700 - 3803 Calgary Trail NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Beijing Beijing Restaurant is in the CALGARY TRAIL SOUTH neighbourhood. CALGARY TRAIL SOUTH, Edmonton has 88 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 84 (95%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Dollar Tree 40082
CALGARY TRAIL SOUTH
This restaurant has been inspected 7 times since February 14, 2024, with 2 in compliance, 5 not in compliance, and 0 closures on record.
No violations
9 violations
**-Wet dirty cleaning cloths were left on counter. Soiled cleaning cloths must be stored in a sanitizing solution when not in use.
**-Raw meat was being prepared beside ready to eat chicken and vegetable. Please have separate prep table for ready to eat food and raw meat.
**-Cooked fish was stored under the food prep counter reading a temperature of 44 degrees Celsius. The chef mentioned it was for staff lunch. Please maintain cooked food at 60 degrees or higher or cool to 4 degrees or less within four hours of cooking., **-Small portions of cut vegetables were stored at room temperature at 15.9°C to 22.7°C with no ice bath. Store cut vegetables under ice bath to maintain temperature of 4° or less.
**-Mechanical dishwasher was not operating at the required sanitizing temperature. Technician was called in during the inspection to repair the machine. Technician sent a video and picture of mechanical dishwashing at the proper temperature after repair. Please monitor dishwasher to ensure proper sanitation.
**-Staff personal item such as mobile phone, car keys, and wallet was observed under food prep counter at the cookline. Please remove all personal items from food preparation and storage areas.
**-Scoops with high touch surfaces(handle) were stored in contact with bulk food supply (sugar, rice, and red beans). Remove and store scoop outside food containers.
**-Grease, dust, and dirt accumulation observed around the crevices of food equipment on cookline, exhaust canopy, ice machine, storage rack, cooler door handles, food scale, order machine, storage containers, and mobile serving cart on wheels. Please clean and sanitize all food contact and non-food contact surfaces.
**-Few serving dishes were cracked on edges and in disrepair. Please discard or replace damaged dishes.
**-White plastic cutting board at the food prep area was in disrepair and showed signs of dirt, and grime buildup and deep cutmarks. Repair or replace damage cutting board.
No violations
6 violations
** - Flies were observed
** - toilet in the washroom was not functioning – please repair
** - cutting boards were overworn, pitted, and in otherwise poor condition (plastic and wood), ** - remove/replace all broken containers, lids, sieves, baskets, and other such food equipment. Do not use duct tape or other type of tape to repair food equipment or shelving in any food area.
10 violations
** - no sanitizing solution was observed to store dirty, wet, used cleaning cloths when not in use.
** - staff cannot use the dirty handsink for food preparation. Please retrain., ** - raw meat was stored above and beside cooked foods, vegetables, or ready to eat foods in the walk in cooler. Please reorganized as discussed onsite., ** - improper stacking of foods was observed: do not store foods in a manner in which the bottom of a food container is in direct contact with the food stored underneath without first placing a food grade barrier in between., ** - do not store food and/or food equipment on the dirty floor., ** - scoops were stored with the dirty high-touch handle in direct contact with the food ingredient.
: 1. In the cooler overnight, 2. In an ice bath, 3. In the microwave, 4. In cold running water overnight.
1 violation
2024-02-22, Facility had completed some cleaning in the following areas:, -Wire shelving in walk-in cooler dishwashing area, -Walls of the walk-in cooler, -Tea scale & storage container, -White cabinets in server area, -Door of the mechanical room, -Door of walk-in freezer, -No abundantly dirty or damaged pots, pans, or white strainer bins noted, -Facility has scheduled professional cleaning of the commercial exhaust canopy (next week), , Insufficient cleaning completed in the following areas:, -Large rolling dry storage bins had build-up of old food debris on edges, -Some trays, the booster cover, & the supporting legs of dishwashing counter had a build-up of general filth, -Interior of mechanical room had not been cleaned - buildup of general filth on floor and equipment, -Aquarium still visibly dirty , , Staff began cleaning at the time of inspection.
6 violations
, , Used wiping cloths were left on the counter tops when not in use. , , ACTION REQUIRED: re-train staff regarding wiping cloth guidelines (see below). Monitor staff for future compliance. , , RESOURCE: , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
, Several high-risk foods were out at room temperature at the time of inspection. Some were on a trolly next to the cookline. Others were being processed in the back food processing area. Temperatures varied. Staff moved all items to coolers without instruction at the time of inspection., , ACTION REQUIRED: Ensure that all high-risk foods are actively being processed if being held at room temperature. Take out small amounts to minimize the time high-risk foods are held at room temperature.
** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: Ventilation canopy filters, every rolling cart and dim sum heated trolleys. All shelving in the kitchen (top, edges, and undersides), storage, and wait staff areas. All scales (kitchen and wait staff area), all rice cookers, tables and countertops throughout kitchen. All food containers and lids. Handles of all food equipment and hot holding cabinets and cupboards in the kitchen and the wait staff area. Ice machine and lid (train staff to wash hands before scooping ice). All cooler condensing units/fans.
** - cleaning required under the dishwashing sinks and dishwashing area on the walls, undersides, structure and floors.
** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: floors under all equipment and in hard to reach areas, the storage room, and bar areas. Floors in the walk-in freezer were not clean (build up noted).
** - cooked rice and beans were stored at room temperature – external and internal temperature was 22 degrees Celsius - discarded during inspection., ** - cut vegetables (onions, celery, carrots, lettuce, etc.) were stored on the counter at room temperature. Must be stored at a temperature of 4 degrees Celsius or less (ie. cooler or an ice bath)., ** - cooked black beans was stored on the counter for the line chef at room temperature. Do not stored cooked black beans at room temperature for convenient access. Store at 4 degrees Celsius or less (in the cooler or an ice bath)
** - evidence of mice and spiders were noted onsite.
** - toilet in the washroom was not functioning – please repair
** - holes into walls and around plumbing were observed
** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: Ventilation canopy filters, every rolling cart and dim sum heated trolleys. All shelving in the kitchen (top, edges, and undersides), storage, and wait staff areas. All scales (kitchen and wait staff area), all rice cookers, tables and countertops throughout kitchen. All food containers and lids. Handles of all food equipment and hot holding cabinets and cupboards in the kitchen and the wait staff area. Ice machine and lid (train staff to wash hands before scooping ice). All cooler condensing units/fans.
** - cutting boards were overworn, pitted, and in otherwise poor condition (plastic and wood), ** - remove/replace all broken containers, lids, sieves, baskets, and other such food equipment. Do not use duct tape or other type of tape to repair food equipment or shelving in any food area.
** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: floors under all equipment and in hard to reach areas, the storage room, and bar areas. Floors in the walk-in freezer were not clean (build up noted). Dirty plastic sheeting on the middle cook line shelving units near the microwave and handsink was observed. All booster seats and child high chairs.
, No paper towel available at the kitchen hand sink or the staff washroom hand sink. , , CDI: dispenser restocked at the time of inspection.
, 1) Foods in the walk-in cooler & dry storage area were covered using garbage bags. , , ACTION REQUIRED: only use food-grade materials for food storage. Discontinue using garbage bags to cover foods intended for consumption., , 2) Bowls were being used as scoops & stored in the bulk food products when not in use. , , ACTION REQUIRED: Stop using bowls as scoops. Do not store utensils in the bulk food product when not in use. Consider obtaining bins with a designated scoop holder.
, Paint on shelving in the dry storage area was worn & no longer smooth & washable., , ACTION REQUIRED: refinish shelving in dry storage area.
, Sanitation concerns noted in the following areas:, -Food debris & dirt on wire shelving in the walk-in cooler, -Black filth build-up on interior walls of the walk-in cooler, -Tea debris & rust on tea scale, -Dirt & debris on tea storage drawers, -Aquarium walls were clouded - dirt build-up on wall joints, -White cabinets in server area were visibly dirty/discolored, -Pans and pots stored in the hallway were heavily soiled with grease, -Door of the mechanical room was heavily soiled, -White baskets were extremely discolored and in poor repair (operator noted these were garbage) - discard all broken equipment, -Walk-in cooler door next to dishpit area was heavily soiled, -Food debris & dirt along baseboards, base of walls, & on pest control traps, -Plates and utensils in the dishpit area were covered in dirty plastic wrap, -General filth accumulation on wire shelving in the dishpit area, -Moisture and filth around and under the dishwasher, -Canopy filters were greasy, -Food debris & grease build-up between equipment in the cookline, particularly next to the deep fryers, -General filth accumulation on the exterior of food storage containers, , ACTION REQUIRED: deep, thorough clean required throughout the kitchen.