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Peking Way Chinese Cuisine

650 - 1115 St. Albert Trail St. Albert AB T8N 7X6 · Food - General

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted on prep counters. These were moved during the inspection. The operator was further advised not to store cleaning cloths on prep counters. 2. Bleach solution was noted to be at 0 ppm at the time of inspection. The operator prepared fresh bleach solution during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Importance of handwashing was discussed with the operator. Hands must be washed between tasks. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items were noted to be uncovered in the walk-in-cooler, prep cooler, and walk-in-freezer. Please be advised to ensure that all food items are properly covered prior to storing them. 2. Bulk containers were noted to be uncovered. Bulk scoops required cleaning.Please clean bulk container scoops and ensure they are covered at all times.3. Packing tape and duct tape was noted on few containers. Please discard all damaged containers and ensure all food storage containers are maintained in a good condition.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts and cur produce was noted to be stored at room temperature. The temperature of bean sprouts was noted to be at 19 degrees C. These bean sprouts were discarded during the inspection. The operator was further advised to store all high-risk food items below 4 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dishes were stored in the handwashing sink located in the server area, making it inaccessible for food handlers to wash their hands.These dishes were removed during the inspection. The operator was further advised not to block the handwashing sink and ensure it remains accessible for food handlers to wash hands.
    • 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?
      • Pest control records were not being maintained on monthly basis.Please maintain monthly pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that facility staff requires additional training. Please register staff members to an approved food safety certificate.
  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that facility staff requires additional training. Please register staff members to an approved food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strong odor was noted by the grease trap. Please contact a professional to empty the grease trap.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food contact surfaces were not being sanitized between tasks such as raw meat versus ready to eat food products, soiled versus cleaned dishes, etc.Please use a sanitizing solution to sanitize food contact surfaces between tasks. The facility uses bleach solution. 2. Cleaning cloths were stored on prep counters. Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks such as handling raw meat versus ready to eat food, between soiled and clean dishes, etc. Food handlers were also unaware of glove policy. Importance of hand washing and glove policy was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves, and after taking them off and between glove changes. Please wash hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Four bags of raw meat, soiled dishes and a large bowl of cooked beef were noted in the prep sink with water turned on. All these food items were discarded during the inspection. The operator was further advised not to contaminate food items. Please do not store raw meat with cooked food items.2. A box of pork back ribs were stored next to cooked noodles. The raw meat box was moved to walk-in-cooler during the inspection. Please do not store raw meat with or on top of cooked items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Grocery bags were being used to store food items. Please note that grocery bags are made of nonfood grade material and must not be used to store food items. Please use food grade bags and containers to store food items. 2. Cardboard boxes were being used to store food grade bags. Please note that cardboard containers must not be used to store items as they cannot be cleaned and sanitized. 3. Mutiple raw beef cardboard containers were stored on top of clean dishes. Please do not store container that contained raw meat on top of clean dishes. 4. Scoops of bulk food items were stored inside the bulk food items. Scoops were noted to be soiled and some of them did not have handles (bowls were being used).Please ensure that bulk food items are being protected from contaminate. Please ensure that all scoops are stored and handles are not in physical contact with food items. Please use scoops with handles. 5. Nonfood related items such as staff drinks and cardboard boxes were stored on prep counters. Please designate an area to store nonfood food related items. Please do not store nonfood related food items on prep counter or with food related items. 6. Food items such as a bag of sugar, a bag of MSG, etc., were noted to be stored on the floor. Please be advised all food items must be stored at least six inches above the floor. Please do not store food items on the floor. 7. Uncovered food items were noted in the walk-in-cooler and walk-in-freezer.Please be advised that all food items must be covered with tight fitted lids prior to storing them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. It was noted that facility was thawing raw meat at room temperature. The temperature of pork back ribs was noted between 1- and 8-degrees C. The operator was advised to move all these food items into the walk-in-cooler. Proper thawing procedures were discussed with the operator during the inspection. Please follow following procedures:- Under cold running water, - In a cooler maintained at or below 4 degrees C. - In a microwave or cook directly from frozen state.2. Bean sprouts were stored at room temperature. The temperature was noted to be at 20 degrees C. These were discarded during the inspection. Please do not store high risk food items at room temperatures. Please store all high-risk food items in a cooler maintained at or below 4 degrees C.3. Cooked noodles stored in water was noted to be stored at room temperature. The temperature was noted to be around 12 degrees.The operator was advised to store all cooked noodles containing water in a cooler maintained at or below 4 degrees C.
    • 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?
      • Pest control records were not observed at the time of inspection. Please maintain pest control records on monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that facility staff requires additional training. Please register staff members to an approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The floor of the walk-in-cooler was not smooth in the middle. Please repair the floor and ensure it is maintained in a smooth, easy to clean and moisture resistant state. 2. One of the shelving units was noted to be made of bare wood. Please paint this unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A strong odor was noted by the grease trap. Please contact a professional to empty the grease trap. 2. Both dishwashing sinks were noted to be fully with dirty water. Please empty, clean and sanitize both sinks.3. A few plastic strainers were noted to be damaged. One was noted to be burnt. These were discarded during the inspection. Please do not use damaged containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1. Used oil was noted to be stored in two large stockpots in front of the hand washing sink. Please discard the used oil.2. Empty used raw beef containers were noted to be stored on top of clean dishes. Please discard all used raw beef cardboard containers.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. These were moved to the sanitizing solution during the inspection. Please do not store cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on top of cooked rice and noodles. Raw meat was moved during the inspection. Please do not store raw meat on top ready-to-eat food items. Please either store raw meat on the bottom or in a designated shelf located away from ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items were noted to be stored in grocery bags.These were moved into food grade bags and containers during the inspection. Please note that grocery bags are not made of food grade materials and must not be used to store food items.2. Nonfood related items such as construction items and paint were noted to be stored with food items in the dry storage area. Please note that food related must not be stored with nonfood related items. Please remove all nonfood related items from dry storage area.3. Scoops were noted inside of bulk food containers.Please be advised not to store scoops inside the bulk food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The floor of the walk-in-cooler was not smooth in the middle. Please repair the floor and ensure it is maintained in a smooth, easy to clean and moisture resistant state. 2. One of the shelving units was noted to be made of bare wood. Please paint this unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area of the facility requires organizing. Please organize the dry storage area.
  5. Initial Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions