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Shanghai 360

FC9 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Shanghai 360 has been inspected 13 times by Fraser Health Authority since March 31, 2022. The most recent inspection, on July 28, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on August 6, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on January 19, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 26, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 19, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Fraser Health Authority, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food storage: Food containers are being stored ontop of prep lines. Food items are being stored in opened, metal containers.
      • Corrective Action(s): Ensure perishable items are being stored inside of the refrigeration unit. Do not store food items in opened, original metal containers. Transfer food into covered, food grade containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Grease/food debris noted below/under equipment, cooking equipment, on shelves, under racks in cooler, etc. Unused items stored on shelves below prep table, ontop of ice machine, ontop of front service coke cooler, etc.
      • Corrective Action(s): Cleaning of "hard to reach" areas is required to be conducted routinely. Remove all unused items to free up space. Make effort to store all items off of floors.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in storage area not functioning.
      • Corrective Action(s): Repair and/or remove cooler to free up space in storage room.
      • Violation Score: 3
  2. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in main kitchen now has working faucet but no hot water provided.
      • Corrective Action(s): Operator turned on hot water line during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hand washing sink has not been cleaned.
      • Corrective Action(s): Thoroughly clean hand washing sink and walls, etc. around sink. Follow a written, routine cleaning schedule.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Today, bleach is being used in the wash water and wash water is not changed frequently enough. There is no final sanitizing rinse for pots and utensils.
      • Corrective Action(s): Use bleach in final sanitizing rinse as demonstrated: Wash (warm water and detergent), rinse (clean water), soak for 2 minutes in 100-200ppm chlorine or 20-50 in 10 L of water. Air dry on clean surface or rack.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Designated kitchen hand washing sink is full of items (not accessible for use) and faucet is broken.
      • Corrective Action(s): Repair sink so it can be used for hand washing by kitchen staff. Correct within 1 week (Jan 26, 2026).
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff are wearing disposable gloves but must also wash hands. Today, designated hand sink for kitchen area is full of items and is not in use (faucet repair required). The triple sink can be used for hand washing but not when it is being used for dishes. Front area hand sink has liquid soap and paper towels but is being used to store sanitizer bucket.
      • Corrective Action(s): All staff must have access to easy to use hand sink for hand washing. Change gloves when they are contaminated to avoid contamination of food. Provide easier to use hand soap at the triple sink for use until hand washing sink is repaired (corrected during inspection).
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings on floor under shelves near walk in cooler. Licenced pest control is monitoring for pests (no obvious signs).
      • Corrective Action(s): Continue with regular cleaning, licenced pest control, and keep food in cooler or pest proof containers as discussed.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding food items not being properly maintained. No probe style temperature gauge on site for monitoring.
      • Corrective Action(s): Adjust - monitor. Discussed double stacking on pans, air gap between bottom of pans and water levels in holding unit, etc. Provide probe thermometer.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent activity noted in the back food storage room. Most food is canned or in pest proof bins. There are droppings and activity in trap. Main kitchen has evidence of insect pest in monitoring trap.
      • Corrective Action(s): Notify licensed pest control of activity and discard any food that may have been contaminated as discussed. Keep all food in pest proof bins. Clean premises thoroughly. Continue to monitor for pests and continue with licensed pest control.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is ok however there should be regular deep cleaning to remove grease and spilled food.
      • Corrective Action(s): Thoroughly deep clean kitchen and food storage areas, including under equipment and hard to reach areas. Follow a routine cleaning schedule.
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small volume of food in right side of steam table food temperature is below 60C. Temperature of water under pan is below 60C as well.
      • Corrective Action(s): Reheat food that has been <60C for <2 hours in oven and reheat to 74C. Add water under pans in steam table and preheat so water is 60C or hotter. Hot hold food at 60C or hotter.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler air and food temperature at about 5-6C. Your thermometer reads 5-6C.
      • Corrective Action(s): Check walk in cooler again after door is closed and adjust /service cooler if needed to make sure that higher risk foods are kept at 4C or colder.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food in steam table is above 60C - good. Some food however is at 50-55C. Operator advised food was made < 2 hours ago and food is made frequently.
      • Corrective Action(s): If hot food is below 60C for >2 hours, discard. If below 60C for < 2 hours, reheat to 74C and then hot hold. Use an accurate thermometer to verify temperatures and keep track of time. Recommend adding more water to steam table.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket used to sanitize wiping cloths - 0ppm chlorine detected.
      • Corrective Action(s): Add chlorine (1 tsp domestic bleach in 1 liter of water) to make a 100-200ppm chlorine solution fresh daily (or more often if needed). This can be used to sanitize wiping cloths.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food handlers wear gloves, however hand washing is still required. Hand washing sink in main kitchen is filled with containers and there is no hot water at this sink. Front hand sink contains bucket and container lids and is not being used for hand washing.
      • Corrective Action(s): Items removed from sinks and hot water turned on during inspection. Both sinks are now accessible with hot/cold water, liquid soap, and paper towels. Dispose of gloves when contaminated and wash hands at hand sink.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Back storage room - mouse droppings noted on floor under food storage shelves. One bag of dry food has hole in it.
      • Corrective Action(s): Keep all food in pest proof containers. Discard any food that may be contaminated (bag of dry food discarded during inspection). Clean up all food spills. Monitor for pests.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One item in hot holding unit - food temperature is 120F and water under pan has evaporated.
      • Corrective Action(s): Food that is at 120F (made <2 hours ago) is being reheated to 165F/ 74C - corrected.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler air temperature is above 4 C. Food temperature is 44 - 45 F (6-7 C).
      • Corrective Action(s): Walk in cooler air temperature thermostat is set at 37 F and was re-set to 35 F (1.7C). Monitor every 30 minutes to make sure food temperature is kept cold at 1 - 4 C and food does not freeze. Indicating thermometer, after adjustment of thermostat, has gone down slightly. Keep monitoring and provide an additional indicating thermometer in the walk in cooler to verify temperature.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Cooking area hand sink is not accessible.
      • Corrective Action(s): Repair soap dispenser and keep hand sink free of items so hand sink can be used to wash hands.
      • Violation Score: 5

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