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Tong Ky BBQ House

4301 17 Avenue SE Calgary AB T2A 0T3 · Food - General

Official record from Alberta →

Inspection summary

Tong Ky BBQ House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on September 9, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 26 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 5 separate inspections, most recently on September 9, 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?

  • 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 September 4, 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 2 times across 2 separate inspections, most recently on September 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 5 separate inspections, most recently on September 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 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)?

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.

6 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?
      • **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.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Large indentations on butcher chopping blocks were hard to clean and sanitize. Resurface or replace the butcher chopping blocks.
    • 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • White plastic cutting boards were stored in the staff washroom. Do not store any food items in the washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) BBQ meats in the front hot holding unit were measured between 33.6 to 52.1 degrees C.Roasted Pork- @ 34.4 to 39.6 degrees C. Roasted Legs @ 27.3 degrees C. BBQ Pork @ 33.6 to 37.3 degrees CSoy Sauce Chicken @ 52.1 degrees C. Discarded the Roasted Pork and legs and BBQ Pork. 2) Meats from previous day were not reheated to 74 degrees C before storing them in the hot holding unit. Reheat all meats to 74 degrees C or higher before hot holding or serving.3) No probe thermometer was available. Provide a probe thermometer to monitor the BBQ meats.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were washed in the handwash sink/two compartment sink in the front. Wash, rinse and sanitize the dishes in the back dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at the front BBQ side handwash sink. Provide a soap for handwashing.
    • 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) Mouse droppings were found throughout the facility. Mouse droppings were found in the staff shoes. Clean the mouse droppings and increase pest control. 2) Still no pest report available.Provide pest report for review.
    • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and dust build-up on the walk-in cooler metal racks and fan cover.Clean the walk-in cooler. 2) Paint brushes were used to apply the sauce/honey onto the BBQ meats. Use food grade brushes. 3) Dried sauce on the walk-in freezer door. Clean the door. 4) Dried sauce on the saw blades hanging on the rack. Clean the blade before putting them away. 5) Deep grooves and stains on the plastic cutting board. Replace or resurface the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Mouse droppings were found throughout the facility. Clean the mouse droppings.2) Cardboards were used to line the walk-in freezer shelves. Remove the cardboards and clean the shelves when they get dirty.3) Dried sauce on the office door. Clean the office door.
    • 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.
  3. 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.
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

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