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Zhu's Ginger Beef

4902 50 Avenue Olds AB T4H 1S2 · Food - General

Official record from Alberta →

Inspection summary

Zhu's Ginger Beef has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on October 8, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 3 separate inspections, most recently on March 3, 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 once on March 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 6 separate inspections, most recently on September 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 9, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In the prep cooler, foods were stored uncovered. Make sure foods are properly covered to prevent contamination.2. In the prep cooler, food bowls were nested inside each other. Never place a food container on top of other foods.3. In the walk in cooler, bags of vegetables were stored on the floor. Do not store foods on the floor.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer was measured at 50 ppm. Bleach sanitizer must be maintained at 100ppm. This was corrected immediately.Test strips were available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The prep cooler was measured at 8C. Coolers must be 4C or less. Cooler was adjusted during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The front area hand sink did not have any paper towel. Ensure paper towel is available for hand washing.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The bubble tea powders scoop was stored on top of the powders container. Provide a cleanable container for the scoop.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer solution was measured at 50ppm. Make sure to change the sanitizer solution when it becomes cloudy from use.Sanitizing cloths and bucket were changed multiple times dailyTest strips were available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There was a three-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm because the bleach container was empty. Make sure to check the dishwasher sanitizer level daily to avoid running out of bleach sanitizer.
  8. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw eggs were moved to the lowest shelf in the walk-in cooler.
  9. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. A large bowl of rice was observed on the prep line. Rice must be maintained above 60C or properly refrigerated below 4C. Use a smaller bowl for the prep station to avoid rice sitting out for a long period of time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored uncovered in the walk-in cooler. Make sure foods are properly covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in a bulk food container. Utensils must not be stored inside food containers. 2. A tin can was being used as a bulk food scoop. Use only proper utensils as food scoops.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several scoops were found inside bulk food containers. Store bulk food scoops outside of the container, but in washable pans.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There was a two-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The sanitizer bottle was empty and got changed during the inspection. After the change, sanitizer was measured at 100ppm.The dishwasher sanitizer concentration is measured weekly. Measure the dishwasher sanitizer more often to avoid running out.

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