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Rice for King

113 - 30 Market Boulevard SE Airdrie AB T4A 0V4 · Food - General

Official record from Alberta →

Inspection summary

Rice for King has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on May 15, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on May 6, 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 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 May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 7 separate inspections, most recently on May 15, 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Springs rolls were stored next to raw meat, uncovered. This was corrected during the inspection and they were placed in a container. 2. Chicken and meat were observed sitting on the shelves uncovered. This was corrected during the inspection and operator stored them in food grade bags and containers.DO THE FOLLOWING:1. Ensure that food is covered and protected from contamination at all times.2. Do not store food items next to raw meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Reusable gloves were observed throughout the facility on the shelves next to clean dishes and on the countertops. This was corrected during the inspection DO THE FOLLOWING:1. Ensure that used and soiled gloves are kept separate from clean items.2. Decrease clutter by discarding items no longer being used or keeping them organized in their own area.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open canned tomatoes containers were observed in the walk-in cooler. Operator discarded the old container and transferred the contents of the second can into a plastic container.DO THE FOLLOWING:1. Ensure that food from tin cans is transferred into food grade containers to prevent chemical leaching.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Broth containers were observed in the walk-in coolers without lids. This was corrected during the inspection and the lids were placed on. 2. Bowls were stacked on cut vegetables directly in the prep cooler. This was corrected during the inspection and operator removed the bowls. DO THE FOLLOWING:1. Ensure all food is properly covered to protect it from potential contamination2. Do not stack containers on uncovered food in the prep coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation:Clutter was noted in various section of the facility-on the shelving adjacent to the walk-in cooler.-around the dishwashing area-around the hot water tank-back dry storage area next to the walk-in freezerDO THE FOLLOWING:1. Organize the listed areas.2. Ensure facility is kept clutter free to facilitate cleaning.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The chest freezer opposite the mop sink contained raw fish and shrimps stored next to baguettes and vegetables.Ensure that raw food items are stored separate from cooked/ready-to-eat foods to prevent cross contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored next to staff personal items (jacket) and miscellaneous items on the shelving rack between the back door and the upright freezer at the back of the kitchen.**Ensure that food items are stored separate from personal items to prevent contamination of food.**Provide a separate area away from food to store staff personal items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine based low temperature dishwasher initially measured 10ppm, this was corrected during the inspection and measured at 100ppm.**Ensure that chlorine in the dishwasher is maintained at 100ppm.**Verify concentration daily using chlorine test strips available in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in various section of the facility-on the shelving adjacent to the walk-in cooler.-around the dishwashing area-around the hot water tank-back dry storage area next to the walk-in freezer**Please organize listed areas.**Ensure facility is kept clutter free to facilitate cleaning.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in various section of the facility-on the shelving adjacent to the walk-in cooler.-around the dishwashing area-around the hot water tank-back dry storage area next to the walk-in freezer**Please organize listed areas.**Ensure facility is kept clutter free to facilitate cleaning.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted on the shelving adjacent to the walk-in cooler.**Please organize this area.**Ensure food items and personal items are stored separate from each other.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted on the shelving adjacent to the walk-in cooler.**Please organize this area.**Ensure food items and personal items are stored separate from each other.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine in the low-level dishwasher was initially measured at 10ppm. Operator swapped the chlorine jar and dishwasher was re-run. Chlorine was measured at 100ppm.**Please ensure to monitor levels of sanitizer daily to ensure adequate sanitizing of dishes and utensils.
  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above produce in the freezer. Operator moved raw meat to the bottom of the freezer.**Please ensure that raw food items are stored below ready-to-eat food items to prevent cross contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Clutter noted on the shelf by the cookline and the countertop adjacent to the 3-compartment sink. Miscellaneous items were noted lying around.**Organize kitchen.**Ensure that personal items are stored separate from food prep area. 2. Pans containing shrimps thawing in the walk-in cooler were stored directly on the floor under the shelves.**Ensure that food items are stored at least 6 inches above the floor.
    • 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 caulking of the 3-compartment sink was coming apart.**Replace caulking.

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