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Siomai Queen - Events

D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - Special Event

Official record from Alberta →

Inspection summary

Siomai Queen - Events has been inspected 14 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on September 5, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 separate inspections, most recently on August 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 30, 2024. 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 5 times across 4 separate inspections, most recently on September 4, 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 once on August 1, 2024. 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen shomai was observed stored in the freezer without cover. In addition, a second tray of shomai had been stacked on top of another tray, resulting in the bottom of the upper tray coming into direct contact with the food. The trays appeared clean at the time of inspection. The operator promptly removed the shomai from the freezer and covered the product with plastic wrap. The operator was also instructed not to stack trays directly on top of uncovered food products.A scoop was observed stored in a cooler with the handle in direct contact with the ice. The operator promptly removed the scoop.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No proper lid which separates food trays in a stand-up fridge. Siomai trays were stored in the fridge stacked on top of each other and separated with thin foils; please use proper plastic containers to properly separate the food layers.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not placed in a dispenser.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Siomai food products on the second shelf in the hot-holding unit were measured at 55-58°C. The unit was adjusted on site during the inspection. Please ensure to maintain all Siomai food products at or above 60°C at all times.
  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom tray of the two-tray insert hot-holding unit has Siomai at a temperature approximately 44-46 degrees Celsius. Food had reportedly arrived approximately 30 minutes prior to the inspection.REQUIREMENT: Ensure that hot-holding trays are not overfilled (check the indicated fill line), and verify all hot foods are maintained at or above 60C.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Siomai stacked on top of each other on trays without a barrier.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Debris was floating in the pail of sanitizer.Fresh sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottled water and prepackaged food were stored on the ground.Store foods including beverages at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili oil with minced garlic was stored without temperature control. The food product had a pH of 5.Chili oil was placed in a cooler during the inspection.
  13. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature underneath the heat lamp was measured at 26 degrees C. The height of the heat lamps were too high store hot perishable foods at 60 degrees C.Adjust the height between the food and heat lamps to ensure perishable foods are stored at 60 degrees C. or higher.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Camping coolers were dirty.Clean the camping coolers.
  14. Risk Management Inspection

    0 infractions

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