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Papa Shunde Chinese Restaurant

246 Hawkstone Drive NW Calgary AB T3G 3T4 · Food - General

Official record from Alberta →

Inspection summary

Papa Shunde Chinese Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on March 26, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 5 separate inspections, most recently on March 26, 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 3 times across 2 separate inspections, most recently on February 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on March 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on November 27, 2023. 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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meats stored above ready to eat or cooked food on the shelves in the walk-in cooler. - Do not store raw meats above ready to eat or cooked food. Store all raw meat on the lower shelves, below ready to eat and cooked foods to prevent from cross contamination. 2) Cooked duck was hung from a shelve in the walk-in cooler without cover and was in direct contact with a box. - Ensure all foods are stored in a sanitary manner at all times e.g. in food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ****Recurring violation:***1) Several containers of food were stored directly on the walk-in cooler floor and on the main cooking line. Store all food at least 6 inches off the floor. Previous violations:1) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) High-risk foods were observed thawing in standing water. - Foods must be thawed using approved methods only, including under continuous running cold water, in a cooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food is cooked or consumed immediately afterward.2) The probe thermometer on site was not operational at the time of inspection. - The operator replaced the battery, and the thermometer was restored to working condition.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ****Recurring violations****:Food items including eggs, garlic in oil and soaked noodles were kept on the counter at room temperature.Food items were discarded.Previous violations:1) Container of whole raw eggs and chicken were left out at room temperature. 2) Container of meats were stacked on top of other foods in the prep cooler inserts.Store eggs at 7 degrees C or below.Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1) Accumulation of food debris and grease found in the hard-to-reach areas of the kitchen.2) The kitchen ceiling was accumulated with dust buildup.Thoroughly clean the indicated areas.
  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were stored on the counter, dishwasher handle and the edge of the ventilation canopy.Disposable gloves were discarded.Do not reuse disposable gloves. Disposable gloves should only be used once.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor. Previous violations:1) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor. 2) Used paper was used to cover foods. Some of the have stains on them.Use clean paper towels to cover food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:Food items including eggs, cooked chicken, soaked noodles were kept on the counter at room temperature.Food items were promptly kept i the walk-in coolerPrevious violations:1) Container of whole raw eggs and chicken were left out at room temperature. 2) Container of meats were stacked on top of other foods in the prep cooler inserts.Store eggs at 7 degrees C or below.Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1) The walk-in freezer shelves were dirty.2) The walk-in cooler door handle was dirty.3) The kitchen ceiling was accumulated with dust buildup.Previous violations:1) The walk-in freezer shelves were dirty.2) The walk-in cooler door handle was dirty.3) The kitchen ceiling was accumulated with dust buildup.4) Grease deposit and other residues were accumulated on the ventilation canopy filters.Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were stored on the counter.2) The sanitizer bucker did not detect any sanitizer with the chlorine test strip. The owner indicated they use chlorine sanitizer.3) Soap and chlorine were mixed together inside ta bucket.Fresh chlorine sanitizer buckets were prepared at 100 ppm and the cleaning cloths were stored therein.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were stored on the counter, dishwasher handle and the edge of the ventilation canopy.Disposable gloves were discarded.Do not reuse disposable gloves. Disposable gloves should only be used once.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor. Previous violations:1) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor. 2) Used paper was used to cover foods. Some of the have stains on them.Use clean paper towels to cover food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked pork was cooling on the counter with an internal temperature of 34°C.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Develop a plan to track the 2-hour timeline.2) Frozen chicken was stored on top of the preparation cooler.The frozen chicken was thawed under cold running water.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:Food items including eggs, cooked chicken, soaked noodles were kept on the counter at room temperature.Food items were promptly kept i the walk-in coolerPrevious violations:1) Container of whole raw eggs and chicken were left out at room temperature. 2) Container of meats were stacked on top of other foods in the prep cooler inserts.Store eggs at 7 degrees C or below.Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher did not detect any sanitizer with the chlorine test strip.The owner called the dishwasher technician rightaway.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in freezer shelves were dirty.2) The walk-in cooler door handle was dirty.3) The kitchen ceiling was accumulated with dust buildup.4) Grease deposit and other residues were accumulated on the ventilation canopy filters.Thoroughly clean the indicated areas.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor. 2) Used paper was used to cover foods. Some of the have stains on them.Use clean paper towels to cover food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of whole raw eggs and chicken were left out at room temperature. 2) Container of meats were stacked on top of other foods in the prep cooler inserts.Store eggs at 7 degrees C or below.Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Holes, loose threads and grease were on the cleaning cloths.Provide new cloths for cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meats were stored in grey and buckets containers. Not sure if these are made with food grade material.Use food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of chicken, noodles and garlic were left out at room temperature without temperature control. Discarded the perishable foods. Store cold perishable foods at 4 degrees C or below. 2) Container of frozen pork was being thawed at room temperature. Thaw frozen food in cooler overnight or under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty stickers on food storage containers. Remove stickers and rewash the storage containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food stains build-up on the walk-in freezer door.2) Mold was found on the black crate containers were used to store vegetables in the walk-in cooler. Food stains build-up on the walk-in cooler racks and door. 1 to 2) Clean the walk-in cooler and walk-in freezer.3) Broken colander was repaired with strings.Replace all broken containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the kitchen air vents, walls, ceiling and on the dishwasher.Clean these areas.
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