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Nhu Lan Wrap & Roll

130 Lakeview Inlet Chestermere AB T1X 1P3 · Food - General

Official record from Alberta →

Inspection summary

Nhu Lan Wrap & Roll has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on March 18, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 on January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 14, 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 7 times across 3 separate inspections, most recently on March 18, 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

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of raw meat in fridge were stored on top of banana leaves. Store raw meat on lower shelves, separate from other items to prevent cross contamination.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured greater than 200ppm. It was diluted during the inspection to 100ppm. Ensure chlorine sanitizer is maintained at 100ppm to prevent chemical contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Door to laundry room was open and there were some pots stored in laundry room. This door must be kept closed and cannot be used for food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a fabric chair located in preparation area. Remove chair. All surfaces within kitchen must be non-porous and easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice and soy beans were soaking at room temperature. Soaking must be done in the refrigerator. Once water is added rice and beans are considered high risk and must be held under temperature control. These were moved to the fridge during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three pots of cooked mung beans were cooling on counter. These were placed into refrigerator during the inspection. Cooling must be done rapidly. Potentially hazardous foods that have been cooked are to be cooled from 60C to 20C or less within two hours and then from 20C to 4C or less within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three trays prepared meat rice cakes prepared the night prior were being stored at room temperature. The internal temperature measured 21 degrees Celsius. Meat rice cakes were discarded during the inspection. All high risk foods must be stored under temperature control (below 4 degrees Celsius or above 60 degrees Celsius).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had bowl in it and was blocked by box. This was corrected during the inspection. Ensure hand sink is kept clear and accessible at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked knowledge regarding temperature control. Food safety training had been completed in 2012. Please complete course from list of approved food safety courses (attached in email).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measure greater than 200ppm. It was diluted during the inspection to 100ppm. Ensure chlorine sanitizer is mixed to 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Door to laundry room was open and pots were being stored in laundry room. Remove any cookware/food from laundry room and keep door closed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottle of sanitizer was not labelled. It was labelled during the inspection. Ensure all chemical bottles are labeled so their contents are known.
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