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Che Bong

103 - 108 3 Avenue SW Calgary AB T2P 0E7 · Food - General

Official record from Alberta →

Inspection summary

Che Bong has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 29, 2025. The most recent inspection, on February 5, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on January 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on January 22, 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?

  • 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 3 times across 2 separate inspections, most recently on January 21, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls, water chestnut, and mochi toppings were stored at room temperature in plastic containers.-Maintain perishable food products <4C or >60C
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking around the counter of the 2-compartment sink is missing or falling off.-Re-seal the counter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder containers located beneath the tv had debris in them.-Clean holders and store utensils in a sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring and hard-to-reach areas beneath and behind the surfaces in the food handling area had an accumulation of grime and debris.-Clean
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls, water chestnut, and mochi toppings were stored at room temperature in plastic containers.-Maintain perishable food products <4C or >60C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff did not describe sanitizing dishes in the dishwashing process. No stoppers were available for the sink.-Obtain a stopper immediately. An email was sent to the owner to notify them that the facility would be closed if one was not obtained-Ensure dishes are washed with detergent, rinsed with water, and then immersed in sanitizer for 2 minutes before air drying
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed by equipment at start of inspection.-Ensure the handwashing sink is always accessible
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking around the counter of the 2-compartment sink is missing or falling off.-Re-seal the counter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder containers located beneath the tv had debris in them.-Clean holders and store utensils in a sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring and hard-to-reach areas beneath and behind the surfaces in the food handling area had an accumulation of grime and debris.-Clean
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of sugar stored on the floor near the preparation area. Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as moisture can disintegrate the bottom of the bag when mopping. The operator placed the sugar on a counter at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle did not have a label.All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the spray bottle at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operators are washing their food equipment with detergent and rinsing it off. No sanitizing step is performed. All dishes/utensils must be sanitized with an approved sanitizer such as chlorine (bleach) or QUATS, for at least 2 minutes. Please ensure proper dishwashing is followed (1) wash, (2) rinse, (3) sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine (bleach) was unavailable at the time of the inspection. Test strips are necessary to obtain to test the concentrations of the sanitizer solution to ensure surfaces are adequately cleaned and sanitized to remove contamination. Obtain chlorine test strips and test the sanitizer solution on a daily basis.
    • 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 a bin in the designated hand sink in the front area. Ensure the designated hand sink is always accessible for staff members to perform sufficient hand hygiene. The hand sink must be used to perform hand hygiene only. The operator removed the bin at the time of the inspection.

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