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Far East Foods

2830 17 Avenue SE Calgary AB T2A 0P8 · Food - General

Official record from Alberta →

Inspection summary

Far East Foods has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on June 3, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 2 times across 2 separate inspections, most recently on February 26, 2026. 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 September 16, 2024. 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 12 times across 7 separate inspections, most recently on June 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 5 separate inspections, most recently on June 3, 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 4 times across 4 separate inspections, most recently on June 3, 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.

7 inspections

  1. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The Washing machine discharge hose was observed to be discharging in a food prep sink in the basement. Remove the hose and connect it to an appropriate plumbing system. You cannot use the prep sink to discharge effluent waste.You must also clean and sanitize the prep sinks before reuse and in-between using.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat Violation**Previous ViolationFood equipment such as knives, rice cookers, pots and pans, observed to be damaged, or left unclean and stored away. Clean and sanitize all equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**Areas of the kitchen are in disarray and unorganized, large accumulation of food, grease and dirt debris found throughout the facility, including high touch areas, handles, and hard to reach areas. etc. **The violation still exists**The kitchen and the basement areas still require more detailed cleaning, please implement a cleaning schedule for daily, weekly, and monthly tasks. Waiting for canopy service report.- The facility requires deep cleaning including but not limited to hard-to-reach areas, shelves, floor and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please move items that are not associated with the operation of the food production into a separate room.**Repeat Violation**A lot of things are stored in basement which are not related to food preparation.- Store unrelated food items or equipment in a separate storage area and organize the basement.
  2. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A kitchen employee was observed going out to smoke, coughing and returning into the kitchen to prep chicken balls and cook. When PHI confronted the employee to wash his hands, the employee rinsed his hands with water and wiped his hands on a dirty apron.Employees must wash their hands with soap and paper towel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various food items observed sitting out in room temperature, thawing, or waiting to be prepared to be cooked. When PHI entered the facility, both cooks ran into the basement to turn on the water in the sink where food has been thawing.The foods left out in room temperature were consistent with the public complaint of a food borne illness. Chicken, chicken wings and beef observed out in room temperature.
    • 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?
      • Permit has not yet been posted, please post new permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat Violation**Previous ViolationFood equipment such as knives, rice cookers, pots and pans, observed to be damaged, or left unclean and stored away. Clean and sanitize all equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**Areas of the kitchen are in disarray and unorganized, large accumulation of food, grease and dirt debris found throughout the facility, including high touch areas, handles, and hard to reach areas. etc. **The violation still exists**The kitchen and the basement areas still require more detailed cleaning, please implement a cleaning schedule for daily, weekly, and monthly tasks. Waiting for canopy service report.- The facility requires deep cleaning including but not limited to hard-to-reach areas, shelves, floor and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please move items that are not associated with the operation of the food production into a separate room.**Repeat Violation**A lot of things are stored in basement which are not related to food preparation.- Store unrelated food items or equipment in a separate storage area and organize the basement.
  3. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat Violation**Previous ViolationFood equipment such as knives, rice cookers, pots and pans, observed to be damaged, or left unclean and stored away. Clean and sanitize all equipment.The mechanical dishwasher was observed to be leaking heavily. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**Areas of the kitchen are in disarray and unorganized, large accumulation of food, grease and dirt debris found throughout the facility, including high touch areas, handles, and hard to reach areas. etc. **The violation still exists**The kitchen and the basement areas still require more detailed cleaning, please implement a cleaning schedule for daily, weekly, and monthly tasks. Waiting for canopy service report.- The facility requires deep cleaning including but not limited to hard-to-reach areas, shelves, floor and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please move items that are not associated with the operation of the food production into a separate room.**Repeat Violation**A lot of things are stored in basement which are not related to food preparation.- Store unrelated food items or equipment in a separate storage area and organize the basement.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty food packaging containers observed around the facility.Remove and discard dirty packaging containers.2.Storage bins for food observed to be dirty. Some food items observed to be stored in nonfood grade containers.Please clean and sanitize. Please ensure all food items are stored in food grade containers. Discard containers that are not meant for food storage. 3. food preparation counters observed to be solid.Please clean and sanitize all food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various amounts of foods observed to be sitting in room temperature without any temp control measures. Such as the ginger beef. Chicken observed to be thawing in the sink without running cold water. Ensure proper hot holding, thawing or refrigeration of foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment such as knives, rice cookers, pots and pans, observed to be damaged, or left unclean and stored away. Clean and sanitize all equipment.The mechanical dishwasher was observed to be leaking heavily. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**Areas of the kitchen are in disarray and unorganized, large accumulation of food, grease and dirt debris found throughout the facility, including high touch areas, handles, and hard to reach areas. etc. **The violation still exists**The kitchen and the basement areas still require more detailed cleaning, please implement a cleaning schedule for daily, weekly, and monthly tasks. Waiting for canopy service report.- The facility requires deep cleaning including but not limited to hard-to-reach areas, shelves, floor and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**A lot of things are stored in basement which are not related to food preparation.- Store unrelated food items or equipment in a separate storage area and organize the basement.
  5. Monitoring 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?
      • A food cart was blocking the hand washing in the kitchen.- Keep the hand washing sink clear.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The kitchen and the basement areas still require more detailed cleaning, please implement a cleaning schedule for daily, weekly, and monthly tasks. Waiting for canopy service report.- The facility requires deep cleaning including but not limited to hard-to-reach areas, shelves, floor and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A lot of things are stored in basement which are not related to food preparation.- Store unrelated food items or equipment in a separate storage area and organize the basement.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and the basement areas still require more detailed cleaning, please implement a cleaning schedule for daily, weekly, and monthly tasks. Waiting for canopy service report.
  7. Monitoring 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?
      • Please provide the most recent 3 months of pest control reports for review
    • 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?
      • A valid permit is not posted
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic containers with fried foods were found broken in the display fridge near the cookline. - Discard the broken container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and the basement area require extensive cleaning, grease, oil, and food debris were found, including but not limited to all countertops, gaps in between equipment, food containers, dishwasher.

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