4 - 11625 Elbow Drive SW · CANYON MEADOWS
October 10, 2025
PassThe 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.
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.
No pest control records were maintained., , Requirement:, , Maintain pest control records on monthly basis.
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.
Sizzling Rice Peking House is in the CANYON MEADOWS neighbourhood. CANYON MEADOWS, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 33 (61%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since November 18, 2024, with 4 passes and 0 closures on record.
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.
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.
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.
No pest control records were maintained., , Requirement:, , Maintain pest control records on monthly basis.
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.
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.
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 cooler, b) under running cold water, c) by heating in the microwave
A flour bag was kept directly on floor near the mixer., , Requirement:, Keep food at least 15 cm off the floor.
Barbecue sauce was left in the can after opening., , Requirement:, Transfer food to glass/plastic/stainless steel container after opening.
No pest control records were maintained., , Requirement:, , Maintain pest control records on monthly basis.