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Star Light Chinese Restaurant

205 - 960 Yankee Valley Boulevard SE Airdrie AB T4A 2E4 · Food - General

Official record from Alberta →

Inspection summary

Star Light Chinese Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on October 15, 2026, recorded 12 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 6 separate inspections, most recently on October 15, 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 4 times across 4 separate inspections, most recently on October 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 19, 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?

  • 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 16 times across 9 separate inspections, most recently on October 15, 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 10 times across 6 separate inspections, most recently on October 15, 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.

11 inspections

  1. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available onsite upon initial inspection. Sanitizer solution of 100ppm chlorine was prepared during inspection. Ensure that a food-grade sanitizer solution is available for use onsite whenever food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the shelving and food preparation surfaces are being lined with cardboard that was visibly soiled at the time of inspection. These surfaces are considered to be unsanitary as they cannot be effectively cleaned. Remove soiled or visibly dirty cardboard from these surfaces. Ensure that any cardboard used as surfacing is replaced whenever visibly dirty or otherwise soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and bags of food were identified being stored directly on the floor of the walk-in cooler.Move food so that it is stored up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in and upright coolers used to store foods do not have available working display thermometers to verify temperatures.Provide suitable accurate display thermometers for each of these coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chemical sanitizing dishwasher at this facility is not being tested on a consistent routine basis.Prepare a log sheet to record the routine testing of the mechanical sanitizer (daily testing is recommended for consistency and accuracy of sanitizer testing). Record and provide a copy of this record to verify testing, and maintain this record for future use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink did not have paper towel available in a suitable dispenser upon initial inspection. Paper towel was supplied to wall-mounted dispenser during 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?
      • The flooring around the deep fryers is damaged, with gaps and damage that would make this surface difficult to thoroughly clean.Repair and seal gaps in this area to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall directly beside the two-compartment sinks is damaged, creating a surface that would be difficult to clean as needed.Repair wall to render its surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of the table at the corner of the deep fried foods preparation area are damaged and peeling, making the surfaces difficult to properly clean.Repair surfaces to render them smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensil handles throughout the facility were covered in duct tape, which created uneven or unsuitable surfaces for thorough cleaning and raised physical contamination concerns with damage to the tape material.Remove tape and/or provide an alternate handle material that is smooth, durable, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are identified as requiring cleaning:-The shelving across from the deep fryers-The hood vents directly above the cooking lines-Fire suppression hoses directly above cooking linesClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review onsite or otherwise incomplete.Prepare and provide a copy of a written cleaning schedule, which includes a list of daily, weekly, and monthly cleaning tasks.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up on the kitchen ceiling had been cleaned halfway.-Please complete cleaning of the ceiling.2. Grease and dirt buildup was noted in the hard-to-reach areas under the three-compartment sink under food equipment-Please clean
  3. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was severe damage to the upholstery of the chairs in the dining area. The leather coverings were damaged exposing porous materials that are hard to clean**Repair/Replace furniture**Ensure that all items used in the food facility are maintained in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up on the kitchen ceiling had been cleaned halfway.-Please complete cleaning of the ceiling.2. Grease and dirt buildup was noted in the hard-to-reach areas under the three-compartment sink under food equipment-Please clean
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods; chopped veggies and dessert were left uncovered in the walk-in cooler and in the prep cooler**Cover all food items in cold storage to protect from contaminants2. Cut out containers from used vinegar jars were being used to store food items**Use only food safe containers for storing food items, do not use containers that cannot be washed and sanitized3. The bins used to store bulk foods had a build-up of dirt on the exterior**Clean the bulk food containers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowls of cut up veggies were left at room temperature. Operator stated veggies were prepped for the rush hour which was not until dinner time (more than 2 hours between). Veggies were moved to cooler.**Ensure that all high-risk foods are stored properly out of the danger zone of 4 - 60 degrees C.**High-risk Foods left out at room temperature for over 2 hours must be discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of the chlorine in the chlorine glass washer at the bar was measured at less than 10ppm**Adjust/Repair dishwasher to ensure that concentration of chlorine is maintained at 100ppm at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was severe damage to the upholstery of the chairs in the dining area. The leather coverings were damaged exposing porous materials that are hard to clean**Repair/Replace furniture**Ensure that all items used in the food facility are maintained in good repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scum buildup was noted in the ice machine at the bar**Please clean and sanitize food equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up on the kitchen ceiling had been cleaned halfway.-Please complete cleaning of the ceiling.2. Grease and dirt buildup was noted in the hard-to-reach areas under the three-compartment sink under food equipment3. Dust buildup was noted on the ceiling and around the condensing unit of the walk-in cooler.4. Grease buildup was noted on the shelves around the dry storage area5. Grease buildup was noted on the shelves in the walk-in cooler6. Dirt buildup was noted on the floor of the walk-in cooler7. Some portions of the walls in the kitchen underneath the dishwashing area had a build-up of grease and dirt-Please clean
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauces in metal can are stored in the prep cooler. Operator stated that the cans were opened that morning and transferred it to food grade containers.-Ensure food are stored in food grade containers to prevent metal leaching into food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dishwasher measured 10ppm of chlorine at 58 degrees Celsius. Operator added a new chlorine solution and tested at 100ppm chlorine.2. The dishwasher at the bar area had the tubes switched for wash and sanitizer. Operator switched the tubes, and sanitizer was measured again at 100ppm chlorine.-Ensure dishwasher is tested daily before use to ensure it operate appropriately.-Ensure dishwasher is tested before use daily to measure 100ppm of chlorine sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap and toilet paper was not available at the staff toilet. Operator replaced the hand washing soap and paper towels.-Ensure handwashing sinks are equipped with hand soap and toilet paper so staff can adequately wash hands and dry them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up on the kitchen ceiling had been cleaned halfway.-Please complete cleaning of the ceiling.2. Grease build-up was noted in the hard-to-reach areas of the cook line.-Please clean3. Grease build-up was noted on the ice machine at the bar, the black upright cooler in the kitchen cookline and several equipment throughout the kitchen.-Please clean all food equipment. Ensure cleaning of equipment is carried out routinely
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of food debris was noted on the floor of the walk-in freezer.**Please clean and disinfect all shelves and equipment.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution in the sanitizing bucket containing soaking cleaning cloths was measured at 0ppm. Operator mixed fresh solution, measured at 100ppm.**Please ensure that chlorine solution used in the facility is maintained at 100ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Metal cans that previously contained food items were being reused to store cooking utensils.**Please discard all used metal cans as they are inappropriate for storing cooking utensils and cannot be adequately washed and sanitized.2. Dirty pots were stored in bins directly on the floor, under the shelves next to the hot water storage tank room.**Ensure that all utensils are properly cleaned and sanitized before storage.**Ensure that all utensils are stored in a clean and sanitary manner and stored at least 6 inches above the ground.**Utensils that are no longer in use should be removed from the kitchen.3. Metal cans containing leftover food items such as bean sauce were stored in the cooler, food items were discarded.**Please ensure that leftover food items in metal cans are transferred into a food grade storage container prior to storing in the cooler.4. Cut up vinegar jar containers were used to store chopped vegetables in the cooler.**Please discard all vinegar jar containers, as these containers are not made for reuse purposes, and cannot be adequately washed and sanitized.5. Bowls containing food items were stored directly on food items in the inserts of the prep cooler. Bowls were removed and stored in the cooler.**Do not store bowls directly on food items to prevent contamination of food6. The storage bins used to store bulk food items such as flour were dirty.**Please clean and disinfect all storage bins
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two pans containing cooked noodles were left at room temperature, temperature of the noodles was measured at 37 degrees C and 30 degrees C. 2. Two pans containing cooked dumplings were left at room temperature, temperature of dumplings was measured at 40 degrees C.Operator was unable to prove how long food had been left at room temperature. Food items were discarded.**Please ensure that food items are held at optimum temperature of 4 degrees C and below for cold holding and 60 degrees and above for hot holding at all times.**Monitor foods that are being cooled to ensure that foods are not held within the danger zone of 4 - 60 degrees C for more than 2 hours.**Ensure that proper process of cooling foods is observed, template emailed to operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION!!!There was no paper towel in the paper towel dispenser by the hand sink in the food prep area. Operator replaced paper towel.**Please ensure that hand sinks are equipped with hot & cold water, soap and single-use paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edging on the wall next to the three-compartment sink was coming off.**Please repair wall
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Build-up of food debris was noted on the floor of the walk-in freezer.2. Dirt and grease build-up was noted on the handles and bottom layer of the black upright cooler opposite the deep fryer station.3. Large amounts of grease build-up was noted on storage racks, storage shelves, mobile storage racks used to store food items in the walk-in cooler.4. Grease build-up noted on equipment through-out the kitchen - stove, oven, prep coolers, storage racks.**Please clean and disinfect all shelves and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in the front service area by the glass dishwasher at the bar.**Please reorganize area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up was noted on the walls and ceiling of the facility.2. Grease build-up was noted throughout the kitchen, on floors, under equipment and in hard-to-reach areas.**Please clean**Develop a cleaning schedule that shows cleaning frequency of the kitchen
  8. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of food debris was noted on the floor of the walk-in freezer.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up was noted on the walls and ceiling of the facility.**Please clean.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine in the glass washer in the bar was measured at 0ppm. Jug of chlorine was switched with jug of dishwasher. Operator placed the jugs back to the correct location.**Please ensure that sanitizer is verified daily using the chlorine test strip to ensure that dishes and utensils are adequately sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the hand wash sink in the food prep area was not stored in the paper towel dispenser. Operator placed paper towel in dispenser.**Ensure that paper towels are stored in a sanitary manner to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Build-up of food debris was noted on the floor of the walk-in freezer.**Please clean2. Grease buildup was noted on food equipment throughout the kitchen (rice cooker, upright cooler by the cookline, prep cooler etc.)**Please clean food equipment.**Please maintain a regular cleaning schedule of the food equipment in your facility3. A broken rice scoop was being used in the facility. Utensil was discarded.**Ensure that utensils used in the facility is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. General unsanitary conditions were noted throughout the kitchen, dirt and grime build up was noted under countertops, equipment, and in the hard-to-reach areas.**Please clean and increase the frequency of cleaning of your food facility.2. Dust build-up was noted on the walls and ceiling of the facility.**Please clean.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine in the glass dishwasher in the bar was measured at 0ppm, the chlorine jar was empty, staff replaced the chlorine sanitizer.**Ensure that constant monitoring of chemicals used for cleaning and sanitizing food utensils and equipment are carried out, to ensure that utensils are adequately sanitized.2. One of the chlorine sanitizing buckets containing cleaning clothes was measured at 0ppm, operator replaced the cleaning solution.**Ensure that bleach solutions are monitored and maintained at 100ppm at all times
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Improper method of thawing raw meats was noted in the food facility, meat was noted soaking in standing water in the sink, faucet was not turned on, frozen shrimps was left thawing in bowls on the countertop, and ground meats was noted in bowls on the floor by the two-compartment sink. Temp of shrimps was measured at 1 degree C and ground meat at 3 degrees C. Items were moved to the walk-in cooler.**This is a repeated violation, ensure that your staff are educated on proper stalling techniques nearly**Cold water faucet was turned on, frozen shrimps and frozen ground meats were returned to the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper in the hand wash sink next to the prep sink in the food prep area, operator replaced paper towel.**Ensure that all hand wash sinks are adequately equipped with soap, hot and cold water, and single use disposable paper towels
    • 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. Mouse droppings were noted by the hot water tank in the mop sink and on the shelves under the dishwasher.**Please remove mouse droppings in a clean and sanitary manner**Increase monitoring of pest activity in your food facility**Eliminate potential breeding ground within the food facility.**Identify entry points into the facility and seal them.2. The backdoor was propped open and there was a gap noted under the screen door.**Seal all gaps to prevent entry of pests into the facility.3. The weather stripping under the back door was in disrepair, a gap was noted under the door.**Please repair weather stripping.4. Poison baits are being used in the food facility.**Please replace poison baits with mechanical traps containing glue boards.
    • 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. Pooling water was noted on the floor beneath the spray sink, the caulking around the spray sink was damaged.**Please replace caulking to prevent leakage of water to the floor.2. Water damage was noted on the ceiling of the staff washroom.**Please investigate leak and repair3. The ventilation system in the staff washroom was in disrepair.**Please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice scoop used for the rice was broken, utensil was discarded.**Ensure that all utensils and equipment used in the food facility are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General unsanitary conditions were noted throughout the kitchen, dirt and grime build up was noted under countertops, equipment, and in the hard-to-reach areas.**Please clean and increase frequency of cleaning of your food facility.
  11. 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?
      • 1. Mouse droppings were noted under the low temperature dishwasher, under the hand sink by the prep sink and under the hand sink in the staff washroom.**Remove and clean mice dropping in a clean and sanitary manner.**Ensure that adequate pest control measures are in place.2. The backdoor was propped open and there was a gap noted under the screen door.**Seal all gaps to prevent entry of pests into the facility.

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