Skip to content
Loading map…

A & P Chinese Food Express

7 - 8 Weston Drive SW Calgary AB T3H 5P2 · Food - General

Official record from Alberta →

Inspection summary

A & P Chinese Food Express has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on August 20, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 20, 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?

  • 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 2 times across 2 separate inspections, most recently on August 20, 2025. 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 August 20, 2025. 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 4 times on February 14, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 2 separate inspections, most recently on August 20, 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?

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.

2 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer made available. Corrected during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT INFRACTION:1. Foods were out in large quantities cooling. Cooked chicken and cooked beef were placed in deep containers and left out at room temperature to cool.Temperature of foods were not being checked/ monitored
    • 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?
      • REPEAT INFRACTION:No pest control record was available.
    • 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?
      • Flies observed in the kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light cover was cracked. Replace light cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT INFRACTIONS:1. Ceiling behind the ventilation canopy was accumulated with grease deposits.2. Underneath the 2-compartment sink was dirty.3. Debris accumulation behind chest freezers4. Cleaning required under prep countersEnsure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were stored on the counter.2. Sanitizer bucket was measured at 50 ppm.Fresh sanitizer was prepared at 100 ppm and new cleaning cloths were kept therein.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Staff did not wash their hands before commencing work after handling their phone.Staff promptly washer their hands.2. Staff apron was dirty.Staff changed their apron.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were stacked on top of each other.Do not stack food on top of each other to prevent cross contamination and food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Carrot was kept on the floor.2. Cell phone was kept on the prep counter.3. Rice scoop was stored in a container.4. Food items were stored on wooden platform.1. Food must be stored 15cm (6 inches) off the floor at all times.2. Articles not associated with food must be stored in a separate area.3. Store rice scoops in ice water at 4°C or below, hot water at 60°C or above, in a sanitizer solution at the correct concentration, or changed after each use.4. Food must be stored on racks, pallets, treated wood that are smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Foods were out in large quantities cooling.2. Rice cooker was measured at 42.7°C.Operator indicated the rice was cooling.Reheat the rice to 74°C prior to serving to customers.
    • 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 the back kitchen was not dispensing soap.Repair the soap dispenser.
    • 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?
      • No pest control record was available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling behind the ventilation canopy was accumulated with grease deposits.2. Underneath the 2-compartment sink was dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.

Nearby inspected facilities

Own this business? Add a badge to your website