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Li Dong Food Products

10634 97 Street NW Edmonton AB T5H 2L6 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 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.Either hire a pest control company or keep monthly written records. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf**March 24, 2026 - Violation was still outstanding. Rough paperwork of monitoring was shown onsite, but does not detail any information regarding what was done. Self monitoring pest control report to be sent to operator.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was readily available.Prior to starting production ensure that solution is made up. With 2ml of bleach per litre of water and verified that the concentration is 100ppm with chlorine 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?
      • No pest control records were available.Either hire a pest control company or keep monthly written records. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood has not been professionally cleaned since 2023.Ensure that the hood is professionally cleaned by Dec 5, 2025 and then on annual basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Insufficient separation between personal & commercial items: a staff coat was stored on top and next to food and food equipment (southwest corner of the food processing area).ACTION REQUIRED: create a separate storage area for staff belongings. Keep clear separation between personal & commercial items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Reduced accessibility to handwashing: A cutting board with a knife, an onion chopper, and a bus pan of chopped onions was stored on top of the hand washing sink in the food processing area. ACTION REQUIRED: Ensure all hand sinks remain accessible at all times and are stocked with the necessary supplies (soap, paper towel, & hot/cold running water).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Facility appeared to be re-using single-use items: two bent/misshapen single-use tinfoil trays were observed in the dishwashing area.ACTION REQUIRED: discontinue re-using items that are intended for single use such as tinfoil trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility had lots of equipment that is reportedly no longer needed or in use. The food processing area was cluttered with equipment and supplies. ACTION REQUIRED: conduct a deep clean and organization of the facility. Remove any equipment that is no longer needed. Ensure the work area where food handling is occurring is clear and easy-to-clean.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -It was indicated that thermometers have not been obtained yet for the walk in cooler and freezer. Obtain thermometers for these coolers and use them regularly to ensure that the correct temperatures are being maintained (4 degrees C or cooler, -18 degrees C for freezer).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -A quat based sanitizer was available, but requires a final rinse according the manufacturer's label. Quat test strips available. -Chlorine (chlorox/bleach) sanitizer available. No chlorine test strips available. Obtain chlorine test strips as well.
    • 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 had a gap along the bottom. Install a properly fitted sweep and ensure that no visible light can be seen shining through when the door is closed to prevent entry of pests.-Operator conducting own pest control. Sticky traps available. Ensure traps are placed in multiple locations in corners, underneath shelving and tables, beside equipment, in the furnace room, undeneath the dishwashing sinks, etc. Monitor these frequently to ensure pests activity is adequately controlled.
    • 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?
      • -Invoice for will be e-mailed to you. Follow the instuctions on how to pay. Once payment has been received, the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.