Fu Lum Chinese and Canadian Cuisine
5034 50 Avenue St. Paul AB T0A 3A4 · Food - General
Inspection summary
Fu Lum Chinese and Canadian Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on December 8, 2025, recorded 2 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 5 times across 4 separate inspections, most recently on December 8, 2025. 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?
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 4 times across 3 separate inspections, most recently on January 14, 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 3 times on January 30, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on May 7, 2024. For example:
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?
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 once on December 8, 2025. 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?
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.
4 inspections
- Monitoring Inspection
2 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?
- No pest control records available. Ensure you monitor for pest monthly to prevent pest infestation.Repeated violation on &-May-24- Printed copy of checklist made available alongside report. *Repeated violation 14 Jan 2025 - printed checklist provided again. Ensure that pest is monitored for monthly and records documented.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leaking faucet in two-comp sink.Ensure that faucet is repaired to prevent leaks.
- 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?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs was noted on food prep table at 21C. Ensure that eggs are kept at 7C or below.Operator informed to discard the eggs which he did.Corrected during the inspection.
- 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?
- No pest control records available. Ensure you monitor for pest monthly to prevent pest infestation.Repeated violation on &-May-24- Printed copy of checklist made available alongside report. *Repeated violation 14 Jan 2025 - printed checklist provided again. Ensure that pest is monitored for monthly and records documented.
- 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?
- A cat was noted in the kitchen area. Live animals are not permitted in a food preparation area, except a service animal. The operator took the cat outside. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were stored at room temperature - 16C. Ensure that eggs are brought out from the cooler as needed and should be at 7C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked pork was at 23C. Ensure that all high-risk foods are held at 60C or higher or at 4C or lower to prevent cross contamination. Operator indicated that pork was cooked an hour ago, hence operator instructed to put it in the cooler.
- 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?
- No pest control records available. Ensure you monitor for pest monthly to prevent pest infestation.Repeated violation on &-May-24- Printed copy of checklist made available alongside report.
- 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?
- Food handling permit expired Sept 2023.Ensure you have a valid food handling permit on display at a conspicuous place for customer viewing. Repeated violation - 7-May-24- Printed copy made available alongside report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths noted across the food prep table. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was at 200ppm bleach. Ensure that sanitizer solution is at 100ppm bleach to clean food contact surface to prevent contamination of food/food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Potatoes noted store on the floor in the walk-in cooler. Ensure that food are stored off the floor to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs noted at 17C.Eggs should be stored at 7C or lower to prevent bacterial contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher ran four times - 39C, 45C, 66C, 77C.Ensure that dishwasher is run at least three time and is at temperature of 71C or higher, before loading with dishes. Use a waterproof probe thermometer to determine temperature at plate level.
- 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?
- No pest control records available. Ensure you monitor for pest monthly to prevent pest infestation.
- 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?
- Food handling permit expired Sept 2023.Ensure you have a valid food handling permit on display at a conspicuous place for customer viewing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?