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Chine Hot Pot & Noodles

1110 - 11 Royal Vista Drive NW Calgary AB T3G 0N2 · Food - General

Official record from Alberta →

Inspection summary

Chine Hot Pot & Noodles has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on March 30, 2026, recorded 4 infractions.

1 of 3 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: Cleaning and sanitizing and Food temperature control.

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 March 30, 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 2 times across 2 separate inspections, most recently on March 30, 2026. 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 March 30, 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 once on March 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on March 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food debris were observed on the meat slicer. - The slicer and all food contact surfaces must be cleaned and sanitized every 2 hours at a minimum.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The perishable foods stored in the topping cooler in the dining area were measured between 9-10C.- Repair the cooler. All perishable foods under refrigeration must be stored in at 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the handwashing sink located on the main cooking line is in disrepair and cannot be turned on. - All handwashing sinks must be supplied with hot and cold water. Please Fix immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The curtains at the entrance to the kitchen were extremely dirty. - Remove and replace with a surface that is easy to clean and sanitize.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in one of the spray bottles was measured at 0 ppm while in the one of the other spray bottles it was measured more than 200ppm.*The operator prepared a new solution for one of the spray bottles which was tested at 100ppm while the other spray bottle was diluted, and which was tested at 100ppm.-Ensure that the bleach sanitizer is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food in the inserts as well as inside the prep cooler was not covered.-Ensure that the food is always covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Empty trays were stored on the garbage bin.When asked the operator mentioned that they did not have enough storage space.-Ensure that food trays are not stored with or on the garbage bin to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops were stored in stagnant water.*The operator stored the scoops in the ice water.-Ensure that the ice scoops are stored in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sukiyaki sauce and tomato paste were stored at room temperature and were measured at 19 degrees and 18 degrees C respectively.*The sukiyaki sauce and the tomato paste were discarded.-Ensure that the perishable food is stored either at 4 degrees C or less or at 60 degrees C or greater.-Ensure that the inserts are not overstocked and filled up to the insert fill line for properly cooling of the inserts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The chopping boards in the facility had deep knife gorges. -Resurface/purchase new chopping boards to prevent cross contamination.2) Clean utensils were stored in dirty container.-Ensure that the clean utensils are stored in clean containers, and clean and dirty utensils are not stored together.
  3. Initial Inspection

    0 infractions

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