700 - 3803 Calgary Trail NW · CALGARY TRAIL SOUTH
16 octobre 2025
RéussiAucune infraction trouvée
Beijing Beijing Restaurant se trouve dans le quartier CALGARY TRAIL SOUTH. CALGARY TRAIL SOUTH, Edmonton compte 88 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 76 (86%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 31 octobre 2024, avec 5 réussites et 1 fermeture au dossier.
**-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.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
**-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.
** - 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.
** - 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).
** - 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.
** - staff took the cooked rice and beans and stored in the freezer where other frozen cooked rice and beans was stored. Do not refreeze food items that were previously frozen and thawed. Do not thaw high risk cooked foods at room temperature. Use only 1 of 4 methods for safe thawing practices: 1. In the cooler overnight, 2. In an ice bath, 3. In the microwave, 4. In cold running water overnight.
** - 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.