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Toi Shan Restaurant

3819 Bow Trail SW Calgary AB T3C 2E8 · Food - General

Official record from Alberta →

Inspection summary

Toi Shan Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on November 7, 2025, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 4 separate inspections, most recently on October 27, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on October 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 6 separate inspections, most recently on November 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 8 times across 5 separate inspections, most recently on November 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of dry foods left open in the back storage area. Foods are to be stored in pest proof containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges.Chest freezer was dirty and caked with debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:1. Behind and underneath the ventilation canopy and counters were accumulated with food debris.2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3. Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.UPDATE: Ventilation canopy and large cooking equipment scheduled to be cleaned next week
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage area was cluttered and disorganized
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of dry foods left open in the back storage area. Foods are to be stored in pest proof containers
    • 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?
      • Mouse droppings observed on floor behind boxes and under shelving unit in the back storage area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges.Chest freezer was dirty and caked with debris
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up under cooler door handles. Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:1. Behind and underneath the ventilation canopy and counters were accumulated with food debris.2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3. Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage area was cluttered and disorganized
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, no sanitizer was made available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of dry foods left open in the back storage area. Foods are to be stored in pest proof containers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available
    • 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?
      • Mouse droppings observed on floor behind boxes and under shelving unit in the back storage area
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please renew food safety certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up under cooler door handles. Please clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges.Chest freezer was dirty and caked with debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage area was cluttered and disorganized
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:1. Behind and underneath the ventilation canopy and counters were accumulated with food debris.2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3. Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Behind and underneath the ventilation canopy and counters were accumulated with food debris.2). Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.3) Around the grease trap area was accumulated with grease and debris buildup. Thoroughly deep clean and sanitize the indicated areas.
  5. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 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?
      • Mouse droppings were noted in the storage room.-Clean and sanitize areas that are contaminated with the mouse droppings.Contact your pest control company to look for gaps or openings and eliminate pest in the facility and adhere to the recommendations on the pest control report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture.**FIX THE GAP BETWEEN THE WALL AND SINK.**NOTE (2023-10-15). Photos were provided by the operator showing the gap being fixed. On-site assessment would be required to verify that the repair was adequate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the cutting boards.-Resurface replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease deposit and other residues were accumulated on the top of the ventilation canopy filters.2) Behind and underneath the ventilation canopy and counters were accumulated with food debris.3) The walls of the 2-compartment sink beside the ventilation canopy were dirty.4) The exterior side of the prep cooler close to the 2-comp sink was dirty.5) The sliding door of the display cooler had food debris buildup.6). Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.7) Around the grease trap area was accumulated with grease and debris buildup.8) Thoroughly deep clean the kitchen.9) The walls were the menu/recipe were displayed were accumulated with food debris.10.) The storage room was dirty and disorganized.11) No cleaning schedule available.- Thoroughly deep clean and sanitize the indicated areas.- Laminate the recipe with a smooth, non-absorbent to moisture and easy to clean surfaces.- Organize the storage room.- Develop a cleaning schedule for the restaurant.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter.-Cleaning cloths were kept in a bleach sanitizer bucket at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops were stored in stagnant water with a surface temperature of 22°C.-Rice scoops were promptly washed and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Winter jackets were hung above the chest freezer in the storage room and the bottom of the winter jackets were on the chest freezer.-Store the winter jackets in a separate area that is away from food-related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were kept on the floor and underneath the counter to cool with a surface temperature:Ginger beef 28°CSweet sour pork 17°CNo time to monitor how long the foods have been cooling at room temperature. Foods were discarded.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
    • 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?
      • Mouse droppings were noted in the storage room.-Clean and sanitize areas that are contaminated with the mouse droppings.Contact your pest control company to look for gaps or openings and eliminate pest in the facility and adhere to the recommendations on the pest control report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture.**FIX THE GAP BETWEEN THE WALL AND SINK.**NOTE (2023-10-15). Photos were provided by the operator showing the gap being fixed. On-site assessment would be required to verify that the repair was adequate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the cutting boards.-Resurface replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease deposit and other residues were accumulated on the top of the ventilation canopy filters.2) Dust and grime were accumulated on the kitchen ceiling, air-vents, and light covers.3) The walk-in cooler fan cover was dirty.4) The walk-in cooler floor was dirty.5) Behind and underneath the ventilation canopy and counters were accumulated with food debris.6) The walls of the 2-compartment sink beside the ventilation canopy were dirty.7) The exterior side of the prep cooler close to the 2-comp sink was dirty.8) The sliding door of the display cooler had food debris buildup.9. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup.10.) The storage room was dirty and disorganized.11) No cleaning schedule available.Thoroughly deep clean and sanitize the indicated areas.Organize the storage room.Develop a cleaning schedule for the restaurant.

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