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Peking House

8 - 122 4 Avenue W Cochrane AB T4C 1B1 · Food - General

Official record from Alberta →

Inspection summary

Peking House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on August 27, 2026, recorded 7 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on August 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 13 times across 6 separate inspections, most recently on August 27, 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?

  • 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 5 times across 4 separate inspections, most recently on August 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 across 3 separate inspections, most recently on August 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Coconut milk and one other can food items found in the cooler left in the open cans. Corrected during the inspection.Please ensure can food items put in food grade containers after they are open.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Noted during the inspection that the dishwasher was not operational. Dishwasher was leaking.Operator will be doing 3 comp. sink manual dishwashing method until the repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Caulking at the dishwashing sink and surface of the wall by the dishwashing area were not in good repair. Please ensure repairs are completed. * Caulking at the hand sink was not in good repair. Please ensure all damaged surfaces are removed and replaced/repaired properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Dishwashing sink caulking and the wall were water damaged. Please repair it.*Noted that dishwasher was leaking when testing the dishwasher max. temperature. Please make sure it is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Dishwasher was still not operational. Facility was doing take out only. No reusable customer utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Big cutting board was not in good repair, one part of the board was used for chicken, and other part was used for vegetable.Discussed about the condition of the board, color coding different food items.Please ensure cutting boards are replaced. Recommended different color cutting boards for different food items to prevent contamination of the food and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;* Food debris built up hard to reach areas in the kitchen. * Grease built up on the exhaust canopy filters.* Grease on the wall surface by the cooking station, right and left side wall by the cooking area.* Debris built up surface beside the dishwasher, and dirty unused equipment beside the area. Please ensure cleaning of the areas are completed, and any unused dirty equipment are removed from the areas.
  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Noted during the inspection that the dishwasher was not operational. Dishwasher was leaking.Operator will be doing 3 comp. sink manual dishwashing method until the repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Broke tile beside the dishwasher. Please repair/replace it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Dishwashing sink caulking and the wall were water damaged. Please repair it.*Noted that dishwasher was leaking when testing the dishwasher max. temperature. Please make sure it is repaired.*Shelving beside the dishwasher and shelving/side banding beside the prep cooler were not in good repair. Please make sure repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dirt cleaning tools were stored beside the dishwasher. Please make sure they are discarded. Please make sure cleaning is done beside the dishwasher.* Food debris at the shelf beside the prep cooler area. Please make sure cleaning is done.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Canned food items were stored in cans after they are opened. It was corrected during the inspection. Please make sure canned food items are stored *Frozen premade food items are stored improperly in the freezer. Corrected during the inspection. Please make sure trays are not touching food while prepared/premade food items are getting frozen in the freezer. Please make sure food items in the freezer are stored properly, properly covered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Noted during the inspection that the dishwasher was not operational. Dishwasher was leaking.Operator will be doing 3 comp. sink manual dishwashing method until the repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Broke tile beside the dishwasher. Please repair/replace it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Dishwashing sink caulking and the wall were water damaged. Please repair it.*Noted that dishwasher was leaking when testing the dishwasher max. temperature. Please make sure it is repaired.*Shelving beside the dishwasher and shelving/side banding beside the prep cooler were not in good repair. Please make sure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stainless steel measuring scoop in the flour was not in clean sanitary condition. Corrected during the inspection. Operator placed the scoop in the disk sink to wash it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dirt cleaning tools were stored beside the dishwasher. Please make sure they are discarded. Please make sure cleaning is done beside the dishwasher.* Food debris at the shelf beside the prep cooler area. Please make sure cleaning is done.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Broke tile beside the dishwasher. Please repair/replace it.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Broke tile beside the dishwasher. Please repair/replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler door suction seal was not in good repair. Please replace it.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers in the cooler did not cover with the proper lids. Please make sure all open food containers are properly covered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Caulking/wall at the hand washing sink was not in good repair. Please repair/ recaulk the surface.*Dishwashing sink caulking and the wall were water damaged. Please repair it.*Broke tile beside the dishwasher. Please repair/replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler door suction seal was not in good repair. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:*Bottom shelves of the storage area and food prep table.

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