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Royal Taste Chinese Cuisine

2825 32 Avenue NE Calgary AB T1Y 6J1 · Food - General

13 inspections

  1. Risk Management Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 27, 2026, inspection:Observed used cleaning cloth throughout the kitchen.Previous Inspection:Used cleaning cloths were stored on surfaces in the front cook line.Store cleaning cloths in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paint brush was used to apply oil on food. Use a food grade brush.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • April 27, 2026, inspection1) Water bottle was stored with food 2) Uncovered dumplings in the walk-in freezer.Previous Inspection1) Cell phones were observed on a food preparation table.Store personal items separately.2) There were uncovered foods in the walk-in freezer. Cover foods during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Minced garlic in oil was measured at 10.0 degrees C. All the ice melted. Monitor the ice and refill when needed.Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 27, 2026, inspection:1)Soy sauce chicken legs in the front hot holding unit were measured 47.3 degrees C. 2) Soy sauce chicken legs in the back area hot holding unit were measured 43.3 to 45.6 degrees C.BBQ ducks in the back area hot holding unit were measured at 52 degrees C. Discarded the chicken and reheat duck to 74 degrees C before serving. 1 to 2) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher. Previous Inspection:Chicken wings and duck measured 51C and 52.5C in the hot holding case. One of the heat lamps was not operational. Repair the hot holding case and store perishable foods at 60C or higher during hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat hooks were stored at the handwashing sink by the BBQ meat display case.Remove items from the handwashing sink. Designate handwashing sinks for handwashing only.
    • 15. Is the facility free of a pest infestation?
      • April 27, 2026, inspection:Mouse droppings were found in the mechanical/hot water tank room and mop sink room.Clean the mouse droppings and increase pest control until the mouse problem is resolved. Previous report:April 9, 2026 - Three dead rodents were found in different pest control monitoring devices located by the rear door, in the dim sum kitchen and the dry storage room. Mouse droppings were found throughout the kitchen including but not limited to the dim sum kitchen, staff locker room, walk-in cooler, on shelving and under and behind equipment. April 13, 2026 - The pest control monitoring device under the two-compartment sink had four dead rodents. Mouse droppings were observed under a cooler in the front cook line, behind a cooler located outside of the dim sum kitchen, in a walk-in cooler, utility room and janitorial room.Remove dead rodents and mouse droppings safely and disinfect contaminated areas. Re-set pest control monitoring devices and seal all possible pest entry points.Increase pest control services from a bi-monthly to weekly basis.
    • 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?
      • 1) Food debris build-up underneath the outside garbage compactor bins. 2) Old broken-down equipment was outside the back door.1 to 2) Clean the garbage outside and remove all old broken-down equipment.3) Back screen door mesh was torn on the right side.Fix the back screen door.
    • 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?
      • 1) There was a gap on the bottom perimeter of the rear kitchen door.Replace weatherstripping.2) There was a hole around the plumbing line of the two-compartment sink in the dim sum kitchen.Seal hole around plumbing lines.
    • 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) Unfinished wood and cloth on shelves that are used to store food or equipment off the floor. Finish the wood and provide a smooth and washable surface.2) Water damaged on the mop sink wall and mold noted on the surface. Fix the wall.
    • 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) The staff washroom had a hole in the wall. Wall tiles were in a state of disrepair and were repaired with aluminum foil.Repair the wall properly.2) There was no lighting in the janitorial room.Provide adequate lighting.3) Caulking in the dim sum kitchen was detaching from the floor-wall joint.Remove caulking and re-apply.4) There was a meat grinder stored on a piece of unfinished wood in the back kitchen prep line.Finish wood so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was a buildup of old food debris on the food slicer.Disassemble the equipment. Clean and sanitize all parts properly.2) A food strainer was damaged. This was observed in the dishwashing area.Remove any damaged equipment/ utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease and debris on cooking equipment.2) There was an accumulation of dust on the kitchen ceiling.Conduct a thorough cleaning of the food establishment including hard-to-reach areas.3) Not all areas within the staff locker room, utility room and janitorial room were accessible for inspections.Remove items that are no longer required for operating the food establishment. Organize these rooms and ensure all areas are accessible for cleaning, inspections and pest control services.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • April 27, 2026, inspection:Garbage and broken equipment outside the back door. Remove all items outside the back door.Previous InspectionThere was garbage on the ground by the outdoor waste bin.Remove garbage from the ground.
  2. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on surfaces in the front cook line.Store cleaning cloths in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cell phones were observed on a food preparation table.Store personal items separately.2) There were uncovered foods in the walk-in freezer. Cover foods during storage.3) There was an opened can of food under refrigeration.Transfer food from cans into food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings and duck measured 51C and 52.5C in the hot holding case. One of the heat lamps was not operational. Repair the hot holding case and store perishable foods at 60C or higher during hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat hooks were stored at the handwashing sink by the BBQ meat display case.Remove items from the handwashing sink. Designate handwashing sinks for handwashing only.
    • 15. Is the facility free of a pest infestation?
      • April 9, 2026 - Three dead rodents were found in different pest control monitoring devices located by the rear door, in the dim sum kitchen and the dry storage room. Mouse droppings were found throughout the kitchen including but not limited to the dim sum kitchen, staff locker room, walk-in cooler, on shelving and under and behind equipment. April 13, 2026 - The pest control monitoring device under the two-compartment sink had four dead rodents. Mouse droppings were observed under a cooler in the front cook line, behind a cooler located outside of the dim sum kitchen, in a walk-in cooler, utility room and janitorial room.Remove dead rodents and mouse droppings safely and disinfect contaminated areas. Re-set pest control monitoring devices and seal all possible pest entry points.Increase pest control services from a bi-monthly to weekly basis.
    • 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?
      • 1) There was a gap on the bottom perimeter of the rear kitchen door.Replace weatherstripping.2) There was a hole around the plumbing line of the two-compartment sink in the dim sum kitchen.Seal hole around plumbing lines.3) A glue board inside a pest control monitoring device in the dry storage room was full of flies.Replace glue bards with signs of pest activity and remove breeding grounds such as excessive moisture on the floor and sanitation concerns.
    • 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) The staff washroom had a hole in the wall. Wall tiles were in a state of disrepair and were repaired with aluminum foil.Repair the wall properly.2) A rock was being used to stabilize a shelf in the one of the walk-in coolers.Repair properly or replace the shelf.3) There was no lighting in the janitorial room.Provide adequate lighting.4) Caulking in the dim sum kitchen was detaching from the floor-wall joint.Remove caulking and re-apply.5) There was a meat grinder stored on a piece of unfinished wood in the back kitchen prep line.Finish wood so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was a buildup of old food debris on the food slicer.Disassemble the equipment. Clean and sanitize all parts properly.2) A food strainer was damaged. This was observed in the dishwashing area.Remove any damaged equipment/ utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dirty dishes from the day before were left in the dishwashing area.Do not leave anything dirty overnight.2) There was an accumulation of grease and debris on cooking equipment, the ventilation hood and inside coolers including door handles.3) There was an accumulation of dust on the kitchen ceiling.Conduct a thorough cleaning of the food establishment including hard-to-reach areas.4) Not all areas within the staff locker room, utility room and janitorial room were accessible for inspections.Remove items that are no longer required for operating the food establishment. Organize these rooms and ensure all areas are accessible for cleaning, inspections and pest control services.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There was garbage on the ground by the outdoor waste bin.Remove garbage from the ground.
  3. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A pail of chlorine sanitizer in the cook line measured 0 ppm. The sanitizer was turbid. 100 ppm chlorine sanitizer was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.2) Used cleaning cloths were observed on surfaces in the cook line.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths submerged in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was a cell phone in a dim sum basket.Store personal items separately.2) Some foods were uncovered in the walk-in units.Cover foods during storage.3) Dim sum baskets and containers/ bags of food were stored on the floor of walk-in units.Store foods at least 6 inches off the floor.4) Opened cans of food were stored under refrigeration.Transfer food from cans into food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that previously contained a fruit and vegetable wash was being used to spray water on buns.Do not reuse chemical bottles for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods were being left out at room temperature.- deep fried meats 8.4C- beansprouts 7.6C- pork 7C- minced garlic 18.8C (discarded)- cooked rice 48C- wonton 50.1CStore perishable foods out of the temperature danger zone (4 to 60C). Keep foods under refrigeration until ready to use.2) A bowl of scallops was stored over a top insert container in a line cooler. Scallops measured 8C.Store perishable foods at 4C or less under refrigeration. Do not store food above the fill line of insert containers. 3) Sticky rice in the double door cooler located outside of the dim sum kitchen measured 7.2C.Store perishable foods at 4C or less under refrigeration.4) Chicken drumsticks in the hot holding case measured 45C. One of the heat lamps was not operational.Repair the hot holding case and store perishable foods at 60C or higher during hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Chlorine sanitizer measured 0 ppm in the dishwasher. Water had a maximum temperature of 56.6C.2) Chlorine sanitizer measured 0 ppm in the glasswasher.Sanitizer dishes manually until the dishwasher and the glasswasher are repaired to meet cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle. 100 ppm chlorine sanitizer in a large bus bin was set up on the clean side of the dishwasher. A service call was placed during the inspection. A technician will be on-site later today.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a bowl with equipment parts in the hand sink at the back kitchen prep line.Remove items from the hand sink. Designate hand sinks for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the kitchen hand sink near the BBQ meat station. The soap dispenser was refilled during the inspection.
    • 15. Is the facility free of a pest infestation?
      • 1) Three dead rodents were found in different pest control monitoring devices located by the rear door, in the dim sum kitchen and the dry storage room. Mouse droppings were found throughout the kitchen including but not limited to the dim sum kitchen, staff locker room, walk-in cooler, on shelving and under and behind equipment. Remove dead rodents and mouse droppings safely and disinfect contaminated areas. Re-set pest control monitoring devices and seal all possible pest entry points.
    • 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?
      • 1) There was a gap on the bottom perimeter of the rear kitchen door.Replace weatherstripping.2) There was a hole around the plumbing line of the two-compartment sink in the dim sum kitchen.Seal hole around plumbing lines.3) The rear kitchen door was not closed properly.The kitchen door was shut during the inspection.4) The glue boards in the dim sum kitchen and dishwashing area were full of dead flies.Replace glue boards and remove breeding grounds such as excessive moisture on the floor and sanitation concerns.
    • 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) The staff washroom had a hole in the wall. Wall tiles were in a state of disrepair and were repaired with aluminum foil.Repair the wall properly.2) A rock was being used to stabilize a shelf in the one of the walk-in coolers.Repair properly or replace the shelf.3) There was no lighting in the janitorial room.Provide adequate lighting.4) Surfaces in the cook line were lined with newspaper and paper towels that had been saturated with grease.5) Wall mounted shelving units above the line cooler and food preparation table were lined with newspaper and aluminum foil.Remove absorbent materials that cannot be easily cleaned.6) Caulking in the dim sum kitchen was detaching from the floor-wall joint.Remove caulking and re-apply.7) There was a meat grinder stored on a piece of unfinished wood in the back kitchen prep line.Finish wood so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knives were stored between the butcher block and the two-compartment sink. Equipment cannot be easily moved apart for cleaning.Store knives in an area that is easily accessible for cleaning.2) There was an equipment that was repaired with tape in the dim sum kitchen.Remove tape and repair the equipment properly or remove it from the facility if it is no longer being used.3) There was a buildup of old food debris on the food slicer.Disassemble the equipment. Clean and sanitize all parts properly.4) A food strainer was damaged. This was observed in the dishwashing area.Remove any damaged equipment/ utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The food establishment was closed yesterday. Dirty dishes from two days ago were left on the floor and dish pit in the dishwashing area.Do not leave anything dirty overnight.2) There was an accumulation of grease and debris on cooking equipment, inside coolers including door handles and the ventilation hood.3) The floor and shelving in the walk-in cooler were wet and dirty with blood from hanging meats.4) There was an accumulation of dust on the kitchen ceiling.Conduct a thorough cleaning of the food establishment including hard-to-reach areas.5) Not all areas within the staff locker room, utility room and janitorial room were accessible for inspections.Remove items that are no longer required for operating the food establishment. Organize these rooms and ensure all areas are accessible for cleaning, inspections and pest control services.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 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?
      • Mice droppings observed in a few areas. Clean up and call the pest control company immediately. Soon as you have the report, email it to the inspector
    • 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?
      • No records of pest control on site. Email ASAP, the last 5 reports to the inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen and food handling area must be cleaned before calling the pest control company. Remove equipment from the walls and clean behind.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Different food items were in a process of being placed in the hot table, had temperatures probed below 60C. IF the food needs reheating, must ensure that is reheated to 74C before placing it into the hot table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the top of the mechanical washer.
  8. Monitoring Inspection

    2 infractions

    • 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?
      • Observed mice droppings in the dry storage room. Clean up and call for service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors all around the walls and under the equipment has built-up dirt and grease. Clear sign of neglect. Unclean premises will attract vermin. Do a thorough cleaning of the kitchen, then ensure is maintained clean by cleaning every day.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The two long cutting boards along the prep tables, must be scrubbed to remove built-up dirt from the grooves. Make scrubbing part of the daily cleaning routine of the boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean inside and outside of the 2-door reach-in cooler in the back room
  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The two long cutting boards along the prep tables, must be scrubbed to remove built-up dirt from the grooves. Make scrubbing part of the daily cleaning routine of the boards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed small bowl used to remove rice from the cooker, stored on the top of the unsanitary cooker.Use a scoop or similar but with a handle. Store the scoop in ice/water.
  12. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer has significant accumulation of dried on food residue under the sharpener protective cover. Must take apart the slicer completely before cleaning and sanitizing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Do not store the scoop on top of the ice. Use a separate, readily cleanable container. The only thing should be inside the ice machine, is ice.2. All food stored in the walk-in cooled must be covered at all times
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two cold tables in the main area were missing thermometers. Ensure all temperature-controlled units have an accurate thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Iodine. Used at the glass washer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the hand sink in the bakery room. Replace the faulty faucet
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit must be displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean, and maintain clean, the inside of the microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the floor in the bakery and dry storage rooms
  13. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit must be displayed.