Skip to content
Loading map…

Tambayan At Kainang Filipino Restaurant

5 - 5147 20 Avenue SE Calgary AB T2B 0B1 · Food - General

8 inspections

  1. Risk Management 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?
      • ** Ongoing Violation**1. Light observed at bottom of the back kitchen door.COMPLETE THE FOLLOWING:1. Please install a weatherstrip to close the gap and prevent entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Accumulation of food and grease noted under the cooking equipment. COMPLETE THE FOLLOWING:1. Clean the floor under the cooking equipment.
  2. Risk Management Inspection

    4 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?
      • ** Ongoing Violation**1. Light observed at bottom of the back kitchen door.2. No pest control records available for review. COMPLETE THE FOLLOWING:1. Please install a weatherstrip to close the gap and prevent entry of pests into the facility.2. Locate pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. No light cover for the lightbulbs in front of the back cooler in the kitchen,2. Missing caulking was observed at the dishwasher sink.3. Missing floor tile observed in front of the kitchen back door.COMPLETE THE FOLLOWING:1. Install a new light cover OR replace the bulbs with shatterproof ones.2. Recaulk the back of the dishwasher sink.3. Replace tile to prevent accumulation of debris and to facilitate cleaning.
    • 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 floor tiles in front of the prep table closest to the kitchen front door were damaged.2. Women's washroom: There was a hole at the bottom of the door frame.COMPLETE THE FOLLOWING:1. Replace the floor tile to prevent the accumulation of debris, and to facilitate cleaning.2. Repair the opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dry storage area by the back kitchen door was cluttered.2. The white wall shelves by the back kitchen door were greasy. 3. The underside of the ventilation hood was dirty and grease pooling in various areas.4. Accumulation of food and grease noted under the cooking equipment. COMPLETE THE FOLLOWING:1. Organize the dry storage area.2. Clean the shelves.3. Clean the underside of the hood vent to protect food and equipment from contamination. 4. Clean the floor under the cooking equipment.
  3. Demand Inspection

    13 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. The Operator was wearing several bracelets, which prevented them from being able to properly wash their hands.COMPLETE THE FOLLOWING:1. Do not wear jewelry while preparing food. All food handlers must be able to thoroughly wash their hands up to their wrists.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items including drinks, phones, and food were stored on the prep cooler and prep table in the counter.2. Rice scoop and cup for scooping rice stored in room temperature water. COMPLETE THE FOLLOWING:1. Do not store personal items in the food areas. Please designate an area in the kitchen that is separate from the food preparation areas to store personal items.2. Ensure the rice scoop is always stored in ice water and replace the ice as soon as it melts.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Food handling equipment was stored under the paper towel dispenser at the kitchen handwash station. COMPLETE THE FOLLOWING:1. Ensure there is no food handling equipment stored under the paper towel dispenser or move the paper towel dispenser away from equipment storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Chicken feet measured 19*C. Food discarded.2. Frozen pork waiting to be cooked was left out at room temperature. Pork moved to cooler.3. Beef left on counter at room temperature waiting to be prepped. Beef returned to cooler. 4. Leche flan was stored on the counter in the bar. Flan moved back to the cooler. COMPLETE THE FOLLOWING:1. Do not leave food out at room temperature. Keep in the cooler until ready to cook.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar: There was no hand soap in a dispenser with hand pump. Dish soap in a squeeze bottle was only available.2. Bar Observed desserts being prepared, and dirtied dishes stored in the 1-compartment sink. COMPLETE THE FOLLOWING:1. Ensure there is hand soap in a dispenser at the bar handwash sink.2. The 1-compartment sink in the bar must only be used for handwashing, as food is being prepared in the area. All dishwashing must be done in the kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. A container of utensils was stored in the kitchen handwash sink. Container removed. COMPLETE THE FOLLOWING:1. Do not store anything in the handwash sink, the sink needs to remain clear at all times.
    • 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. Light observed at bottom of the back kitchen door.2. No pest control records available for review. COMPLETE THE FOLLOWING:1. Please install a weatherstrip to close the gap and prevent entry of pests into the facility.2. Locate pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Observed a portable propane stove being used indoors to cook large pots of food. COMPLETE THE FOLLOWING:1. Do not use propane fueled stoves indoors, because there is not adequate ventilation inside and is a potential fire hazard.
    • 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 floor tiles in front of the prep table closest to the kitchen front door were damaged.2. Women's washroom: There was a hole at the bottom of the door frame.COMPLETE THE FOLLOWING:1. Replace the floor tile to prevent the accumulation of debris, and to facilitate cleaning.2. Repair the opening.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. No light cover for the lightbulbs in front of the back cooler in the kitchen,2. Missing caulking was observed at the dishwasher sink.3. Missing floor tile observed in front of the kitchen back door.COMPLETE THE FOLLOWING:1. Install a new light cover OR replace the bulbs with shatterproof ones.2. Recaulk the back of the dishwasher sink.3. Replace tile to prevent accumulation of debris and to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cutting board at the prep cooler was discoloured and had several knife marks.COMPLETE THE FOLLOWING:1. Resurface/replace the cutting board and scrub the cutting board to remove the discolouration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Chest freezer (located at front storage area) lid was broken.COMPLETE THE FOLLOWING:1. Repair or replace the cooler lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dry storage area by the back kitchen door was cluttered.2. The white wall shelves by the back kitchen door were greasy. 3. The underside of the ventilation hood was dirty and grease pooling in various areas.4. Accumulation of food and grease noted under the cooking equipment. COMPLETE THE FOLLOWING:1. Organize the dry storage area.2. Clean the shelves.3. Clean the underside of the hood vent to protect food and equipment from contamination. 4. Clean the floor under the cooking equipment.
  4. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled bake goods were found in the front counter, speaking with the operator they were made from home and from a unapproved source. - All food must be prepared in the food establishment or received from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured 0ppm - During inspection, staff replaced the sanitizer solution. Ensure that sanitizer solution is at 100ppm at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl of raw pork was stored on top of leafy vegetables in the kitchen fridge. Ensure raw meat is stored below ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl was observed in bulk food container to scoop out dry food item.2. Personal items were observed in in the fridge in the front storage area. 3. Cleaning equipment were in the front food storage area by the chest freezer. 4. In the front storage area, a room with a hammock and personal items were observed. 5. Steel plates were stored on top of food in the prep table inserts. 6. Opened canned food was observed in the fridge. 7. Food handling equipment was stored under the paper towel dispenser. Corrective action1. Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.2. Do not store personal medication or other personal items in the food handling/storage areas.3. Have the cleaning equipment separate from the storage area.4. Have a door install to separate the two rooms.5. Ensure that dishes are stored away from food.6. Ensure that once a can is opened food is transferred to a food safe container.7. Ensure that there is no food handling equipment stored under the paper towel dispenser or move the paper towel dispenser away from equipment storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperature of pork ribs was measured at 17.6 degrees C. - Ensure all high-risk foods are maintained at 4 degrees or below OR at 60 degrees or above. The pork was discarded.2) The prep table inserts were measured at 10 degrees C.-Ensure to keep the inserts cover so that the temperature is maintained at 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filter appeared dirty.- Ensure to clean ventilation filters.
    • 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.There were no light cover in the kitchen area, 2. Missing caulking was observed at the dishwasher sink3. Missing tile was observed near the back door in kitchen area.Corrective action1.Install a new light cover.2. recaulk the back of the dishwasher sink.3. reinstall tiles so it is easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation since 10/17/2025Chest freezer (located at front storage area) lid was broken.- Ensure to repair or replace the lid.
  5. Monitoring 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?
      • Ventilation canopy filter appeared dirty.- Ensure to clean ventilation filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer (located at front storage area) lid was broken.- Ensure to repair or replace the lid.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility is using a three compartment sink method but one of the sinks is shallow and is separate from two compartment sink.As the facility prepares high risk foods with multiple critical control points and additionally reusable customer utensils, the facility must have a 3-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Hand washing sink was present in a small, enclosed space (without door), away from food prep area. There must be a dedicated hand sink in the kitchen/ food prep area.- Apply a sealed finish to all raw/porous wood surrounding the handwashing sink so the surfaces are smooth and, impervious to moisture and easy to clean.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution concentration measured to be 0ppm.The operator prepared 100ppm chlorine solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two frozen meat packages were observed in one of the sinks for thawing without cold running water. The temperature of the meat measured to be 2C.The operator shifted the meat packages to the cooler.Please ensure to use the following thawing method:1. Under cold running water2. In cooler at 4C3. Directly cooking4. In the microwave
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility is using a three compartment sink method but one of the sinks is shallow and is separate from two compartment sink.As the facility prepares high risk foods with multiple critical control points and additionally reusable customer utensils, the facility must have a 3-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Hand washing sink was present in a small, enclosed space (without door), away from food prep area. There must be a dedicated hand sink in the kitchen/ food prep area.- Apply a sealed finish to all raw/porous wood surrounding the handwashing sink so the surfaces are smooth and, impervious to moisture and easy to clean.