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Leo Fu's Szechuan & Peking Restaurant

511 70 Avenue SW Calgary AB T2V 0P5 · Food - General

Official record from Alberta →

Inspection summary

Leo Fu's Szechuan & Peking Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on January 21, 2026, recorded 4 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 7 separate inspections, most recently on January 21, 2026. 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?

  • 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 3 separate inspections, most recently on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 5 separate inspections, most recently on January 21, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet cleaning clothes were sitting on the counters. Operator was instructed to submerge the cleaning clothes inside the sanitizer solution between use.
    • 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?
      • Update- few old mice droppings were observed on the floor under the dishwashing sink. Safely dispose, clean and sanitize the affected areas. Operator was not able to show pest control records (Professional/manual records). No pest monitoring plan recorded.(Repeat violation from previous inspection)Requirement:-Get pest control inspection done by pest control company asap and provide report to Public Health inspector.Later on, you can use AHS pest control check list available on the following link to do inspections on monthly basis and maintain written records.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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 light in the walk-in freezer was dim. Please change the light.Shelving were damaged in the front area. Repair/resurface the shelves and ensure that the shelves are smooth, durable, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the discussed areas:-ventilation hood filter (middle one)- around, below and behind the deep fryer-covers and handles of prep coolers-ceiling panels-shelves, door and handle of display cooler in the kitchen-under the dishwashing sinks
  2. Risk Management Inspection

    1 infraction

    • 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 pest monitoring plan recorded.(Repeat violation from previous inspection)Requirement:-Get pest control inspection done by pest control company asap and provide report to Public Health inspector.Later on, you can use AHS pest control check list available on the following link to do inspections on monthly basis and maintain written records.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Juice and pop cans were stored under the sink in front area.Requirement: Do not store food and drinks under the sink to prevent contamination.
    • 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?
      • Multiple old mice droppings were noted under the two compartments sink and under the bulk bins in the kitchen.Requirement:-Clean and disinfect the affected areas and monitor pest activities.-Remove extra items not required on daily basis to prevent hiding places for mice.-Identify entry points for pest and seal them.
    • 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 pest monitoring plan recorded.(Repeat violation from previous inspection)Requirement:-Get pest control inspection done by pest control company asap and provide report to Public Health inspector.Later on, you can use AHS pest control check list available on the following link to do inspections on monthly basis and maintain written records.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  4. Risk Management Inspection

    2 infractions

    • 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 pest monitoring plan recorded.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf- Ensure the pest control measures are recorded and on minimum a monthly basis. Multiple mice droppings were noted under the dishwasher and the ice machine.- Clean out mice droppings and monitor pest activities.Gaps were noted at the bottom of the back door. - Seal the gaps
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris were noted behind the grill line and under the dishwasher.- Clean the kitchen.The walk-in freezer was packed full of foods to the ceiling and disorganized.- Reorganize the walk-in freezer.
  5. Monitoring 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)?
      • The chlorine-based dishwasher was measured 0 ppm at the sanitizing cycle. - Repair.
    • 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 pest monitoring plan recorded.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf- Ensure the pest control measures are recorded and on minimum a monthly basis. Multiple mice droppings were noted under the dishwasher and the ice machine.- Clean out mice droppings and monitor pest activities.Gaps were noted at the bottom of the back door. - Seal the gaps
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris were noted behind the grill line and under the dishwasher.- Clean the kitchen.The walk-in freezer was packed full of foods to the ceiling and disorganized.- Reorganize the walk-in freezer.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Old vinegar containers were used to store produce. Obtain proper food containers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler measured at 13C.. Staff indicated that the walk-in cooler was in the process of being fixed. All foods removed to other cooler units.
    • 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?
      • 1) Back screen door was broken. Back door was left open.2) A couple of flies observed in facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of debris observed in the following areas:- in between and under large cooking equipment2) No written cleaning schedule available
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) At the time of inspection, no sanitizer was available.2) Dirty cleaning cloths left on the prep table
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was smoking in the kitchen
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In the walk-in cooler, food products were not covered to protect them from contamination. Please ensure that all food products in coolers are covered. 2. Ready-to-eat foods were stored below or next to raw meat and poultry. Raw meat and poultry must be stored on the lowest shelf with ready-to-eat foods store above. This prevents ready-to-eat foods from being contaminated by liquids from the raw meat.** Repeat violations **
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Old vinegar containers were used to store produce. Obtain proper food containers
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contents
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was blocked with many empty oil containers.Ensure all hand wash stations are free and easily accessible at all times
    • 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?
      • 1) Back screen door was broken. Back door was left open. 2) Flies observed in facility3) Small beetles observed in bulk flour bin4) No pest control records available
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation: MECHANICAL VENTILATION CANOPY HAD A BUILD-UP OF GREASE AND DEBRIS. PLEASE CLEAN THE CANOPY AND FILTERS TO REDUCE THE RISK OF GREASE DRIPPING ONTO THE COOKING FOOD BELOW. ** Repeat violation **
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of debris observed in the following areas:- by the back door, under pallets and shelving- in back storage rooms under shelving units- inside walk-in freezer- in between and under large cooking equipment2) No written cleaning schedule available
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