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Douglas Peking Express

226 - 11566 24 Street SE Calgary AB T2Z 3J3 · Food - General

Official record from Alberta →

Inspection summary

Douglas Peking Express has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 9, 2024. The most recent inspection, on November 14, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on November 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on November 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizing solution in the sanitizing bucket measured at 0ppm. Operator constituted bleach sanitizing solution at 100ppm of chlorine.- Ensure the bleach sanitizing solution is at 100ppm of chlorine for sanitizing food contact surfaces.2. Dirty cleaning clothes were left on the counter outside the sanitizing bucket. Operator removed dirty clothes and brought clean ones.-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat in covered container was stored beside bean sprout in an enclosed container in the stand-up prep cooler.Operator relocated raw meat to lower shelve.- Ensure raw meat stored away from potentially hazardous food to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were available.-Ensure valid test strips are available for measuring the sanitizing agent concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust, dirt or grease build up:1. inside of microwave.2. Vent canopy3. ceiling and hanging storage for single use dishes at the kitchenClean noted areas.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in chlorine based sanitizing solution was 0ppm.A new solution was prepared at time of inspection and solution measured 100ppm. Ensure fresh sanitizing solutions are maintained at required concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor dirty below wok and deep fryers.2. Floor dirty below two compartment sink.3. Spills present inside of microwave.Clean noted areas.

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