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Van Express

200 - 500 4 Avenue SW Calgary AB T2P 2V6 · Food - General

Official record from Alberta →

Inspection summary

Van Express has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 9, 2025. The most recent inspection, on October 9, 2026, found no infractions.

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

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 once on September 11, 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 September 11, 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 once on September 11, 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 once on September 11, 2026. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer concentration in bucket was measured at above 200 ppm at the time of inspection. Sanitizer solutions must be maintained at the appropriate concentration to ensure effective surface disinfection without posing a risk of chemical contamination to food. Mix and maintain the chlorine sanitizer at 100 ppm and monitor concentrations regularly to ensure adequate cleaning.**Chlorine sanitizer solution was mixed at the 100 ppm concentration during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed stored above vegetables in the walk-in cooler, creating a risk of cross-contamination. Ensure the cooler is organized with a designated section for raw meat or store raw meat below ready-to-eat foods and produce. **The raw meat was rearranged and stored appropriately during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The bean sprouts were found sitting at room temperature. Ensure sprouts are temperature controlled at all times to prevent bacterial growth that can cause foodborne illness. **Sprouts were discarded during inspection2. A box of noodles was found in the prep cooler with an internal temperature of 35°C. Ensure proper cooling procedures are followed by cooling foods from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Use ice baths and shallow pans or divide food into smaller portions to promote rapid cooling.**The noodles were removed from the cooler during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and dirt on the ventilation canopy above the cookline. Keep the ventilation canopy clean to prevent fire hazards and food contamination.**Please clean
  3. Initial Inspection

    0 infractions

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