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Peking Peking

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

Official record from Alberta →

Inspection summary

Peking Peking has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on October 7, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 October 7, 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 3 times across 2 separate inspections, most recently on October 7, 2026. 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 December 4, 2023. 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 4 times across 3 separate inspections, most recently on October 7, 2026. 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 once on May 29, 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of sanitizer had detergent and bleach mixed together.-sanitizer solutions are made of bleach and water (don't use detergent).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen, cases of meat were stored on the floor; the surface measured 8Celsius, but the items were still frozen.-ensure delivered foods are promptly moved to the fridge/freezer.2) Cooked rice in takeout containers was stored at room temperature and measured 5Celsius and 25Celsius-store in the cooler at 4Celsius or less, OR in a steam table at 60Celsius, or above.
    • 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.-use a bin/container/bowl inside the sink to store and thaw the meat using the above method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following areas were dirty with grease, grime, oil, debris, food, etc:-under the cooking equipment on the cooking line-the floor of the walk-in cooler (move shelves to thoroughly clean)-reach-in/stand-up coolers *clean all equipment and surfaces on a regular basis. Do not allow grease/debris/food to accumulate.*organize the food handling and storage areas; if you don't use an item on a regular basis, then discard it.
  2. 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.
  3. 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.
  4. 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.

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