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Qing Shu Spicy Hotpot

9 - 176 Bedford Drive NE Calgary AB T3K 2M9 · Food - General

Official record from Alberta →

Inspection summary

Qing Shu Spicy Hotpot has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 15, 2025. The most recent inspection, on September 16, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on September 3, 2026. 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 6 times across 3 separate inspections, most recently on September 3, 2026. 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 5 times across 3 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 4 separate inspections, most recently on September 16, 2026. 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. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sept 16, 2026 - Operator informed PHI that the equipment cannot be repaired.**Please have the equipment replaced or have an additional dish sink installed. August 27, 2026 - The mechanical dishwasher was not sanitizing dishes during the inspection. Measured at 0ppm of chlorine.**Have the dishwasher repaired to ensure it can adequately sanitize dishes by supplying chlorine at 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the chest freezer adjacent to the back exit door was observed to be in disrepair.**Please have the equipment repaired.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer from the dispenser measured at 400ppm.**Ensure quat sanitizers are maintained at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food items in the customer self-serve cooler were not adequately protected from contamination.**Ensure to have each container fitted with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelves of the customer self-serve cooler were not maintaining adequate food temperatures. Measured between 7-8.5 degrees C.**Ensure high risk food are stored at adequate temperatures of 4 degrees C or below.-The operator put ice in the food containers during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not sanitizing dishes during the inspection. Measured at 0ppm of chlorine.**Have the dishwasher repaired to ensure it can adequately sanitize dishes by supplying chlorine at 100ppm.
    • 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 ventilation hood was due for maintenance as of September 2025.**Please have the equipment serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the chest freezer adjacent to the back exit door was observed to be in disrepair.**Please have the equipment repaired.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer from the dispenser measured at 400ppm.**Ensure quat sanitizers are maintained at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food items in the customer self-serve cooler were not adequately protected from contamination.**Ensure to have each container fitted with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelves of the customer self-serve cooler were not maintaining adequate food temperatures. Measured between 7-8.5 degrees C.**Ensure high risk food are stored at adequate temperatures of 4 degrees C or below.-The operator put ice in the food containers during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not sanitizing dishes during the inspection. Measured at 0ppm of chlorine.**Have the dishwasher repaired to ensure it can adequately sanitize dishes by supplying chlorine at 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand sinks were not adequately supplied with soap and paper towel.**Ensure all hand sinks are supplied with all the required articles for proper hand washing
    • 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 ventilation hood was due for maintenance as of September 2025.**Please have the equipment serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the chest freezer adjacent to the back exit door was observed to be in disrepair.**Please have the equipment repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A pool of oil was observed below the cook line. **Please have this area cleaned.In addition to the cleaning, have the shelves and storage areas decluttered and organized to allow for proper sanitation and pest monitoring activities.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The buffet-style, multi-tiered display cooler was not equipped with a sneeze guard.Install a sneeze guard or use food grade lids approved by the district PHI that adequately covers the food content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One out of two drain plugs was unavailable. Two drain plugs are required to properly wash and sanitize dishes using the two-compartment sink method.Please obtain one more drain plug to ensure that the two-compartment dishwashing method can be properly followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash stations located in the front of house, kitchen, and the washrooms were not equipped with paper towels.Please ensure that all handwash stations are fully stocked with hand soap and single-use towels installed in a dispenser to protect it from contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was being supplied to the taps located at the two-compartment sink.Please repair the indicated area to ensure cold and hot water are being suppled to the taps of the two-compartment sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • No toilet paper was available in the customer and staff washrooms.Please ensure toilet paper is available in a dispenser in the staff and customer washrooms.
    • 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 valve beside the two-compartment sink was observed to be leaking leaving a puddle on the floor.Please repair the indicated area to ensure it is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was tested using an infrared and probe thermometer and measured between 6C-9C.Please adjust or repair the walk-in cooler to ensure it can maintain 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) The floor throughout the facility was observed to be dirty and covered with food debris.Please clean the floors and hard-to-reach areas underneath and behind kitchen equipment.

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