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Rice Table

3010 - 2060 Symons Valley Parkway NW Calgary AB T3P 0M9 · Food - General

Official record from Alberta →

Inspection summary

Rice Table has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on March 12, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on March 12, 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 2 times across 2 separate inspections, most recently on March 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 3 separate inspections, most recently on March 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on March 12, 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?

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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket at the front service area measured below 10 ppm with the chlorine test strip.Fresh sanitizer solution was prepared and measured at 100 ppm.Additional sanitizer buckets were prepared at each food prep station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor of the walk-in cooler.Obtain additional shelves and store food items at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items in the standing fridge were uncovered and stacked on each other.food items were covered.2. Used serving utensils were stored on the counter.Serving utensils were promptly washed in the dishwasher and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items such as kimchi at 37°C, beef 35.7°C were stored on the counter to cool. The beef lid was covered. The food items were promptly stored in an ice bath.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Tips for cooling food quickly:• Divide food into smaller portions in shallow containers to cool, being careful not to contaminate the food.• Use ice water baths• Add ice as an ingredient• Check the temperature regularly with a probe thermometer.2. Food items in the prep cooler inserts were too full measuring between 6°C to 13.2°C.The food items were portioned into small quantities and stored in the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the handwashing sink was not dispensing. It was discovered that the dispenser got stocked.The paper towel dispenser was fixed.
    • 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. Cardboard was used to line the cooking utensils stored on the white standing fridge.Cardboard was promptly removed.2. Cardboard was affixed to the ventilation canopy stainless steel wall.Cardboard was removed.3. Cardboard was affixed to the wall above the white standing freezer and fridge.Cardboard was removed.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were kept on the counter. Spray bottles were being used.2. Sanitizer bucket measured 10 ppm. Chlorine sanitizer solution at 100 ppm was prepared at the back kitchen and the cleaning cloths were kept therein.Fresh chlorine sanitizer bucket was prepared at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Rice cake was stored on the counter with an internal temperature of 22.6°C.2. Uncooked pork was stored in dry bread with an internal temperature of 15°C.The food items were discarded.Ensure large portions of food are not stored at room temperature for long periods of time without temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap in the handwashing sink at the cool line.2. Paper towel dispenser was empty at the cook line. A paper towel was stored on the paper towel dispenser.Ensure handwashing sinks are stocked with handwashing supplies at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.Someone in care and control of the facility should hold a food safety certificate that is recognized in Alberta.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak from the piping underneath the hand sink adjacent to the hot holding unit in the rear prep area.Repair this leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing*There was grease droplets formed in the grill ventilation hood.Thoroughly clean these areas.
  5. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed switching between directly handling food and preforming other tasks without replacing gloves.Ensure that gloves are replaced when switching between tasks and handling food. Hands must be always washed prior to wearing a new set of gloves.Staff washed hands and replaced their gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were stored in the bulk storage bins.Please obtain scoops with proper handles to prevent contamination of the bulk supply.Staff removed the bowls from the bulk bins.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were eggs being cooked in a crockpot directly on the floor and a pot of soup base cooling on the floor.Food preparation must not be done directly on the floor. All food items must be maintained at least 6 inches above the ground.Staff relocated these items from off of the floor.2. Food items were stored directly on the floor in the walk-in cooler and freezer.Please organize the walk-in coolers to make space to keep food items on the shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available.Obtain a probe thermometer to monitor temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was cooked gyoza (11C) stored in a non- functioning hot holding unit. Staff placed the gyoza in the cooler.2. There were trays of chicken (7C) and beef (49C) on the counter in front of the hand sink. Staff placed these containers into the refrigerator.Ensure that perishable items are stored at below 4C or above 60C at all times when not being actively prepped.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink closest to the dishwashing area was obstructed. Food items and equipment were blocking access to the sink.Ensure that the hand sink is always easily accessible for hand washing.Staff removed these items from around the hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hot water supplied at the hand sink adjacent to the hot holding unit in the rear prep area.Repair this hand sink and ensure an adequate supply of cold and hot water at all times.2. The paper towel dispenser closest to the dishwashing area was not in working order.Repair paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was food debris and dirt accumulation behind the prep coolers.2. There was grease droplets formed in the grill ventilation hood.Thoroughly clean these areas.

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