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Uncle Ben Chinese Restaurant

110 - 3775 202 Avenue SE Calgary AB T3M 3N7 · Food - General

Official record from Alberta →

Inspection summary

Uncle Ben Chinese Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on October 9, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on November 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 9, 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 5 times across 5 separate inspections, most recently on October 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 5 times across 4 separate inspections, most recently on January 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 10, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following temperature control concerns were noted: 1. Fried chicken/meat stored at room temperatureTwo buckets of fried chicken/meat were observed on a storage rack in the kitchen. The buckets were moved to the cooler during the inspection.2. Vegetables stored at room temperatureMultiple buckets of vegetables were observed in the kitchen at ambient temperature. The buckets were moved to the cooler during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Improved cleaning and organization are required throughout the kitchen.Please thoroughly clean all areas of the kitchen, including floors, coolers, food preparation tables, preparation coolers, and dishwashing areas. Additional attention is required for hard-to-reach areas, such as between and behind cooking equipment and beneath food storage shelves and racks.Regular cleaning should be maintained to prevent the buildup of food debris, grease, and dust. In addition, a cleaning schedule should be developed and implemented to ensure all areas and equipment are cleaned routinely. Please ensure the kitchen remains organized and free of unnecessary clutter to allow for effective cleaning and sanitation.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal food containers were observed stacked directly on top of one another, with the bottom of one container in direct contact with the food in the container below.To prevent contamination, please ensure that containers are only stacked if they are properly covered with a lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 30th Re-Inspection: The frontmost area of the kitchen was cleaned, however the back section of the kitchen, as well as the walk in cooler and freezer still requires cleaning and organization. Cleaning Required:1. High-touch surfaces, such as cooler door handles, had visible food debris and require cleaning.2. The floor of the walk-in cooler and freezer had a buildup of food debris and should be thoroughly cleaned.3. Due to limited space and a high volume of food products (e.g., dry goods), cleaning floors and hard-to-reach areas is challenging.Consider reorganizing the storage layout to allow for proper cleaning and maintenance.Please clean and organize the noted areas.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal food containers were observed stacked directly on top of one another, with the bottom of one container in direct contact with the food in the container below.To prevent contamination, please ensure that containers are only stacked if they are properly covered with a lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning Required:1. High-touch surfaces, such as cooler door handles, had visible food debris and require cleaning.2. The floor of the walk-in cooler and freezer had a buildup of food debris and should be thoroughly cleaned.3. Due to limited space and a high volume of food products (e.g., dry goods), cleaning floors and hard-to-reach areas is challenging.Consider reorganizing the storage layout to allow for proper cleaning and maintenance.Please clean and organize the noted areas.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal food containers were observed stacked directly on top of one another, with the bottom of one container in direct contact with the food in the container below.To prevent contamination, please ensure that containers are only stacked if they are properly covered with a lid.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing chlorine at the time of the inspection. Staff onsite contacted dishwasher technician during the inspection. Please ensure the dishwasher is dispensing chlorine and use chlorine test strips to verify concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning Required:1. High-touch surfaces, such as cooler door handles, had visible food debris and require cleaning.2. The floor of the walk-in cooler and freezer had a buildup of food debris and should be thoroughly cleaned.3. Due to limited space and a high volume of food products (e.g., dry goods), cleaning floors and hard-to-reach areas is challenging.Consider reorganizing the storage layout to allow for proper cleaning and maintenance.Please clean and organize the noted areas.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken thawing in stagnant water in sink.Water temperature 17 degrees Celsius.Ensure food is thawed by an acceptable and safe thawing method.If thawing in sink, ensure it is under continuous running cold water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water.Container of chlorine was completely empty.New container connected during inspection, unit primed and 100ppm chlorine was eventually detected.Check dishwasher sanitizer concentration daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape used on handle of strainer.Do not use tape on food equipment as it is sticky and not easily cleanable.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Solution in one sanitizer spray bottle measured 0ppm.New solution prepared at time of inspection.Ensure chlorine-based sanitizing solutions measure 100ppm.Use test strips to confirm concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inserts containing cooked beef and chicken in the top section of one prep cooler were over-filled and stacked too high.Do not over-fill top sections of prep coolers as temperature will not be maintained. Food handler moved extra product to walk-in cooler at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at one hand wash sink had come off the wall and was inside the sink.This same hand sink is now difficult to access as a table with a rice cooker is now in front of it.Dispenser removed from sink basin and a portable soap dispenser was brought to the sink at the time of inspection.Consider re-locating table and rice cooker so that sink is easy to access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving unit in dishwasher area is raw wood.Raw wood is not easily cleanable.Any wood used in a kitchen must be finished / sealed.

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