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Deng's Dumpling

102 - 1107 17 Avenue SW Calgary AB T2T 0B5 · Food - General

Official record from Alberta →

Inspection summary

Deng's Dumpling has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 30, 2024. The most recent inspection, on July 29, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on May 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 6, 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?

  • 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 6 times across 5 separate inspections, most recently on July 29, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on May 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 29, 2025. For example: Is solid and liquid waste being managed in a suitable manner?

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. Monitoring 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?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dumplings and shu mei were being stored on the counter top with no temperature control. Internal temperatures measured between 38 to 46 degrees Celsius.Food was discarded. As discussed, cooked perishable food must either be held hot at 60 degrees Celsius or higher or be cooled down and be stored at 4 degrees Celsius or lower.
    • 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?
      • There is no active pest monitoring taking place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap or dispenser available at the kitchen hand wash sink.Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap or dispenser available at the kitchen hand wash sink.Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The only toilet for the facility was broken and not flushing as designed. The lid was off the toilet tank and staff were using a stick to flush the toilet.Repair the toilet so that it flushes as designed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There was no garbage container available in the dining room.A garbage container is required in the dining room. One was placed there during inspection.
  5. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All cooler and freezer units throughout facility need thermometers to monitor temperature. As seen onsite, the temperature reading built into some units are not accurate.- Acquire a thermometer for all cooler and freezer units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink was installed in room connecting to the kitchen/prep area without self-closing hinge.- Please install a self closing hinge.
  6. Demand Inspection

    0 infractions

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