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Lang Cao

154 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

Official record from Alberta →

Inspection summary

Lang Cao has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on September 11, 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 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Pests.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 3, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 27, 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 once on April 11, 2024. 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 4 times across 3 separate inspections, most recently on September 11, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Violation CorrectedPrevious ViolationPlease provide proof of an approved food safety course.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various food items sitting in room temperature. Ensure all food is kept refrigerated under 4 degrees C or above 60 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink did not have soap or paper towels in a dispenser in proximity of hand-washing sink. Please obtain soap and paper towels. This sink must solely be used for hand washing and no other activities.
    • 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 droppings observed in the front of house beside and behind the refrigerators.A large number of fruit flies was observed throughout the production area of the facility. Please eliminate all fruit flies, do not use poison sprays.Please clean and monitor pest activity. Please send pest control reports to PHI
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide proof of an approved food safety course.
    • 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 wall paint around the two compartment sink and dishwashing area was peeling off.- Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
  3. 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?
      • The wall paint around the two compartment sink and dishwashing area was peeling off.- Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few unlabeled containers of fish sauce were observed in standing cooler.- Label all the container with product name, facility name and contact information
    • 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 wall paint around the two compartment sink and dishwashing area was peeling off.- Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
  5. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few unlabeled containers of fried onions were observed at the display by the cash register.- The owner did not provide the proof of purchase.- The onions were removed from the display.Every food item sold in a public food facility must be purchased from an approved facility and a proof of purchase should be available upon request during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Rice flour and water mixture was observed at room temperature in buckets (16 buckets x20L).The operator stated that the mixture was prepared 30mins ago and will be staying outside for the fermentation.- Store all the high-risk foods below 4C or have all the necessary equipment and paperwork for each batch to prove that the pH of the high-risk food is below 4.6. The documentation should be available to Executive Officer of Alberta Health Services, upon request during inspection.
    • 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 not available during inspection.Have the chlorine test strips available onsite to test the sanitization solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked during inspection.- Keep the hand washing sink clear for hand washing.
    • 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?
      • The food handling permit was not posted in the facility.Ensure to post the valid FHP at conspicuous place.

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