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Cheng Ping Noodle House

3 - 2197 Pegasus Way NE Calgary AB T2E 8T2 · Food - General

Official record from Alberta →

Inspection summary

Cheng Ping Noodle House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 30, 2025. The most recent inspection, on September 23, 2026, found no infractions.

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

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 2 times across 2 separate inspections, most recently on September 2, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 30, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on September 2, 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 2 times across 2 separate inspections, most recently on September 2, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 0 ppm after multiple cycles.- Repair the dishwasher.- Operator advised to wash/rinse dishes in the dishwasher and sanitize dishes using the 2-comp sinks available in the area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in back prep area was blocked with gloves kept in the sink basin and a garbage bin in front of the sink.- Ensure that hand washing sink is available for use all the time during operation it must not be blocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of food debris was observed on various surfaces throughout the facility, including but not limited to walls, ventilation canopy, shelving units near the dishwashing area, and noodle-making equipment. Flour residue was also observed on clean utensils/dishes stored in the dishwashing area.- Thoroughly clean all the above-mentioned areas.2. Buildup of old food debris noted on the raw wood table used near the noodle machine.- Remove the food debris and paint/seal the raw wooden table.
  3. Monitoring 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?
      • Hand sink in the main production area completely blocked. Must ensure unrestricted acces to the hand sink, at all times
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Container label of Benson brand 'Deep Red Food Color' (4L) did not provide required source information or food colour information that is permitted for use in Canada. Please remove for food use.
    • 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 measured 10-50 ppm chlorine. Please conduct manual sanitizing rinse in 100 ppm chlorine until dishwasher can be adjusted/repaired and dishwasher final rinse measures 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic cover for blinds behind a noodle making machine was covered with food debris and dust. Please replace plastic cover routinely.

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