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Can Fung Food Service

5631 Burbank Road SE Calgary AB T2H 1Z5 · Food - General

Official record from Alberta →

Inspection summary

Can Fung Food Service has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on September 10, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions.

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 July 3, 2024. 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 3, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on July 3, 2024. 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?

  • 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 once on July 3, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3, 2024. 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

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 5 pallets of various meats were sitting at room temperature, wait for processing. Temperature measured ranged from -1 to 12.4C. - Avoid leaving meats and product siting at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not available during inspection.
    • 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?
      • Await for 3 months of pest control records for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No drain plugs were available at the 3 compartment sink prep sink. - Obtain sufficient drain plugs/stoppers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The meat processing staffs are generally lack of basic meat processing food safety knowledges.- Ensure all the staffs are fully trained, including but not limited to cleaning frequency, process of cleaning and sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All the equipment and surfaces that process meats or contact with meats would be cleaned once a day during daily 8 hours operation at room temperature. The saw was taken apart for cleaning once a week.- Ensure all equipment and surfaces are cleaned and sanitized every 4 hours or in between species. The hotpot meat slicer was rusted and covered in dry meat bits.- Ensure the rusted surfaces are refinished with food grade materials for smooth and easily cleaned surfaces. Further, take the machine apart for thorough cleaning and sanitizing every 4 hours and in between species.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The beef processing area was expanded to the warehouse, where has no handwashing sink, dishwashing sink, and floor drains, without approval. - Ensure no food handling is allowed until approval is granted, creased all food handling outside the permitted room.

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