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South Silk Road Chinese Restaurant

5552 Calgary Trail NW Edmonton AB T6H 4K1 · Food - General

Official record from Alberta →

Inspection summary

South Silk Road Chinese Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 25, 2025. The most recent inspection, on January 16, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on January 13, 2026. 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?

  • 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 2 times on February 25, 2025. 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 once on February 25, 2025. 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 5 times across 2 separate inspections, most recently on January 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 on February 25, 2025. 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?

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

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed food item being stored on the floor inside the walk-in cooler.Correction:-Food item was moved onto the shelf during inspection.-Ensure food is stored at least 6" from the floor.
    • 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?
      • Pest control records were not available for review. It is a requirement to keep pest control records readily available for review.Correction:-Ensure pest control records are onsite for review during inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed dark debris accumulation on the grease ventilation system grills.Grease ventilation system is up to date with professional maintenance and cleaning.Operator indicated the grills are cleaned every 2 week by kitchen staff.Correction:-Clean the grease ventilation unit more frequently.-Adjust maintenance and cleaning, based on restaurant order volume and equipment usage.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths observed on food contact surfaces. Corrected onsite.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Observed beef hanging (drying) underneath the ventilation canopy. Staff indicated they quickly salt the beef and put it back into the cooler. If curing/drying meat, facility is required to submit a detailed written recipe and procedure.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food is stored on the floor in both walk-in coolers. Ensure all food is stored at least 6" off the floor.2. There are some uncovered foods in one of the walk in coolers. Ensure all food is covered with a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was stored inside a bulk food container. Ensure only scoops with handles are used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available. Ensure a probe thermometer is available and used to temp meat after cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods (chopped vegetables) are stored in an ice bath but are still measuring over 4C. Ice must be level with the amount of food in the inserts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not in the dispenser at the handwashing station near the cook line. The paper towel dispenser appears to be out of batteries.The handwashing sink on the east end of the kitchen does not have soap or paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink on the east side of the kitchen was being used to thaw food. Ensure this sink is used for handwashing only.
    • 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?
      • Pest control records were not available for viewing. Please email the last few copies or have them available for the re-inspection.
    • 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?
      • Mouse droppings were observed in the dry & can food bottle drink storage room.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The Hamilton Beach deep fryer used to deep fry spring rolls is required to be stored under the ventilation canopy, or must be removed from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light fixtures in the kitchen are missing light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few light fixtures in the kitchen are out - please replace the light bulbs so that the area is bright enough to allow for 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?
      • Soiled cardboard was lining shelving - the cardboard was removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer is dirty - please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require deep cleaning:-ceiling tiles (dusty)-entire cook line (floors, walls, cooking equipment, ventilation filters)-grease trap-interior of dishwasher

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