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Shoo Loong Kan

2476 - 8882 170 Street NW Edmonton AB T5T 4M2 · Food - General

Official record from Alberta →

Inspection summary

Shoo Loong Kan has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 27, 2024. The most recent inspection, on March 24, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 3 separate inspections, most recently on July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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, 2026. 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 July 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on July 23, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 23, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Monitoring Inspection

    1 infraction

    • 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 not available.
  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet, soiled cleaning cloths are being stored on food contact surfaces. Please ensure that these cloths are either placed in a bucket containing sanitizer or disposed of in the laundry bin immediately after use.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was made anywhere in the facility during the inspection. The operator was educated and corrected, cleaning cloths buckets with quat sanitizer are now being used.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled, wet cleaning cloths are being stored on food contact surfaces. The operator was educated and corrected, and cleaning cloths are being stored inside a quat sanitizer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were not aware how often the meat slicer was being cleaned and sanitized, in addition to no sanitizer being available at the time of the inspection. Operator was educated and corrected.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The facility does not currently have a formal employee illness policy in place. The operator has been advised to update the employee handbook to include an illness policy that outlines procedures for reporting and managing employee illnesses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A tracking log to be developed and implemented to document the cleaning and sanitizing schedule for the meat slicer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above raw vegetables in the walk-in cooler. Operator was educated, and the storage of food items were corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are currently being stored directly on the cooler racks at the raw meat station. To prevent contamination, all meats must be stored in clean, food-grade containers and kept covered while in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • House-made chili oil prepared with fresh ingredients is currently being stored at room temperature. The operator was advised of the importance of refrigerating the product to reduce the risk of bacterial growth. Laboratory testing must be conducted to determine the oil’s perishability before it can be considered shelf-stable and stored at room temperature.
    • 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 monitoring records are unavailable for viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Meat slicer is being stored on top of a raw wood stand in the kitchen. Raw wood is to be finished or painted so it is smooth, easy to clean.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer set up before food prep. Instructed operator to ensure sanitizer buckets with 200PPM of Quats being set up at all stations. Please ensure all wet cleaning cloths are being stored in the buckets between use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A black service cart noted in front of a designated handsink and a container of chopped cabbage blocking another handsink in back kitchen. Please ensure all designated handsink are accessible for handwashing at all times.
  6. Initial Inspection

    0 infractions

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