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Little City Chinese Food

E - 2017 Centre Street NW Calgary AB T2E 2S9 · Food - General

Official record from Alberta →

Inspection summary

Little City Chinese Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on December 9, 2025, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on November 7, 2025. 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 October 31, 2024. 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 October 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on December 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving unit in the walk-in cooler is in disrepair. There is food debris throughout the shelving unit. All equipment must be maintained in good repair to facilitate cleaning. Repair or replace the shelving unit.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • October 29, 2025Mice droppings observed in the dry storage area and near the front service area where food is stored. October 31, 2024Mice dropping were noted in the dry storage room and on the floors near the rear exit door.Thoroughly clean and sanitize all areas that were contaminated by mice droppings.November 19, 2024Mice droppings were still observed in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving unit in the walk-in cooler is in disrepair. There is food debris throughout the shelving unit. All equipment must be maintained in good repair to facilitate cleaning. Repair or replace the shelving unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cardboard shavings and debris accumulating underneath the wok station. Appears to be a mouse nest. 2. Grime and debris accumulated underneath the dishwashing sinks. Thoroughly clean and sanitize the indicated areas. Consult with a professional cleaning company for further assistance.
  3. Monitoring Inspection

    3 infractions

    • 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?
      • October 29, 2025Mice droppings observed in the dry storage area and near the front service area where food is stored. October 31, 2024Mice dropping were noted in the dry storage room and on the floors near the rear exit door.Thoroughly clean and sanitize all areas that were contaminated by mice droppings.November 19, 2024Mice droppings were still observed in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving unit in the walk-in cooler is in disrepair. There is food debris throughout the shelving unit. All equipment must be maintained in good repair to facilitate cleaning. Repair or replace the shelving unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is clutter throughout the facility. Several empty cans, cardboard, solid waste accumulating. Reorganize the facility and remove any articles that are not used for food handling to facilitate cleaning and monitoring for pests.2. The paper towel dispenser is heavily soiled with grime. Ensure high-touch surfaces are regularly cleaned to mitigate cross-contamination. Thoroughly clean and sanitize the surface.
  4. 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?
      • October 31, 2024Mice dropping were noted in the dry storage room and on the floors near the rear exit door.Thoroughly clean and sanitize all areas that were contaminated by mice droppings.November 19, 2024Mice droppings were still observed in this area.
  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • October 31, 2024Food items in the cooler were found not adequately covered. Ensure to cover all food items to prevent cross-contamination of the food during storage.November 19, 2024Ongoing Violation
    • 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?
      • October 31, 2024Mice dropping were noted in the dry storage room and on the floors near the rear exit door.Thoroughly clean and sanitize all areas that were contaminated by mice droppings.November 19, 2024Mice droppings were still observed in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • October 31, 2024The cooler doors and storage racks have a significant accumulation of food debris and is insanitary.Clean and sanitize the storage racks.November 19, 2024Sanitation issues still ongoing.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was contaminated cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not adequately covered. Ensure to cover all food items to prevent cross-contamination of the food during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor in the back storage area.Ensure that food items are maintained at 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several food items were stored on the prep table at room temperature including, diced chicken, beef, noodles, and onions.Ensure that high risk foods are stored at above 60C or below 4C at all times.Staff placed these food items into the cooler.
    • 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?
      • 1. Mice dropping were noted in the dry storage room and on the floors near the rear exit door.Thoroughly clean and sanitize all areas that were contaminated by mice droppings.2. Pest control records were not being maintained.Develop and maintain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler doors and storage racks have a significant accumulation of food debris and is insanitary.Clean and sanitize the storage racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage hall is cluttered with boxes and food equipment.Remove unnecessary items, reorganize and keep in clean, sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were grease droplets streaming along the ventilation hood.Ensure that the ventilation hood is thoroughly cleaned routinely.2. Ceiling tiles throughout the kitchen have a significant accumulation of dust.Thoroughly clean the ceiling tiles3. he following areas require a thorough cleaning:- Floors in the back storage hall.- Underneath storage shelves dry storage room.- Underneath the prep tables.

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