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Fat Kee Noodle House

345 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - General

Official record from Alberta →

Inspection summary

Fat Kee Noodle House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on June 10, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on June 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on June 3, 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 4 times across 4 separate inspections, most recently on March 18, 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?

  • 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 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please purchase new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning is needed on the outside of the food containers.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. 0ppm chlorine was measured in the sanitizer spray bottle. Ensure that a sanitizing solution is available whenever food handling is occurring. Corrected during inspection.2. Several visibly dirty cleaning cloths were stored on the counter and not in a sanitizing solution. Ensure that used cleaning cloths are stored in an approved sanitizing solution. Corrected during inspection.3. The spray bottle containing sanitizer in the manufacturing area measured more than 200PPM chlorine. Please remix the sanitizer solution. Staff directed to remix the sanitizing solution so that it contains 100PPM bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please purchase new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finish on the table near the scale (processing area) is peeling. Refinish. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning is needed on the outside of the food containers, inside the prep coolers, door of the walk-in cooler, floor below the shelves in the walk-in cooler, high touch surfaces such as the outside of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is needed throughout the kitchen as an accumulation of grease, grime, dust and food debris was noted in the following areas: floor below the cooking line, equipment on the cooking line, ceilings and walls.Deep cleaning is needed on the equipment ceilings, and walls in the manufacturing area. Please clean.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrub the long, white cutting board to remove the built-up dirt from the grooves. Repeat daily
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink blocked at the serving window. Ensure unrestricted access to the sink at all times
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Replace the non-functional gauge for the rinse cycle at the mechanical washer
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed multiple shopping bags used as packaging in the walk-in freezer.Shopping bags are not food grade and may leach carcinogens under freezing. Use food grade packaging for storage
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair the leaking hot water faucet at the double-sink
  7. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed multiple shopping bags used as packaging in the walk-in freezer.Shopping bags are not food grade and may leach carcinogens under freezing. Use food grade packaging for storage
  8. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Must wear clean attire while handling food. Wear at least an apron.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the wall at the 2-compartment sink. All the way to the cieling
  9. Initial Inspection

    0 infractions

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