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Sizzling Rice Peking House

4 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General

Official record from Alberta →

Inspection summary

Sizzling Rice Peking House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on July 16, 2026, recorded 6 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 3 separate inspections, most recently on July 16, 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 3 times across 3 separate inspections, most recently on July 16, 2026. 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 2 times across 2 separate inspections, most recently on July 16, 2026. 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 4 times across 2 separate inspections, most recently on July 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was present inside the main kitchen. Staff was instructed to always have the sanitizer solution in the kitchen, solution made (100 ppm bleach solution).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Non-perishable chilli sauce pail was kept on the ground inside the kitchen, pail was without lid. Operator was instructed not to store the sauces on the ground, store them above the ground (at least 6 inches), with lids closed. Education provided for the storage of perishable sauces as well. 2. Open food bags observed in the dry storage area. Please ensure that the stored food items bags are properly covered or transfer the product in the food grade containers with lids on them.3. Bowls were stored inside the opened food storage bags and inside the food containers. Please use scoop with handles, ensure handles are not touching the food items.4. Open sugar container were stored on the undershelves of the prep counter. Please use lids and cover the food items/ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken broth pot noted on the stove, the burner was off. Internal temperature reading was 52C. - Operator was instructed to keep all the potentially hazardous food on or above 60C OR 4C or below. Operator turned on the burner, temperature reading was taken after a while, measured at 65C.2. Cooked chicken fritters in the food pails were stored at room temperature, measured at 13-17C. -Operator transferred the pails in the cooler.
    • 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?
      • 1. Back delivery door was left open. Please keep the door closed when not in use to prevent pest entry. "Reoccurring"2. No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored inside the metal knife holding strip attached to the wooden counter near the dishwashing area. The knife-holding strip is hollow, with knives inserted into the metal plate, making the interior very difficult to clean. Please store all knives in a clean container or in a holder that is easily cleanable. Operator moved the knives to dishwashing area and will store them inside the cleaned container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation was not satisfactory. Thorough deep cleaning is required thorough out the kitchen floor, including the ventilation canopy, Prep counters, under counter shelves and back area.Develop and implement the cleaning schedule for the kitchen.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer bottle at the front and sanitizer bucket were too strong (test papers bleached out immediately). Operator was instructed to prepare fresh sanitizer solutions (method of mixing sanitizer discussed). Finally, sanitizer were measured at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous food items such as cut/sliced carrots, lettuce etc. were stored on preparation counters at temperatures ranging from 8°C to 12°C. Upon inquiry, staff confirmed that freshly cut vegetables are placed outside during lunch hours. Staff were provided with the following options: either store these items in the cooler, ice immersion method, or if they choose to keep them out, time-label the containers with a maximum two-hour limit and discard any leftovers thereafter.
    • 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 cutting boards in the food preparation area had deep grooves filled with food debris and a pale, worn-out surface. Staff were instructed to replace the cutting board, as it is no longer easily cleanable.Knife holders in the preparation area and meat cutting area had oil/stickiness/dirt. *Please keep those cleaned and sanitized.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored along with non-meat items like spring rolls and cooked meat in chest freezer.Requirement:Store raw meat apart from any other food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A flour bag was kept directly on floor near the mixer.Requirement:Keep food at least 15 cm off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Barbecue sauce was left in the can after opening.Requirement:Transfer food to glass/plastic/stainless steel container after opening.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of deep-fried pork stored on the counter without temperature control was 16.9C and ginger beef was at 18.2C.b) Frozen meat was thawed in standing water in a pail.Requirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Pork and ginger beef were discarded.b) Thaw frozen meats by any of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwave
    • 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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