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Green Bamboo Peking House

757 Main Street Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Green Bamboo Peking House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on February 19, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 13, 2024. 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 3 times across 3 separate inspections, most recently on February 26, 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 2 times on September 18, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • During the inspection, approximately fifteen trays of eggs (approximately 30 eggs per tray) were observed on site, with several eggs noted to be dirty and/or cracked. No invoices or documentation were available to verify that the eggs were sourced from an inspected and approved facility. The use of eggs that are dirty, cracked, or obtained from an unverified source presents a risk of foodborne illness due to potential contamination and the inability to confirm that the product was handled and stored under regulated conditions. The owner/operator was advised that these eggs must not be used for food preparation. Two trays were voluntarily discarded during the inspection, correcting this issue at the time of inspection.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were high-risk foods being stored above low-risk foods in the white standing fridge in the kitchen. Operators immediately rearranged the contents of the fridge so that the low-risk items were stored above the high-risk items and were not at risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being stored in the bulk containers and were being used as scoops.Operators immediately removed the bowls and replaced them with handled scoops, stored with the handles facing up and out of the food.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris found on the floor behind cookinline. Please clean.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation hood filters had a buildup of grease. Please clean.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are using a cleaner for customer tables. Discussed ensuring a sanitizer is used as a last step.First clean tables with soap and water. Second use an approved sanitizer such as a chlorine or Quats (yellow solution at front of house) product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area needs to be cleaned:-Behind the grill area, the wall and floor had a buildup of grease.

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