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Gourmet China

52B Highway Avenue Fox Creek AB T0H 1P0 · Food - General

Official record from Alberta →

Inspection summary

Gourmet China has been inspected 15 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on April 15, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 across 3 separate inspections, most recently on September 4, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 8 separate inspections, most recently on March 11, 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 8 times across 8 separate inspections, most recently on September 4, 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?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • 1) The men's bathroom has evidence of water damage in the corner, beside the urinal. The paint is peeling, a ceiling tile shows signs of water damage (staining, bulging) and there are other issues that indicate water infiltration.The damage ceiling tiles must be repaired and the wall repaired such that it is smooth and cleanable. Operator stated he had someone coming to town on the 16th of March to make the repairs and also stated that it has not leaked any further.
  3. Monitoring 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?
      • 1) The men's bathroom has evidence of water damage in the corner, beside the urinal. The paint is peeling, a ceiling tile shows signs of water damage (staining, bulging) and there are other issues that indicate water infiltration.The damage ceiling tiles must be repaired and the wall repaired such that it is smooth and cleanable.
  4. 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?
      • 1) The men's bathroom has evidence of water damage in the corner, beside the urinal. The paint is peeling, a ceiling tile shows signs of water damage (staining, bulging) and there are other issues that indicate water infiltration.The damage ceiling tiles must be repaired and the wall repaired such that it is smooth and cleanable.2) The ventilation system has grease droplets along the edge. The service record on the side indicates the system is due for professional cleaning in June 2025.Ventilation system must be properly cleaned. A lot of grease producing cooking occurs in this establishment and the cleaning needs to reflect this as grease or other debris from the hood cannot be allowed to drip on food.
  5. Risk Management Inspection

    2 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 hand sink located near the cooking line was not working at time of inspection. Operator stated someone has been contacted to repair and it would be done by the next week. Ensure hand soap and paper towel are located near the dish washing sinks as these sinks must be temporarily used for handwashing until the other one can be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The men's bathroom has evidence of water damage in the corner, beside the urinal. The paint is peeling, a ceiling tile shows signs of water damage (staining, bulging) and there are other issues that indicate water infiltration.The damage ceiling tiles must be repaired and the wall repaired such that it is smooth and cleanable.2) The ventilation system has grease droplets along the edge. The service record on the side indicates the system is due for professional cleaning in June 2025.Ventilation system must be properly cleaned. A lot of grease producing cooking occurs in this establishment and the cleaning needs to reflect this as grease or other debris from the hood cannot be allowed to drip on food.3) Staff washroom door located in the back of the restaurant (food preparation area) was observed left open. Door must remain closed at all times as it leads into a food preparation area.
  6. Risk Management Inspection

    2 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 hand sink located near the cooking line was not working at time of inspection. Operator stated someone has been contacted to repair and it would be done by the next week. Ensure hand soap and paper towel are located near the dish washing sinks as these sinks must be temporarily used for handwashing until the other one can be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The men's bathroom has evidence of water damage in the corner, beside the urinal. The paint is peeling, a ceiling tile shows signs of water damage (staining, bulging) and there are other issues that indicate water infiltration.The damage ceiling tiles must be repaired and the wall repaired such that it is smooth and cleanable.2) The ventilation system has grease droplets along the edge. The service record on the side indicates the system is due for professional cleaning in June 2025.Ventilation system must be properly cleaned. A lot of grease producing cooking occurs in this establishment and the cleaning needs to reflect this as grease or other debris from the hood cannot be allowed to drip on food.3) Staff washroom door located in the back of the restaurant (food preparation area) was observed left open. Door must remain closed at all times as it leads into a food preparation area.
  7. Risk Management Inspection

    2 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 hand sink located near the cooking line was not working at time of inspection. Operator stated someone has been contacted to repair and it would be done by the next week. Ensure hand soap and paper towel are located near the dish washing sinks as these sinks must be temporarily used for handwashing until the other one can be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The men's bathroom has evidence of water damage in the corner, beside the urinal. The paint is peeling, a ceiling tile shows signs of water damage (staining, bulging) and there are other issues that indicate water infiltration.The damage ceiling tiles must be repaired and the wall repaired such that it is smooth and cleanable.2) The ventilation system has grease droplets along the edge. The service record on the side indicates the system is due for professional cleaning in June 2025.Ventilation system must be properly cleaned. A lot of grease producing cooking occurs in this establishment and the cleaning needs to reflect this as grease or other debris from the hood cannot be allowed to drip on food.3) Staff washroom door located in the back of the restaurant (food preparation area) was observed left open. Door must remain closed at all times as it leads into a food preparation area.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous packages and loose pieces of frozen and partially frozen meat (pork, chicken) were observed in sinks and in plastic bins in the kitchen and back preparation area. Operator was told to move all the meat and poultry under cold, running water or into the fridge at 4 degrees Celsius or less. Meat and poultry products must never be thawed at room temperature as this creates an environment that may allow bacteria to grow.Do not thaw meat at room temperature. If you do not have enough staff to process meat, food offerings must be reduced to a level that you can handle and ensure food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink located near the cooking line was not working at time of inspection. Operator stated someone has been contacted to repair and it would be done by the next week. Ensure hand soap and paper towel are located near the dish washing sinks as these sinks must be temporarily used for handwashing until the other one can be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The men's bathroom has evidence of water damage in the corner, beside the urinal. The paint is peeling, a ceiling tile shows signs of water damage (staining, bulging) and there are other issues that indicate water infiltration.The damage ceiling tiles must be repaired and the wall repaired such that it is smooth and cleanable.2) The ventilation system has grease droplets along the edge. The service record on the side indicates the system is due for professional cleaning in June 2025.Ventilation system must be properly cleaned. A lot of grease producing cooking occurs in this establishment and the cleaning needs to reflect this as grease or other debris from the hood cannot be allowed to drip on food.3) Staff washroom door located in the back of the restaurant (food preparation area) was observed left open. Door must remain closed at all times as it leads into a food preparation area.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods such as flour, cornstarch etc. were observed being kept in open bags. Please ensure these foods and others (sugar etc.) are stored in pest-proof containers.An extension has been granted to correct this deficiency.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dish sanitizer was not pumping chlorine at time of inspection.Operator was instructed to add chlorine manually to the reservoir during the sanitation cycle until the machine could be fixed.An extension has been granted to correct this deficiency.
  12. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods such as flour, cornstarch etc. were observed being kept in open bags. Please ensure these foods and others (sugar etc.) are stored in pest-proof containers.An extension has been granted to correct this deficiency.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dish sanitizer was not pumping chlorine at time of inspection.Operator was instructed to add chlorine manually to the reservoir during the sanitation cycle until the machine could be fixed.An extension has been granted to correct this deficiency.
  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods such as flour, cornstarch etc. were observed being kept in open bags. Please ensure these foods and others (sugar etc.) are stored in pest-proof containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dish sanitizer was not pumping chlorine at time of inspection.Operator was instructed to add chlorine manually to the reservoir during the sanitation cycle until the machine could be fixed.
  14. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food (deep-fried prawns) was observed on the floor when Inspector arrived. The contaminated food was discarded in the garbage. Please note, if food touches the floor, it must be thrown away.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Overhead ventilation system was observed to be dripping grease when PHI was onsite. Operator stated he was having it cleaned at the end of March.
  15. Risk Management Inspection

    0 infractions

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