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Bing's Restaurant

5005 50 Street Stony Plain AB T7Z 1T3 · Food - General

Official record from Alberta →

Inspection summary

Bing's Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on August 4, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on July 27, 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 5 times across 3 separate inspections, most recently on November 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 27, 2026. 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 9 times across 5 separate inspections, most recently on July 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on July 9, 2025. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach chlorine sanitizer solution being stored in a pail was measured using a chlorine strip and found to be at 0 ppm.The owner added some bleach to the solution, and it was verified to be at 100 ppm.Please ensure that sanitizer solutions are regularly being tested and maintained at 100 ppm for effective sanitation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An uncovered cardboard box was being used to store bread and dry it out for breadcrumbs in the basement. The bread inside the boxes were inspected and moved into a plastic food-grade container and covered with a lid to protect the food.Please ensure that food-grade containers are used to store and protect food during storage at all times.
    • 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?
      • Back screen door was damaged, forming a gap at the bottom of the door. Please repair, replace, or install new weatherstripping to the door to close up the gap and hole to prevent pest entry into the facility.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large bin of pork was observed to be stored on the ground in the walk-in cooler. The bin was moved upon request such that it was at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime was observed on the can opener. The can opener was washed and sanitized immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoop was observed to be stored in stagnant room temperature water. The ice cream scoop was washed and sanitized upon request and then stored in ice.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket measured 0ppm chlorine. New sanitizer buckets measuring 100ppm chlorine were immediately prepared and all cleaning clothes were stored inside the sanitizer solution. Ensure sanitizer buckets with proper sanitizer concentration are available during service hours and that all cleaning cloths are stored in the sanitizer solutions to prevent bacteria growth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fried chicken and fried pork was observed to be stored in cardboard boxes after frying. The fried foods were transferred over to large food safe metal containers upon request. Ensure foods are all stored in food safe containers with covers to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk flour bags and sugar bags were observed to be stored directly on the ground. The flour bags and sugar bags were elevated to at least 6 inches off the ground in the dry storage room upon request. Ensure all food items are stored at least 6 inches off the ground to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large tub of margarine was observed to be stored at room temperature for a period of 2 days. The margarine was discarded immediately upon request. Ensure all items that need to be refrigerated are kept in a cooler with a temperature of 4°C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large number of pork cuts were observed to be stacked on top of each other while cooling. The cuts of pork were spread out over several metal sheets and containers upon request to allow for rapid cooling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease buildup was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up was observed on the walk-in cooler fan cover. Clean the fan cover.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were not available during service and some cleaning cloths were observed to be sitting on counter tops. New sanitizer buckets measuring 100ppm chlorine were immediately prepared and all cleaning clothes were stored inside the sanitizer solution. Ensure sanitizer buckets are available during service hours and that all cleaning cloths are stored in the sanitizer solutions to prevent bacteria growth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed to be stored above vegetables in the walk-in cooler. The cooler was immediately rearranged such that all the raw meat were stored on one shelf and the vegetables and ready to eat items are stored separately on another shelf.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fried chicken and fried pork was observed to be stored in cardboard boxes after frying. The fried foods were transferred over to large food safe metal containers upon request. Ensure foods are all stored in food safe containers with covers to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk flour bags and salt was observed to be stored directly on the ground. The flour bags and salt were elevated to at least 6 inches off the ground in the dry storage room upon request. Ensure all food items are stored at least 6 inches off the ground to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • MSG was observed to be stored in a previously used metal can. The MSG was transferred to a metal food safe container upon request. Avoid storage of foods in reused metal cans to avoid leaching.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several large cartons of eggs were stored at room temperature and measured 18-19°C. The eggs were disposed of immediately upon request. Ensure eggs are held at a temperature of 7°C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build up was observed on the exhaust canopy filters. Deep clean the exhaust canopy filters.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *** No sanitizing solution available onsite. *** Cleaning cloths left on the food prep surfaces.- The operator prepared fresh buckets of chlorine sanitizer with a concentration of 100ppm. The operator was advised to routinely verify and maintain the sanitizing solution's concentration to ensure it consistently meets the minimum requirement for effective food contact surface sanitation.- Cleaning cloths were stored in the freshly prepared 100ppm of chlorine sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Boxes stored directly on the floor in the storage area.- Advised the operator to keep all food and food items elevated at least 15 cm (6 inches) above the floor, using racks, shelves, or pallets, and maintain a minimum distance of 5 cm (2 inches) from the walls. This is to ensure that stored items are protected from contamination, such as water leakage, pest invasion, or any other unhygienic circumstances.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Cooked rice was sitting out to cool. Operator confirmed it had been out for about an hour. Potentially hazardous foods should be cooled from 60°C (140°F) to 20°C (70°F) or lower within two hours, and then further cooled from 20°C (70°F) to 4°C (40°F) or lower within 4 hours.- Instructed operator to either make use of the rice immediately or store in the cooler. The operator placed the bowl of rice in the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Improper thawing method observed. Food can be thawed by keeping in the cooler at 4C or less, completely submerged in cold running water or by microwaving. Properly thawing food can help prevent the fast growth of pathogenic organisms.- The operator immediately place the frozen meat product in the cooler to thaw properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *** The commercial dishwasher was not pulling sufficient chlorine sanitizer. Despite multiple attempts, including changing the chlorine sanitizer, the commercial dishwasher still failed to draw an adequate amount of chlorine sanitizer to effectively sanitize washed utensils.- Recommended to the operator to promptly schedule a dishwasher servicing by a technician. In the meantime, they could utilize the adjacent sink for sanitizing washed utensils by preparing a 100ppm chlorine sanitizing solution and submerging dishes for at least 2 minutes. The operator should notify the health inspector once the dishwasher is repaired and operating correctly.
    • 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?
      • *** Pest control records were not available onsite. - Please have monthly records available onsite. A copy of the AHS pest control checklist will be emailed to the operator to use in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *** The commercial dishwasher was not pulling sufficient chlorine sanitizer. Despite multiple attempts, including changing the chlorine sanitizer, the commercial dishwasher still failed to draw an adequate amount of chlorine sanitizer to effectively sanitize washed utensils.- Recommended to the operator to promptly schedule a dishwasher servicing by a technician. In the meantime, they could utilize the adjacent sink for sanitizing washed utensils by preparing a 100ppm chlorine sanitizing solution and submerging dishes for at least 2 minutes. The operator should notify the health inspector once the dishwasher is repaired and operating correctly.

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