226 - 11566 24 Street SE · SHEPARD INDUSTRIAL
November 14, 2025
Pass1. 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 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 9, 2026, there are 29 (54%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since September 9, 2024, with 2 passes and 0 closures on record.
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
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.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
SHEPARD INDUSTRIAL
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.
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.