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Signature Palace

206 - 1919 Sirocco Drive SW Calgary AB T3H 2Y3 · Food - General

Official record from Alberta →

Inspection summary

Signature Palace has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on February 6, 2026, recorded 1 infraction.

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

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 7 times across 4 separate inspections, most recently on January 27, 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 4 times across 3 separate inspections, most recently on October 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on February 6, 2026. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 17, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on October 17, 2024. For example: Are chemicals stored and handled in a safe manner?

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

    1 infraction

    • 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. Mice droppings were found at the corner between the shelves in the dry storage area. Requirement:-Notify the pest control company.-Clean up mice droppings using appropriate preventive measures.-Maintain pest control monitoring of pest activity.-Follow all recommendations provided by the pest control company2. The pest control report available dated August 2025. Requirement:-Ensure monthly pest control service/check is done.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available for sanitizing food contact surfaces.Operator filled sanitizer buckets with 100ppm of chlorineRequirement:Ensure there is always adequate sanitizing solution available for food contact surfaces
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in containers were left uncovered on the counter at the kitchen and walk-in cooler. Operator covered foodRequirement- Ensure food is protected from contamination by storing in a lid tight container
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was measured at 0ppm chlorine concentration and 52*C at the kitchen.Requirement:-Ensure low temperature dishwasher maintains 100ppm chlorine sanitizer concentration at all times.-Monitor sanitizer concentration of dishwasher before every dishwashing to ensure adequate washing and sanitizing of dishes
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was blocked with cleaning instrument and other materials at the kitchen. Operator removed the items.Requirement:- Ensure handwashing station is always accessible
    • 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. Mice droppings were found at the corner between the shelves in the dry storage area. Requirement:-Notify the pest control company.-Clean up mice droppings using appropriate preventive measures.-Maintain pest control monitoring of pest activity.-Follow all recommendations provided by the pest control company2. The pest control report available dated August 2025. Requirement:-Ensure monthly pest control service/check is done.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment had food debris at the kitchen:1. can opener 2. meat slicerOperator cleaned and sanitized meat slicer.Requirement:-Ensure all utensils and equipment are maintained in clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt/dust/grease/food debris build up:1. Ceiling tiles at the kitchen2. vent hood or canopy3. deep fryer outer surfacesRequirement:-Clean the indicated areas-Maintain facility in clean and sanitary manner.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meat in the small chest freezer was not covered
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor throughout the facility was stickyContinue cleaning throughout the facility on a regular basis
  4. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Dry noodles stored in the storage room was not covered2) Several containers of sauce were not covered in the walk-in cooler3) Frozen meat in the small chest freezer was not covered4) Cardboard used to store bean sprouts
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher had 0 ppm chlorine sanitizer. Call technician to service dishwasher. In the meantime, all dishes/ utensils are to be manually sanitized
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were old and discolored. Obtain new chlorine test strips2) Dishwasher was not being tested on a regular 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?
      • Mouse droppings noted under dry storage shelving unit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ongoing violation:Water was trickling from the 2-compartment sink.Fix the faucet.Previous violation:Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet.-Fix the 2-compartment sink faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden brush to clean wok was badly damaged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Outstanding violation - The floor of the walk-in cooler was dirty.2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty.Thoroughly deep clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and spills noted on shelving unit in the dry storage area2) Floor throughout the facility was sticky3) Dust accumulation on ceiling tiles in the kitchen.
  5. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Self-serve food items were displayed on the display cooler.The foods were promptly removed and stored in the walk-in cooler.A dedicated staff member can be assigned to serve the food directly to customers, rather than having customers serve themselves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ongoing violation:Water was trickling from the 2-compartment sink.Fix the faucet.Previous violation:Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet.-Fix the 2-compartment sink faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation - Ice buildup was noted around the walk-in freezer fan covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Outstanding violation - The floor of the walk-in cooler was dirty.2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty.Thoroughly deep clean and sanitize the indicated areas.
  6. Demand Inspection

    16 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Open canned food was stored in the sliding door cooler. Open canned food should not be stored and reused once opened. Storage of canned food can promote the growth of harmful bacteria and toxins that can lead to foodborne illnesses. Operator discarded the canned food during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are stored on top of food preparation counters when not in use. Place cleaning cloths in an approved sanitizing solution when not in use to prevent microbial growth and the spread of bacteria when cleaning.2. Cleaning cloths are visibly dirty. Replace or launder cleaning cloths at least once every day to remove contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizing solution was measured at 10ppm of chlorine (bleach). The operator remade the solution and was measured at 200ppm during the inspection. 2. Sanitizing solution in the bucket was measured at 0ppm. The operator remade the solution and was measured at 200ppm during the inspection. The concentration of chlorine must be at a concentration of 200ppm to achieve proper cleaning and sanitation. Provided the resource/link on the procedure on how to make a proper sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were observed to be wearing dirty aprons. Staff members must wear clean attire during food preparation and handling to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Uncovered food in the dry storage area.2. Uncovered food in the self-serve sliding door coolers in the front house area.3. Uncovered food in the walk-in cooler. 3. Uncovered food in the walk-in freezer. All food items must be covered to avoid contamination. Ensure all food are covered properly while placed in storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of flour was stored on the floor. All food must be stored in a safe and sanitary manner to protect it from contamination. Store food items at least 6 inches above the floor.Operator removed the bag of flour and placed it on the rack by the dry storage during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoons are stored upright where the handle is facing downwards, and the business end is facing upwards. All utensils must be stored in a manner that prevents it from contamination. Store spoons with the handle upright to avoid contaminating the business end of utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Apron stored with in the dry storage area with food items. Aprons and any personal effects must be stored in a separate area away from food storage/handling areas to avoid cross contamination. Operator removed the apron from the dry storage and placed it in a designated area for aprons.2. Display of food items are not being protected from contamination by patrons.No adequate cover is provided. Informed the operator to discontinue the use of the food display and find an alternative way to serve. For the time being, the operator was asked to serve the food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when cleaning and sanitizing surfaces where food is being prepared and handled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken stored on the counter had an internal temperature of 18°C.High-risk food items such as chicken must be stored below 4°C or above 60°C to prevent the growth of harmful bacteria. Instructed the operator to discard the chicken.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink did not have hand soap. Designated handwash sinks must be supplied with soap to properly perform hand hygiene to remove contamination from the surface of the hands prior, before, and during food handling and preparation.
    • 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. Outstanding violation - The kitchen ceiling tiles paint were peeling off.-Scrape and repaint the kitchen ceiling tiles.2. Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet.-Fix the 2-compartment sink faucet.
    • 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. Grease accumulating in the range hood. Service the range hood for proper cleaning to avoid the risk of a fire and potential contamination of food near the cooking station. 2. No ventilation available where patrons are cooking the food themselves. Proper ventilation is required to remove odors, fumes, smoke, and excessive heat. Informed the operator to consult with Safety Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation - Ice buildup was noted around the walk-in freezer fan covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Outstanding violation - The floor of the walk-in cooler was dirty.2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty.Thoroughly deep clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Disposable gloves are scattered throughout the shelves and food preparation counter. Gloves are single use items and should be disposed of afterwards. Ensure shelves and food preparation of free of clutter to maintain the facility in a clean and sanitary manner for safe food handling. 2. Food preparation counter is visibly dirty and not maintained in a clean and sanitary manner. Ensure surfaces where food comes in contact with are kept in a clean and sanitary manner to avoid cross-contamination.3. General cleanliness of the kitchen floors including underneath the cook station is not being maintained. Frequent cleaning is necessary to ensure the facility is kept in a clean and sanitary manner to prevent attraction of pests.
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Perishable buffet foods were kept at room temperature in the front house buffet area.-Operator indicated that foods are held for two hours and discarded after two hours.Obtain a hot holding unit to hold the buffet foods at 60°C at all times.2. No hot holding unit was available
    • 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 kitchen ceiling tiles paint were peeling off.-Scrape and repaint the kitchen ceiling tiles.2. Water was trickling after shutting off the 2-compartment sink faucet.-Fix the 2-compartment sink faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup was noted around the walk-in freezer fan covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor of the walk-in cooler was dirty.2. Underneath the counters and hard to reach areas in the kitchen were dirty.Thoroughly deep clean and sanitize the indicated areas.
  8. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter. Sanitizer spray bottles were being used.Fresh bleach sanitizer solution was prepared for each prep station and measured 100 ppm, and the new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers wore dirty aprons.The aprons were promptly changed.Ensure food handlers exhibit cleanliness and good personal hygiene.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods in the walk-in cooler were uncovered.The foods were promptly covered.Ensure foods are protected from contamination during storage in the refrigerating unit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods such as onions, noodles, rice and cake flour were stored on the floor in the storage room area.Provide proper shelving and store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoops were stored in stagnant water with a surface temperature of 24.8°C.-The rice scoops were promptly washed and stored in an ice bath.2. Opened leftover canned Chee Hou Sauce was stored on the counter in the storage room.-The canned food was discarded.Store leftover canned in a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Perishable buffet foods were kept at room temperature in the front house buffet area.-Operator indicated that foods are held for two hours and discarded after two hours.Obtain a hot holding unit to hold the buffet foods at 60°C at all times.2. No hot holding unit was available
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food products such as uncooked chicken, uncooked pork, squid, and cooked chicken, were stored on the counter in bulk quantities with no one attending to the foods.1. Squid was submerged in a stagnant water to thaw with an internal temperature of 18.6°C-The squid was discarded.2. Uncooked raw porks were stored in a container on the shelf counter with an internal temperature of 18.5°C and 23.3°C.- Porks were discarded.
    • 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 staff washroom.2. There was no paper towel in the staff washroom.Obtain soap and paper towel for the staff washroom to facilitate hand washing.
    • 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?
      • No food handling permit was displayed.
    • 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 kitchen ceiling tiles paint were peeling off.-Scrape and repaint the kitchen ceiling tiles.2. Water was trickling after shutting off the 2-compartment sink faucet.-Fix the 2-compartment sink faucet.3. Cardboards were used to line the kitchen floor at the 2-comp sink.-Remove the cardboards.Floors must be 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?
      • Ice buildup was noted around the walk-in freezer fan covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in cooler fan covers were accumulated with dust buildup.2. The bulk food scoops were dirty and had food debris buildup on them.3. The ventilation canopy filters were accumulated with grease deposit and other residues.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor of the walk-in cooler was dirty.2. Underneath the counters and hard to reach areas in the kitchen were dirty.3.The ceiling and air vent in the kitchen had dust and grime buildup.4. The storage room was dirty and disorganized.1 to 3: Thoroughly deep clean and sanitize the indicated areas.4: Thoroughly clean, sanitize and organize the storage room.

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