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Xi' An Street Eats

104 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

Official record from Alberta →

Inspection summary

Xi' An Street Eats has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 29, 2026. The most recent inspection, on August 13, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on July 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 29, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times on July 29, 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 once on July 29, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • July 31st, 2026: chlorine test strips have been ordered. July 29th, 2026: Facility planned to use a chlorine-based (bleach) surface sanitizer but has purchased quat-based test strips. Please obtain chlorine test strips if a chlorine (bleach) sanitizer solution is to be used (100ppm).
  3. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The operator is unaware of who the food and beverage suppliers are/will be. Please provide a list to the PHI of all food and beverage suppliers. All suppliers must be approved and permitted.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe surface sanitizer was not available at the time of the inspection. Please ensure a food safe surface sanitizer is available at the next inspection. Approved sanitizer solutions:- 100ppm chlorine (non-scented bleach) solution - 200ppm Quats solution
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs for three-compartment dishwashing sink were not available. Please obtain three drain plugs that fit properly into the three-compartment sink drain holes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility planned to use a chlorine-based (bleach) surface sanitizer but has purchased quat-based test strips. Please obtain chlorine test strips if a chlorine (bleach) sanitizer solution is to be used (100ppm).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked food safety awareness. The operator was unable to explain how to manually dishwash in the three-compartment sink, how to mix an approved sanitizer, and how to test the sanitizer solutions. Please review food safety practices and be able to explain processes to the inspector at the next 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?
      • Shelving located above the three-compartment sink was lined with plastic sheets and green masking tape. Please remove the tape and masking tape as it is not a cleanable surface and is harbouring dirt and debris. Please repair or replace any shelving that is damaged. All shelving must be smooth, cleanable, and impervious to moisture.
    • 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) The front counter by the hand-washing sink (2-comp) was covered in duct tape. Please remove the duct tape as it is not a cleanable surface. Ensure the counter below is in good condition. 2) Duct tape was observed along the back the three-compartment and one-compartment sink. Remove the duct tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was observed to be pooling on the floor in front of the walk-in freezer. Please investigate the source and repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep clean of the entire facility is needed due to a build-up of grime, grease, and debris. Please deep clean and pay special attention to the hard-to-reach areas and high-touch areas.

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