Feng Kee BBQ House

212 - 30 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

8 inspections

1. Risk Management InspectionJan 6, 2026

   4 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Food boxes and containers were being stored directly on the floor of the walk-in freezer.**Ensure all food items and utensils are stored at least 6 inches off the floor.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The test strips available for use were expired as of May 2015.**Please obtain valid test strips.
   • 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?
     • December 02 - PHI to send pest control checklist template for self-monitoring via email.November 26 - Pest control records were not available for review at the time of the 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?
     • There was no light in the walk-in freezer.**Have the lighting repaired or replaced to prevent the contamination of food and to allow for proper sanitation activities.
2. Risk Management InspectionDec 2, 2025

   5 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Food boxes and containers were being stored directly on the floor of the walk-in freezer.**Ensure all food items and utensils are stored at least 6 inches off the floor.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The test strips available for use were expired as of May 2015.**Please obtain valid test strips.
   • 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?
     • December 02 - PHI to send pest control checklist template for self-monitoring via email.November 26 - Pest control records were not available for review at the time of the 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?
     • There was no light in the walk-in freezer.**Have the lighting repaired or replaced to prevent the contamination of food and to allow for proper sanitation activities.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas/items required cleaning:1. The floor of the walk-in freezer.2. The floor below the cookline.3. The floor and wall below and around the dish sink, including the grease trap.
3. Risk Management InspectionNov 28, 2025

   6 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Food boxes and containers were being stored directly on the floor of the walk-in freezer.**Ensure all food items and utensils are stored at least 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • November 28,2025- Cooked meats hung in the cabinet measured between 38-43 degrees C. The items were discarded during the inspection.**Please discontinue the use of the unit pending when it is repaired. November 26, 2025-The hot holding cabinet was not maintaining adequate temperatures. Food items under storage measured at 50-55degrees C during the inspection. Staff indicated the items were prepared less than 2 hours prior.**Monitor the cabinet to ensure it is capable of maintaining adequate temperatures of 60 degrees C or above.-The staff reheated the food items to 80 degrees C and adjusted the temperature setting of the cabinet during the inspection.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The test strips available for use were expired as of May 2015.**Please obtain valid test strips.
   • 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 for review at the time of the 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?
     • There was no light in the walk-in freezer.**Have the lighting repaired or replaced to prevent the contamination of food and to allow for proper sanitation activities.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas/items required cleaning:1. The floor of the walk-in freezer.2. The floor below the cookline.3. The floor and wall below and around the dish sink, including the grease trap.4. The doors and handles of the walk-in freezer and walk-in cooler.5. The shelves and food stands/racks in the walk-in cooler
4. Monitoring InspectionNov 26, 2025

   11 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • *REPEAT VIOLATION*There were several food items, including several kinds of dumplings, in the display cooler at the front that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled to indicate their given name, date of manufacture, and contact information of the manufacturer. Please label all food items properly as per the CFIA requirements.Link: https://inspection.canada.ca/food-labels/labelling/industry/food-labelling-requirements-checklist/eng/1393275252175/1393275314581March 12, 2025: Some food items have labelled, majority of the food items do not.Ensure that all products in the display freezer are labeled indicating the product and production date.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Several soiled cleaning clothes were observed on counter tops and food contact surfaces.**Ensure soiled cleaning clothes are stored in sanitizer at all times.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Food boxes and containers were being stored directly on the floor of the walk-in freezer.**Ensure all food items and utensils are stored at least 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The hot holding cabinet was not maintaining adequate temperatures. Food items under storage measured at 50-55degrees C during the inspection. Staff indicated the items were prepared less than 2 hours prior.**Monitor the cabinet to ensure it is capable of maintaining adequate temperatures of 60 degrees C or above.-The staff reheated the food items to 80 degrees C and adjusted the temperature setting of the cabinet during the inspection.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The mechanical dishwasher was not dispensing sanitizer at the time of the inspection. Measured at 0ppm of chlorine.**Repair the dishwasher to ensure it dispenses sanitizer at adequate concentrations.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The test strips available for use were expired as of May 2015.**Please obtain valid test strips.
   • 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 for review at the time of the 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?
     • There was no light in the walk-in freezer.**Have the lighting repaired or replaced to prevent the contamination of food and to allow for proper sanitation activities.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The plastic cutting board located in the back kitchen area was observed to have deep grooves rendering it uncleanable.**Have the cutting board repaired or replaced to ensure it is smooth and cleanable.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The following utensils/food equipment require cleaning:1, The bulk seasoning tub in the walk-in cooler.2. The hoisin sauce bucket in the walk-in cooler.**Have these items cleaned and sanitized.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas/items required cleaning:1. The floor of the walk-in freezer.2. The floor below the cookline.3. The floor and wall below and around the dish sink, including the grease trap.4. The doors and handles of the walk-in freezer and walk-in cooler.5. The shelves and food stands/racks in the walk-in cooler
5. Risk Management InspectionMar 24, 2025

   1 infraction

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • *REPEAT VIOLATION*There were several food items, including several kinds of dumplings, in the display cooler at the front that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled to indicate their given name, date of manufacture, and contact information of the manufacturer. Please label all food items properly as per the CFIA requirements.Link: https://inspection.canada.ca/food-labels/labelling/industry/food-labelling-requirements-checklist/eng/1393275252175/1393275314581March 12, 2025: Some food items have labelled, majority of the food items do not.Ensure that all products in the display freezer are labeled indicating the product and production date.
6. Risk Management InspectionMar 12, 2025

   3 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • *REPEAT VIOLATION*There were several food items, including several kinds of dumplings, in the display cooler at the front that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled to indicate their given name, date of manufacture, and contact information of the manufacturer. Please label all food items properly as per the CFIA requirements.Link: https://inspection.canada.ca/food-labels/labelling/industry/food-labelling-requirements-checklist/eng/1393275252175/1393275314581March 12, 2025: Some food items have labelled, majority of the food items do not.Ensure that all products in the display freezer are labeled indicating the product and production date.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Wire rack shelf above kitchen prep table has dust buildup. Food storage containers in back of kitchen have old residue buildup. Ensure these areas are cleaned thoroughly. Old containers not used should be discarded. **OUTSTANDING (2024-02-27). The wire rack shelf still had dust build-up and accumulation. Please clean. Then, implement a cleaning schedule to ensure that all shelving units are routinely cleaned and sanitized.March 12, 2025: Outstanding violation.Thoroughly clean this area.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The walls of the walk-in cooler had mold.Thoroughly clean and sanitizer the walls of the walk-in cooler.March 12, 2025: Outstanding violation.
7. Monitoring InspectionFeb 12, 2025

   5 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • *REPEAT VIOLATION*There were several food items, including several kinds of dumplings, in the display cooler at the front that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled to indicate their given name, date of manufacture, and contact information of the manufacturer. Please label all food items properly as per the CFIA requirements.Link: https://inspection.canada.ca/food-labels/labelling/industry/food-labelling-requirements-checklist/eng/1393275252175/1393275314581
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There was no surface sanitizer present at that time of the inspection.Ensure that a surface sanitizer is always readily available during food preperation.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • There were duct quarters that measured 24C and roasted crispy pork that measured 28C in the hot holding unit. These food items were discarded.Ensure that high risk foods placed in the hot holding unit are maintained at 60C or higher at all times. Utilize a probe thermometer to measure food temperatures.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The walls of the walk-in cooler had mold.Thoroughly clean and sanitizer the walls of the walk-in cooler.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Wire rack shelf above kitchen prep table has dust buildup. Food storage containers in back of kitchen have old residue buildup. Ensure these areas are cleaned thoroughly. Old containers not used should be discarded. **OUTSTANDING (2024-02-27). The wire rack shelf still had dust build-up and accumulation. Please clean. Then, implement a cleaning schedule to ensure that all shelving units are routinely cleaned and sanitized.
8. Monitoring InspectionFeb 27, 2024

   8 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • There were several food items, including several kinds of dumplings, in the display cooler at the front that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled to indicate their given name, date of manufacture, and contact information of the manufacturer. Please label all food items properly as per the CFIA requirements.Link: https://inspection.canada.ca/food-labels/labelling/industry/food-labelling-requirements-checklist/eng/1393275252175/1393275314581
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Food items in the walk-in cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Warmer display case in the front service area was 60 degrees Celsius, except for bottom left tray unit. BBQ duck pieces were 42 degrees Celsius (discarded). Ensure all areas of unit can maintain 60 degrees Celsius for hot holding of food inside.**OUTSTANDING (2024-02-27). The food products, such as BBQ Duck Pieces and Pork Ribs inside the hot-holding unit, being the front display unit, was measured at 28.2-36.9°C. The food products were discarded during the inspection. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times. Please ensure to routinely check the food's internal temperature. If not able to maintain 60°C, please do not use the unit for storing high-risk food products.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN CHLORINE TEST STRIPS.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Dirty buckets/containers noted in the kitchen beside the food preparation table. The staff mentioned that these buckets were not being used to store food. Thus, the containers were discarded during the inspection. Moving forward, please ensure that any unused containers are not kept in the kitchen, and if they are to be used, they must be kept in a clean and sanitary condition.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • There were broken/worn food equipment noted, being metal strainers. The inspector informed the staff that all kitchen equipment used must be kept in good condition, and free from cracks or breaks. The worn strainers were discarded during the inspection.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Wire rack shelf above kitchen prep table has dust buildup. Food storage containers in back of kitchen have old residue buildup. Ensure these areas are cleaned thoroughly. Old containers not used should be discarded. **OUTSTANDING (2024-02-27). The wire rack shelf still had dust build-up and accumulation. Please clean. Then, implement a cleaning schedule to ensure that all shelving units are routinely cleaned and sanitized.