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Peking Garden

416 - 4625 Varsity Drive NW Calgary AB T3A 0Z9 · Food - General

Official record from Alberta →

Inspection summary

Peking Garden has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 19, 2024. The most recent inspection, on July 31, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on July 31, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on December 19, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 July 31, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available chlorine test strips are no longer effective. They would turn purple even under plain water.Obtain new chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease accumulation was observed on the hood oil filters, especially around BBQ chamber pipes.Clean.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poultry were thawed at room temperature in the space next to the walk-in freezer. The surface temperature was around 6C. Poultry was instructed to move into a cooler.Thaw high risk food under 4C or under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available chlorine test strips are no longer effective. They would turn purple even under plain water.Obtain new chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep tables in the kitchen. Ensure the knives and utensils are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease accumulation was observed on the hood oil filters, especially around BBQ chamber pipes.Clean.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A food handler touched personal cell phone then proceeded to continue food handling without washing hands. - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may becomesoiled. Single-use gloves do not replace the requirement for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Portioning bowls and utensils were stored inside of the dry bulk food containers and in direct contact with foods. - Do not store portioning bowls and utensils inside the bulk containers. Store in a clean and sanitary manner outside of the container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several boxes of raw frozen chicken were left out in room temperature to thaw.- 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 after2) Chopped garlic in oil and raw beaten eggs were measured at 15 and 11 degrees Celsius respectively. - Ensure perishable foods are stored at 4C or less or at a temperature of greater than 60 C at all times. If ice is used, ensure the food 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.- Foods were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Observed food/raw meat being prepared in the dedicated handwashing area. - Do not prepare any foods in this area as it is not sanitary. All food must be prepared in designated food preparation area or install a new food preparation sink. 2) The handwashing sink in the corner by the entrance into the kitchen, is not easily accessible. - Remove all equipment that are blocking or impeding access to handwashing sink. Ensure handwashing sink is easily accessible to facilitate handwashing.

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