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Lotus Deli

121 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

Official record from Alberta →

Inspection summary

Lotus Deli has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 26, 2024. The most recent inspection, on August 4, 2026, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 separate inspections, most recently on August 4, 2026. 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 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 3 times across 3 separate inspections, most recently on July 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 26, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 26, 2024. 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?

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. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the walk-in cooler were observed uncovered. Ensure all foods are covered in the cooler to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test trips were not available for concentration verification.**Obtain test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was accessible at the hand sink in the prep area. Ensure the towel dispenser is functional and paper towels available at all times for effective hand washing.**Repair dispenser and place a paper towel roll while waiting for repairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice accumulation was observed on the ceiling and around the door of the walk-in freezer. Ensure the freezer is maintained in a good repair. **Please find the source and repair the freezer.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the spray bottle measured at 0ppm during the inspection. Ensure sanitizer is within adequate range for sanitization. Quats sanitizer was manually prepared to 200ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the walk-in cooler were observed uncovered. Ensure all foods are covered in the cooler to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pails of soup were found thawing at room temperature just outside the walk-in freezer. Ensure thawing is done in the cooler overnight, cold running water or in the microwave just before cooking.**Pails moved to the cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature chemical dishwasher was found to be dispensing 0 ppm chlorine sanitizer at the time of inspection, indicating inadequate sanitizing agent is being dispensed. Sanitizer container was observed to be empty.***Obtain new sanitizer for effective sanitizing. Use 2-compartment sink to sanitize the dishes with your quats sanitizer while waiting for the new jug of chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test trips were not available for concentration verification.**Obtain test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was accessible at the hand sink in the prep area. Ensure the towel dispenser is functional and paper towels available at all times for effective hand washing.**Repair dispenser and place a paper towel roll while waiting for repairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice accumulation was observed on the ceiling and around the door of the walk-in freezer. Ensure the freezer is maintained in a good repair. **Please find the source and repair the freezer.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature mechanical washer final rinse 0 ppm Chlorine. Call for service. Use only single service articles for serving food, until the washer is repaired. Re-inspection within 24 hours
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the front service area hand sink completely blocked. Must ensure free access to the hand sink at all times
  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Repeat violation **1) There were many containers of food in the walk-in cooler, walk-in freezer, and upright cooler that were not covered/protected against contamination. Provide appropriately sized covers/lids for containers/pails.2. Foods were stored in fabric bags in the walk in cooler.Remove all fabric bags from the cooler and transfer all foods into food-grade storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat violation *** 1) There was an accumulation of grime/food debris around the cook line, in hard-to-reach areas in the kitchen and rear baking area. Please thoroughly clean.2) Some areas of the kitchen were cluttered/disorganized making cleaning difficult Including the walk in cooler and freezer. Please reorganize and remove clutter.
  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Repeat violation observed Feb 24 25***1) There were many containers of food in the walk-in cooler, walk-in freezer, and upright cooler that were not covered/protected against contamination. Provide appropriately sized covers/lids for containers/pails.2. Foods were stored in fabric bags in the walk in cooler.Remove all fabric bags from the cooler and transfer all foods into food-grade storage containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables such as spring onion (45C) and carrots (35C) were stored at room temperature (discarded).Store high-risk foods cold below 4°C or hot above 60°C to keep them out of the temperature danger zone.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat violation observed Feb 24 2025*** 1) There was an accumulation of grime/food debris in hard-to-reach areas in the kitchen and rear baking area. Please thoroughly clean.2) Some areas of the kitchen were cluttered/disorganized making cleaning difficult Including the walk in cooler and freezer. Please reorganize and remove clutter.
  7. Demand Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Complaint received regarding insects found in cooked noodles purchased for bring your own pot special. Inspector observed what appeared to be grain weevils inside packaged Golden Swallow brand rice vermicelli. Do not use contaminated food. Check for food quality and safety upon delivery. AHS referred complaint to CFIA as vermicelli product was manufactured in China.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sticky fly traps were hung above a open food prep/handling area. Remove all sources of contamination from above areas where foods and food related items are handled/stored.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There were many containers of food in the walk-in cooler, walk-in freezer, and upright cooler that were not covered/protected against contamination. Provide appropriately sized covers/lids for containers/pails.2) Foods were stored in rubber containers that were not foodgrade. Please store foods in durable foodgrade containers. Remove the clear, thin plastic containers that are damaged.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff personal food and personal effects were stored on food prep tables and among food equipment and foods for public consumption. Please store personal foods/items in separate area.2) Take-out container lids were stored under the hand sink drainage line. This is not a sanitary area - please relocate.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled to indicate its contents. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bean sprouts in strainer were stored at room temperature; temp measured 19C. Bean sprouts stored in water in pail under the strainer measured 20C (all destroyed). Store perishable foods at 4C or lower, or 60C or higher.2) Cut lettuce in water in pail measured 20C (destroyed). 3) Cooked rice was left out at room temp and measured 37-40C. Staff advised it was being cooled. Please practice quick-cooling methods.4) Large amount of processed raw chicken was left unattended on a prep counter while staff was on break. Temp measured 16C. Complete task before going on break or move perishable foods into cooler until able to return to task.5) Pail of vermicelli noodles in water was stored at room temp. Temp of noodles measured 14-17C. Staff advised noodles were being thawed. Please practice safe thawing procedures - inspector recommended to place pail into cooler for thawing.6) Bags of cooked meat and other perishable foods were double stacked in prep cooler and measured as high as 15C (destroyed). Do not stack bagged foods or overload cooler. Ensure cold perishable foods are maintained at 4C or lower.7) A probe thermometer was not provided to monitor internal temps of foods. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse did not measure a sanitizing residual. Owner wiggled dispensing line and advised this had to be done to correct the issue from time to time. Please have the dishwasher serviced to ensure it is sanitizing at all times.
    • 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 record available.AHS pest control checklist was sent to the operator.Reoccurrence from 2020-11-13:No pest control record on site - Must keep detail pest control service record onsite ready for inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Kitchen hand sink drainage was very slow. Please repair.2) There was a carpet liner under the floor mixer. Please remove carpet as it is porous and not easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Utensils in the baking area were put back into storage without being washed/sanitized after use. Wash and sanitize food equipment before they are stored away.2) The walk-in freezer condenser unit was leaking. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grime/food debris in hard-to-reach areas in the kitchen and rear baking area. Please thoroughly clean.2) Some areas of the kitchen were cluttered/disorganized making cleaning difficult. Please reorganize and remove clutter.3) Ceiling and ceiling air change unit in kitchen was dusty. Please clean.

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