Skip to content
Loading map…

Mr. Bun Shanghai Cuisine

10828 82 Avenue NW Edmonton AB T6E 2B3 · Food - General

Official record from Alberta →

Inspection summary

Mr. Bun Shanghai Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on May 15, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on May 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on October 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 1, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 1, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 9 times across 3 separate inspections, most recently on May 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bins of bulk dry goods (sugar, flour) were left uncovered during storage.ACTION REQUIRED: ensure all foods are covered when in storage.2. An open can of Chee Hou Sauce was stored in the cooler with a spoon in it.ACTION REQUIRED: repackage canned goods once opened. Label product with a "use by" or "opened on" date. Do not store utensils in products when in storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles (2) were stored in the dishwashing area.ACTION REQUIRED: ensure all chemical bottles are labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Facility was thawing meat at room temperature, namely: --A bus pan with three packages of pork was on the counter --Three packages of beef and a bag of ground pork were stored in the one-compartment sink --Two boxes of pork were on the floor --A pot containing a package of beef was on the floorExternal temperatures ranged from 5-22C. The internal temperature of products was ~6C.Corrected during inspection: moved to cooler at the time of inspection. Discussed acceptable thawing methods. 2. The preparation table cooler in back food processing area (across from dishwashing area) was not maintaining satisfactory temperature. Internal temperature of chicken drumstick was measured at 16°C. Corrected during inspection: instructed manager to discard all high-risk foods in the cooler and to discontinue its use until repaired. 3. Facility did not have a probe thermometer. ACTION REQUIRED: obtain a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the food preparation/dishwashing area was obstructed. Food equipment was stored in the basin and food/food equipment was stored in front of it. Corrected during inspection: equipment was moved at the time of inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A dead mouse was observed under the True Refrigerator (across from hot holding cabinet used for plates).ACTION REQUIRED: report the sighting to your pest control provider. Conduct a deep clean of the facility including under and behind all equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored in bulk food when not in use and containers were used as scoops.ACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation concerns noted in the following areas:-Black mildew build-up on FRP wall and caulking in the dishwashing area-Food splatter in the interior of coolers-Food splatter in the microwave-Debris and garbage under and behind equipment-Dirt build-up on the exterior of cooler and freezer doors/handles-Dust build-up on top of flat surfaces such as the white upright freezer close to the cookline-Food debris such as noodles under equipment in the cookline-Significant grease build-up on fryers and cooking equipment-Food debris & grease on equipment such as the mini fridge/freezer in the cookline-Food debris and dried liquid in the base of the cooler in the back storage area-Dried liquid along the back of the chest freezer in the back storage areaACTION REQUIRED: deep clean required throughout the facility. Develop a written cleaning schedule that is effective.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed on the food prep counters when not in use. Ensure used cleaning cloths are stored in a sanitizer such as 100ppm bleach/chlorine when not in use. The operator placed the indicated cloths in a 100ppm bleach/chlorine sanitizer bucket during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer was available while food was being prepared. Ensure a sanitizer such as 100ppm bleach/chlorine is readily available at all times to facilitate effective cleaning and sanitizing of food-contact surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles were observed in bulk sugar, salt, msg and cornstarch. Ensure scoops with handles are provided to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were observed in the two upright coolers near the back of the facility. Ensure the indicated coolers are equipped with thermometers to help monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink across from the dishwasher was observed without paper towels in a dispenser. Ensure handwashing sinks are equipped with paper towels in a dispenser to facilitate effective hand hygiene. The operator provided paper towels at the indicated handwashing sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink across from the grill line was observed with no paper towel dispenser. Ensure the indicated handwashing is equipped with a paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall with the light switch in the back storage area was observed to be made ofdrywall which is difficult to clean and sanitize effectively.Ensure the indicated drywall surface is painted or refinished to be smooth, moisture resistant, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the wall beside the mechanical dishwasher. 2. A buildup of debris was observed on top of the mechanical dishwasher. 3. The floor in the mop sink room was observed with a buildup of grime. 4. A buildup of grime was observed on the wall around the light switch in the back storage room. 1-4. Ensure the indicated areas are cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on food contact surfaces. Employees were shown how to make a bucket of sanitizer solution and all used cloths were placed inside the bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple bags of dry food items are being stored directly on the floor in the dry storage area, with some items resting underneath dirty brooms and mops. Additionally, there is an open bag of flour on the floor. During the inspection, the brooms and other dirty items were moved.Action Required: All food must be stored in a manner that prevents contamination. Food should always be kept off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large box containing flats of eggs were being stored inside the dry storage room without temperature control. Employees indicate they had been at room temperature all night. All the eggs were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Employees were thawing meat at room temperature in the pot wash sink. The staff were instructed on proper thawing practices and then moved the meat under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are unavailable at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Employees are sharpening their knives inside the back kitchen hand sink. The hand sink is to be used for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The employee washroom was initially missing hand soap, but this was addressed during the inspection when a new soap dispenser was installed. Please make sure that soap is always available for staff to wash their hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the back kitchen hand sink does not turn. Repair so the hand sink is in good working order and supplied with hot and cold running water.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest monitoring is not being completed by the facility. No pest records are available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid food permit is not posted for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape is currently used to cover damaged stainless-steel panels on the wall. Please repair the area around these panels to ensure it is properly sealed and prevents pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The area between the wall and the dish pit has worn and moldy caulking. Please re-caulk and clean this area to ensure it is both clean and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pipe is leaking water onto the floor in the front bar area and needs to be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed:-meat slicer-walls, floors and under the stainless-steel table in the dish area-around the grease trap-employee washroom, especially the walls-the spice containers on the cook line-the ventilation units (large amount of dust)-grease build-up around the deep fryers-front bar area (large amount of water deposits)-the kids booster seatsthe customer washroom: the checklist inside the women's washroom indicates it was last cleaned on June 4 - please update list

Nearby inspected facilities

Own this business? Add a badge to your website