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Li Dong Food Products

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

Official record from Alberta →

Inspection summary

Li Dong Food Products has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on September 3, 2026, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on September 3, 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 3 times across 3 separate inspections, most recently on September 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 18, 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 4 times across 3 separate inspections, most recently on September 3, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 3 times across 2 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the sanitizer solution in the sanitizer pails was 0ppm. Requested operator prepare a fresh sanitizer solution. Retested concentration was acceptable (100ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several stainless steel bowls with stored food products in the walk in cooler were not covered or protected from contamination. Please ensure all containers are covered and protected from contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water pressure for the rear handwashing sink in the kitchen was very low for the hot and cold running water. Please ensure corrective actions are taken and water pressure is acceptable for handwashing purposes.
    • 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.
    • 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 exhaust hood cleaning and service was overdue. Please ensure exhaust hood is serviced and up to date.
  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.

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