Skip to content
Loading map…

Shanghai Classic Restaurant

8282 Centre Street NE Calgary AB T3K 2X4 · Food - General

Official record from Alberta →

Inspection summary

Shanghai Classic Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on October 20, 2025, found no infractions.

1 of 6 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: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 September 29, 2025. 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?

  • 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 October 10, 2024. 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 once on November 30, 2023. 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 3 separate inspections, most recently on November 14, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 separate inspections, most recently on October 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/ utensils require cleaning:1.The dishwasher racks/trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The staff washroom.2. The floor of the walk-in freezer.3.The floor of the walk-in cooler.4. The filters and body of the ventilation canopy.Please have these areas/items cleaned and increase the overall frequency of cleaning.
  3. Monitoring Inspection

    4 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?
      • 1. Gaps were observed below the insect screen at the back exit door; the weather stripping at the base was observed to be in in disrepair.2. There were no pest monitoring records available for review.**Please have weather stripping at the base of the screen replaced to prevent the entry of pests.**Please ensure adequate records of all pest monitoring activities are maintained and available for review when required. PHI to send pest control checklist template via email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/ utensils require cleaning:1. The condiment containers by the cookline.2. The coolers in the front service area.3. The table fan located in the kitchen.4.The black standing cooler adjacent to the hand sink.5.The body of the dough machine.6.The dishwasher racks/trays.7, The body of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The staff washroom.2. The floor of the walk-in freezer.3.The floor of the walk-in cooler.4. The shelves in the from service area. 5. The shelves above the prep tables in the kitchen.6. The filters and body of the ventilation canopy.Please have these areas/items cleaned and increase the overall frequency of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease, dirt and food debris was observed on:1. The floor below the cookline.2. The floor below the prep tables and line coolers.3. The floor below the counters adjacent to the dishwasher.Please have these areas cleaned.
  4. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed not changing gloves or washing hands in between handling food and preforming other duties.Ensure that hand washing is frequent between handling food and preforming other duties.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Staff was observed chopping and portioning raw chicken on a wooden block and then switching to chopping shrimp without washing or sanitizing the wooden block.2. Staff was observed handing raw meat with gloves then reaching into a bag of produce without removing the gloves.Ensure that food handling surfaces are cleaned and sanitized between the handling of raw seafood and meat to prevent cross contamination. Gloves must also be removed between handing raw meat and produce.
    • 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?
      • *CORRECTED*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that - Kitchen walls, ceiling, and floor (all areas) were dirty and dusty.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  5. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed not changing gloves or washing hands in between handling food and preforming other duties.Ensure that hand washing is frequent between handling food and preforming other duties.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Staff was observed chopping and portioning raw chicken on a wooden block and then switching to chopping shrimp without washing or sanitizing the wooden block.2. Staff was observed handing raw meat with gloves then reaching into a bag of produce without removing the gloves.Ensure that food handling surfaces are cleaned and sanitized between the handling of raw seafood and meat to prevent cross contamination. Gloves must also be removed between handing raw meat and produce.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the refrigerator were found not adequately covered. The inspector informed the staff that all food items must be covered.Please ensure to cover all food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shrimp was stored at room temperature at the dishwashing sink.Staff moved shrimp into the cooler. Ensure that all high-risk food items are maintained at below 4C or above 60C at all times.
    • 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 records are not maintained.Develop and maintain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing white refrigerator requires a thorough cleaning and sanitation. There was a build-up on food debris on the shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Kitchen walls, ceiling, and floor (all areas) were dirty and dusty.- Shelving units of the kitchen had dirt and grease accumulation.- Food containers in the walk-in cooler and freezer were covered in dust and grease.- Dry storage area was dusty.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. **OUTSTANDING (2023-11-30). Please ensure to cover all food items. This is a repeat violation.Containers with food were stored on the floor in the walk-in cooler. The inspector informed the staff/operator that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. **CORRECTED DURING INSPECTION (2023-11-30). The containers were moved above floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Washing machine is in the dry storage and food handling area. Ensure washing machine is not being used while preparing food.**OUTSTANDING (2023-11-30). A washing machine was noted in the dry storage area and food handling area. The inspector informed the operator that laundry must not occur in food handling or storage area. Thus, please either do the following:- remove the washing machine; bring laundry home to wash cloths.- fully enclose the washing machine with walls and/or door in all sides.- move to another location away from food preparation and storage area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels for handwashing in the staff washroom handwash sink. Provide paper towels for handwashing. **OUTSTANDING (2023-11-30). No paper towels in the staff washroom. The staff washroom was full of tools and other items. The operator mentioned that the staff washroom was currently not being used by the staff, and the public washroom is used instead. Thus, please put an out-of-order or do-not-use signage to indicate this. Otherwise, please supply the washroom with soap and paper towels and remove the tools and equipment to ensure that the washroom is easily accessible by stafff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Kitchen walls, ceiling, and floor (all areas) were dirty and dusty.- Shelving units of the kitchen had dirt and grease accumulation.- Food containers in the walk-in cooler and freezer were covered in dust and grease.- Dry storage area was dusty.**PLEASE CLEAN THE AFOREMENTIONED AREAS.

Nearby inspected facilities

Own this business? Add a badge to your website