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Cheng Du Street Food

28 - 132 3 Avenue SE Calgary AB T2G 0B6 · Food - General

Official record from Alberta →

Inspection summary

Cheng Du Street Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 7, 2025. The most recent inspection, on January 23, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 January 23, 2026. 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 January 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on January 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Eggs are stored over vegetables in the fridge.-Store raw meat and eggs beneath vegetables2) Food is stored around the kitchen handwashing sink as operator keeps using it as a prep station after covering the sink with a metal plate.-Do not store food around the handwashing station
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles being soaked at room temperature.-Maintain perishable foods <4C or >60C-Operator stored the noodles in the fridge
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink again obstructed by metal plate.-Instructed operator to remove the metal plate from the facility-Do not obstruct the handwashing sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of debris beneath the wok station.-Clean
  2. Demand Inspection

    0 infractions

  3. Demand 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?
      • Kitchen handwashing sink was again obstructed with metal plate. Explained to operator that the sink is never to be obstructed, and to remove the metal plate from the facility.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The chlorine-based surface sanitizer was tested to be 50ppm which is too weak. The solution should be mixed to 100ppm. The solution was remixed at the time of the inspection. 2) Dirty cleaning cloths were being stored on food contact surfaces. The cloths were discarded at the time of the inspection. Please store cleaning cloths in an approved sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based surface sanitizer solution was unlabelled. Please ensure that all chemicals including the surface sanitizer bottles are labelled 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?
      • The back kitchen hand washing sink was not being used and a piece of stainless steel was placed over the hand sink basin. The sink was also not stocked with liquid hand soap. Please remove the stainless-steel piece covering the basin and re-stock the sink with liquid hand soap such that it can be used by food handlers to wash their hands frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents and ceiling tiles around the mechanical ventilation room had a build-up of dust. Please clean the dust.

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