage beside the Coca-Cola fridge. The box was covered in flies.- Remove the cardboard box and replace it with a container that is smooth, easy to clean, and non-absorbent.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of wiping clothes in use were stored on the cooking line counter. Store the wiping clothes in use in the sanitizer solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were found in storage room around 8C to 10C. The staff was instructed to place it back into cooler since the foods were not being processed.Only take out the foods that are going to be processed and store high risk foods under 4C or over 60C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewer odor was detected around the grease trap. The cleaning record indicated the cleaning was recently done.Inspect the grease trap for any leak. Repair as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Improper scoops for dry ingredients.- Ensure all scoops for dry ingredients have handles and either stored with handle facing up or in a separate clean container to prevent contamination.

Nearby inspected facilities

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