Lafe Dimsum
250B MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General
Inspection summary
Lafe Dimsum has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on April 14, 2026, recorded 1 infraction.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.
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 5 times across 3 separate inspections, most recently on September 22, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 5 times across 5 separate inspections, most recently on April 14, 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 4 times across 3 separate inspections, most recently on September 22, 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?
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 September 22, 2025. 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?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on February 10, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
5 inspections
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink had no soap.Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring 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?
- Kitchen hand sink was obstructed.Corrected on site. Ensure the hand sink is accessible at all time during operation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were stored in the gap between wall and counter. Ensure utensils are stored in a sanitary manner.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A bag of onions was observed on the floor and was being used as a door opener.2. There was no lid for the bulk container of lettuce and cut onions.3. The scoop handle was touching the bulk supply of uncooked rice.Corrective action1. All food must be at least 6" off the ground. 2. All food is covered with lid or plastic wrap to protect from contamination.3. Ensure to use a scoop with a handle where the handle of the scoop should not touch food during dispensing or storage.During the inspection, the staff corrected the infraction.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Ongoing violationNo Chlorine test strips available. - Chlorine test strips are required to verify the concentration of chlorine sanitizer for surface sanitizing and dishwashing.
- 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?
- Posted Food Handling Permit from March 3, 2025- Have the up to date Food Handling Permit 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 shelves in the stand-up fridge is starting to rust. - Ensure that the shelves are refinished and sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that the hood vent has grease build up. - Have the hood vent clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing. Utensils and equipment are washed, rinsed. The required sanitizing step is not done. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Chlorine test strips available. - Chlorine test strips are required to verify the concentration of chlorine sanitizer for surface sanitizing and dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the back preparation area was blocked by a storage unit. - Must be removed. Handwashing sink must be accessible at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed a buildup of debris in the storage unit in the lower-level. Clean and maintain in a clean and sanitary condition at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing. Utensils and equipment are washed, rinsed. The required sanitizing step is not done. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Chlorine test strips available. - Chlorine test strips are required to verify the concentration of chlorine sanitizer for surface sanitizing and dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the back preparation area was blocked by a storage unit. - Must be removed. Handwashing sink must be accessible at all times.
- 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?
- Invalid food handling permit as facility has changed operating trade name. - Submit an updated food handling permit application to the public health inspector as soon as possible.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed a buildup of debris in the storage unit in the lower-level. Clean and maintain in a clean and sanitary condition at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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