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Li's Bowl

113 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

Official record from Alberta →

Inspection summary

Li's Bowl has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 3, 2026. The most recent inspection, on May 7, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 6 times across 3 separate inspections, most recently on May 7, 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 3 separate inspections, most recently on May 7, 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on food contact surfaces. Please ensure that cleaning cloths are stored in a food safe surface sanitizer when not in use to avoid cross-contamination of surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant water at the time of the inspection. Please store the rice paddle in an ice bath to reduce the risk of pathogen growth and cross-contamination.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on food contact surfaces. Please ensure that cleaning cloths are stored in a food safe surface sanitizer when not in use to avoid cross-contamination of surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant water at the time of the inspection. Please store the rice paddle in an ice bath to reduce the risk of pathogen growth and cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based surface sanitizer but could not located Quat test strips at the time of the inspection.Please obtain Quat test strips to be able to test and verify the concentration of the Quat-based sanitizer solution (200ppm).
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on food contact surfaces. Please ensure that cleaning cloths are stored in a food safe surface sanitizer when not in use to avoid cross-contamination of surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw whole shell eggs were stored above vegetables and other ready-to-eat foods in the walk-in cooler. Please relocate the eggs to the bottom shelf such that they are not above ready-to-eat foods to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnant water at the time of the inspection. Please store the rice paddle in an ice bath to reduce the risk of pathogen growth and cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and tested multiple times and only 10ppm chlorine was detected. Please have the dishwasher serviced such that it is sanitizing at 100ppm. Until then please manually sanitize all equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based surface sanitizer but could not located Quat test strips at the time of the inspection.Please obtain Quat test strips to be able to test and verify the concentration of the Quat-based sanitizer solution (200ppm).
  4. Initial Inspection

    0 infractions

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