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Bill's Peking House

335 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General

Official record from Alberta →

Inspection summary

Bill's Peking House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on February 13, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 9 times across 6 separate inspections, most recently on February 13, 2026. 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 6 times across 5 separate inspections, most recently on February 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 7, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 18 times across 8 separate inspections, most recently on February 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 7 times across 5 separate inspections, most recently on February 6, 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?

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.

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food Handler having long beard hair was not confining hair.Requirement:Food handler must confine hair suitably to prevent contamination of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw meat was stored on top of sauce container located in glass- door cooler in the kitchen.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of tofu stored in the warmer was 44C b) Spinach-cheese patties were at 54CRequirement:Ensure that perishable foods under hot holding are stored at 60C or higherTofu was discarded and temperature of the unit was raised during inspection.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in three sani pails located in the kitchen and fourth one located in front beverage prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food Handler having long beard hair was not confining hair.Requirement:Food handler must confine hair suitably to prevent contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handle was kept in flour located in bulk bin in the kitchen.b) A bowl without handle was provided in one bulk bin containing flour located in the kitchen.Requirement:a) Keep scoop handle out of food to prevent contamination.b) Provide scoop with handle in the bulk bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of Rice kanji stored in a big cooking pot located in walk -in cooler was 22 C and there was no validation of date and time when it was prepared.Requirement:Ensure that hot perishable foods are chilled rapidly in such a way thata) temperature from 60C-20 C falls in two hoursb) temperature from 20 C-4C falls in four hours.It should not take more than six hours to achieve 4C or less.To enhance cooling transfer hot food to small shallow containers.Rice kanji at 22 C was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked meat stored in prep cooler in cooking area was 7.2C and raw dumpling were at 9.4C. Cooler was overstocked.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Do not over stock coolers to prevent temperature abuse.Some foods from this cooler were moved to walk in cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Patties containing spinach and cheese were stored in the warmer at internal temperature 52.5CRequirement:Ensure that perishable food under hot holding are stored at 60 C or higherTemperature of the warmer was raised 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?
      • a) Lid of grease trap located under two comp sink in dish washing area was rusted.b) One ceiling panel located in storage room was missing.Requirement:a) Replace the grease trap lid.b) Provide ceiling panel in place
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of grease, dirt and debris under cooking equipment in the kitchen.b) Food and grease buildup on cooking equipmentc) Dish washing area was cluttered. Several empty pails and chemical pails were stored directly on floor making cleaning difficult.d) Men's washroom for staff was very filthy.Requirement:a) Clean the above noted areas and equipment.b) De-clutter dish washing area and store all items off the floor.c) Thoroughly clean and maintain men's staff washroom.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were covered in grease.Provide new cleaning cloths.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Green dishwashing gloves were being reuse for food handling. Use single use gloves for food handling and discard them after removing from hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tools and personal items were scattered throughout the kitchen.Re-organize the kitchen and provide a separate space to store tools and personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice noodle mixture was left out at room temperature. Rice noodle mixture was measured at 24 degrees C .Use an ice bath and store them at 4 degrees C or below.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Fruit/drain flies were found in the kitchen and bar. Remove flies. 2) Drink syrups and dust build-up underneath the bar and grime build-up on the kitchen floor's hard to reach areas. Clean these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two-compartment sink tap was leaking. Fix the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold noted on the walk-in cooler fan covers, shelves and wall. Clean the walk-in cooler.2) Rice pot handle was covered with clear tape. Repair rice pot handle. 3) Sauce containers were labelled with dirty labels. Clean sauce containers and relabel each time or provide color lids. 4) Storage containers were broken. Replace all broken containers. 5) Food debris was observed in utensils storage bins. Clean utensils storage bins.6) Grease and debris build-up on the small toaster oven.Clean the toaster oven. 7) Teflon coating was scattered off the non-stick pans. Replace all the non-stick pans.8) Flour bin lids were repaired with tape. Replace the lids. 9) Grease and food stains build-up on sauce buckets. Clean the sauce buckets daily. 10) Grime build-up on the dishwasher racks. Clean or replace the dishwasher racks,11) Heavy grease, debris and holes noted on the oven mittsReplace the oven mitts.12) Sink wells and taps were covered with grease and debris.Clean the sinks and taps.13) Grease and stains build-up on the spice storage containers. Clean containers daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Drink syrups and dust build-up underneath the bar and grime build-up on the kitchen floor's hard to reach areas. 2) Dust and grease build-up on the kitchen shelves. 1 to 2) Clean these areas.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) No ready to use sanitizer solution was provided for surfaces in the kitchen.b) Cleaning clothes were kept on prep counters after use.(Repeat violations from previous inspection)Requirement:a) Provide ready to use sanitizer solution in the kitchen.b) Immerse cleaning clothes in sanitizer solution in between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was eating on prep counters in the cooking area.(Repeat violation from previous inspection)Requirement:Ensure that no one eats in the kitchen to prevent contamination of food and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen meat and wings were kept in sinks without running cold water on top of meats and wings.Requirement:Ensure that frozen meats are thawed by one of the following approved methods:a) under running cold waterb) In the coolerc) By heating in the microwaveDo not thaw frozen meats at room temperature.Cold water was run on these meats during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Paper dispenser located at hand washing sink near prep sink used for marination was empty.(Repeat violation from previous inspection)Requirement:Provide paper towels in the dispenser.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) No ready to use sanitizer solution was provided for surfcaes in cooking area.b) Cleaning clothes were kept on prep counters after use.c) Concentration of quat measured 0 ppm in sanitizer solution of pail located in bar area,Requirement:a) Provide ready to use sanitizer solution in cooking area.b) Immerse cleaning clothes in sanitizer solution in between use.c) Ensure that concentration of quat is maintained at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was eating on prep counters in the cooking area.Requirement:Staff must not eat in the kitchen
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) A tray of meat was kept on garbage bin during meat cutting in the kitchen.b) Sauce and rice pails were kept uncovered directly on floor in the cooking area.Requirement:a) Do not keep food containers on garbage bin.b) Keep food covered and store at least 15 cm off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop for ice machine was stored in a pail having dirt buildup on the inner surface.b) Flour container was stored under sinks near the upright warmer in the kitchen.c) Bulk bin for flour was stored under hand washing sink in the kitchen.d) Plum sauce was left in the can after opening.e) Boxes were stored directly on floor in walk in freezer.Requirement:a) Store scoop in a sanitary way in a clean container to prevent contamination of ice.b) Do not store food under sinks to prevent contamination.c) Transfer food to plastic/glass/stainless steel container after opening the can.d) Store food at least 15 cm off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm during sanitizer cycle.Manually sanitize dishes by immersing in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired.Repair dish washer asap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Paper dispenser located at hand washing sink near prep sink used for marination was empty.b) Paper dispenser located at hand washing sink in front beverage prep area was emptyRequirement:Provide paper towels in the dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of the bin being used to store flour located under sinks was broken.Requirement:Do not use broken/damaged utensils to handle food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Food and dirt buildup on walk in freezer floor and dirt on plastic curtains.b) Dirt and food buildup on cutting tablec) Food and dirt buildup on and under cooking equipment.d) Dirt buildup on hard-to-reach areas in the kitchen.e) Dirt buildup on bins located under sinks.Requirement:Clean the above noted areas and equipment.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Bread bag was stored on raw meat dumplings in walk in cooler.- Raw meat was stored on a rice kanji container located in walk in freezer.-Raw meat was stored on cooked duck container in walk in cooler.-Raw meat was stored in contact with cooked rice in one of the chest freezersRequirement:- Ensure that raw meat is stored apart from any other food to prevent cross contamination.- Rice were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat buns stored in hot holding unit was 50C, meat pastries at 51 C.Requirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.-Temperature of the unit was raised during inspection.
  8. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the kitchen was empty.Requirement: Provide paper towels in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) dirt buildup on bins located under sinks in the kitchenb) Dirt and flour buildup inside bin containing flour bag.c) Bar area was cluttered, items stored directly on floor.d) Grease and grime buildup on the hood.e) Heavy dirt buildup near the back delivery door.Requirement:a) In addition to above noted areas, ensure that facility is thoroughly cleaned.b) Declutter the bar area and store all items off the floor.
  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen, bar and front server's area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Green chili bag was stored on a bag of raw meat in the upright freezer.b) A bag of raw meat was stored along with bags of dough in upright cooler, juices were leaking from raw meat on and under dough bagsRequirement:a) Store raw meat apart from any other food to prevent cross contamination.b) Dough was discardedc) Raw meat was placed in a container before putting back in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails, bins and boxes were stored directly on floor in unorganized manner in walk in cooler and walk in freezer.(repeat violation from previous inspection)Requirement: Organize and store food at least 15 cm off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Several food containers: cooked chicken, cut vegetable, cooked rice were stored uncovered in walk in cooler.b) Staff's jacket was stored on single use take out containers in the kitchenc) Mop bucket was stored in the bar area.Requirement:a) Keep food covered during storage to prevent contamination.b) Store personal and miscellaneous items separately from food and dishes.c) Store mop bucket in mop sink area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the warmer was 47C and internal temperatures perishable foods stored in this warmer were: buns containing pork at 45C and buns containing custard at 42C.Requirement:-Ensure that perishable foods under hot holding are stored at 60C and higher.-Buns were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of fresh garlic in oil stored near the grill without temperature control were 18C and 21 CRequirement:Ensure that garlic in oil is stored at 4C or less.Garlic in oil were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) One of the hand washing sink located in the kitchen was blocked with miscellaneous items like a can, soap bottle and a container kept in sink basin.b) Soap dispensers located at hand washing sink in the kitchen and bar area were empty.Requirement:a) Ensure that hand washing sinks are available for use all the time and must not be blocked.b) Provide soap in the dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) dirt buildup on bins located under sinks in the kitchenb) Dirt and flour buildup inside bin containing flour bag.c) Bar area was cluttered, items stored directly on floor.d) Grease and grime buildup on the hood.e) Heavy dirt buildup near the back delivery door.Requirement:a) In addition to above noted areas, ensure that facility is thoroughly cleaned.b) Declutter the bar area and store all items off the floor.

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