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Three Fortunes Restaurant

40 - 6060 Memorial Drive NE Calgary AB T2A 5Z5 · Food - General

4 inspections

  1. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were foods stored on the floor of the walk-in cooler.- All foods must be stored at least 6 inches off the floor.2. Several foods were stored open in the walk- in cooler.- Cover all foods to protect against cross contamination.
    • 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?
      • May 7th 2026: 1. The gap has not been sealed. Seal the gap.2. Pest control report was not available for review. Document and maintain a record. April 10th 2026: There was a gap under the door, pest monitoring is being conducted by the operator, pest control records are not being maintained.Document and maintained a record of all pest control measures being conducted at the facility. Previous violation:There is a gap under the back door.REQUIREMENT:Seal the gap under the back door.
    • 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?
      • Must display the most recent Food Handling Permit
    • 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. Perforated acoustic ceiling tiles were observed throughout the facility.- Replace perforated acoustic ceiling tiles with smooth, non‑absorbent, and easily cleanable ceiling materials.2. There was a missing light shield around the cook line area- Replace the missing light shield.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation May 7th 2026.The wooden cutting block had been shaved; however, the surface remained uneven and was not smooth. Areas of deep pitting were still present._ Provide a smooth, non‑absorbent, and easily cleanable food‑contact surface, or remove the cutting block from use.April 10th, 2026: 1. The wooden cutting block was heavily worn and deeply pitted, with significant surface deterioration. Discontinue use of this block, restore block to a smooth, non-absorbent and easy to clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation May 7th 2026: 1. The seal on the chest freezer is still not fixed.-Repair the seal. 2. The front display storage unit has not been cleaned. Clean the indicated unit. Previous violation: 1. The seal around the chest freezer is loose and being held in place with tape. - Remove the tape and repair the seal.2. The display unit in the front service area where nonalcoholic beverages are store was dirty. Drink spills and dust was observed all over the unit.- clean the display unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation May 7th 2026:Ceiling tiles and ceiling vent areas had a noticeable buildup of dust. The area underneath the cookline was lined with cardboard, which was heavily soiled with greaseRemove the cardboard liner. Clean the indicated area and ensure the facility is maintained in a sanitary condition. Previous violation:1. Ceiling vents had dust and grime buildup, under the counters were dirty, walk-in cooler door handle, chest freezer, and hard-to-reach areas were dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  2. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • April 10th 2026: Expired quat test strips observed, chlorine-based solution is being used as a sanitizer. Expired test strips discarded. Obtain chlorine test strips. Previous violation Provide test strips for Chlorine
    • 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 in the front service handwashing station. There was no paper towel in the kitchen hand sink. Supplies were placed in the handwashing sink at the time of inspection.
    • 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?
      • April 10th 2026: There was a gap under the door, pest monitoring is being conducted by the operator, pest control records are not being maintained.Document and maintained a record of all pest control measures being conducted at the facility. Previous violation: No pest control record available.Previous violation:There is a gap under the back door.REQUIREMENT:Seal the gap under the back door.
    • 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?
      • Must display the most recent Food Handling Permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The seal around the chest freezer is loose and being held in place with tape. - Remove the tape and repair the seal.2. The wall of the walk-in cooler was dirty, dust and grime were observed. - Clean the cooler and ensure it is maintained in a sanitary condition.3. The display unit in the front service area where nonalcoholic beverages are store was dirty. Drink spills and dust was observed all over the unit.- clean the display unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 10th, 2026: 1. The wooden cutting block was heavily worn and deeply pitted, with significant surface deterioration. Discontinue use of this block, restore block to a smooth, non-absorbent and easy to clean surface.2. Chest freezer surface is rusting. Ensure that the surface is smooth, non-absorbent to moisture and easily cleanable.2. Cutting blocks had scratching and scoring surfaces.Do not use/replace cutting blocksCutting blocks must be smooth, non-absorbent to moisture and easily cleanable.3. Chest freezer lid surfaces had rust buildup.Resurface chest freezer lids surfaces.Surfaces must be smooth, non-absorbent to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 10th 2026: Ceiling tiles and ceiling vent areas had a noticeable buildup of dust. The area underneath the cookline was lined with cardboard, which was heavily soiled with greaseRemove the cardboard liner. Clean the indicated area and ensure the facility is maintained in a sanitary condition. Previous violation:1. Ceiling vents had dust and grime buildup, under the counters were dirty, walk-in cooler door handle, chest freezer, and hard-to-reach areas were dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violation:1. Wet cleaning cloths were kept on the food counters.Cleaning cloths when not in use should be kept in a sanitizing solution.Previous violation:Wet cleaning cloths left on food counters.REQUIREMENT:Wet cleaning cloths must be soaking in sanitizer between uses.
    • 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 Chlorine
    • 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 pest control record available.Previous violation:There is a gap under the back door.REQUIREMENT:Seal the gap under the back door.
    • 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?
      • Must display the most recent Food Handling Permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting boards surfaces were scratched and insanitary.Replace/resurface cutting board.2. Cutting blocks had scratching and scoring surfaces.Do not use/replace cutting blocksCutting blocks must be smooth, non-absorbent to moisture and easily cleanable.3. Chest freezer lid surfaces had rust buildup.Resurface chest freezer lids surfaces.Surfaces must be smooth, non-absorbent to moisture and easily cleanable.4. Empty canned food container was stored inside the bulk food.Canned food container was promptly discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room was cluttered and not accessible for inspection.Requirement: Remove items that are not required to operate the business.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling vents had dust and grime buildup, under the counters were dirty, walk-in cooler door handle, chest freezer, and hard-to-reach areas were dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violations:1) Kitchen shelves were sticky with dust and grease.2) Numerous shelves in kitchen and walk-in cooler were lined with cardboard.3) Food debris and grease built up on wired shelves inside the walk-in cooler.4) Duct tape on rice cooker and food containers were worn and greasy.5) Floor edges and lower shelves have built up of grease and dirt.6) knives were stored in counter gaps with grease and debris.7) Loose dust accumulated on ceiling panels.REQUIREMENTS:Thoroughly clean the above mentioned areas.
  4. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Invoices or receipts for shell eggs were not available. The operator did not recall the supplier name.Requirement: Provide documentation from the supplier. Do not sell these eggs until proven they are from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violation:1. Wet cleaning cloths were kept on the food counters.Cleaning cloths when not in use should be kept in a sanitizing solution.Previous violation:Wet cleaning cloths left on food counters.REQUIREMENT:Wet cleaning cloths must be soaking in sanitizer between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler was wearing a filthy apron.Food handler promptly changed their apron.2. Single-use disposable gloves should be worn once.Disposable gloves must be changed when they are contaminated.Ensure to wash your hands with soap and water prior to changing gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food was kept in a box.Ensue foods are kept in food-grade containers.2. Foods in the walk-in cooler were uncovered.Foods were promptly covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened canned barbecue sauce was stored inside the walk-in cooler.Once a can is opened remove the remaining food from the can and store in a food grade container.2. Onion bag was kept on the floor.Onion bag was promptly kept off the floor.Food must be stored 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sweet sour pork was kept on the counter at 15C.Sweet sour pork wase discarded.2. Opened thich teriyaki sauce was kept on the counter close to the ventilation canopy.Thick teriyaki sauce manufacturer's instruction indicated "Refrigerate After Opening."Alway follow the manufacturer's instruction.
    • 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 pest control record available.Previous violation:There is a gap under the back door.REQUIREMENT:Seal the gap under the back door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:1. Ceiling tiles by the walk-in cooler were dirty and had dust buildup.2. Handwashing sink wall joint had a gap.Re-caulk handwashing sink wall joint.3. Ventilation canopy bulb was out of order.Replace burnt bulb.Previous violation:Acoustic ceiling tiles were used in the kitchen. Ceiling tiles by the walk in cooler were dirty with dust.Requirement: Replace with ceiling tiles that are 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. Cutting boards surfaces were scratched and insanitary.Replace/resurface cutting board.2. Cutting blocks had scratching and scoring surfaces.Do not use/replace cutting blocksCutting blocks must be smooth, non-absorbent to moisture and easily cleanable.3. Chest freezer lid surfaces had rust buildup.Resurface chest freezer lids surfaces.Surfaces must be smooth, non-absorbent to moisture and easily cleanable.4. Empty canned food container was stored inside the bulk food.Canned food container was promptly discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room was cluttered and not accessible for inspection.Requirement: Remove items that are not required to operate the business.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling vents had dust and grime buildup, under the counters were dirty, walk-in cooler door handle, chest freezer, and hard-to-reach areas were dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violations:1) Kitchen shelves were sticky with dust and grease.2) Numerous shelves in kitchen and walk-in cooler were lined with cardboard.3) Food debris and grease built up on wired shelves inside the walk-in cooler.4) Duct tape on rice cooker and food containers were worn and greasy.5) Floor edges and lower shelves have built up of grease and dirt.6) knives were stored in counter gaps with grease and debris.7) Loose dust accumulated on ceiling panels.REQUIREMENTS:Thoroughly clean the above mentioned areas.