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Taste Of Northern China

3440 99 Street NW Edmonton AB T6E 5X5 · Food - General

Official record from Alberta →

Inspection summary

Taste Of Northern China has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 12, 2025. The most recent inspection, on January 26, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 across 2 separate inspections, most recently on January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on January 21, 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 5 times across 2 separate inspections, most recently on March 13, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food was stored on the floor and under shelving. Please cease and desist.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 3 inserts of meat cooling at room temperature on the floor - temperature was 22-23'C internal temperature. PHI was informed it was made in the morning, time of inspection was 230pm. Discarded during the inspection.** - minced meat for sauce was stored at room temperature, as was a bowl of raw meat - was put back in the cooler for proper storage. ** - cut vegetables were stored at room temperature and not in the recommended ice bath or in 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?
      • ** - the handwashing sink was completely blocked by shelving and not accessible for proper or frequent handwashing.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods, beverages, and/or food equipment was stored on the floors
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood was observed below the ice machine - which is not smooth, cleanable, non-absorbent or durable. Refinish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of filth and grime was observed in public washrooms on doors, toilet bases, floors.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat and vegetables were processed in the same area at the same time. Please retrain staff that raw meat must be processed separately from vegetables and ready to eat foods at all times.** - foods, beverages, and/or food equipment was stored on the floors
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - newspaper that was not food-grade was observed stored on vegetables - immediately cease and desist this practice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - multiple cut and processed vegetables were stored at room temperature and not 4 degrees Celsius or below as required. Was measured and verified at 21-22'C** - cooked bok choy was stored at room temperature. Must be stored hot at 60 degrees Celsius or over OR 4 degrees Celsius or below. Was measured and verified at 24'C ext, 26'C internal - discarded 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?
      • ** - unfinished wood was observed below the ice machine - which is not smooth, cleanable, non-absorbent or durable. Refinish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A buildup of dirt, grime was observed on EVERY DOOR, door jamb, door edge, light switch, the floors in hard-to-reach areas, and on the child high chairs
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of filth and grime was observed in all 3 washrooms on doors, toilet bases, floors.

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