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Calan Beef Noodle

2219 Centre Street NW Calgary AB T2E 2T4 · Food - General

Official record from Alberta →

Inspection summary

Calan Beef Noodle has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 13, 2024. The most recent inspection, on October 13, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 September 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on September 29, 2026. 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?

  • 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 13 times across 7 separate inspections, most recently on October 13, 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 4 times across 4 separate inspections, most recently on September 29, 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 4 times across 2 separate inspections, most recently on September 29, 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust and debris accumulating in the following areas: - Underneath the grill/wok - On the pipes throughout the walls and ceiling- WallsThe facility must be maintained in a clean and sanitary manner to ensure safe handling of food.Please clean.
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were several foods stored directly on the floor in the walk-in cooler. Food must be stored at least six inches above the floor to protect it from contamination. Store food on the shelves, on pallets or on crates at least six inches above the floor.
    • 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?
      • Pest control records were not available upon the request of a Public Health Inspector. Pest control records must be readily available and provided upon the request of a Public Health Inspector. Obtain the past three pest control records from the hired pest control company and ensure the pest control records are retained onsite.
    • 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 was a leak coming from the faucet of the three-compartment sink. Repair the faucet and ensure there is no leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was debris along the gasket inside the ice machine. Food equipment must be maintained in a clean and sanitary manner to protect food from contamination. Thoroughly clean and sanitize the gasket and ensure the ice machine is regularly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelves inside the white standing freezer was soiled with food debris. Thoroughly clean and sanitize the inside of the white standing freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust and debris accumulating in the following areas: - Ceiling vents (corrected)- Underneath the grill/wok - On the lower shelf of the steel table (corrected)- On the drying shelf (corrected)- On the pipes throughout the walls and ceiling- Walls- Ventilation canopy in the front and back (corrected)The facility must be maintained in a clean and sanitary manner to ensure safe handling of food.Please clean.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were several foods stored directly on the floor in the walk-in cooler. Food must be stored at least six inches above the floor to protect it from contamination. Store food on the shelves, on pallets or on crates at least six inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No chlorine was detected in the low-temperature dishwasher. The sanitizer line was connected to a soap product. Obtain chlorine sanitizer solution and ensure the low-temperature dishwasher is tested daily prior to beginning operations. 2. No drain plugs were available. Obtain drain plugs when using the three-compartment sink for manual dishwashing. Drain plugs must be used to fill the sink with 100 to 200ppm of chlorine to sanitize food equipment, dishes and utensils by completely immersing in the solution for at least two minutes.
    • 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?
      • Pest control records were not available upon the request of a Public Health Inspector. Pest control records must be readily available and provided upon the request of a Public Health Inspector. Obtain the past three pest control records from the hired pest control company and ensure the pest control records are retained onsite.
    • 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 was a leak coming from the faucet of the three-compartment sink. Repair the faucet and ensure there is no leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was debris along the gasket inside the ice machine. Food equipment must be maintained in a clean and sanitary manner to protect food from contamination. Thoroughly clean and sanitize the gasket and ensure the ice machine is regularly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom inside the white standing freezer was in disrepair. The surface was no longer smooth, durable or easy to clean. Repair the surface and ensure it is smooth, durable, and easy to clean.2. The shelves inside the white standing freezer was soiled with food debris. Thoroughly clean and sanitize the inside of the white standing freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust and debris accumulating in the following areas: - Ceiling vents- Underneath the grill/wok - On the lower shelf of the steel table - On the drying shelf - On the pipes throughout the walls and ceiling- Walls- Ventilation canopy in the front and back The facility must be maintained in a clean and sanitary manner to ensure safe handling of food.Please clean.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust and debris accumulating in the following areas: - Ceiling (better)- Underneath the grill/wok (better)- below the sandwich cooler (Corrected)- Walls (better)- Ventilation canopy (outstanding)The facility must be maintained in a clean and sanitary manner to ensure safe handling of food. Please clean.
  5. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher is in disrepair. The final rinse temperature measured 53C. The final rinse temperature must reach at 71C to adequately sanitize utensils and food equipment. Repair the dishwasher. In the meantime, Follow a three-compartment manual dishwashing: 1. Washing in the first compartment 2. Rinse in the second compartment 3. Sanitize in the third compartment with a bleach solution of 100ppm for at least two minutes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Update - September 25, 2025: The wall has been patched with tape***There is a large hole in the wall by the three-compartment sink. Walls must be maintained in good repair to ensure easy cleaning of the surface and to prevent pest entry and harboring. Repair the hole in the wall and ensure the surface is smooth, durable and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Update -September 25, 2025: There is still a leak from the faucet, however, it is a slower leak***There is a significant leak from the faucet of the three-compartment sink. Plumbing lines must be maintained in good repair. Repair the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust and debris accumulating in the following areas: - Ceiling (better)- Underneath the grill/wok (better)- below the sandwich cooler (Corrected)- Walls (better)- Ventilation canopy (outstanding)The facility must be maintained in a clean and sanitary manner to ensure safe handling of food. Please clean.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer readily available. Sanitizers must be readily available at all times for effective cleaning and sanitation. The operator was informed to make a sanitizer solution during the inspection. The operator made a chlorine (bleach) solution which measured >1000ppm. The staff was unaware of how to make a proper sanitizer solution. A chlorine (bleach) sanitizer must measure between 100-200ppm to ensure adequate and safe cleaning of food contact surfaces. An AHS document on "how to mix an approved sanitizer" was provided to the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The outside of the dry ingredient containers are heavily soiled with food debris. Bulk containers must be regularly cleaned to protect food from contamination. Please clean.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips. Chlorine test strips are required to confirm the concentration of the sanitizer solution. Obtain chlorine test strips.
    • 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 entire sticky trap is covered in dead beetles. The facility must be free of pests and controlled in a manner that prevents an infestation. Consult with a professional pest control company to mediate the issues with the beetles.
    • 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. There is a large hole in the wall by the three-compartment sink. Walls must be maintained in good repair to ensure easy cleaning of the surface and to prevent pest entry and harboring. Repair the hole in the wall. 2. The ceiling tiles is cracked and there is dust accumulation. Replace the ceiling tile and ensure they are maintained in good repair for easy cleaning.
    • 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 a significant leak from the faucet of the three-compartment sink. Plumbing lines must be maintained in good repair. Repair the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust and debris accumulating in the following areas: - Ceiling - Underneath the grill/wok - below the sandwich cooler - Walls - Ventilation canopyThe facility must be maintained in a clean and sanitary manner to ensure safe handling of food. Please clean.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as scoops and were stored in the bulk food bins.Please utilize scoops with proper handles. Staff removed the bowls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen ceiling and grill ventilation hood were very dusty.2. Hard to reach areas in the back storage area had grease and food debris accumulated.Thoroughly clean these areas.

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