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Edmonton Chinatown Care Centre - Food

9539 102A Avenue NW Edmonton AB T5H 0G2 · Food - General

Official record from Alberta →

Inspection summary

Edmonton Chinatown Care Centre - Food has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on July 22, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 March 24, 2025. 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 once on November 29, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on June 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?

  • 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 3 times across 3 separate inspections, most recently on June 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on October 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 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?
      • X There is a gap between the wall behind the dishwashing area and the backsplash for the “dirty” dish table for the dishwashing machine. Please seal / block the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Microwave in the main floor cottage has dried food splatter inside of it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The ceiling tiles above the vent between the freezer and steamer is dusty. X There is a buildup of food debris on the wall beneath the “dirty” dish table left of the dishwashing machine due to water and food debris falling through a gap between the wall and the table backsplash.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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?
      • X The floor covering around the floor drain near the dishwashing area is damaged and peeling.- Contractor has been contacted for repairs.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A teaspoon was stored with its handle in a bulk container of thickener in one of the care floor serveries. This was removed during the inspection. Ensure utensils are stored in a manner 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?
      • X The floor covering around the floor drain near the dishwashing area is damaged and peeling.X There is dust buildup on the hood vent filter on the left most ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The ceiling area around the vents have dust build up around them.X The wall and ceiling near the vent between the walk-in freezer and steamer has a buildup of dust on them.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Containers of congee prepared deep fried foods, and other food items to be reheated /cooked for dinner were cooling at ambient temperatures. These were moved to the walk-in cooler during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The ventilation canopy grease filters require cleaning. Some of the filters had a heavy buildup of grease on them starting to drip along the base of the canopy.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of some of the dining room tables has visible food debris / buildup on them.
  12. Demand Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used wiping cloths were stored on the counter tops after use. No sanitizer solution was available. A 100ppm chlorine sanitizer solution was made during the inspection and the wiping cloths were stored in the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The refrigerators in the main floor cottage and 2nd floor servery measured ~7C during the inspection. Several of the temperature log entries were above 4C recently. Staff instructed to discontinue using these refrigerators to store any perishable items until the temperature can be maintained at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Dirty cardboard was lining the shelving in the freezer. This was discarded during the inspection.

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