Apple Inn Chinese Restaurant
2409 Edmonton Trail NE Calgary AB T2E 3M7 · Food - General
Inspection summary
Apple Inn Chinese Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 11, 2026. The most recent inspection, on August 20, 2026, recorded 3 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.
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 August 20, 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 3 times across 3 separate inspections, most recently on August 20, 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 2 times across 2 separate inspections, most recently on August 20, 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 June 11, 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.
3 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a bag of flour stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the flour on a crate at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of the standing cooler measured between 8-9C. Several high-risk foods were stored inside such as raw meat, dairy products and eggs. The temperature of the cooler must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler and refrain from storing food inside. The operator removed the raw meat, the dairy products and eggs and placed it in another cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was accumulation of food debris in the sliding track for the door of the standing cooler. Ensure hard to reach areas are regularly cleaned to prevent buildup. Thoroughly clean the sliding track for the door.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial 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?
- There is no light cover for the light bulb in the dry storage area. Lights must be fitted with a protective covering to protect food contamination if the light were to break.Install a light cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand sink in proximity to food handling areas. Install a 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?
- 1. The floor tiles underneath the wok station was in disrepair. The tiles were lifting and the surface was no longer smooth, durable, or easy to clean. Repair the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. The lighting levels in the dry storage area was insufficient. Lighting levels must be at sufficient levels to monitor for pests and to conduct thorough cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The lid of the chest freezer was in disrepair. Duct tape was used to repair it. Duct tape should not be used as the surface is not durable or easy to clean. Repair the lid of the chest freezer and ensure the surface is smooth, durable, and easy to clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?