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Xing Fu Tang

120 - 25 Heritage Meadows Way SE Calgary AB T2H 0A7 · Food - General

Official record from Alberta →

Inspection summary

Xing Fu Tang has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on November 26, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 20, 2024. 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 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 3 times across 2 separate inspections, most recently on November 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on November 26, 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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal scoop was stored directly on ice cubes inside the ice machine.- Ensure scoop is stored in a clean, designated holder/container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Label for sanitizer spray bottle was not present. Operator relabeled bottle during the inspection.- All chemical bottles/containers are to be properly labeled as to its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls placed in the steel wok on top of induction cooktop were measured at 29.4C (discarded). - Ensure prepared/cooked pearls maintain temperature of 60C or above at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers at the handwashing stations were empty. Cloth (cleaning) towels were placed near the handwashing stations.- Ensure dispensers are stocked with paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of debris noted in areas including but not limited to underneath the dishwashing sinks, besides the ice machine, and underneath the coolers, tables and shelves.- Please remove debris and thoroughly clean hard to reach areas.
  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open flour bag stored in the dry storage area and not in use. - Please ensure all food is covered during storage to protect it from contamination and to avoid the attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Perished fruit found on the side of the cooler. The food establishment must be maintained in a clean and sanitary manner to prevent attraction of pests. - Please discard the fruit and thoroughly clean hard to reach areas. 2. Flour spilled on the floor in the storage area for dry ingredients. - Ensure the floors are cleaned frequently to remove food debris that can attract pests.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine surface sanitizer solution was unpackaged with no container, labels, or concentration indicators. The test strips was crumples and tangled kept in a drawer.- Acquire new test strips with original packaging and labels for staff to follow.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelves were lined with cardboard.- Please refrain from lining shelves with cardboard as it is not easy to clean and absorbs moisture.- Staff removed the cardboard during the inspection.

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