Skip to content
Loading map…

Chung Tai Import & Export Trading Co.

218 Centre Street SE Calgary AB T2G 2B6 · Food - General

Official record from Alberta →

Inspection summary

Chung Tai Import & Export Trading Co. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 25, 2025. The most recent inspection, on April 7, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 March 25, 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 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 April 25, 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?

  • 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 3 times across 2 separate inspections, most recently on April 25, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 6, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Closure order was issued. The operators failed to pay the food handling permit fee - operating without a valid food handling permit.
  3. Demand Inspection

    0 infractions

  4. Risk Management 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 soap available at 2-compartment sink for handwashing.-Ensure a soap dispenser is available before next time product is portioned2) Paper towel was in a roll lying on the shelf.-Ensure paper towel is in a dispenser that prevents contamination of the bulk supply
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not reviewed on this visit**The wooden surface of the dry food cutter is beginning to show signs of wear. The operator is advised to resurface or replace the wood to prevent potential contamination from wood chips entering the food during preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Storage racks in back area have a front platform that has an absorbent surface.-Seal all surfaces used for food storage so that they are smooth and impervious to moisture
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation***Shelving unit yet to be installed. Many boxes of food products were stored directly on the ground.-Store all food at least 6" off the ground. Recommended to find shelving that can be easily moved for cleaning (e.g. on wheels)
    • 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 wooden surface of the dry food cutter is beginning to show signs of wear. The operator is advised to resurface or replace the wood to prevent potential contamination from wood chips entering the food during preparation.
  6. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many boxes of food products are stored directly on the ground.-Store all food at least 6" off the ground. Recommended to find shelving that can be easily moved for cleaning (e.g. on wheels)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sinks available for dishwashing or handwashing. Some bulk products are portioned.-Operator says they are installing a 2-compartment sink with counter space. Until this is complete, no portioning is allowed. Operator must remove scoops and baskets from front area, and cannot separate bulk products in the back. The bathroom sink may not be used for handwashing before food handling

Nearby inspected facilities

Own this business? Add a badge to your website