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Southland Peking

66 Broadway N Raymond AB T0K 2S0 · Food - General

Official record from Alberta →

Inspection summary

Southland Peking has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on September 24, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 7, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 17 times across 8 separate inspections, most recently on September 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on January 26, 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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator was preparing food items at time of inspection. A partial carton of eggs, and bins of meat, deep fried items, and vegetables were observed at room temperature.Operator placed food items in the cooler. Please ensure only the foods needed for immediate food preparation are out, and that if foods are kept at room temperature it is for less than two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered with items and equipment that are not necessary to the operation of the facility. This makes the area hard to clean and monitor for pests.Please ensure this area is decluttered and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the deep fryers has a buildup of grease.Please ensure that thorough and detailed cleaning of the floors occurs regularly.
  2. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered with items and equipment that are not necessary to the operation of the facility. This makes the area hard to clean and monitor for pests.Please ensure this area is decluttered and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors along walls, around equipment legs, etc. have a build-up of debris. The floors under the cook line and the butcher block tables have the heaviest build-up.Please ensure that thorough and detailed cleaning of the floors occurs regularly.
  3. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the walk-in cooler door is broken. As the door cannot latch, it cannot be sealed properly.Please ensure the handle is fixed, to ensure the door can seal and cold holding temperatures are maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered with items and equipment that are not necessary to the operation of the facility. This makes the area hard to clean and monitor for pests.Please ensure this area is decluttered and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors along walls, around equipment legs, etc. have a build-up of debris. The floors under the cook line and the butcher block tables have the heaviest build-up.Please ensure that thorough and detailed cleaning of the floors occurs regularly.
  4. Monitoring Inspection

    4 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the walk-in cooler door is broken. As the door cannot latch, it cannot be sealed properly.Please ensure the handle is fixed, to ensure the door can seal and cold holding temperatures are maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered with items and equipment that are not necessary to the operation of the facility. This makes the area hard to clean and monitor for pests.Please ensure this area is decluttered and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors along walls, around equipment legs, etc. have a build-up of debris. The floors under the cook line and the butcher block tables have the heaviest build-up.Please ensure that thorough and detailed cleaning of the floors occurs regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several freezers have a heavy build-up of frost, including the Viscount chest freezer, Wood's upright freezer, and Danby chest freezer. Please defrost and clean all of these freezers, to ensure they continue to work efficiently.
  5. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ungraded eggs are stored on a shelf in the walk-in cooler. The operator moved the eggs to a staff refrigerator at time of inspection. Graded eggs are available onsite as an ingredient for foods produced for public service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole raw eggs observed at room temperature in the food preparation area. When questioned, the operator advised they had been on the counter since the night before. The operator discarded the eggs at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the walk-in cooler door is broken. As the door cannot latch, it cannot be sealed properly.Please ensure the handle is fixed, to ensure the door can seal and cold holding temperatures are maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered with items and equipment that are not necessary to the operation of the facility. This makes the area hard to clean and monitor for pests.Please ensure this area is decluttered and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors along walls, around equipment legs, etc. have a build-up of debris. The floors under the cook line and the butcher block tables have the heaviest build-up.Please ensure that thorough and detailed cleaning of the floors occurs regularly.
  6. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the walk-in cooler door is broken. As the door cannot latch, it cannot be sealed properly.Please ensure the handle is fixed, to ensure the door can seal and cold holding temperatures are maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors along walls, around equipment legs, etc. have a build-up of debris.Please ensure that thorough and detailed cleaning of the floors occurs regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered with items and equipment that are not necessary to the operation of the facility. This makes the area hard to clean and monitor for pests.Please ensure this area is decluttered and organized.
  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood was due for servicing February 2023.Operator has taken steps to book a company to service the ventilation hood soon.
  8. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood was due for servicing February 2023.Operator has taken steps to book a company to service the ventilation hood soon.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris built up under the stove and the deep fryer. There is food debris build up under the shelves in the cooler. The floors of the kitchen have grime buildup.Please ensure all these areas are thoroughly cleaned, mopped and sanitized to prevent food contamination and pest harbourage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has empty containers and boxes. Please ensure equipment not in use is removed. Kitchen requires organization as it is very cluttered.

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