226 - 11566 24 Street SE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 14, 2025
Not in Compliance1. The sanitizing solution in the sanitizing bucket measured at 0ppm. Operator constituted bleach sanitizing solution at 100ppm of chlorine., , - Ensure the bleach sanitizing solution is at 100ppm of chlorine for sanitizing food contact surfaces., , 2. Dirty cleaning clothes were left on the counter outside the sanitizing bucket. , Operator removed dirty clothes and brought clean ones., , -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution
Raw meat in covered container was stored beside bean sprout in an enclosed container in the stand-up prep cooler., Operator relocated raw meat to lower shelve., , - Ensure raw meat stored away from potentially hazardous food to prevent cross contamination.
Expired chlorine test strips were available., , -Ensure valid test strips are available for measuring the sanitizing agent concentration.
The following areas had dust, dirt or grease build up:, 1. inside of microwave., 2. Vent canopy, 3. ceiling and hanging storage for single use dishes at the kitchen, , Clean noted areas.
Douglas Peking Express is in the SHEPARD INDUSTRIAL neighbourhood. SHEPARD INDUSTRIAL, Calgary has 57 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 36 (63%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since August 23, 2023, with 0 in compliance, 3 not in compliance, and 0 closures on record.
4 violations
1. The sanitizing solution in the sanitizing bucket measured at 0ppm. Operator constituted bleach sanitizing solution at 100ppm of chlorine., , - Ensure the bleach sanitizing solution is at 100ppm of chlorine for sanitizing food contact surfaces., , 2. Dirty cleaning clothes were left on the counter outside the sanitizing bucket. , Operator removed dirty clothes and brought clean ones., , -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Sagana Foods AB - Events
SHEPARD INDUSTRIAL
Raw meat in covered container was stored beside bean sprout in an enclosed container in the stand-up prep cooler., Operator relocated raw meat to lower shelve., , - Ensure raw meat stored away from potentially hazardous food to prevent cross contamination.
Expired chlorine test strips were available., , -Ensure valid test strips are available for measuring the sanitizing agent concentration.
The following areas had dust, dirt or grease build up:, 1. inside of microwave., 2. Vent canopy, 3. ceiling and hanging storage for single use dishes at the kitchen, , Clean noted areas.
2 violations
Concentration of chlorine in chlorine based sanitizing solution was 0ppm., A new solution was prepared at time of inspection and solution measured 100ppm. , Ensure fresh sanitizing solutions are maintained at required concentration.
1. Floor dirty below wok and deep fryers., 2. Floor dirty below two compartment sink., 3. Spills present inside of microwave., Clean noted areas.
6 violations
Many used wet wiping cloths were left on the food preparation counter. , , - Ensure all wiping cloths are stored in an approved sanitizer solution or used once and then washed.
Raw eggs were stored on a top shelf in the refrigerator over top of ready to eats foods. Ensure all raw products are stored on the bottom shelves to prevent cross-contamination. , , - Eggs were moved to the bottom shelf during the inspection.
Eggs stored in an ice bath measured around 19C. The ice had melted and was no longer keeping the product cool. Ensure that all high-risk foods are stored below 4C. , , - Ice was replaced during the inspection.
No paper towel dispenser at sink in front drink area., Obtain a suitable paper towel dispenser., **Repeat violation**
Staff had their phones out on cutting boards in the kitchen., , - Do not keep any personal items in the food preparation area to prevent cross-contamination.
Ceiling and exhaust canopy were dirty. Floor and surfaces in dry storage room were dirty., , - Ensure all areas and surface are clean and well maintained., *Repeat Violation, first noted 2022-04-21*