Shanghai Restaurant
4 - 5901 50 Street Leduc AB T9E 8E3 · Food - General
8 inspections
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers stored in coolers were not covered with lids. The operator was advised to ensure all food containers are properly covered with lids or food-grade wrap to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An uncovered bowl of meat was observed being held at room temperature. According to the operator, the meat had been removed from refrigeration approximately 10 minutes prior to the inspection for later cooking. The measured temperature of the meat was 7°C. The operator was instructed to return the meat to the cooler until it is ready to be cooked.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen handwashing station was obstructed by cleaning supplies placed in the basin and was not stocked with soap or paper towels
- 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?
- Flies and fruit flies were observed in the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food materials are stored on floor inside the walk-in cooler. Operator is advised to provide shelves to store food materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed in some areas of the facility. Operator is advised to clean the facility and maintain it clean.August 13: There was an accumulation of dust and grease on the hood vent filters. There was an accumulation of dust on the ceiling tiles. There was a build of grime and debris in areas such as underneath and in between equipment, floor corners, walls, door handles, and cooler shelves. Mildew growth was observed at the top section of the ice machine
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning schedules or task lists were available for review.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food materials are stored on floor inside the walk-in cooler. Operator is advised to provide shelves to store food materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed in some areas of the facility. Operator is advised to clean the facility and maintain it clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink inside the food preparation room is not provided with supplies. This sink is observed leaking. Operator is advised to repair the leak in plumbing system and provide supplies to this hand wash sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food materials are stored on floor inside the walk-in cooler. Operator is advised to provide shelves to store food materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed in some areas of the facility. Operator is advised to clean the facility and maintain it clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not observed.Obtain chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The kitchen exhaust system and hood are overdue for cleaning.Ensure the exhaust system and hood are professionally cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No prepared sanitizer solution was observed during inspection. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter.100ppm chlorine sanitizer solution was prepared during inspection and clean cloths stored in it. Please ensure a sanitizer solution is prepared for use each day and used cleaning cloths stored in the solution when not in use. The required sanitizer concentration (100ppm for chlorine solution) must be maintained.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the walk-in cooler and freezer were left open. Cover all food items in the walk-in cooler and freezer and ensure food is always protected from contamination during storage.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Disposable plates and cups with no handles were being used to portion food items in dry storage bins. The operator removed and disposed the plates and cups during inspection. Proper scoops with handles will be used for portioning food items moving forward.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The foster cooler in the kitchen area had no thermometer.Please ensure the cooler and all coolers in the facility are equipped with functional thermometers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not observed.Obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Tools and other items were placed inside the handwashing sink in the kitchen area, blocking access and use of the sink. The items were removed by the operator during inspection. Ensure the handwashing sink is always accessible to facilitate proper handwashing.
- 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 control records were not observed. A checklist was given to the operator during inspection.Implement and maintain a monthly pest control. Ensure records are kept for review during inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not displayed at the facility.Ensure your permit is displayed at a conspicuous location in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The kitchen exhaust system and hood are overdue for cleaning.Ensure the exhaust system and hood are professionally cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment's in the facility appeared unclean. Dust, debris and grease build up were observed on deep friers, grills, stove, refrigerators including the walk-in cooler and freezer, paper towel dispenser, wooden chopping block and other equipment in the facility. Clean all equipment at the facility including the walls, floor and vents of the walk-cooler and freezer and ensure they are maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is recorded on walls and ceiling. January 20, 2025: Build-up of dust and debris were observed on walls, floors and ceiling throughout the entire kitchen. Clean all the walls, floors and ceiling in the kitchen area.Note that this is an on-going violation at the facility and must be addressed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning checklist/procedure was not observed. The facility appeared very unclean.Create and maintain a routine cleaning checklist/program that will include areas or equipment that are cleaned daily, weekly or as needed. A template/guide will be sent with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is recorded on walls and ceiling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on walls and ceiling in food processing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on walls and ceiling in food processing area.
- 23. Is the facility maintained in a clean and sanitary condition?