309 - 3630 Brentwood Road NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mars 2026
The chlorine sanitizer solution was too strong. , , - Ensure chlorine solutions are prepared at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water. Verify concentration using chlorine test strips.
Several chopped vegetables were stored in room temperature. , , - Chopped vegetables are considered perishable foods and must be stored at 4C or less or greater than 60C.
Several containers of foods/boxes stored directly under floor in the walk-in cooler, walk-in freezer and under the preparation table in the cooking area. , , - All foods must be stored at least 6 inches off of the floor.
Ginger Beef Peking House Restaurant se trouve dans le quartier BRENTWOOD. BRENTWOOD, Calgary compte 109 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 18 juillet 2026, 86 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Booster Juice
BRENTWOOD
Ce restaurant a été inspecté 7 fois depuis le 10 novembre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
The chlorine sanitizer solution was too strong. , , - Ensure chlorine solutions are prepared at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water. Verify concentration using chlorine test strips.
Several chopped vegetables were stored in room temperature. , , - Chopped vegetables are considered perishable foods and must be stored at 4C or less or greater than 60C.
Several containers of foods/boxes stored directly under floor in the walk-in cooler, walk-in freezer and under the preparation table in the cooking area. , , - All foods must be stored at least 6 inches off of the floor.
5 infractions
Raw pork chunks in a strainer were stored in the mop sink and were being rinsed with a hose that was not food grade. , , - Do not handle food in or near any sources of contamination such as the mop sink at any point. , - Use dedicated food preparation sinks only.
Raw beaten eggs in a container were measured at 15-16 degrees Celsius. , , - Discarded. , - Please ensure egg container is either stored in the cooler at all times or if an ice bath is used it is surrounded by ice and maintained at a temperature of 4C or less. Do not store in out of the cooler if it cannot be maintained at 4C or less.
*** RECURRENT VIOLATION ***, , The concentration of chlorine during the sanitation cycle of the dishwasher was measured at approximately 10 ppm. , , - During the sanitation cycle of the dishwasher the chlorine concentration must be 100 ppm at dish level. , - Replaced the chlorine source, primed the machine. Chlorine was measured at 100 ppm. Must use test strips to verify the concentration daily.
4 infractions
Raw frozen chicken observed thawing in room temperature. , , - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, . in the cooler ahead of time, . under running cold water, . during the cooking process, . in the microwave if foods are being cooked or consumed immediately after
Chopped garlic in oil measured at 9 degrees Celsius. The garlic container was sitting on top of ice and not surrounded by ice. , , - Please ensure the garlic container is surrounded by ice and maintained at a temperature of 4C or less. Do not store in room temperature if it cannot be maintained at 4C or less.
The concentration of chlorine during the sanitation cycle of the dishwasher was measured at approximately 50 ppm. The dishwasher also makes a strange noise when draining. , , - During the sanitation cycle of the dishwasher the chlorine concentration must be 100 ppm at dish level. , - Replace chlorine source, prime the machine and use chlorine test strips to verify the concentration., - Service the dishwasher.
Aucune infraction
4 infractions
There was a sewage backup in the staff washroom which was adjacent to the dry storage area. Water was found in this area. , , The sewage backup caused a significant pooling of water in the dishwashing area, adjacent to the cooking area.
1) Improper cooling observed. Cooked foods were placed in deep bus bins. , - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours., - Suggested increasing surface area by placing hot foods on shallow trays to cool instead., , 2) Internal temperature of raw beaten eggs and garlic in oil were measured at 16.1 and 8.7C respectively. , - Eggs were discarded. , - Eggs and garlic in oil must be stored at a temperature 4C or lessor greater than 60C at all times. , -If an ice bath is used, ensure the food container is surrounded by ice. , 3) There was no probe thermometer available. , - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
3 infractions
1) Improper cooling observed. Cooked foods were placed in deep bus bins. , - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours., - Suggested increasing surface area by placing hot foods on shallow trays to cool instead., , 2) Internal temperature of raw beaten eggs and garlic in oil were measured at 16.1 and 8.7C respectively. , - Eggs were discarded. , - Eggs and garlic in oil must be stored at a temperature 4C or lessor greater than 60C at all times. , -If an ice bath is used, ensure the food container is surrounded by ice. , 3) There was no probe thermometer available. , - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
No active pest monitoring program in place. , , - Please implement an effective pest monitoring program or hire a professional pest control operator.
5 infractions
1) Several high-risk frozen foods such as dumplings, shrimps and beef were left out in room temperature to thaw. , , - Corrected during inspection. , - - Do not thaw in room temperature. Thaw foods using one of the following approved methods:, - Thaw in cooler, - Thaw under running cold water, - Thaw during the cooking/reheating process, - Thaw in microwave if cooked or consumed immediately after., , 2) Improper cooling observed. Cooked foods were placed in deep bus bins. , - Facility must ensure that foods are cooled to 20 °C within two hours. Then, cooled to 4C or less in the next 4 hours., - Suggested increasing surface area by placing hot foods on shallow trays to cool instead., , 3) Galic in oil stored in room temperature. Internal temperature measured at 9-12C. , - Garlic in oil must be stored at a temperature of 4C or less. If an ice bath is used ensure the food container is surrounded by ice. , , 4) There was no probe thermometer available. , - Provide a probe thermometer to measure the internal temperature of food during cooking, cooling, storage and reheating.
No chlorine or detergent available at the mechanical dishwasher. , - Purchase immediately and prime the machine. The sanitizer concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm. ,
The concentration of the sanitizer during sanitation cycle of the dishwasher is not being monitored. , , - Must verify the concentration daily. Chlorine must be measured at 100 ppm. Record and maintain a log.
Several broken plastic baskets and strainers observed., , - Discarded. , - Do not use any utensils or equipment that broken, in disrepair and no longer easily to clean and sanitize.
No liquid soap at the handwashing sink on the main cooking line. , , - Ensure handwashing sinks are supplied with soap and paper towels in suitable dispensers at all times. Using gloves does not replace the requirement for handwashing.
No active pest monitoring program in place. , , - Please implement an effective pest monitoring program or hire a professional pest control operator.
November 14, 2023: Some cleaning had been completed more cleaning is required. , , November 10, 2023: The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. , , - Clean and maintain in a clean and sanitary condition at all times.
November 14, 2023: Some cleaning had been completed more cleaning is required. , , November 10, 2023: The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. , , - Clean and maintain in a clean and sanitary condition at all times.
1) No chlorine test strips available. , - Purchase chlorine test strips and verify the concentration of chlorine at the mechanical dishwasher on a daily basis. , , 2) The chemical concentrations at the mechanical dishwasher and surface sanitizers are not being verified. , - Verify chemical concentrations daily.
No active pest monitoring program in place. , , - Please implement an effective pest monitoring program or hire a professional pest control operator.
The main cooking line, behind and underneath the cooking equipment were extremely greasy/oily. , , - Clean and maintain in a clean and sanitary condition at all times.