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Bonavista Peking House

171 - 755 Lake Bonavista Drive SE Calgary AB T2J 0N3 · Food - General

Official record from Alberta →

Inspection summary

Bonavista Peking House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 21, 2025. The most recent inspection, on August 11, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 January 30, 2026. For example: Is the facility free of a pest infestation?

  • 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 February 21, 2025. 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 once on February 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on August 11, 2026. 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 2 separate inspections, most recently on January 30, 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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of whole bell peppers in a box was stored on the floor in the kitchen.- Box of bell peppers were removed from the floor during the inspection.- Ensure no food products are stored on the floor and at least 6 inches off the floor in a clean and sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A strainer filled with noodles was observed in the mop sink, being rinsed under the tap.Corrective action: Food preparation must occur only in a designated food‑preparation sink. The mop sink is not suitable for any food‑related activities.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following deficiencies were noted:1. A food container was stored on the floor of the walk‑in cooler.Corrective action: Ensure all food items are stored at least 6 inches off the ground.2. Some food storage containers did not have lids, leaving food unprotected from contamination.Corrective action: Store all food products in food‑safe containers with tight‑fitting lids.
    • 15. Is the facility free of a pest infestation?
      • Evidence of pest activity observed in the facility:1. Mouse droppings were observed in the following areas:- On the floor outside the walk‑in cooler.- Along the floor perimeter under the dishwashing area.- On a shelf in the back storage area near the exterior door.2. Mouse droppings were found in a container of mixed vegetables on the preparation table. The contaminated product was discarded during the inspection.3. The back exterior door was propped open during the inspection. When closed, light was visible from the bottom of the door, suggesting a potential entry point.4. Pest control records were not available at the time of inspection.- The strip mall has its own pest control services; however, services within the food facility appear inconsistent.- Operators have placed sticky traps and reported catching mice.Corrective Action:Clean and sanitize the kitchen and dining areas, ensuring all droppings are removed. Inspect all food storage containers and discard any contaminated items. Store food at least 6 inches off the floor in food‑grade containers with tight-fitting lids. Repair the weatherstripping on the back exterior door and avoid leaving the door open to reduce pest entry. Arrange routine service with a professional pest control company and keep all pest control documentation onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The metal shelving unit used for dry storage at the back of the kitchen, near the exterior door, was lined with pieces of wood that were discoloured, dirty, and not cleanable. Please remove the wood, and if a liner is used, ensure it is made of a smooth, non‑absorbent, and easily cleanable material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update February 21, 2025:- Cleaning still required under and between the deep fryer units, behind the large steamer cooktop, and the ventilation canopy.1) Cleaning required under and behind large cooking equipment in the cooklineUpdate: Cleaning still required in hard to reach areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine food surface sanitizer solution was tested >200ppm. - Ensure staff are testing their solution to have 100ppm for chlorine sanitizer solution.- Operator remade the solutions and was retested at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food products on floor in both walk-in cooler and freezer.- Get all food products off the floor at least 6 inches.2) Many food products not covered in both walk-in cooler or freezer.- Cover all food products to prevent potential risk of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowl of spring rolls left out and temperature measured at 34C. - Discussed with operator the risk regarding leaving perishable foods out at room temperature and ensure it is kept warm at 60C or above or cold at 4C or less.- Spring rolls were discarded onsite at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update February 21, 2025:- Cleaning still required under and between the deep fryer units, behind the large steamer cooktop, and the ventilation canopy.1) Cleaning required under and behind large cooking equipment in the cooklineUpdate: Cleaning still required in hard to reach areas.

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