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Ruby Queen

102 - 5401 Temple Drive NE Calgary AB T1Y 3R7 · Food - General

Official record from Alberta →

Inspection summary

Ruby Queen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 28, 2025. The most recent inspection, on January 14, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 on January 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 5, 2026. 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 4 times across 3 separate inspections, most recently on January 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times on January 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 5, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning of the Ceiling is required.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning of the Ceiling is required.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wet cleaning cloths were observed on the counter. No sanitizer prepared at the time of inspection.*Staff prepared and soaked the clothes in a chlorine sanitizer bucket. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty.**Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - Staff thawing meat in the three‑compartment dishwashing sink under the running cold water.*A two‑compartment prep sink was available onsite. Staff were instructed to use the prep sink for food preparation. The three‑compartment sink was subsequently cleaned and disinfected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The rice container tote was broken.*Replace the container. Broken pieces can add physical contamination to the food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food buckets stored on the floor of the walk‑in cooler and freezer.*Staff moved the food buckets above the floor.2) A metal bowl used as a scoop in the rice container.*Use appropriate scoops with handle to prevent contamination. Staff removed the bowl from the container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Garlic in oil stored beside the gas stove at 20.4°C.*Staff discarded the garlic in oil.**Make fresh garlic in oil and refrigerate immediately, using within 4 days; freeze for longer storage, or acidify the garlic first with citric acid or vinegar (pH monitoring required) before adding oil, then refrigerate.
    • 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 was measured as 0 ppm at the dishwasher. The sanitizer container was empty.*Ensure to use the three compartments sink for sanitizing the dishes.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -No paper towels available in the staff washroom.*The violation was corrected onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Broken tile located just outside the walk‑in freezer.*Replace/ fix the tile and ensure area is kept clean and dry to prevent the growth of bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning of the following area is required:1) Behind the cook line.2) Prep sink, and three‑compartment sink.3) Kitchen canopy,4) And ceiling.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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