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Chuen May Food Products

227 1 Street SE Calgary AB T2G 2G3 · Food - General

Official record from Alberta →

Inspection summary

Chuen May Food Products has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on September 9, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on September 9, 2026. 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 once on September 9, 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 3 times across 3 separate inspections, most recently on October 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge beside the front door - dumpling wrappers probed at 9.8C.-Maintain perishable food at or below 4C-Fridge may be warm as it in direct sunlight from outside-Operator moved all perishable products from the fridge
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator did not describe sanitizing dishes when asked about the dishwashing process.-Ensure food equipment is sanitized after washing-Plugged sink measured 24 x 24 x 10", ~94L, so operator should use about 180mL bleach. This level of water allows them to soak half of a baking sheet and then they will flip it around. Ensure dishes are soaked for 2 minutes-Operator provided photo of sink filled and tested for sanitizer concentration
  2. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Not addressed on this visit**The handwash sink located in the staff washroom was not supplying hot water. The operator informed the inspector that the hot water tank to that sink was located in the vacant unit next door. Handwash sinks must provide both hot and cold water at all times to ensure employees can practice proper hand hygiene.Please address the issue and ensure that hot and cold water is supplied at the handwash sink at all times.
  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Not addressed on this visit**The handwash sink located in the staff washroom was not supplying hot water. The operator informed the inspector that the hot water tank to that sink was located in the vacant unit next door. Handwash sinks must provide both hot and cold water at all times to ensure employees can practice proper hand hygiene.Please address the issue and ensure that hot and cold water is supplied at the handwash sink at all times.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available during food processing.The operator promptly mixed a bucket of chlorine sanitizer solution with a concentration of 100 ppm. Please ensure sanitize solution is available to food handlers at all times while food processing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink located in the staff washroom was not supplying hot water. The operator informed the inspector that the hot water tank to that sink was located in the vacant unit next door. Handwash sinks must provide both hot and cold water at all times to ensure employees can practice proper hand hygiene.Please address the issue and ensure that hot and cold water is supplied at the handwash sink at all times.
  5. Monitoring Inspection

    0 infractions

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