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Chung Chun Rice Hot Dog

820 - 3950 Sage Hill Drive NW Calgary AB T3R 2A4 · Food - General

Official record from Alberta →

Inspection summary

Chung Chun Rice Hot Dog has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 17, 2025. The most recent inspection, on July 16, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 3 times across 3 separate inspections, most recently on December 12, 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 December 12, 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 6 times across 2 separate inspections, most recently on December 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 5 times across 4 separate inspections, most recently on July 16, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times across 2 separate inspections, most recently on December 12, 2025. 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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The Lazo induction cooler was connected to a non-potable water jug.Ensure the cooker is connected to a portable water source.The induction cooker was tuned off and not in use.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncooked raw chicken in a bowl was stored above a bowl of carrot in the prep cooler.Store ready to eat food above raw food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were hung underneath the drying rack by the light switch.Store the serving utensils in a different location to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items were stored on the floor at the dry storage area.2. Boxes were stored on the floor at the back storage area and back kitchen.3. A bag of chung chun chicken day mix was stored underneath the floor at the back prep table area.4. Plastic food containers were stored on the floor at the prep table area.5. Cleaning supplies were stored underneath the 3-compartment sink.Store items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sausages and uncooked raw chicken were submerged in the sink to thaw at the 3-compartment sink with a temperature of 23.5°C.The food was stored in the walk-in cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. Chicken batter was stored on the prep table at 15.4°C.Food discarded.Keep chicken batter in an ice bath to keep it at 4°C or less.
    • 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 dispenser at the dry storage area was empty.Ensure handwashing sink is equipped with handwashing supplies at all times.
    • 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?
      • Gap was noted between the front entrance doors.Fix the weatherstrippings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler demonstrated lack of knowledge in food safety.Enroll food handler in a food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy filters were accumulated with grease deposits and other residues.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 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?
      • Inspection conducted on: August 29, 2025,Weather stripping had been ordered but there was still gap noted at the bottom and between the front and second exit doors.Previous inspection: Gap was noted at the bottom and between the first and second exit doors.Install weatherstrippings on the door.
    • 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)Gap was noticed behind the cook line.2)Gap was also noticed between the tiles and baseboards behind the food storage racks.3) Gap was noticed in between the baseboards and tiles in the back kitchen hand sink.4) Hole was noticed on the side wall of the ice machine.-Seal the gaps and holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice batter mixer bowl was dusty.-Ensure that the utensils/equipment are maintained in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Food storage area was cluttered.Cardboard boxes were noticed on the floor.-Clean and organize that area.
  6. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towel dispenser was available at the handwashing sink.2. No garbage bin was available at the handwashing sink.3. No hot water running from both washrooms' handwashing sinks.4. There is no handwashing sink close to the food prep/ventilation canopy area.
    • 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 Gap was noted at the bottom and between the first and second exit doors.Install weatherstrippings on the door.2. No pest control available.Develop a pest control plan.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The grease trap flooring was not smooth and easy to clean.Fix the floor of the grease trap.
  7. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The facility was still undergoing constructions works. Contractors were seen in the facility at the time of the inspection.Construction materials were noted in the facility and the facility has not been cleaned.

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