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ChongQing Noodles - Events

586 Luxstone Landing SW Calgary AB T4B 0C7 · Food - Special Event

Official record from Alberta →

Inspection summary

ChongQing Noodles - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 22, 2025. The most recent inspection, on August 22, 2025, recorded 1 infraction.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 August 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

1 inspection

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operators were soaking rice noodles in water left at room temperature and without a cover to protect it from contamination. High-risk foods must not soak at room temperature as this increases the risk for foodborne pathogens to grow. As well, without a cover to protect the food can introduce contaminants. Soaking must be done in a cooler and covered to protect the food from contamination. The operator covered the food and placed it in the cooler at the time of the inspection.

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