Skip to content
Loading map…

Fong Thanh Bakery

I - 4710 17 Avenue SE Calgary AB T2A 0V1 · Food - General

Official record from Alberta →

Inspection summary

Fong Thanh Bakery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on December 11, 2025, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 once on August 26, 2024. 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 once on August 26, 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 3 times across 2 separate inspections, most recently on December 11, 2025. 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 once on August 26, 2024. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Existing violationThe facility did not have cleaning schedule.- Develop and follow the cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean cook line walls, replace the foil, cleaning the side of the microwave and please clean dust debris on top of cooking equipment.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizing solution measured to be 0ppm.The operator prepared the solution during inspection, and it was measured to be 100ppm.
    • 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. A few mouse droppings were observed behind the cooler.Operator had glue boards and traps places in the facility. - Retain the services of a professional pest control company to control and eliminate pest issue in the establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.2. Pest control records was not available.- Ensure to have the pest control record for the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Worktable top appeared worn off and raw wood was exposed. The table's bottom shelf was dirty.- Repair or replace the top of the table and clean the table thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Develop and follow the cleaning schedule.
  3. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website