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Shan Shan Bakery

10552 97 Street NW Edmonton AB T5H 2L2 · Food - General

Official record from Alberta →

Inspection summary

Shan Shan Bakery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on May 19, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 4 separate inspections, most recently on May 19, 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?

  • 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 May 14, 2026. 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 3 times on May 14, 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 2 times across 2 separate inspections, most recently on May 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on October 17, 2024. 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?

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

    1 infraction

    • 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?
      • Visible light was observed on the bottom middle portion and bottom right hand side of the back door of the bakery leading outside. Please ensure weatherstripping is repaired/replaced and to prevent the entry of pests.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared onsite prior to the start of operations. Requested operator to prepare a sanitizer solution and measured concentration was acceptable (100ppm).Please ensure that a valid sanitizer solution is prepared prior to the start of operations each day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various packaged frozen food products were observed on the floor of the walk-in-freezer. Please ensure all food products are placed on shelves or racking and stored at least 15cm off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite are for swimming pool use. Please ensure new valid chlorine test strips for food facility use are purchased and available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front counter right most compartment of the two compartment sink was completely clogged and stagnant water was pooling. Please ensure corrective actions are taken and sink operates and drains properly.
    • 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 in the kitchen area was very slow to drain and water was observed pooling in the basin. Please ensure corrective actions are taken and a handsink is serviced and drains properly.
    • 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?
      • Visible light was observed on the bottom middle portion and bottom right hand side of the back door of the bakery leading outside. Please ensure weatherstripping is repaired/replaced and to prevent the entry of pests.
    • 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?
      • 2026-05-14: Repeat violation. No pest control records were available onsite. Pest control records are not up to date.Ensure montly pest control records are maintained or hire a pest control company.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoop handles inside the dry goods bins were dirty and coated with product. Requested operator rewash, rinse, and sanitize. Please ensure scoops are stored with the handle upright or outside the container to prevent contamination.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was not at 100ppm. Corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • New chlorine test papers are needed.Please purchase new test papers.
    • 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 control records are not up to date.Ensure montly pest control records are maintained or hire a pest control company.
  4. Risk Management 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?
      • The staff washroom opens into a food storage area and the door is not equipped with a self-closing mechanism.
  5. Monitoring Inspection

    3 infractions

    • 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?
      • The screen door base was not tightly sealed - large 1" gap along the base of the south side of the door. CDI: exterior door closed at the time of the inspection.Operator maintains his own pest control program. Traps were set/observed in the facility. Pest control records not reviewed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of the dry goods scoops were visibly dirty with dough/batter residue. Some scoop handles were in direct contact with the bulk food product. ACTION REQUIRED: wash/scrub & sanitize all scoops. Increase the frequency of this task.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were noted:-Food debris build-up on the microwave-Food debris build-up rolling racks in the walk-in cooler-General filth build-up on the walk-in cooler light switch-Ventilation canopy due for professional servicingACTION REQUIRED: conduct a thorough clean of the above noted areas.

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