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Eastern Fortune Restaurant

416 16 Avenue NE Calgary AB T2E 1K2 · Food - General

Official record from Alberta →

Inspection summary

Eastern Fortune Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 23, 2026. 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 2 times across 2 separate inspections, most recently on September 23, 2026. 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 3 separate inspections, most recently on October 8, 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 3 times across 2 separate inspections, most recently on September 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Update October 8, 2026 - one shelf is still in disrepair* The surface of the shelving unit near the hand sink was in disrepair. The surface is no longer smooth, durable, and easy to clean. Repair the surface of the shelving unit and ensure the surface is smooth, durable and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Update October 8, 2026 - Cleaning has improved underneath the wok station. A professional cleaner was consulted with to clean hard-to-reach areas. There is still significant buildup, however, the professional cleaner has stated multiple sessions will be required to completely remove the build of food debris, grease, and grime. There was significant food debris build up underneath and behind the wok station. Thoroughly clean the indicated areas and ensure hard-to-reach areas are regularly cleaned.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle contained bleach mixed with soap. An approved bleach sanitizer solution must be made of plain unscented household bleach with water. To mix a bleach sanitizer solution add ½ teaspoon of regular unscented bleach to 1L of fresh water. Verify the solution using chlorine test stripsThe operator remade the bleach sanitizer solution at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were numerous pest monitoring fly traps suspended directly above food handling areas. Food handling areas must be protected from contamination at all times. Remove fly traps suspended directly above food handling and storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Recurring violation - noted on September 23, 2026***Raw shell eggs were left out in room temperature. - Eggs must be stored at 7C or less at all times. Raw chicken, pork, chopped vegetables, cooked rice, cooked tofu, were left out in room temperature. - Instructed the operator to place all perishable foods in the cooler as facility had just opened. - All perishable foods must be always maintained at a temperature of 4C or less or greater than 60C (hot holding).
    • 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 back door was left open. Refrain from leaving the door open as this will allow pests to enter the food establishment. Install a screen door and ensure it is tightly fitted to prevent the entry of pests. 2. The Screen door was in disrepair. Repair the screen door. Ensure the mesh is in good repair to prevent flies from entering the food establishment. 3. There was a gap along the bottom of the back exit door.Seal the gap with weatherstripping or install a door sweep and ensure all entry points are tightly sealed to prevent the entry of pests. 4. There were mouse droppings found throughout the facility. - In the dry storage area - In the corner near the fryersSafely remove the mouse droppings from the indicated area. Consult with the hired pest control company to assess if there is active pest activity.
    • 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 caulking around the border of the hand sink was in disrepair. Mold appears to be growing. Remove the caulking, clean and sanitize the area and reapply a new layer of caulking.2. The surface of the shelving unit near the hand sink was in disrepair. The surface is no longer smooth, durable, and easy to clean. Repair the surface of the shelving unit and ensure the surface is smooth, durable 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 filters of the ventilation canopy were heavily soiled with grease. Ensure the filters of the ventilation canopy are regularly cleaned to remove buildup of grease.2. The interior of the fryers were heavily soiled with greasy. Ensure the fryers are regularly cleaned to remove buildup of grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant dust accumulation on the ceiling tiles. 2. There was significant food debris build up underneath and behind the wok station. Thoroughly clean the indicated areas and ensure hard-to-reach areas are regularly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on September 23, 2026***Deep cleaning required in the dry storage. An accumulation of food debris observed on the floor below shelves. - Clean and maintain in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer solution available in the kitchen. - An approved sanitizer such as a chlorine solution at 100 ppm must be available for frequent sanitation of food contact surfaces. Mix ½ teaspoon of regular unscented bleach to prepare an approved sanitizer solution. Verify the solution using chlorine test strips
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs were left out in room temperature. - Eggs must be stored at 7C or less at all times. Raw chicken, pork, chopped vegetables, cooked rice, cooked tofu, were left out in room temperature. - Instructed the operator to place all perishable foods in the cooler as facility had just opened. - All perishable foods must be always maintained at a temperature of 4C or less or greater than 60C (hot holding).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the dry storage. An accumulation of food debris observed on the floor below shelves. - Clean and maintain in a clean and sanitary condition at all times.
  4. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed switching between food handling and other tasks without handwashing.Ensure that hand washing is frequently preformed before, during, and after handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two trays of ginger beef were stored directly on the floor in front of the open exit door. Staff noted that the food was being cooled.Food must be maintained at least 6 inches off of the ground and cannot be cooled in this manner.Staff relocated the trays into the walk-in cooler.
    • 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?
      • The exit door of the food prep area was open at the time of inspection.The door must remain closed. Please utilize a screen if door is to be left open.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chickens were around 50C near the deep fryers. Ensure foods are rapidly cooled and are put away in a cooler to maintain 4C or lower. If the foods are to be used for meal service, keep the foods outside of the danger zone, ie over 60C or under 4C.

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