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Peking Peking

232 - 8338 18 Street SE Calgary AB T2C 4E4 · Food - General

3 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was thawing in stagnant water in the sink.-thawing meat must have cold running water continuously running. Ensure all staff know and practice proper thawing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine testing paper.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor/walls under and behind the cooking equipment was very dirty with grease accumulation and food debris.-move equipment and thoroughly clean the walls and floors. This needs to be done on a weekly/bi-weekly basis (or more frequent to prevent the accumulation of oil, grease, grime, food, debris, etc)2) The floor in the walk-in cooler was dirty with debris and spills.-clean the walk-in cooler3) Handles of cooler doors and commonly touched surfaces were dirty with debris, grease, sauce, food, etc.-clean the handles and commonly touched surfaces 2-4 times/day.4) Bulk food containers were dirty with debris/grime and containers with caked on food debris were stored directly in dry food bins.-clean and sanitize all food contact containers; do not store dirty utensils/small containers in the bulk bins of food.
  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw meat dumpling fillings and raw chicken stored directly above and adjacent to produce and other ready-to-eat foods in the cooler.Reorganize the walk-in cooler and ensure separation between raw meat and ready-to-eat foods to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine testing paper.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle in kitchen was not labelled.Ensure all chemicals are labelled to identify contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Newer table in kitchen had surfaces (legs, edges) that were composed of raw, unfinished wood. All surfaces must be easy to clean and impervious.Finish any raw wood surfaces of table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and food debris on floor below fryers.Clean noted area.