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Wing Kei Greenview - Food

307 35 Avenue NE Calgary AB T2E 7Y6 · Food - General

Official record from Alberta →

Inspection summary

Wing Kei Greenview - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on May 1, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 once on November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 17, 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 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 July 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times on July 17, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 July 17, 2025. 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • First floor servery:1) Perishable foods were left out on counter at room temperature after meal service. Plate consisting of rice, meat, and vegetables measured 28C (destroyed). Coconut dessert measured 19C (destroyed). Store cold perishable foods at or below 4C, and hot foods at or above 60C.Main kitchen:1) Bag of leftover cooked chicken from lunch service and returned from serveries was left at room temp on prep counter. Staff immediately removed and stated it was garbage when PHI noticed. Do not keep temp abused food (destroyed).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main kitchen: the pipe used to clear the waste drainage line at the wok station was hung above a cooking oil canister (corrected). Please store foods in a safe and sanitary manner and store sources of contamination away from food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • LTC 2nd floor servery: staff was soaking pans with stuck-on rice in the steam table water. Staff was not cleaning/sanitizing steam table after this practice. Please do not soak dirty food containers in steam table water. Please clean/sanitize the steam table and soak dirty items in the 2 comp sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3rd floor servery: water was leaking from the water fixture base. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Main kitchen: the paint on a wooden 2x4 piece that was used to hang a chopping board was chipping. Staff discarded. Please ensure all equipment in the kitchen is in good condition, smooth, non-absorbent, and easily cleanable.2) SL main floor servery: a visibly contaminated bowl wrapped in plastic was stored on a top of stack of clean bowls. Staff stated it was used to protect the stack of clean bowls. Please remove dirty bowl from stack of clean bowls. Ensure dishes/utensils are stored in a sanitary manner.3) SL 2nd floor servery: staff did not wait for steam table to reach proper holding temp before hot foods were placed into the unit for hot holding (foods were 60C as meals were just being plated). Temp of water measured 51C. There was a concern by staff if the element was properly working as staff claimed element was turned on some time before. PHI later returned and temp of water in steam table reached 55-56C. Conduct necessary repairs to steam table element.4) SL 3rd floor servery: the cooler handle was damaged and repaired with tape. Please properly repair/replace handle so handle is smooth, non-absorbent, and easily cleanable.5) 3rd floor servery: the dishwasher was out of order and not operational. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Main kitchen: there was an accumulation of old food debris in the corner on the right side of the wok station. Please clean.2) LTC main floor servery: dried chemicals in corner under 2 comp sink. Please clean and ensure chemical lines are not leaking.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A package of imitation crab was thawing with raw fish in the walk in cooler. Ensure all ready to eat foods are stored away from raw meat and seafood products to prevent potential cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat and other frozen items were stored in banana boxes in the freezer. Ensure all storage containers are smooth and easily cleanable.

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