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Chun Jang

7127 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

Official record from Alberta →

Inspection summary

Chun Jang has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 6, 2024. The most recent inspection, on September 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on August 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 11, 2025. 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?

  • 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 November 6, 2024. 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 6 times across 2 separate inspections, most recently on August 11, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 times across 2 separate inspections, most recently on August 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The bleach sanitizer solution in the front bar area and in the kitchen were measured at 50 ppm. - The bleach sanitizer solution was remade and tested at 100 ppm. Ensure to have bleach solution at 100 ppm and change it every two hours.2) Used cleaning clothes were stored on food prep counters all over the facility. - The operator removed the used cleaning clothes and placed it in laundry. Additional cleaning cloths were available and in useEnsure that the cleaning clothes are stored in sanitizer solution after use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The employees were observed to not perform proper hand hygiene, and proper glove use. The employees were educated on proper hand hygiene and proper glove use. A hand hygiene and proper glove use guideline document attached in email.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were observed above food handling areas throughout the facility. - Ensure to remove the fly strips from above food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes of sauce were stored directly on the floor. - Ensure that all food is stored 6 inches above the ground. The operator placed the boxes off the floor.2) The rice scoops were stored in stagnant water only. - Ensure that the rice scoops are stored in ice water at 4C or less, hot water at 60C or above, in 100 ppm chlorine after each use, or change after each use.The operator refilled the scoop container with ice and water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls were used as scoops in bulk storage containers. - Ensure that scoops with handles are used in bulk containers.2) Mop was stored near the dry storage area. - Ensure that the mop is stored away from food area when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink at the kitchen entrance was not equipped with soap and had a water bottle in the sink blocking access. 2) Stainless steel container was stored inside the back handwashing sink adjacent the cookline.The stainless steel container was removed.- Ensure that the handwashing sink is always occupied with adequate handwashing supplies and is always accessible. The operator removed the bottle and placed a soap dispenser at the sink.
    • 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?
      • 1) The front entrance door was opened.The door was closed (Corrected During Inspection).2) Houseflies were noted flying in the kitchen area.3) Pest control records are not maintained.Contact your pest control exterminator and maintain monthly pest control record.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The floors in the storage room was lined with cardboard. - Ensure to remove the cardboard from the floor, so that the floor is non-absorbent, easily cleanable and smooth.2) Cardboard was observed on one of the shelves in the storage room. -Ensure to remove the cardboard from the shelve, so that the floor is non-absorbent, easily cleanable and smooth.3) The sealant joining the dishwashing counter to the wall had cracks and had mould growing inside.- Please ensure to remove the sealant and reseal the counter.4) Cardboards were used to line the top of the standing fridge.Remove the cardboards. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ice machine had dust and debris builtup. - Ensure to clean the ice machine.2) The cutting boards had groves and were no longer easily cleanable and smooth. - Ensure to resurface or replace the cutting boards so they are smooth and easily cleanable.3) Duct tape was affixed to the standing freezer gasket door adjacent the washroom.Remove the duct tape and fix the gasket freezer door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean bowls were stored on the floor. - Ensure that any food related equipment is stored 6 inches above ground. The operator moved the bowls to the dishwasher to be washed and sanitized again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was dust accumulation on the wooden utensil storage cabinets in the food prep area and near the dry storage area. 2) The ceiling lights had dust accumulation on them. 3) Grease built up was observed on the canopy vents. 4) Ceiling vents over the dishwasher had dust built up. - Ensure to clean all the above mentioned areas.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers were stacked on top of food. Do not stack containers on top of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meats, seafood and potstickers were being thawed at room temperature. Thaw in cooler overnight, inside a microwave or cook from frozen.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water temperature at the sinks were measured between 32 to 39 degrees C. Address the hot water issue and ensure the hot water is at 45 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Styrofoam was placed on the gap along the sink and table. This surface can't be cleaned or sanitized. Fix the gap by providing a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • July 13, 2023, inspection:Pot handle was wrapped in plastic. Pot handle was wrapped with cloth. Provide a smooth and washable surface the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the kitchen light covers. Clean light covers.

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