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Peking Way Restaurant

106 - 205 Jennifer Heil Way Spruce Grove AB T7X 0T3 · Food - General

Official record from Alberta →

Inspection summary

Peking Way Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on March 11, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 28, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on February 2, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on February 2, 2024. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was about 6°C, and a thermometer is not present in the fridge.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -rice and fried pork were being held at room temperature. This could be in part due to a lack of cold holding space such as coolers and freezers
    • 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?
      • -the curtain providing the door of the kitchen was dirty-pest control monitoring records were not available for inspection
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured a chlorine residual greater than 200 ppm.A new sanitizer solution was prepared and measured a chlorine residual of 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cooked food was being stored in carboard boxes.Only use containers that are food grade and are able to be cleaned and sanitized.Food was transferred to cleanable containers. 2. Tins that once contained sauce were being cleaned and re-used to store herbs and spices. Do not re-use these containers as they can rust. 3. Plastic containers that once stored other food items had been cut and modified and re-used to store other food items. Do not re-use single use containers as they cannot be properly cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items.Use scoops with a handle and store in a way that protects bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and Shrimp were being thawed at room temperature. Food is only to be thawed in the following way:- Under constant running cold water. - In the refrigerator.- In the microwave immediately before being cooked. - As part of the cooking procedure in the over, with additional time for thawing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken, bean sprouts, and minced garlic were found at room temperature. High risk foods must be kept below 4 degrees Celsius or greater than 60 degrees Celsius at all times. A container of cooked chicken, a bag of bean sprouts and a container of minced garlic in oil were discarded.2. Large amounts of breaded deep-fried foods were found being stored at room temperature. Foods were still below 10 degrees Celsius and were returned to the cooler.

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