5631 Burbank Road SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Can Fung Food Service is in the BURNS INDUSTRIAL neighbourhood. BURNS INDUSTRIAL, Calgary has 30 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 18, 2026, there are 14 (47%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since July 3, 2024, with 2 in compliance, 0 not in compliance, and 1 closure on record.
No violations
No violations
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Calgary Villains FC Clubhouse
BURNS INDUSTRIAL
7 violations
, , 5 pallets of various meats were sitting at room temperature, wait for processing. Temperature measured ranged from -1 to 12.4C. , - Avoid leaving meats and product siting at room temperature.
, , Bleach test strips were not available during inspection.
, , Await for 3 months of pest control records for review.
, , No drain plugs were available at the 3 compartment sink prep sink. , - Obtain sufficient drain plugs/stoppers.
, , The meat processing staffs are generally lack of basic meat processing food safety knowledges., - Ensure all the staffs are fully trained, including but not limited to cleaning frequency, process of cleaning and sanitizing.
, , All the equipment and surfaces that process meats or contact with meats would be cleaned once a day during daily 8 hours operation at room temperature. The saw was taken apart for cleaning once a week., - Ensure all equipment and surfaces are cleaned and sanitized every 4 hours or in between species. , , The hotpot meat slicer was rusted and covered in dry meat bits., - Ensure the rusted surfaces are refinished with food grade materials for smooth and easily cleaned surfaces. Further, take the machine apart for thorough cleaning and sanitizing every 4 hours and in between species. ,
, , The beef processing area was expanded to the warehouse, where has no handwashing sink, dishwashing sink, and floor drains, without approval. , - Ensure no food handling is allowed until approval is granted, creased all food handling outside the permitted room.