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Ginger Beef Peking House Restaurant

309 - 3630 Brentwood Road NW Calgary AB T2L 1K8 · Food - General

Official record from Alberta →

Inspection summary

Ginger Beef Peking House Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on March 27, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 7 times across 6 separate inspections, most recently on March 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on March 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on December 24, 2023. 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 4 times across 4 separate inspections, most recently on March 27, 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 3 separate inspections, most recently on December 24, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was too strong. - Ensure chlorine solutions are prepared at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water. Verify concentration using chlorine test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of foods/boxes stored directly under floor in the walk-in cooler, walk-in freezer and under the preparation table in the cooking area. - All foods must be stored at least 6 inches off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several chopped vegetables were stored in room temperature. - Chopped vegetables are considered perishable foods and must be stored at 4C or less or greater than 60C.
  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw pork chunks in a strainer were stored in the mop sink and were being rinsed with a hose that was not food grade. - Do not handle food in or near any sources of contamination such as the mop sink at any point. - Use dedicated food preparation sinks only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beaten eggs in a container were measured at 15-16 degrees Celsius. - Discarded. - Please ensure egg container is either stored in the cooler at all times or if an ice bath is used it is surrounded by ice and maintained at a temperature of 4C or less. Do not store in out of the cooler if it cannot be maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *** RECURRENT VIOLATION ***The concentration of chlorine during the sanitation cycle of the dishwasher was measured at approximately 10 ppm. - During the sanitation cycle of the dishwasher the chlorine concentration must be 100 ppm at dish level. - Replaced the chlorine source, primed the machine. Chlorine was measured at 100 ppm. Must use test strips to verify the concentration daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of the sanitizer during sanitation cycle of the dishwasher is not being monitored. - Must verify the concentration daily. Chlorine must be measured at 100 ppm. Record and maintain a log.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several broken plastic baskets and strainers observed.- Discarded. - Do not use any utensils or equipment that broken, in disrepair and no longer easily to clean and sanitize.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw frozen chicken observed thawing in room temperature. - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:. in the cooler ahead of time. under running cold water. during the cooking process. in the microwave if foods are being cooked or consumed immediately after
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped garlic in oil measured at 9 degrees Celsius. The garlic container was sitting on top of ice and not surrounded by ice. - Please ensure the garlic container is surrounded by ice and maintained at a temperature of 4C or less. Do not store in room temperature if it cannot be maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine during the sanitation cycle of the dishwasher was measured at approximately 50 ppm. The dishwasher also makes a strange noise when draining. - During the sanitation cycle of the dishwasher the chlorine concentration must be 100 ppm at dish level. - Replace chlorine source, prime the machine and use chlorine test strips to verify the concentration.- Service the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid soap at the handwashing sink on the main cooking line. - Ensure handwashing sinks are supplied with soap and paper towels in suitable dispensers at all times. Using gloves does not replace the requirement for handwashing.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a sewage backup in the staff washroom which was adjacent to the dry storage area. Water was found in this area. The sewage backup caused a significant pooling of water in the dishwashing area, adjacent to the cooking area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling observed. Cooked foods were placed in deep bus bins. - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours.- Suggested increasing surface area by placing hot foods on shallow trays to cool instead.2) Internal temperature of raw beaten eggs and garlic in oil were measured at 16.1 and 8.7C respectively. - Eggs were discarded. - Eggs and garlic in oil must be stored at a temperature 4C or lessor greater than 60C at all times. -If an ice bath is used, ensure the food container is surrounded by ice. 3) There was no probe thermometer available. - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
    • 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?
      • No active pest monitoring program in place. - Please implement an effective pest monitoring program or hire a professional pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 14, 2023: Some cleaning had been completed more cleaning is required. November 10, 2023: The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. - Clean and maintain in a clean and sanitary condition at all times.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling observed. Cooked foods were placed in deep bus bins. - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours.- Suggested increasing surface area by placing hot foods on shallow trays to cool instead.2) Internal temperature of raw beaten eggs and garlic in oil were measured at 16.1 and 8.7C respectively. - Eggs were discarded. - Eggs and garlic in oil must be stored at a temperature 4C or lessor greater than 60C at all times. -If an ice bath is used, ensure the food container is surrounded by ice. 3) There was no probe thermometer available. - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
    • 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?
      • No active pest monitoring program in place. - Please implement an effective pest monitoring program or hire a professional pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 14, 2023: Some cleaning had been completed more cleaning is required. November 10, 2023: The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. - Clean and maintain in a clean and sanitary condition at all times.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several high-risk frozen foods such as dumplings, shrimps and beef were left out in room temperature to thaw. - Corrected during inspection. - - Do not thaw in room temperature. Thaw foods using one of the following approved methods:- Thaw in cooler- Thaw under running cold water- Thaw during the cooking/reheating process- Thaw in microwave if cooked or consumed immediately after.2) Improper cooling observed. Cooked foods were placed in deep bus bins. - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours.- Suggested increasing surface area by placing hot foods on shallow trays to cool instead.3) Galic in oil stored in room temperature. Internal temperature measured at 9-12C. - Garlic in oil must be stored at a temperature of 4C or less. If an ice bath is used ensure the food container is surrounded by ice. 4) There was no probe thermometer available. - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine or detergent available at the mechanical dishwasher. - Purchase immediately and prime the machine. The sanitizer concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No chlorine test strips available. - Purchase chlorine test strips and verify the concentration of chlorine at the mechanical dishwasher on a daily basis. 2) The chemical concentrations at the mechanical dishwasher and surface sanitizers are not being verified. - Verify chemical concentrations daily.
    • 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?
      • No active pest monitoring program in place. - Please implement an effective pest monitoring program or hire a professional pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. - Clean and maintain in a clean and sanitary condition at all times.

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