Skip to content
Loading map…

China Kitchen

23 - 993 Fir Street Sherwood Park AB T8A 4N5 · Food - General

Official record from Alberta →

Inspection summary

China Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on August 6, 2025, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on August 6, 2025. 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 September 6, 2024. 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 4 times across 2 separate inspections, most recently on September 6, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 February 21, 2025. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of chlorine sanitizer solution was measured to be above 200ppm. 100ppm solution was prepared during inspection.Ensure the required 100ppm chlorine sanitizer solution is maintained. Use the chlorine test strips at the facility to verify/measure the concentration. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the front food preparation counter. The cloth was stored in a 100ppm chlorine sanitizer solution during inspection. Ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave at the kitchen area was unclean. Old food debris were observed inside the microwave. The staff cleaned the microwave during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice cooker handle was detached from the cooker, and that area of the cooker appeared unclean. Clean the rice cooker and ensure all equipment and utensil used at the facility are always cleaned and maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach corners at the facility were unclean. Dirt and debris were observed underneath sinks, counters and underneath the shelf in the dry storage room.Please clean these areas are ensure the facility is maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the food preparation counter. The operator stored the cloth in a 100ppm chlorine solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl of flour was stored on top of a crate in front of the handwashing sink at the food preparation area, creating a risk of contamination. The staff moved the bowl during inspection. Please ensure food is properly stored and away from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gallons of oil were stored on the floor at the back area. The gallons were moved on top of crates during inspection.Ensure food items at the facility are stored at least 6inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of rice in a rice warmer was measured to be at 39C. The warmer did not appear to be working properly. The operator indicated that the rice was placed in the warmer about an hour 30mins before inspection. The operator was instructed to move the rice back into the cooler and portion it from the cooler until another warmer is obtained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed.Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the hand washing sink at the food preparation area was blocked with crates. The staff moved the crates during inspection. Ensure the hand washing sink at the food preparation area is always accessible for proper handwashing.
  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One container of raw shrimp was stored above cooked food products, located in the upright cooler in the main prep area. This container was moved to the bottom shelf, to pervent cross-contamination. Provide proper covers for these container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tile surfaces and light cover surfaces were soiled above grease canopy area and required a general cleaning.Floor surface of the shelving units used to store flour, located in the dry food storage room, were soiled with spilled flour and required cleaning.

Nearby inspected facilities

Own this business? Add a badge to your website