Tong Ky BBQ House
4301 17 Avenue SE Calgary AB T2A 0T3 · Food - General
5 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **OUTSTANDING**1. The cutting table and knives were used throughout the day and were not being washed and sanitized at 4-hour intervals and/or between meat species. **January 13, 2026: the facility has not developed a written cleaning and sanitizing procedure for this area. COMPLETE THE FOLLOWING:1. Knives and cutting surfaces must be cleaned and sanitized every 4 hours if using continuously throughout the day.2. Develop a written clean in place procedure for the large white cutting board table and butcher block. - The procedure must include cleaning frequencies and chemicals used. - Implement the clean-in-place procedure within the food establishment.
- 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?
- **OUTSTANDING**1. Pest control records were not available onsite.COMPLETE THE FOLLOWING:1. Complete the Alberta Health Services pest control checklist at least once a month. Keep completed records on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. The facility did not have written cleaning schedule.COMPLETE THE FOLLOWING:1. Make a daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. - The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.- A blank template is sent via email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Front area:Observed wet cleaning cloths left on counter and no bucket of sanitizer prepared. The Operator made a 100ppm bleach sanitizer and moved the cloths into the sanitizer bucket.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **OUTSTANDING**1. The cutting table and knives were used throughout the day and were not being washed and sanitized at 4-hour intervals and/or between meat species. COMPLETE THE FOLLOWING:1. Knives and cutting surfaces must be cleaned and sanitized every 4 hours if using continuously throughout the day.2. Develop a written clean in place procedure for the large white cutting board table and butcher block. - The procedure must include cleaning frequencies and chemicals used. - Implement the clean-in-place procedure within the food establishment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Bowl of spice stored directly on top of an open bowl of spice. Top bowl removed during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Hanging pork belly in the front hot case measured 39*C and pork belly stored on top of the chafing dish measured 30*C. Both discarded during the inspection.COMPLETE THE FOLLOWING:1. Food in the hot case must be kept hot at 60*C or more. Ensure all the heating elements are turned on and the case is preheated to 60*C before storing any food inside.2. Food must be transferred immediately to the hot case after cooking, otherwise, if left to cool, they will need to be reheated to 74*C before storing and serving. 3. Do not reheat any food in the hot holding case as it will take too long for the food to get up to temperature.
- 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. Observed mouse droppings under the right shelf in the meat cutting area.COMPLETE THE FOLLOWING:1. Clean the mouse droppings as per the precautions for cleaning and disinfecting mouse droppings. Monitor the area for further droppings.
- 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?
- **OUTSTANDING**1. Weatherstripping was missing at the back screen door. 2. Pest control records were not available onsite.COMPLETE THE FOLLOWING:1. Replace weatherstripping to close opening at bottom of screen door to prevent the entry of pests into the facility.2. Complete the Alberta Health Services pest control checklist at least once a month. Keep completed records on site.
- 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 washroom door was not equipped with a self-enclosing door mechanism and opened into the kitchen area. COMPLETE THE FOLLOWING:1. Install a self-enclosing door mechanism to ensure door is kept closed at all times.
- 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. The floor of the walk-in freezer floor was worn down and not smooth.**December 19, 2025: the Operator stated plans are in place to repair the flooring within a month or so. COMPLETE THE FOLLOWING:1. Repair the floor so that it smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The curtains at the doorway between the kitchen and front were visibly dirtied.COMPLETE THE FOLLOWING:1. Please clean the curtains as often as necessary to maintain them in a visibly clean condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. The facility did not have written cleaning schedule.COMPLETE THE FOLLOWING:1. Make a daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. - The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.- A blank template is sent via email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A wet cloth was observed on the front counter.- Keep the used wet cloth in sanitizing solution bucket when not in use.2. The sanitizing solution concentration measure to 0ppm.- Operator prepared 100ppm chlorine solution during inspection.3. The cutting table and knives were used throughout the day and were not being washed and sanitized at 4hour intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for cutting table/block that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.- Clean knives and other meat cutting related equipment after every 4hours.
- 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. There were mouse droppings in the area behind dry food storage shelving unit.- Clean and sanitize the area mentioned above.- Retain the services of a professional pest control company to control and eliminate the mice infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.2. Weatherstripping was missing at the back door which will allow the entry of pests. -Repair/install weatherstripping to prevent pest entry.3. Pest control records were not available onsite.- Maintain the pest control record.
- 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. Walkin Freezer floor was cracked and not smooth.- Repair the floor so that it smooth and easily cleanable. 2. Walkin cooler door seal was in disrepair.- Repair the cooler door seal3. Ventilation canopy filters appeared dirty.- Clean the ventilation canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of grease, dirt and food debris throughout on floors and walls under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The facility did not have written cleaning schedule.- Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.- A blank template is sent via email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- -The freezer floor has food grime build up.Ensure to scrape off the debris and clean the floor.-The cooler ceiling appeared to have moldy spots.Ensure to clean the ceiling with warm soapy water and sanitize it with sanitizing solution (Bleach and water)- A deep cleaning is required for the floors, walls and air vents.
- 23. Is the facility maintained in a clean and sanitary condition?