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Kam Han Szechuan House

103 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - General

Official record from Alberta →

Inspection summary

Kam Han Szechuan House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 28, 2024. The most recent inspection, on October 14, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on April 30, 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 2 times across 2 separate inspections, most recently on April 30, 2024. 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 2 times across 2 separate inspections, most recently on April 30, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Previously cooked, cooled, and dried rice was stored at room temperature. This rice is used for sizzling/crispy rice dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) There were no drain plugs for the 2-compartment sink by the dishwasher.-obtain proper fitting drain plugs for the 2-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were old and no longer working properly.Ensure the dishwasher is tested daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry food storage area was dirty with debris, food, and empty bottles.-thoroughly clean the dry food storage areas. Remove all old bottles and items not needed to run a restaurant.2) The walk-in cooler shelves were dirty with food, grease, grime, etc.-clean the shelves in the walk-in cooler. Ensure all floors, walls, shelves, etc are clean and cleaned on a regular basis (ie. daily, weekly, etc).
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Previously cooked, cooled, and dried rice was stored at room temperature. This rice is used for sizzling/crispy rice dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher was not pumping chlorine during the sanitizing cycle.-repair the dishwasher. Until the dishwasher is fixed, the dishes will have to be manually sanitized using 100ppm of bleach solution. 2) There were no drain plugs for the 2-compartment sink by the dishwasher.-obtain proper fitting drain plugs for the 2-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were old and no longer working properly.Ensure the dishwasher is tested daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The dry food storage area was dirty with debris, food, and empty bottles.-thoroughly clean the dry food storage areas. Remove all old bottles and items not needed to run a restaurant.2) The walk-in cooler shelves were dirty with food, grease, grime, etc.-clean the shelves in the walk-in cooler. Ensure all floors, walls, shelves, etc are clean and cleaned on a regular basis (ie. daily, weekly, etc).

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