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Fortune House Chinese Restaurant Ltd.

150 Athabasca Avenue Hinton AB T7V 2A5 · Food - General

Official record from Alberta →

Inspection summary

Fortune House Chinese Restaurant Ltd. has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on July 21, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on July 14, 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?

  • 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 February 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on July 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 6 separate inspections, most recently on July 14, 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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed cardboard boxes of meat products stored on the floor in the walk-in cooler.- Please store all food items at least 6 inches above the floor.
    • 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 back screen door is in disrepair and is not vermin proof.- Please repair or replace the screen to ensure it prevents the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surface of the ice machine is not maintained in a sanitary condition.- Please wash and sanitize the ice machine regularly, and maintain it in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed cardboard boxes of meat products stored on the floor in the walk-in cooler.- Please store all food items at least 6 inches above the floor.
    • 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 back screen door is in disrepair and is not vermin proof.- Please repair or replace the screen to ensure it prevents the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surface of the ice machine is not maintained in a sanitary condition.- Please wash and sanitize the ice machine regularly, and maintain it in a clean and sanitary condition at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a used, wet cleaning cloth left on a countertop in the kitchen. - Facility staff stored the cloth in a sanitizer solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed cardboard boxes of meat products stored on the floor in the walk-in freezer. - Please ensure food products are stored at least 6 inches above the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three plastic fried shrimp containers in the walk-in cooler are damaged and have been repaired with tap. - Please replace the damaged food containers. - Repairing food containers with tape is not acceptable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Written cleaning schedule is not available.- Please develop a written cleaning schedule and implement use.2. The exteriors of garbage containers in the kitchen are not maintained in a sanitary manner. - Please ensure garbage containers are kept clean.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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?
      • The walk-in cooler shelving is rusting. Please ensure the shelving is maintained in a manner that ensures the safe and sanitary handling of food.Sept 11: Operator requested compliance timeframe extension to Oct 11.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed used, wet cleaning cloths left on a countertop.- Operator stored the cleaning cloths in a 100 ppm chlorine solution at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Noted foods (such as pork) in carboard boxes stored on the floor in the walk-in freezer.- Please store food items at least 6 inches above the floor on shelves, racks, or pallets.- Corrected during the inspection.2. Observed personal items such as cell phones stored on top of the ice machine beside the ice scoop. - Please ensure personal items are stored separately from food storage areas to prevent cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk-in cooler shelving is rusting. Please ensure the shelving is maintained in a manner that ensures the safe and sanitary handling of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine is not maintained in sanitary manner. - Please ensure the ice machine is kept clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed accumulation of dust on the fan inside the walk-in cooler.- Please ensure the noted area is maintained in a clean and sanitary condition.
  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of pre-packed spring rolls was observed on the floor of the walk-in cooler. PHI advised the operator to move the container to the shelf. Additionally, please ensure that all food items are kept in food safe containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A batch of rice was observed cooling at room temperature. Operator mentioned that the rice was only left for an hour at room temperature for cooling, PHI advised the operator to transfer the rice to the cooler for proper cooling.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas are not maintained in a clean and sanitary condition: - the hand sink in the cooking area - the wall where knives are hanging - the metal shelving, in front of the cookline, where utensils are stored. - the ceiling tiles in the kitchen - exteriors of garbage containers and inside of handles. Please clean these areas to ensure safe food operation. Remove cardboard lining on the metal shelving. 2. No cleaning/sanitation schedule is available onsite. Please establish a daily, weekly, monthly, and deep cleaning schedule, and implement use.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry foods stored on the floor.Ensure the dry foods are stored at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy accumulation of grease on the ventilation hood in between the filters.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    3 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?
      • Pest control checklist/records not maintained.Ensure to update the pest control checklist monthly as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease on canopy grates/filters. Ensure to clean the ventilation hood or increase to a biweekly cleaning schedule, or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling adjacent to the ventilation hood was observed to be dusty.Ensure to clean the ceiling around the ventilation canopy.

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