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Chinese Hot Pot Buffet

5420 Calgary Trail NW Edmonton AB T6H 4J8 · Food - General

Official record from Alberta →

Inspection summary

Chinese Hot Pot Buffet has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on August 26, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 5 times across 4 separate inspections, most recently on March 31, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on February 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 31, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 7, 2024. 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?

  • 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 7 times across 6 separate inspections, most recently on February 6, 2026. 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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation was noted to be needed for several areas. Areas discussed with the operator.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing of food noted to be done in standing water. This was corrected during the visit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent noted to be missing in the dishwashing area. Ensure all areas are easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plates noted to be chipped with appeared to be porous surfaces present. Ensure plates are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation was noted to be needed for several areas. Areas discussed with the operator.Plates noted to have food debris/stains on them. Please ensure all plates are adequately washed and inspected before reuse.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bins with food stored on top of other uncovered bins with food (i.e chopped onions). Please ensure all food is protected from contamination.Please ensure fresh meat/seafood is not stored on top of cooked food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing of food noted to be done in standing water. This was corrected during the visit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile noted to be missing in front of the walk-in cooler. Vent noted to be missing in the dishwashing area. ensure all areas are easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food container noted to be in disrepair. Ensure all containers/ equipment is in good condition. This was corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation was noted to be needed for several areas. Areas discussed with the operator. Ensure ceiling tiles are cleaned and maintained as well.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles observed - ensure all chemical spray bottles are labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is measuring at a max temperature of 63C at plate level. Required temperature is 71C at plate level. Manifold/gauge appears to be displaying incorrect temperatures. Repair or increase the temperature so that the dishwasher is measuring at 71C at plate level. Re-occurring violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the kitchen handwashing sink is not in a dispenser. All paper towel must be stored in a dispensing unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unfinished/raw wooden cutting board observed. Cutting board had grooves and is not cleanable - please discard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on floors under cooklines, around and behind grease traps, and along the perimeter of the kitchen.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please purchase chlorine test strips for testing the food contact sanitizer (100ppm required).Facility had QUAT test strips (wrong test strips for the sanitizer the facility uses i.e. bleach).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler door handle is in disrepair/missing.
  11. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please purchase chlorine test strips for testing the food contact sanitizer (100ppm required).Facility had QUAT test strips (wrong test strips for the sanitizer the facility uses i.e. bleach).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler door handle is in disrepair/missing.
  12. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored next to oranges, ginger, garlic, peppers in sliding door cooler. Raw meat was moved to a lower shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowl was used to scoop bulk rice. Only scoops with handles are permitted. Bowl was removed.2. Woks are being stored directly on the ground under the cook line. Store all food equipment off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is measuring at a max temperature of 58C at plate level (71C required). Temperature was increased and was able to reach 64C. Please increase the temperature or repair so that 71C is reached at final rinse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please purchase chlorine test strips for testing the food contact sanitizer (100ppm required).Facility had QUAT test strips (wrong test strips for the sanitizer the facility uses i.e. bleach).
    • 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?
      • Weatherstripping in the back is in disrepair (gap of light under the left side). Repair/replace the weatherstripping so there is no gap under.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler door handle is in disrepair/missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior of ice machine in the back kitchen has a build-up of a mildew-like substance. Drain the ice and clean and sanitize the interior of the ice machine.

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