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Chine Legendary Hot Pot & Noodles

8971 Bonaventure Drive SE Calgary AB T2H 2Z5 · Food - General

Official record from Alberta →

Inspection summary

Chine Legendary Hot Pot & Noodles has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on December 15, 2025, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • 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 5 times across 3 separate inspections, most recently on December 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on December 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 15, 2025. 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 7 times across 4 separate inspections, most recently on December 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 7 times across 5 separate inspections, most recently on December 15, 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

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in cartons were stored directly on floor under the storage shelves at the dry storage area.-Ensure all food items are stored 6 inches off the ground to protect from possible contamination and facilitate easy cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following high-risk foods were left at ambient temperature:1. frozen meat and tendons 2. Pasta and cauliflower in cold water at 12.3*C3. Garlic, ginger and green onions at 15*COperator returned food to cooler/freezer.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available during inspection.-Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quats.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the facility had expired. -Ensure valid permit is displayed in a conspicuous place
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had debris or dirt build-up:1. floor of walk-in freezer2. filters and wall of the vent hood.3. inside of fridge for spices at the entrance of the kitchen-Clean the indicated areas
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated February 25, 2025:- Plan still in progress to complete walk-in freezer. Cleaning required in the following areas:- Floors of walk in cooler and freezer.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were observed on the food prep counter throughout the kitchen. - Please ensure cleaning cloths are submerged into 200 ppm Quats or 100 ppm chlorine sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Single use disposable containers and food jugs were stored under the sink at the main cook line.- Please remove all the food items to prevent cross contamination.2. Food was stored on the floor in the walk-in-cooler.- Please ensure food is stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls without handles were stored in the bulk food container. - Acquire food safe scoop with handles for scooping bulk ingredients.- Operator removed the bowls during inspection to prevent cross contamination. 2. Cellphone was observed in the food handling area.- Operator removed the cellphone during inspection.3. Baskets were being stacked on top of open food ingredients with the bottom of the basket coming into direct contact with the food in the walk-in cooler. - Operator rearranged the baskets in the walk-in cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Outstanding**Lemon scented bleach used to mix sanitizer. - Use regular household bleach with no scent or other chemicals (fabric guard)
    • 09. Are chemicals stored and handled in a safe manner?
      • Oxivir-tb disinfectant wipes were observed in the kitchen. - Operator discarded the wipes during inspection. - Ensure staff are not using disinfectant wipes for food prep surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused pots, pans, and utensils were stored under the 2-compartment sink left of the main cook line beside the grease trap. Staff stated that the utensils are not used in any food handling.- Please remove the utensils from the kitchen if not in use, otherwise, clean and sanitize the items and store in appropriate location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- Floors of walk in cooler and freezer. - Dry food storage area2. Visibly dirty cardboard was observed on the deep fryer in the cook line. - Please remove the cardboard as it is not cleanable.
  5. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meats were not properly covered in the chest freezer
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach used to mix sanitizer. Use regular household bleach with no scent or other chemicals (fabric guard)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station in the bar area was blocked by recycle bin and electronic wiring
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Door to staff washroom was left open. Keep washroom door close. Install self closing mechanism
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease accumulation on ventilation canopy
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meats were not properly covered in the chest freezer
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach used to mix sanitizer. Use regular household bleach with no scent or other chemicals (fabric guard)
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents. All chemical bottles/ containers are to be properly labeled as to its contents
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station in the bar area was blocked by recycle bin and electronic wiring
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Door to staff washroom was left open. Keep washroom door close. Install self closing mechanism
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease accumulation on ventilation canopy

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