Tsang's Restaurant (Shangri-La)

5403 50 Avenue S, Fort Nelson, V0C 1R0 · Restaurant

12 inspections

Follow-Up InspectionMay 28, 2026
3 infractions
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Cluttering of soiled utensils and equipment found around the back of the stove, on the floor, and in the 2-compartment sink although the situation has improved. (Public Health Significance) - Cluttering of dirty utensils can lower the effectiveness of proper dishwashing and can attract pests, leading to increased chance of food contamination.
  - Corrective Action: The operator has put effort in de-cluttering. Operator to continue de-clutter the premises and keep the utensil clean and sanitary and prevent them from being contaminated. Operator to clean and disinfect soiled utensils and store clean utensils at least 15 cm off the floor.
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: The mini fridge next to the handwash sink is still moldy. (Public Health Significance) - Moldy equipment can generate spores that can contaminate foods.
  - Corrective Action: Operator to clean and disinfect the mini fridge when there is no food preparation.
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Walls are under renovation and bare woods exposed on the wall behind the work table. (Public Health Significance) - All walls should be light in color, smooth and non-absorbent to facilitate cleaning.
  - Corrective Action: Operator to repair the walls and make them smooth and non-absorbent.
Routine InspectionMay 26, 2026
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: (CORRECTED DURING INSPECTION) Deep fried noodles and utensils were found on the floor. (Public Health Significance) - foods and utensils placed on the floor increases the chance of contamination by air, wastewater or pests.
  - Corrective Action: Operator immediately removed the deep fried noodles. Operator to keep all food, utensils and equipment at lease 15cm/6 inches off the floor.
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Plastic sauce buckets are not covered, burnt and greasy. (Public Health Significance) - uncovered food is subject to contamination. Burnt plastic bucket may release harmful chemicals and may contaminate foods chemically.
  - Corrective Action: Operator to change the way of storing sauces so that hot pans will not burn the container. Operator to cover the sauce at all times.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Cluttering was found in the 2 compartment sink. Oil drippings were found on the exhaust hood. Grease and food debris were all over the stove. One of the refrigerator is moldy. The interior and exterior of fridges are not clean and sanitary. (Public Health Significance) - cluttering in the sink prevents cleaning and rinsing, reduceing the effectiveness of subsequent dishwashing in the dishwasher. Oil drippings may harbor pathogens and can contaminate foods. Grease and food debris may harbor pathogens and increase the chance of food contamination. Moldy refrigerator, although not in use, may increase the chance of food contamination.
  - Corrective Action: Operator to clean and sanitize all food contact surfaces. Operator to de-clutter in the premises. Operator ensure all food and non-food contact surfaces are clean and sanitary at all times.
Follow-Up InspectionJun 20, 2025
0 infractions
Routine InspectionJun 19, 2025
6 infractions
- 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
  - Observation: Operator continuously handled and processed different food items including potentially hazardous food without keeping track of the duration of time they are left in danger zone (Public Health Significance) This practice could lead to potential outbreak of foodborne illnesses as it encourages temperature abuse of food that should be temperature controlled.
  - Corrective Action: Operator must keep potentially hazardous food (PHFs) out of danger zone, instructed to keep PHFs temperature controlled.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
  - Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
- 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation: Two compartment sink is cluttered and completely overfilled with soiled dishware
  - Corrective Action: Remove all clutters and ensure the two compartments sink is unobstructed and unplugged
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Garbage handling - facilities inadequate.
  - Corrective Action: Provide adequate, leakproof, non-absorbent, vermin-proof, covered containers provided as needed.
- 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: The kitchen area is generally dirty and needed to be deep cleaned (Public Health Significance) Unsanitary food preparation area increases the risk of cross contamination of food.
  - Corrective Action: Operator to clean the kitchen and make it sanitary.
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: Operator observed not to be performing hand washing (Public Health Significance) Proper hand washing is the most effective way of reduce potential outbreak of food borne illnesses.
  - Corrective Action: Operator instructed to immediately wash hands in between food preparation
Follow-Up InspectionNov 13, 2024
4 infractions
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Accumulation of food debris on cooking stove. Also, some utensils no longer have a smooth surface. (Public Health significance) - food debris can attract pest and contaminate foods or food contact surfaces. Non-smooth utensils are hard to clean, retaining food debris and promoting bacterial growth.
  - Corrective Action: Operator to ensure food preparation area is cleaned and sanitized after every use, this includes equipment and utensils. Ensure the surface of utensils/equipment/food contact surfaces are smooth and non-abosrbent.
- 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Dirty dishes/utensils soaked in water in dishwashing area. This condition can become breeding ground for bacteria.
  - Corrective Action: Dishes once soaked, should be washed. Do not leave in water for days.
- 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Some walls and corners of the floor are covered with dirt and stains. (Public Health significance) - a clean and sanitary premises condition minimizes the chance of food contamination.
  - Corrective Action: Continuously work on cleaning and maintaining the food preparation area clean and sanitary.
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
  - Observation: Close to back door are alot of items not needed for the operation of the food premises. This causes clutter and can attract pest which could contaminate food as well as food contact surfaces/equipment/utensils.
  - Corrective Action: Operator to continue de-cluttering until what is left in the food premises are only items used for the operation of the premises.
Routine InspectionJun 4, 2024
2 infractions
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Dirty dish ware store directly on the floor throughout kitchen facility may act as an attractant for pests.
  - Corrective Action: Clear floor of any unnecessary food debris and dish ware. Ensure that dish ware is cleaned and sanitized.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General sanitation of premises is poor. Dirty utensils and dishes are being left over several days to build up. Dish ware and garbage observed to be stored directly on the ground.
  - Corrective Action: Perform a deep clean of the kitchen. Ensure that dirty dish ware is cleaned and sanitized in a timely manner.
Routine InspectionDec 6, 2023
3 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Inadequate sanitizer used for sanitizing surfaces. (Public Health Significance) Appropriate sanitizing solutions should be used and must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
  - Corrective Action: Operator made to discard that solution ad use bleach solution as before or any other food safe surface sanitizer. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Dirt and debris has been allowed to accumulate in food preparation area. Dirty and unused dishware left to pile up in dishwashing area. Waste removal and cleaning schedule inadequate for the volume produced..
  - Corrective Action: Operator is aware to throw away dirty dishware and remove any utensils/equipment not needed for the operation of the food facility. Operator aware cleaning schedule of food preparation area must be adequate to prevent a nuisance.
- 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Pile of old dirty dishware observed in dish washing area. Also, food preparation are is not maintained in sanitary manner.
  - Corrective Action: Operator is aware to clean and maintain kitchen in a clean and sanitary manner. Dispose of dirty or unused dishware.
Follow-Up InspectionMar 23, 2023
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: (CORRECTED DURING INSPECTION) Raw meat is observed with packages of noodles in one of stan-up freezers. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
  - Corrective Action: This was corrected at the time of inspection, all raw meats were put at the bottom. Operator is aware to always store raw meats below and isolated from ready to eat items and produce.
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Pile of dirty dishes/cookware in the dishwashing area. This makes the places unsanitary and can attrack pest which carry diseases.
  - Corrective Action: Operator is aware to wash cookware and not let them pile up.
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: The facility is full of clutter, utensils, equipment that can be thrown away. These can attract pest which carry diseases.
  - Corrective Action: Operator is aware to throw away utensils, equipment, boxes that are no longer in-use and organize cooking area in manner that is sanitiary for food preparation.
Follow-Up InspectionNov 15, 2022
3 infractions
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Clutter on food preparation area with dirty equipment, buckets, utensils. These can contaminate foods as well as attract pest which can contaminate food and can spread diseases.
  - Corrective Action: Operator is aware to organize cooking area properly
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Pile of dirty dishes on dishwashing area. This may attract pest which can contaminate food and spread diseases.
  - Corrective Action: Operator is aware to wash dishes often to prevent them from piling up. He is aware to prioritize washing the dishes and keeping the dishwashing area clean and free of clutter
- 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Premise is cluttered and not sanitary.
  - Corrective Action: Operator is aware to deep clean floors, hood, surfaces and dishwashing area of facility to prevent conditions that harbour pest.
Follow-Up InspectionSep 28, 2022
4 infractions
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: A pile of dirty dishes, utensils, equipment which have been left unwashed for a while was observed.
  - Corrective Action: Operator is aware those have to be cleaned, washed and sanitized frequently. they cannot be left dirty in the prep area.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Dirty dishes/utensils/equipments piled up, spills on floor, uncleaned cooking area. These conditions attract pest.
  - Corrective Action: Operator is aware to deep clean his facility and organize it to ensure kitchen is safe for food preparation.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food premises is dirty and unsanitary.
  - Corrective Action: Operator is aware to deep clean his facility.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: There is no adequate handwashing sink in the cooking area. The operator is aware he cannot wash his hands in the sink for food prep to rpevent contamination of food.
  - Corrective Action: Operator is aware to have a handwashing sink in the food prep area.
Routine InspectionJun 14, 2022
3 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
  - Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: General disorganisation and sanitation throughout the kitchen area
  - Corrective Action: All surfaces need to be cleaned and properly maintained
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Build up of dishes and other tools throughout kitchen and dish area
  - Corrective Action: Soiled dishes need to be washed and put away.
Routine InspectionAug 12, 2021
0 infractions