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New Shanghai Restaurant

5010 50 Avenue Calmar AB T0C 0V0 · Food - General

Official record from Alberta →

Inspection summary

New Shanghai Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on January 21, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on July 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 5 separate inspections, most recently on February 20, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on June 10, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three knives were stuck in between the two prep cooler. This is not sanitary way to store the knives. Knives removed immediately.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures above the cooking area and food preparation area were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
  4. Risk Management Inspection

    2 infractions

    • 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 floor in the back storage area was in disrepairACTION REQUIRED:1) Repair the floor at the back storage area.June 10, 2024: The floor in the back storage area was still in disrepair. This is an on-going violation and must be corrected. Please repair/replace the damaged floor tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures above the cooking area and food preparation area were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
  5. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were missing,Please purchase chlorine test strips.June 10, 2024: Chlorine test strips were still not observed. This is an on-going violation and must be corrected immediately. Please obtain chlorine test strips.
    • 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 floor in the back storage area was in disrepairACTION REQUIRED:1) Repair the floor at the back storage area.June 10, 2024: The floor in the back storage area was still in disrepair. This is an on-going violation and must be corrected. Please repair/replace the damaged floor tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The kitchen exhaust system and hood are overdue for cleaning. Please ensure the exhaust system and hood are professionally cleaned. 2. Two light fixtures above the cooking area and food preparation area were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chopped meat and vegetables were left open in the walk-in cooler. The staff present covered the food items during inspection.Please ensure food items are always covered during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of rice and flour were observed on the floor at the back storage area. The staff indicated that the items were just delivered. The PHI advised the staff to move the bags to the shelf or turn the contents into the dry storage bins.Please ensure food is always stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A crate of egg was observed on the kitchen counter. The staff indicated the eggs were brought out to use for the day. Staff was advised to move the eggs into the cooler and bring them out in small quantities as needed. 2. Bags of meat were left to thaw inside the sink, the sink tap was turned off. The meat temperature was measured to be between 4-5C. The staff moved the meat into the cooler, on the advice of the PHI. Please note that food can be properly thawed under cold running water or inside the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were missing,Please purchase chlorine test strips.June 10, 2024: Chlorine test strips were still not observed. This is an on-going violation and must be corrected immediately. Please obtain chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The kitchen exhaust system and hood are overdue for cleaning. Please ensure the exhaust system and hood are professionally cleaned. 2. Two light fixtures above the cooking area and food preparation area were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
    • 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 floor in the back storage area was in disrepairACTION REQUIRED:1) Repair the floor at the back storage area.June 10, 2024: The floor in the back storage area was still in disrepair. This is an on-going violation and must be corrected. Please repair/replace the damaged floor tiles.
  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were missing,Please purchase chlorine test strips.
    • 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 floor in the back storage area was in disrepairACTION REQUIRED:1) Repair the floor at the back storage area.

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