1160 - 88 Shawnee Street SW · SHAWNEE SLOPES
July 23, 2025
PassConcentration of chlorine measured 10 ppm in sanitizer solution of a pail located in the kitchen., , , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Food handlers had open hair falling on the face., , Requirement:, , Ensure food handlers confine their hair suitably/using hair net or hat to prevent contamination of food by hair.
Dumplings, chicken, onions and another food container were kept uncovered in walk in cooler., Egg rolls kept uncovered in walk in freezer., , (Repeat violation from previous inspection), , Requirement:, , Keep food covered during storage to prevent from contamination.
Access to hand washing sink located in cooking area was blocked with a pail containing sauce., , Requirement:, , Ensure that access to hand washing sink is not blocked at any time.
John Chinese Restaurant is in the SHAWNEE SLOPES neighbourhood. SHAWNEE SLOPES, Calgary has 17 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 14 (82%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since April 16, 2025, with 3 passes and 1 closure on record.
Concentration of chlorine measured 10 ppm in sanitizer solution of a pail located in the kitchen., , , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Food handlers had open hair falling on the face., , Requirement:, , Ensure food handlers confine their hair suitably/using hair net or hat to prevent contamination of food by hair.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
MILLRISE
Dumplings, chicken, onions and another food container were kept uncovered in walk in cooler., Egg rolls kept uncovered in walk in freezer., , (Repeat violation from previous inspection), , Requirement:, , Keep food covered during storage to prevent from contamination.
Access to hand washing sink located in cooking area was blocked with a pail containing sauce., , Requirement:, , Ensure that access to hand washing sink is not blocked at any time.
a) Concentration of chlorine in sanitizer solution of spray bottle was less than 10 ppm., , b) No ready to use sanitizer solution was provided for surfaces in front prep area., , c) Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution., , b) Provide ready to use sanitizer solution for the surfaces in front prep area., , c) Soak cleaning clothes in sanitizer solution in between use.
a) shrimp, cooked chicken and bean sprouts were kept uncovered in walk in cooler., , b) A basket containing bean sprouts was stored in a box of uncovered bean sprouts located in walk in cooler., , Requirement:, a) Keep food covered during storage to prevent from contamination., , b) Do not store food container in uncovered food to prevent from contamination.
Internal temperature of bean sprouts stored on the counter without temperature control was 8.8C, , Requirement:, , Ensure that bean sprouts are stored at 4C or less., Bean sprouts were moved to walk in cooler during inspection.
Access to hand washing sink located in the kitchen was obstructed by a bucket containing sauce kept in front of the sink., , Requirement:, , Ensure that access to hand washing sink is not obstructed any time.
a) Tea bags, soya sauce and spice containers were stored under hand washing sink in front prep area., , b) Sauce cans were stored under hand washing sink in the kitchen, , Requirement:, Do not store any food/utensils under sinks to prevent from contamination
a) Scoop handle was kept on ice in ice machine., , b) Knife was stored in the gap between wall and counter in the kitchen; this area cannot be adequately cleaned and sanitized., , , Requirement:, a) Keep scoop handle out of ice to prevent contamination., , b) Store knife in a clean container not in the gap between wall and counter to prevent from contamination.
There is significant gap in the middle of main outer door, which could allow entry of pests/vermin., , , Requirement:, Seal this gap.
No ready to use sanitizer solution was provided in front prep area., , Requirement:, , Provide ready to use sanitizer solution.
a) Concentration of chlorine was so high in sanitizer solution of spray bottle located in the kitchen that test strip faded immediately after dipping in the solution., , b) No labels were provided on sanitizer spray bottle and spray bottle containing cleaning chemical located in the kitchen., , Requirement:, a) Overuse of chemicals on food contact surfaces will contaminate food, ensure that concentration of chlorine is maintained at 100 ppm., , b) Provide labels on spray bottles to identify their contents.
a) No thermometers were provided in walk in cooler, walk in freezer, cooler located in front prep area., , b) No probe thermometer provided to verify cooking temperatures., , Requirement:, a) Provide thermometers in the coolers and freezer,, , b) Provide probe thermometer.
No door provided in front of mop sink area., , Requirement:, , Provide door in front of mop sink area.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , Requirement:, Provide chlorine test strips.