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Shanghai Palace

170 - 328 Centre Street SE Calgary AB T2G 4X6 · Food - General

Official record from Alberta →

Inspection summary

Shanghai Palace has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on May 6, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances 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.

  • 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 May 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 25, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 3 separate inspections, most recently on May 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on May 6, 2026. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Many food products stored on the ground (e.g. onions, sauces).-Store food products off the ground to facilitate cleaning, prevent contamination of the containers during cleaning, and to ensure that items that touch the ground do not then touch food contact surfaces2) Pigs feet were stored directly on the bottom shelf of the double glass door fridge.-Store raw meats in a container to protect other items from contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert of garlic in oil was stored at room temperature on the cook line.-Maintain perishable foods at 4C or below, or take out small amounts and discard every 2 hours-Discarded
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some exhaust canopy filters were caked in grease.-Clean regularly2) Oily cardboard boxes were used to store equipment and food.-Remove dirty cardboard and do not reuse cardboard to store items in the kitchen
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2) Ice scoop handle was buried in ice.-Store scoops with handles out of the ingredient3) At the stainless steel counter near the entrance of the kitchen, vegetables were stored in cardboard and open plastic crates directly on the ground.-Store food off the ground
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Door handles for upright fridge and freezer near the dishwasher were greasy.-Ensure staff are washing their hands regularly, and that equipment is regularly cleaned
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A 'customer' was smoking near the chopping board with two hot plates.-Operator must ensure that no one smokes in the kitchen, and no smoking paraphernalia is stored in the kitchen
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bulk bin of rice had a scoop inside the rice with the handle buried in the ingredient.2) Ice scoop handle was buried in ice.-Store scoops with handles out of the ingredient3) At the stainless steel counter near the entrance of the kitchen, vegetables were stored in cardboard and open plastic crates directly on the ground.-Store food off the ground
    • 09. Are chemicals stored and handled in a safe manner?
      • Operator was going to add bleach into soap bucket.-Ensure chemicals are not mixed together. Soap and sanitizer are to be used separately
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had 0 ppm chlorine in sanitizing cycle.-Ensure dishes are sanitized after washing-Instructed and watched operator make 100 ppm chlorine sanitizing solution in sink
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing sinks were obstructed by water jugs. Sink near the cook line also had no paper towel.-Ensure handwashing sinks are never obstructed and always supplied with soap and paper towel
  4. Initial Inspection

    0 infractions

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