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Hing Lung BBQ House

9715 106 Avenue NW Edmonton AB T5H 4K8 · Food - General

Official record from Alberta →

Inspection summary

Hing Lung BBQ House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 13, 2024. The most recent inspection, on October 14, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 7 times across 6 separate inspections, most recently on October 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 3 times across 3 separate inspections, most recently on November 28, 2025. 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 2 times on September 2, 2026. 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 10 times across 5 separate inspections, most recently on October 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 5 separate inspections, most recently on October 14, 2026. 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?

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.

8 inspections

  1. Risk Management 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?
      • **October 14, 2026 - Violation was still outstanding and not completed. No pest control records were available onsite for review. Informed that third party pest control company performs monitoring every three months. No self monitoring pest control records were available for the off months which the third party does not perform monitoring service. Please ensure pest control records are available onsite and completed monthly either by the facility or by the third party company.
    • 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?
      • **October 14, 2026 - Violation was still outstanding.No food handling permit was posted onsite. Please ensure a new valid food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 14, 2026 - Violation was still outstanding. Freezer still appeared to be cluttered and difficult to access and obtain products in the rear. The walk in freezer was cluttered and inaccessible with frozen boxed meat product. Please ensure corrective actions are taken and freezer is organized and accessible.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxed meat product were observed stored directly on the floor of the walk in cooler and freezer. Please ensure all products are not directly touching the floor and are stored at least 15cm off of the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the upright sliding door cooler at the front counter area was measured at 11.5C using a probe thermometer. Requested operator remove and place eggs in walk in cooler. Please ensure corrective actions are taken and cooler is repaired or replaced and can maintain a temperature of 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature of the front counter hot holding unit where the barbeque products were stored was approximately 52C using a probe thermometer. Requested operator temporarily document and keep a time/temperature log sheet to ensure products are discarded after 2 hours. Please ensure corrective actions are taken and unit is repaired and can maintain a temperature of 60C or greater.
    • 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 were available onsite for review. Informed that third party pest control company performs monitoring every three months. No self monitoring pest control records were available for the off months which the third party does not perform monitoring service. Please ensure pest control records are available onsite and completed monthly either by the facility or by the third party company.
    • 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?
      • No food handling permit was posted onsite. Please ensure a new valid food handling permit is posted.
    • 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 exhaust hood cleaning and service was overdue. Please ensure exhaust hood is cleaned and serviced as per the required frequency.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk in freezer was cluttered and inaccessible with frozen boxed meat product. Please ensure corrective actions are taken and freezer is organized and accessible.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was greater than 1000ppm. Corrected during the inspection.Ensure that solutions are at 100ppm and verified with test strips.
    • 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?
      • Mice dropping found in the washroom. Clean up all dropping and monitor to determine if this is a current issue.
    • 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?
      • Old permit is posted. Please print off and post current permit.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth bucket tested at 0ppm chorine. Used cleaning cloths observed on food contact surfaces when not in use. ACTION REQUIRED: review wiping cloth guidelines & retrain staff.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings observed throughout the front cabinetry & under shelving behind the front counter.Pest control records were not available for review at the time of inspection.ACTION REQUIRED: pull all items out of the cabinetry & shelving behind the front counter. Complete a deep clean. Seal any harborage or entry points. Keep the last three months' pest control reports available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris & grease on shelving below the hot holding cabinet & wooden chopping block.Mouse droppings observed throughout the cabinetry & under shelving behind the front counter.Various items stored in unorderly fashion on the counter behind the cashier. Personal items (foods) were stored with commercial items. A written cleaning schedule was not observed. Current cleaning schedule is insufficient, particularly with the active infestation. ACTION REQUIRED: conduct a deep, thorough clean of the facility. Revise the written cleaning schedule to include more frequent & thorough cleaning of the front cashier & display area.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2024-05-22Vehicle keys were stored on the meat slicer. A personal cell phone was left on a cutting board. Discontinue storing personal items in the food production area. ___________________2024-05-13Cell phone observed on food contact surface/food equipment.ACTION REQUIRED: ensure all personal items are kept away from food processing areas.
    • 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?
      • 2024-05-22Mouse droppings had been cleaned up. Pest control records were emailed shortly after the inspection. ________________________2024-05-14Mouse droppings observed throughout the facility - in the front area under the hot holding equipment and in the back storage area by the back door. Pest control records were not observed at the time of inspection (operator unable to locate them); however, the facility did appear to receive services from a third-party contractor (traps set & contractor called at the time of inspection). Records to be monitored at the re-inspection.ACTION REQUIRED: Clean up all mouse droppings. Locate pest control records. RESOURCE: https://www.albertahealthservices.ca/news/Page13878.aspx_____________________2023-02-13Mice dropping is present in the following areas: inside cabinets beneath the front hand sink.- Use bleach water solution to clean and dispose all mice droppings observed in the food establishment.
    • 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?
      • 2024-05-22The below violation had not been corrected. _________________2024-05-13Food handling permit posted was outdated. ACTION REQUIRED: post current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-05-22The below violation had not been corrected. _________________Bathroom that opens into the kitchen area was not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism on the staff washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-05-22The below violation had not been corrected. _________________2024-05-13Walk-in freezer light was not equipped with a protective cover. ACTION REQUIRED: Install a protective cover on the walk-in freezer light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-05-22The below violation #1 had been corrected - cleaning of the knife storage completed. The below violations #2-4 had not been corrected. _________________2024-05-131) The knife storage area was visibly dirty with general filth. 2) Food debris and grease observed on the splatter guard and silicone around the meat chopping block. 3) Deep pit/groove in the wooden chopping block.4) Duct tape used to repair equipment and walls - tape is not a cleanable surface. ACTION REQUIRED: conduct a deep clean of all equipment. Disassemble equipment to conduct a deep clean between crevices. Refinish/shave down the wooden chopping block so it is smooth and washable. Remove & discontinue using duct tape to repair food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-22Some cleaning had been completed; however, general sanitation was still not satisfactory. Reviewed some areas of concern with the operator such as the wall next to the dishwashing area, the exterior of food storage containers, and the surfaces surrounding the meat cutting area. A deep, thorough clean is still required throughout the facility. ___________________2024-05-13Poor sanitation observed throughout the facility. Dirt and grease build-up on and around equipment throughout the facility. Poor organization observed in the facility: clutter on the front counter, careless placement of products in the sliding door cooler. ACTION REQUIRED: a deep, thorough clean is required throughout the facility. Organize materials and remove any items that are no longer required. Cleaning schedule was not observed at the time of inspection - please ensure you have a written cleaning schedule and revise it to include more thorough cleaning.____________________2019-05-16Cleaning is required inside cupboards and cabinet beneath the front service hand sink.
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth bucket appeared heavily soiled - inspection was completed at the start of the day. Several cloths observed on surfaces when not in use. The equipment used for cutting frozen meat was visibly dirty - operator stated it is cleaned before use (not after use) and was used the previous day.ACTION REQUIRED: -Review cleaning cloth guidelines.-Clean and sanitize equipment immediately after use. Do not leave equipment sitting dirty overnight. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phone observed on food contact surface/food equipment.ACTION REQUIRED: ensure all personal items are kept away from food processing areas.
    • 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?
      • 2024-05-14Mouse droppings observed throughout the facility - in the front area under the hot holding equipment and in the back storage area by the back door. Pest control records were not observed at the time of inspection (operator unable to locate them); however, the facility did appear to receive services from a third-party contractor (traps set & contractor called at the time of inspection). Records to be monitored at the re-inspection.ACTION REQUIRED: Clean up all mouse droppings. Locate pest control records. RESOURCE: https://www.albertahealthservices.ca/news/Page13878.aspx_____________________2023-02-13Mice dropping is present in the following areas: inside cabinets beneath the front hand sink.- Use bleach water solution to clean and dispose all mice droppings observed in the food establishment.
    • 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 exit door weather stripping is in disrepair.Repair or replace the weather stripping on the back exit door to prevent pest entry into the food premise.
    • 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 posted was outdated. ACTION REQUIRED: post current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was not equipped with a protective cover. ACTION REQUIRED: Install a protective cover on the walk-in cooler light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom that opens into the kitchen area was not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism on the staff washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The knife storage area was visibly dirty with general filth. 2) Food debris and grease observed on the splatter guard and silicone around the meat chopping block. 3) Deep pit/groove in the wooden chopping block.4) Duct tape used to repair equipment and walls - tape is not a cleanable surface. ACTION REQUIRED: conduct a deep clean of all equipment. Disassemble equipment to conduct a deep clean between crevices. Refinish/shave down the wooden chopping block so it is smooth and washable. Remove & discontinue using duct tape to repair food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-05-13Poor sanitation observed throughout the facility. Dirt and grease build-up on and around equipment throughout the facility. Poor organization observed in the facility: clutter on the front counter, careless placement of products in the sliding door cooler. ACTION REQUIRED: a deep, thorough clean is required throughout the facility. Organize materials and remove any items that are no longer required. Cleaning schedule was not observed at the time of inspection - please ensure you have a written cleaning schedule and revise it to include more thorough cleaning.____________________2019-05-16Cleaning is required inside cupboards and cabinet beneath the front service hand sink.

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