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Wing Kei Care Centre - Food

1212 Centre Street NE Calgary AB T2E 2R4 · Food - General

Official record from Alberta →

Inspection summary

Wing Kei Care Centre - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on June 5, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 8 times across 5 separate inspections, most recently on May 12, 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 April 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 29, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 1, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 6 separate inspections, most recently on June 3, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ALL SERVERIES:Surfaces and edges of dining room tables were contaminated with tape residue. Resident name tags were also taped onto top and/or sides of table. Please remove all sticky residue and tape so that surfaces can be easily cleaned and sanitized.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2ND FLOOR SERVERY:1) A surface sanitizer was not provided while open foods were handled. Please provide.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • MAIN KITCHEN:1) A bowl was stored in a rice storage bin. Please use scoop with handle and store utensil out of food.2) Staff food and drinks were stored above a food prep counter. Please relocate staff items to separate area to reduce contamination to food and food areas/equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ALL SERVERIES:Surfaces and edges of dining room tables were contaminated with tape residue. Resident name tags were also taped onto top and/or sides of table. Please remove all sticky residue and tape so that surfaces can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:There was an accumulation of food debris behind shelf leg in corner near entrance in dry storage. Please clean.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food prep counters were only cleaned with a bleach solution. Please ensure that surfaces are cleaned with a detergent/degreaser, rinsed, then sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large pots are washed and rinsed at the spray sink but not sanitized. Please conduct manual wash at 2 comp dishwashing sink where items can be properly washed and rinsed in the 1st comp, then immersed in a sanitizing solution in the 2nd comp.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large pot was stored directly next to a damaged wall with chipping paint. Please repair the wall and ensure that food equipment are stored in a safe and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A large pot was stored directly next to a damaged wall with chipping paint. Please repair the wall and ensure that food equipment is stored in a safe and sanitary manner.2) The dishwasher for the 3rd floor servery was not operational. There was a work order already in place. Staff were taking dirty dishes/utensils and equipment to main kitchen to be washed
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food prep counters were only cleaned with a bleach solution. Please ensure that surfaces are cleaned with a detergent/degreaser, rinsed, then sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Table was pre-set with perishable food in 2nd floor dining room. Temp measured 13C (staff removed and discarded). Please do not leave food out on tables before residents arrive. The food was left out on table before and for entire duration of inspection.2) Unable to determine if there were thermometers to monitor food temperatures for serveries on 3rd and 4th floors as cupboard doors were locked and staff did not have keys. Please ensure that thermometers are available for staff as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large pots are washed and rinsed at the spray sink but not sanitized. Please conduct manual wash at 2 comp dishwashing sink where items can be properly washed and rinsed in the 1st comp, then immersed in a sanitizing solution in the 2nd comp.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to determine if there were chlorine test strips to monitor dishwasher sanitizer for the serveries on 3rd and 4th floors as cupboard doors were locked and staff did not have keys. Please ensure that sanitizer test strips are available for staff as required.
    • 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?
      • The trim to the loading dock door next to the kitchen was damaged and there was a gap at the bottom of the door. Please repair.
    • 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) A large pot was stored directly next to a damaged wall with chipping paint. Please repair the wall and ensure that food equipment are stored in a safe and sanitary manner.2) The hand sink in the 3rd floor servery was leaking. Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A large pot was stored directly next to a damaged wall with chipping paint. Please repair the wall and ensure that food equipment is stored in a safe and sanitary manner.2) The dishwasher for the 3rd floor servery was not operational. There was a work order already in place. Staff were taking dirty dishes/utensils and equipment to main kitchen to be washed
  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2F servery - under 2 compartment sink, shelf surfacing has split, exposing an absorbent surface.-Ensure surfaces in food areas are smooth and impervious-Operator sent photos by end of day showing that shelf has been resurfaced
  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket in the servery measured 0ppm. Ensure all chlorine solutions measure 100-200ppm. 2. PCS 1000 used in servery area. Ensure a 100-200ppm chlorine solution is used not 1000ppm to prevent chemical cross contamination. **** Update April 25th 2024 re-inspection****1. A spray bottle of RTU Purell sanitizing solution was observed in the kitchen for use in sanitizing contact surfaces. - Immediately discontinue use of the RTU Purell sanitizing solution. The concentration of the solution cannot be verified, the manufacture's instruction for use dose not state a contact time and logarithmic kill rate, these information are required to monitor the effectiveness of the sanitizing solution. 2. Spray bottles of PCS chlorine-based sanitizing solution was measured at 250 ppm using chlorine test strips. Please keep concentration of PCS between 100 - 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both wooden chopping blocks have a build up of debris and are in disrepair. Ensure this is repaired and or resurfaced so that it is not stained, smooth and easily cleanable. **** Repeated violation April 25th 2024 re-inspection****The surface of the wooden chopping block has not been resurfaced/repaired, cutting boards were placed on the chopping blocks. Please resurface or repair the wooden chopping blocks, ensure the surface is smooth, easy to clean and impervious to moisture.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket in the servery measured 0ppm. Ensure all chlorine solutions measure 100-200ppm. 2. PCS 1000 used in servery area. Ensure a 100-200ppm chlorine solution is used not 1000ppm to prevent chemical cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach bottle in kitchen was not labelled. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Congee was stored in a medium container in the cooler and measured 50C. It had been stored from 1 hour from the time it had been made. Ensure congee, soup, stews, etc. are cooled from high temperatures to 20C within 2 hours and from 20C to 4 C within 4 hours. This can be completed in smaller containers (recommend not metal), ice wands or ice baths. Ensure food product cooling is measured and documented. Congee was transferred to a cold water bath and measured/documented.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training needed for staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both wooden chopping blocks have a build up of debris and are in disrepair. Ensure this is repaired and or resurfaced so that it is not stained, smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on walk in freezer floor.

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