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Chaihong

116 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

Official record from Alberta →

Inspection summary

Chaihong has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on January 28, 2026, recorded 3 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on February 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 1, 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 6 times across 4 separate inspections, most recently on January 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 3 separate inspections, most recently on January 28, 2026. 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.

9 inspections

  1. Monitoring 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?
      • The hand sink in the kitchen is not being used. Items are being stored in the basin and paper towel was available across the kitchen. Please keep the hand sink free from obstruction to allow for easy access by food handlers. As well ensure that all hand sinks are always stocked with liquid hand soap and paper towels directly next to the hand-washing sink. Food handlers must be frequently washing their hands to avoid cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling along the wall behind the two-compartment sink. Please refinish the wall such that it is smooth, cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean. The hard-to-reach areas under and behind equipment had a build-up of grease, food debris, and grime. Please deep clean the facility and keep the facility in a clean and sanitary state hereafter.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items such as rice and Jjajang sauce were stored in the hot holding unit with an internal temperature of 17°C and 46°C respectively.Food items were discarded.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water was not available at the back hand washing sink. Please repair the plumbing such that both hot and cold water can be available at the hand washing sink.
  6. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based sanitizer bottle was unlabeled. Please ensure that all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water was not available at the back hand washing sink. Please repair the plumbing such that both hot and cold water can be available at the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and food debris was observed under and behind the cook line.Please clean.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • To-go containers were being stored under the paper towel dispenser. Please move the to-go containers to a location where they are protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based sanitizer bottle was unlabeled. Please ensure that all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility did not have any drain plugs for the two-compartment dishwashing sink rendering them unable to complete proper manual dishwashing. Please obtain two well-fitting drain plugs to be able to complete manual dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. The line was primed and still 0ppm chlorine was detected. Please repair the dishwasher such that it is sanitizing at 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed at the time of the inspection. Items were being stored in the basin of the hand sink. Hand sinks must be only used for hand washing and nothing can be stored in the basin or in front of the hand washing sink to allow for unimpeded and frequency access by food handlers. The items were removed at the time of 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?
      • Cold water was not available at the back hand washing sink. Please repair the plumbing such that both hot and cold water can be available at the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and food debris was observed under and behind the cook line.Please clean.
  8. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse contained 0 PPM Chlorine.
    • 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 onsite.
  9. Initial Inspection

    0 infractions

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