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Szechuan Bay Chinese Food

228 - 6503 51 Street Cold Lake AB T9M 1C8 · Food - General

Official record from Alberta →

Inspection summary

Szechuan Bay Chinese Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 13, 2025. The most recent inspection, on May 7, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 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 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 4 separate inspections, most recently on March 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on March 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on the counter when not in use. Wiping cloths must be stored in an approved sanitizer solution between uses to prevent bacterial growth and cross-contamination. Please ensure wiping cloths are kept submerged in sanitizer at the proper concentration when not actively being used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large quantities of pork were observed thawing in open plastic containers in the walk-in cooler. A large amount of blood was present in the containers and inside the plastic bags. Open containers with blood can spill onto shelves or the floor and cause cross-contamination. Raw meat must be stored in covered, leak-proof containers that prevent spillage and contamination of other food and surfaces. Please ensure all thawing meat is kept in sealed or tightly covered containers that fully contain blood and prevent leakage. Please clean and sanitize the walk-in cooler as required.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on the counter when not in use. Wiping cloths must be stored in an approved sanitizer solution between uses to prevent bacterial growth and cross-contamination. Please ensure wiping cloths are kept submerged in sanitizer at the proper concentration when not actively being used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large quantities of pork were observed thawing in open plastic containers in the walk-in cooler. A large amount of blood was present in the containers and inside the plastic bags. Open containers with blood can spill onto shelves or the floor and cause cross-contamination. Raw meat must be stored in covered, leak-proof containers that prevent spillage and contamination of other food and surfaces. Please ensure all thawing meat is kept in sealed or tightly covered containers that fully contain blood and prevent leakage. Please clean and sanitize the walk-in cooler as required.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on the counter when not in use. Wiping cloths must be stored in an approved sanitizer solution between uses to prevent bacterial growth and cross-contamination. Please ensure wiping cloths are kept submerged in sanitizer at the proper concentration when not actively being used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large quantities of pork were observed thawing in open plastic containers in the walk-in cooler. A large amount of blood was present in the containers and inside the plastic bags. Open containers with blood can spill onto shelves or the floor and cause cross-contamination. Raw meat must be stored in covered, leak-proof containers that prevent spillage and contamination of other food and surfaces. Please ensure all thawing meat is kept in sealed or tightly covered containers that fully contain blood and prevent leakage. Please clean and sanitize the walk-in cooler as required.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please ensure the ceiling tiles are kept clean, free from grease build-up.The above-noted violation will be followed up on during the next routine inspection in May 2025.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food observed in the walk-in cooler. Please ensure all food is covered to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please ensure the ceiling tiles are kept clean, free from grease build-up.2. Please clean walls so that there is no grease build-up on them.3. Green shelves in walk-in cooler need to be cleaned.

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