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Northern Lights Chinese Cuisine

5202 51 Avenue Cold Lake AB T9M 1P4 · Food - General

Official record from Alberta →

Inspection summary

Northern Lights Chinese Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on March 25, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 March 25, 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 April 11, 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 12 times across 4 separate inspections, most recently on March 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 separate inspections, most recently on March 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was present at the time of inspection. Please prepare and maintain an approved sanitizer solution at the required concentration and ensure it is available at all times during food handling operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open canned foods were observed stored with food remaining inside. Once opened, canned products must be transferred to clean, food-grade containers with tight-fitting lids and properly labelled. This is required to ensure food is adequately protected from contamination and to prevent potential metal interaction or quality deterioration. Please ensure all opened canned foods are transferred and stored appropriately moving forward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • As discussed during the inspection, a designated handwashing sink is required within the food preparation area to properly support hand hygiene and reduce the risk of cross-contamination. While it is recognized that the facility has operated without one for many years, this item is being addressed as part of ongoing regulatory review to ensure the establishment aligns with current Food Regulation requirements and continues to protect public health. The intent is to work collaboratively to bring the operation into compliance in a reasonable and practical manner. Please provide a proposed layout or simple hand-drawn sketch within 30 days showing the intended location for the handwashing sink. Full compliance is to be achieved by August 17, 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting - Please ensure adequate lighting is provided in both the kitchen and dishwashing room to allow for safe food handling and effective cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light Fixture - The light fixture in the dishwashing room is not in good repair. The cover is not securely fastened, creating a risk of physical contamination. Please install a fixture with a properly secured, shatter-resistant cover to prevent the risk of broken glass or debris falling into the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Although the dining room is closed, it’s currently being used for storage and has become quite cluttered. While no pests were seen, please keep the area clean and organized to support good sanitation and prevent any future issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust hood filters were visibly dirty with grease accumulation. Please clean the exhaust filters and maintain them in a clean condition to prevent fire hazards and ensure proper ventilation.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was present at the time of inspection. Please prepare and maintain an approved sanitizer solution at the required concentration and ensure it is available at all times during food handling operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open canned foods were observed stored with food remaining inside. Once opened, canned products must be transferred to clean, food-grade containers with tight-fitting lids and properly labelled. This is required to ensure food is adequately protected from contamination and to prevent potential metal interaction or quality deterioration. Please ensure all opened canned foods are transferred and stored appropriately moving forward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • As discussed during the inspection, a designated handwashing sink is required within the food preparation area to properly support hand hygiene and reduce the risk of cross-contamination. While it is recognized that the facility has operated without one for many years, this item is being addressed as part of ongoing regulatory review to ensure the establishment aligns with current Food Regulation requirements and continues to protect public health. The intent is to work collaboratively to bring the operation into compliance in a reasonable and practical manner. Please provide a proposed layout or simple hand-drawn sketch within 30 days showing the intended location for the handwashing sink. Full compliance is to be achieved by August 17, 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light Fixture - The light fixture in the dishwashing room is not in good repair. The cover is not securely fastened, creating a risk of physical contamination. Please install a fixture with a properly secured, shatter-resistant cover to prevent the risk of broken glass or debris falling into the dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting - Please ensure adequate lighting is provided in both the kitchen and dishwashing room to allow for safe food handling and effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust hood filters were visibly dirty with grease accumulation. Please clean the exhaust filters and maintain them in a clean condition to prevent fire hazards and ensure proper ventilation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Although the dining room is closed, it’s currently being used for storage and has become quite cluttered. While no pests were seen, please keep the area clean and organized to support good sanitation and prevent any future issues.
  3. Monitoring Inspection

    2 infractions

    • 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. Lighting - Please ensure adequate lighting is provided in both the kitchen and dishwashing room to allow for safe food handling and effective cleaning.2. Ceiling Tiles - Several ceiling tiles in the dishwashing room are in disrepair. Please replace any damaged or missing tiles to maintain a cleanable and sanitary ceiling surface.3. Light Fixture - The light fixture in the dishwashing room is not in good repair. The cover is not securely fastened, creating a risk of physical contamination. Please install a fixture with a properly secured, shatter-resistant cover to prevent the risk of broken glass or debris falling into the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Although the dining room is closed, it’s currently being used for storage and has become quite cluttered. While no pests were seen, please keep the area clean and organized to support good sanitation and prevent any future issues.2. Cleaning is required on the wall surface inside the walk-in cooler, particularly beneath shelving units, ceiling and near the ventilation fan.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was reading 6C. Please adjust to 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure an adequate amount of lighting is provided in kitchen and in dish washing room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure the front area of the restaurant is maintained in a clean, organized and sanitary manner.

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