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Chengdu Hotpot Restaurant

14 - 5220 4 Street NE Calgary AB T2K 5X4 · Food - General

Official record from Alberta →

Inspection summary

Chengdu Hotpot Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 18, 2024. The most recent inspection, on October 8, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 23 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on October 8, 2026. 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?

  • 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 3 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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

  • 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 8 times across 4 separate inspections, most recently on October 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 2 separate inspections, most recently on October 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    1 infraction

    • 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?
      • ***Outstanding violation - noted on October 1, 2026***Pest control records were not available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure they are retained onsite for review.
  2. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food surface sanitizer available at the time of the inspection. A food surface sanitizer must be readily available before beginning operations and the concentration must be verified with the appropriate test strips. The operator made a fresh chlorine sanitizer solution and measured 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was food stored beside the hand sink in the kitchen area. Food must be stored and handled in a manner that protects it from contamination.When performing hand hygiene, the splashes may fall onto the food therefore contaminating it. Install a splash guard or move food away by at least 1 foot.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The container used to store dry chili peppers was cracked. Food equipment must be maintained in good repair to protect food from contamination. Repair/replace the food container. 2. There was a bag of flour stored directly on the floor. Food must be stored at least six inches above the floor to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was raw pork skin stored in stagnant water at room temperature. The temperature measured 15C. High-risk foods such as raw meat must be stored either below 4C or above 60C to prevent the growth of bacteria.The operator placed the pork skin under cold running water 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?
      • 1. The cold-water tap was turned off at the hand sink in the kitchen area. 2. There was a leak coming from the hand sink in the kitchen area.The hand sink must be in good working condition and must supply hot and cold running water to perform hand hygiene. Repair the hand sink, ensure hot and cold running is available at all times and ensure there is no leak.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sink in the kitchen area. The hand sink must be readily supplied with paper towels to perform proper hand hygiene. The operator placed paper towels in the dispenser at the time of the 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?
      • ***Outstanding violation - noted on October 1, 2026***Pest control records were not available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure they are retained onsite for review.
    • 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?
      • There was a gap along the bottom of the back exit door. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by repairing/replacing the weatherstripping or install a door sweep.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was clean food equipment stored beside the hand sink.Clean food equipment must be stored in a manner that protects it from contamination. Store the clean food equipment in a separate area away from potential contamination.2. There was mold and debris inside of the ice machine. Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food. Consult with a professional to thoroughly clean and sanitize the interior of the ice machine. Ensure the ice machine is regularly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was buildup of grime on the baseboards underneath the dishwasher. 2. There was dust accumulation on the ceiling tiles. Thoroughly clean the indicated areas and ensure they are cleaned on a regular basis to remove buildup.
  3. Risk Management Inspection

    5 infractions

    • 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?
      • Pest control records were not available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure they are retained onsite for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several holes on the wall near the sauce station. The walls must be maintained in good repair. Ensure all surfaces in a food establishment is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the bulk containers were heavily soiled with food debris and grime. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the exterior and interior of the bulk containers on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and spillage in the following areas:1 Underneath the storage racks in the walk-in coolers.2. Underneath the dry storage racks.3. Underneath the prep coolers.Thoroughly clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were splashes of food debris on the wall near the sauce station. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas above and ensure these areas are cleaned on a regular basis.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cleaning cloths stored on food contact surfaces. Cleaning cloths must be stored in the sanitizer solution when not in use to prevent the growth and spread of bacteria when cleaning food contact surfaces. The operator placed the cleaning cloths in the sanitizer solution at the time of the 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?
      • Pest control records were not available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure they are retained onsite for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several holes on the wall near the sauce station. The walls must be maintained in good repair. Ensure all surfaces in a food establishment is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ladle was in disrepair. There was build up of food debris and grime on the handle. Food utensils and equipment must be maintained in good repair to facilitate cleaning. Replace utensils once they are damaged and in no longer in good repair. The operator discarded the ladle at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the bulk containers were heavily soiled with food debris and grime. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the exterior and interior of the bulk containers on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust and grease accumulation on the ceiling throughout the kitchen. 2. There were splashes of food debris on the wall near the sauce station. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas above and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and spillage in the following areas:1 Underneath the storage racks in the walk-in coolers.2. Underneath the dry storage racks.3. Underneath the prep coolers.Thoroughly clean the indicated areas.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hoisin sauce and coconut milk were stored in open cans in the standing cooler.Ensure that food items are removed from cans once they are open. Transfer the food into food safe bags or containers for long-term storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical sanitizing dishwasher did not have chlorine sanitizer.Obtain sanitizer for the dishwasher. Dishes must be manually sanitized in the 2-compartment sink in an approved sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and spillage in the following areas:1 Underneath the storage racks in the walk-in coolers.2. Underneath the dry storage racks.3. Underneath the prep coolers.Thoroughly clean the indicated areas.

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