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Shanghai Mandarin Restaurant

14A-1315 Summit Dr Kamloops BC V2C 5R9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shanghai Mandarin Restaurant has been inspected 12 times by Interior Health Authority since April 2, 2014. The most recent inspection, on January 6, 2026, recorded 6 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 9 times across 9 separate inspections, most recently on January 6, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 5 times across 5 separate inspections, most recently on January 6, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 4 separate inspections, most recently on January 6, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on January 6, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on March 24, 2020. For example: 2 Are proper pest control measures in place on the premises?

About this data

These results come from Interior 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.

12 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk-in cooler was ~9 C at time of inspection. If food is not being maintained at or below 4 C, removed all potentially hazardous foods and store them in a properly functioning refrigeration unit. prep cooler: 2.9 C; older TRUE 3 door cooler: 2.5 C; newer TRUE 3 door cooler: 4.5 C. walk-in freezer: -16 C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher final rinse temp was not reaching proper temperature for sanitizing. Operator adjusted hot water booster and dishwasher was rechecked. Confirmed temperature machine was able to achieve 71 C+ at dish level. Quat Sanitizer in spray bottle was inadequate. Operator discarded product and refilled with fresh product. Quat concentration was confirmed to be 200ppm+ upon retesting. Premixed quat sanitizer dispenser is available at pot sink.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General cleaning needed around high touch surfaces (e.g. walk in cooler and freezer doors and handles). Vent covers and surrounding ceiling tiles need cleaning
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Burned out light in kitchen needs to be repaired/replaced.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Provide dispensers for paper towels at kitchen handwashing sinks.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's certificate has expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Remove all cardboard from shelving and surfaces. Cardboard is not to be used to absorb grease/stains, or to replace daily cleaning and sanitizing of shelves/walls surfaces. • Storage room - remove all items in back small storage room (with bags of food/cardboard boxes etc.) and clean and sanitize. This room to be kept open and free of clutter to allow for cleaning and access. Long term plans: • missing tiles and flooring worn out, there will need to be plans in place for these surfaces (mostly in the dishwashing area) that will need surfaces that are easy to clean, durable, smooth, non toxic, and impervious to water. Ensure you inform the EHO about the plans for this space.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Rusting shelves in walk in freezer require refinishing. Remove rust and resurface and/or supply shelves that are smooth, easy to clean and resistant. Although no direct contact with food items as they frozen items are in boxes and sealed.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Do not store food in opened cans. Once can is opened, use food item and/or transfer leftovers into a new food grade container - RESOLVED at the time of inspection • Do not store bottles of food dye on the floor under the 3 compartment sink. Food items must be stored at least 6 inches off floor on shelving - RESOLVED at the time of inspection. • Remove all cardboard from shelving and surfaces. Cardboard is not to be used to absorb grease/stains, or to replace daily cleaning and sanitizing of shelves/walls surfaces. • Storage room - remove all items in back small storage room (with bags of food/cardboard boxes etc.) and clean and sanitize. This room to be kept open and free of clutter to allow for cleaning and access. • There are 2 unfinished wood shelves in the walk in cooler. Shelving must be smooth, easy to clean and water resistant. Stain/paint in light coloured, smooth easy to clean surface or remove the wooden shelves.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Walk in cooler - surfaces are wearing (wooden ceiling/walls). Surfaces must be light coloured, smooth, easy to clean and water resistant. Walk in will require refinishing to ensure surfaces are easy to clean. • Rusting shelves in walk in cooler require refinishing. Remove rust and resurface and/or supply shelves that are smooth, easy to clean and resistant.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Please label the bottles of sanitizer - provide a photo once completed.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Probe thermometer required for monitoring hot and cold internal items. Staff should be using the probe thermometer to check the internal temperature of cooked items and cold items to verify temperatures are <4C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1) Some mouse droppings noted on shelves/back storage, could not determine age of droppings. Ensure facility is protected from entry of pests as discussed - may need additional door sweep for back door and filling holes in walls where noted. Remove items from dry good storage and allow for space between floor and items and spacing between items to monitor for pests.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Ensure the meat slicer is cleaned and sanitized as some old food debris was noted on the slicer. Clean and sanitize again prior to using. Dishwasher adequately heat sanitizing. Ensure rinse aids are primed (air bubble in line may mean not enough rinse aid provided to assist in the cleaning before the final sanitizing rinse).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Ensure all food items noted uncovered (some items in walk in cooler and dry goods like flour and salt) are kept covered when stored to prevent any possible contamination while open. Please ensure items are covered today. 2) Overall cleaning and sanitizing in the hard to reach areas - under cooking equipment, shelves, walls and floors where food debris, grease and items have built up. Floor area to be cleaned underneath the fridges where food has built up. 3) Knives should be stored on magnetic or free hang racks, not between the counter and the wood cutting blocks. Items 2 and 3 - overall cleaning and sanitation - to be completed in 1 month time.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Continue keeping cooking logs - these were noted to be kept in 2018. I will send information again, and these must be kept for at least 1x item daily. 2) Cooling logs - to be kept. This was initially noted as a requirement in 2017. I will email information for the cooling logs - for batch items like rice, large sauces, meats as discussed. If you cool batches of the same items of the same size, you should monitor and record at least once, and continue monitoring as needed. Provide copies of logs on date noted above.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
  7. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Do not store food bins on the floor in the walk in cooler. As these bins are placed on counters, this has the ability to contaminate surfaces with whatever may be on the bottom of the bins. Please send a picture showing the bins off the floor on or before the date noted above.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Ensure that cleaning under the grills and hard to reach areas is undertaken as per the schedule discussed. Please take a photo and email to Health Officer showing the cleaning in the hard to reach areas. Have the contractor use the pressure washer under grills etc to remove grease and have staff clean in all the hard to reach areas, under equipment etc.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Logs - provide logs for the rice hot holding 1x daily. Please email me a copy on or before date noted above. 2) Cooking logs - provide logs for cooking, choose 1 item daily to check, for example, if you cook a batch of chicken, probe the internal temperature and record 1 item. Health Officer will email these logs for you to use if you like, or you can make your own copy. Written procedures posted in facility.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Dishwasher logs - 1x daily. Health Officer will email logs for you to use, or you can make your own copy. Please email a copy on date noted above.
  8. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): 1) Please check cooling procedures and log to ensure that the items are cooled from 60 deg C to 20 deg C in 2 hours and 20 deg C to 4 deg C in 4 hours.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Do not store knives between the wooden cutting boards. Provide magnetic knife or free hang racks. Do not store knives in cardboard sheaths. Knives can be stored in metal containers as long as the containers are cleaned and sanitized frequently. Only use containers that can be cleaned and sanitized to store knives in. Dishwasher > 71 deg C at dish surface. Sanitizer at appropriate concentrations in buckets.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Ensure that items are stored covered. Some items noted to be uncovered at the time of inspection. Discussed with operator at the time of inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Clean the hard to reach areas (around the mouse trap as discussed and other hard to reach places.) 2) Do not use cardboard on the floor, provide a proper non slip mat (rubber or acceptable restaurant non slip surface). 1 month to provide proper anti slip protection in the kitchen. Note: floor surfaces have worn in the back kitchen/dishwash area, longer term planning for upgrading the floor will be required. At this time, EHO has not mandated a timeline for this, however, budgeting and preparing should occur to ensure that the overall maintenance of the facility is up kept.
  9. Monitoring

    0 infractions

  10. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) One unit was 8 deg C at time of inspection - may have been on cycle. Monitor the unit and take action if needed. Call or email EHO tomorrow to advise of temperature (</= 4 deg C is required). Coolers either have thermometer or operator uses thermal gun. Logs show compliance in August ( < 4 deg C).
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pest activity in facility - droppings found in dry good storage areas and on dry good storage shelves. Ensure all shelves and surfaces are adequately cleaned with warm soapy water and detergent and sanitized with bleach. EHO will check on date noted above. Preventative pest maintenance in place. Traps external and internal. Operator advises that outside landscaping may have caused pest infiltration. Discussed fortifying the doors to prevent entry.
      • 7.1 - The premises must be maintained free of pests.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Remove cardboard from coolers - not to be used as it cannot be cleaned and sanitized. EHO will follow up next week, August 11th, 2016. 2) Unlabeled bottle of cleaner found during inspection - staff labelled and code resolved during inspection. Meats/raw items stored separate from RTE/produce. Chemicals stored separate from food items.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Thorough cleaning and sanitizing required on all walls, counters, storage spaces, coolers (in particular the old pepsi cooler). Ensure that doors/handles and hard to reach areas are cleaned. Clean out any food debris from coolers. EHO will follow up next week, August 11th, to ensure compliance. 2) Electrical panel and transformer are being moved - due to this, there is a hole above the walk in unit. Operator advised that this should be completed in the next month or so. Ensure that the wall is finished after the work and contact EHO to advise when this is completed. 3) Walls/ceilings to be refinished or new surfaces provided. Surfaces must be smooth, easy to clean and impervious to water (water resistant). This is repeat from last year. Must be completed - 1 year from inspection, August 4, 2017. Completed - New lighting for kitchen facility (past few months). New booster for the dishwasher.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator advised that he has the plan at home. Operator to bring the plan onsite before the date noted above. EHO will review on August 11th.
  11. Monitoring

    6 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): All items checked during inspection >74degC. Thermometer - Thermal gun. Gun is good for surface temperatures, however, you should have at least 1x probe type thermometer for internal checking. Provide one by next Thursday.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff required to keep hair suitably confined - hats or hair nets. This is for the staff involved in food preparation/kitchen.
      • 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths must be stored in a bleach solution at all time when not in use. 1oz household bleach/gallon of water and use test strips to verify 200ppm. Bleach solution should be changed every 2-4 hours or as needed when tested by test strips. 3 bleach buckets should be supplied, 1 for each food prep area in the back and one in the front for wiping the buffet area. EHO will check next week to ensure this is being completed.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Do not store food in opened cans. 2x cans removed at time of inspection. Resolved. 2x unlabelled bottles of cleaners found in bar area. Resolved.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wire racks are rusting in the coolers. Refinish and repaint, or replace the racks. Rust has the potential to contaminate the food items. If the wire racks cannot be repainted in a light coloured paint that is food safe, they must be replaced. 1 month to complete this.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO to provide sanitation plan info. I will email the plan and information. Ill check the sanitation plan next Thursday.
  12. Monitoring

    0 infractions

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