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Shanghai Fine Food

G1 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front area. Operator diluted the solution to 100ppm.-Ensure chlorine sanitizing solution is maintained at 100ppm for food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized properly after washing and rinsing in the 3-compartment sink. Operator was educated on manual dishwashing and sanitizing.-Emailed the manual dishwashing requirement to operator.- Ensure staff follow the dishwashing and sanitizing procedure accurately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust/dirt/grease build up:1. Ceiling and vent hood.2. inside and outside of the microwave.-Clean the indicated area
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp dumplings left out at room temperature. Temperature measured at 20C
  3. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was being used as a sanitizer.-obtain regular bleach with no additives as the additives are not safe for food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust canopy hood vents above the cooking equipment was dirty with grease, dust, etc.--clean the hood vents
  4. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was being used as a sanitizer.-obtain regular bleach with no additives as the additives are not safe for food contact surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe education has not been completed.-register and complete a food safe education course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust canopy hood vents above the cooking equipment was dirty with grease, dust, etc.--clean the hood vents
  5. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats were stored above cooked foods/vegetables.-store raw meats at the bottom of the cooler to prevent contamination of cooked/vegetables/ready-to-eat items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer measured much greater than 200ppm.-demonstrated how to mix a bleach sanitizer and measure it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recently cooked dumplings measured 25Celsius.-ensure cooked, perishable foods are cooled quickly and are not stored at ambient temperature for long periods of time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust canopy hood vents above the cooking equipment was dirty with grease, dust, etc.--clean the hood vents