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La Fe Dim Sum

4900 Molly Banister Drive Red Deer AB T4R 1N9 · Food - General

Official record from Alberta →

Inspection summary

La Fe Dim Sum has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on June 10, 2026, recorded 2 infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 5 separate inspections, most recently on April 2, 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 4 times across 4 separate inspections, most recently on June 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on June 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 February 26, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 once on November 23, 2023. 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.

15 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine solution is used to sanitize food prep surfaces but was not prepared at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was initially out of paper towel but staff immediately restocked the dispenser. The prep table was also partially blocking the hand sink making it difficult to access and use. A fully stocked and accessible hand sink is required to encourage frequent and thorough hand washing.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths were used to wipe food contact surfaces and were not being submerged in a sanitizing solution between used. A chlorine solution was created in a pail and was used to store and submerge cloths at the front of the kitchen.Please ensure that wiping cloths are stored in a solution of sanitizer to kill off and prevent the growth of bacteria on the cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Lettuce for stir frying was being stored in a bucket with no lid next to the cooking area.One of the chefs was asked to wrap with seran wrap the top of the bucket of lettuce to protect it from contamination. Please ensure that food is being protected during handling and storage.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in certain areas of the hot holding buffet table was measured to be approximately 50C. Informed operator who will adjust the hot holding temperature.**Repeat violation. Temperatures for the hot holding buffet table were measured and still approximately 50C. Informed that food is only being stored for 2 hours and boiling water used temporarily to increase the temperature of the hot holding unit. Also informed that service technician would be coming later that day to assess and determine issue.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in certain areas of the hot holding buffet table was measured to be approximately 50C. Informed operator who will adjust the hot holding temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen packaged shrimp was observed being thawed in the dishwashing sink. Temperature of the water in the sink was lukewarm. Informed operator who put the frozen shrimp into the cooler to thaw. Please ensure proper thawing methods are conducted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sealed package of vegetables was observed to be in the handwashing sink. Informed operator who removed vegetables. Please ensure handwashing sinks are accessible at all times for handwashing purposes only.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperatures of some of the cooked hot held food products were still <60C. Informed operator who turned up the temperature of the hot holding unit.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the deep friend food products stored in the front display hot holding trays were <60C. Operator recooked product and measured temperatures were acceptable.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Multiple packages of cigarettes were observed to be stored underneath the work cooking area. Informed operator. Please ensure personal belonging are stored in a designated location.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was still not working when tested. Informed by operator that a technician would be stopping by that day. Informed operator that dishwasher can still be used for washing and rinsing and to use the compartment sink for sanitizing.
  13. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk meat products were observed stored at room temperature. Informed operator and product was placed back into the coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Infrared thermometer measured temperature of cooked food products that were being transferred to the front display steam table was <74C. Informed manager who had staff recook the food products to an acceptable temperature. Please ensure all high risk food products are cooked long enough to meet the required temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was not functioning properly when tested. After numerous cycles were run, the maximum final rinse temperature was only 55C when measured. Please ensure the dishwasher is fixed and the final rinse temperature at the plate level is >71C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in the back kitchen area was not accessible for handwashing. Kitchen supplies were both observed inside the handsink and various kitchen equipment and supplies were also obstructing the pathway access to the handsink.Observed staff onsite washing hands using the dishwashing compartment sink. Please ensure the handsink is accessible at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot running water was available for the handsink in the back kitchen or the handsink at the front counter area.
  14. Risk Management Inspection

    0 infractions

  15. Initial Inspection

    1 infraction

    • 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 valid food handling permit was posted onsite.

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