Bonavista Peking House
171 - 755 Lake Bonavista Drive SE Calgary AB T2J 0N3 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- 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.
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cleaning required under and behind large cooking equipment in the cookline2) Build up under dishwashing counter, spray faucet, and dishwasher panelUpdate: Cleaning still required in hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Initial Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not working. Final temperature reached 55C, no chlorine detected
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Hot water tap for bar hand sink was not working2) No soap available at bar hand sink
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cleaning required under and behind large cooking equipment in the cookline2) Build up under dishwashing counter, spray faucet, and dishwasher panel
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Lemon scented bleach used to mix sanitizer
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not working. Final temperature reached 55C, no chlorine detected
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Hot water tap for bar hand sink was not working2) No soap available at bar hand sink
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor under kitchen hand sink, around grease trap was damaged and missing tiles
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cleaning required under and behind large cooking equipment in the cookline2) Build up under dishwashing counter, spray faucet, and dishwasher panel
- 09. Are chemicals stored and handled in a safe manner?