106 - 5211 Macleod Trail SW · WINDSOR PARK
Shang Shang Qian is in the WINDSOR PARK neighbourhood. WINDSOR PARK, Calgary has 28 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 17, 2026, there are 22 (79%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since November 15, 2024, with 4 passes and 0 closures on record.
No prepared sanitizing solution in kitchen., Ensure that fresh sanitizing solutions are readily available and used on food contact surfaces throughout the day., Use either a 100ppm chlorine-based solution OR a 200ppm quat based product.
Soup / broth from previous day still sitting on stove at room temperature., Advised to discard product., At the end of the day any left-over food product must be properly covered and stored under temperature control (I.E. in cooler).
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.
Knives stored in dirty gap / space between table and prep counter., Do not store knives in hard to clean (dirty) areas., Store them in a sanitary manner (I.E. a magnetic knife holder).
1. One cleaver / chopping knife was repaired with duct tape. , 2. Duct tape and uncleanable caulking present on hand wash sink., Do not use duct tape on kitchen equipment. Tape is sticky and holds on to dirt and bacteria. All surfaces and equipment must be easily cleanable and maintained in good repair., Replace cleaver and properly fix edges of handwash sink.
1. Dirt and debris present on floor in various hard-to-reach areas of kitchen., 2. Grease and food debris present around and under burners., Clean noted areas., All surfaces must be clean and sanitary.
Excess plates and bowls (not in use) stored on floor in various areas., Remove items unnecessary, or not used, to prevent clutter and allow for easier cleaning.
Front area cooler, used to store food for "All You Can Eat" hot pot measured 9 degrees Celsius., Cooler contained a variety of perishable food items., Service / adjust cooler to ensure all food is maintained at 4 degrees Celsius or less.
No designated handwash sink in kitchen. , A single basin, designated handwash sink is required in a food establishment that does extensive food handling.
Mouse droppings observed below two-compartment sink and on floor in storage area near walk-in cooler. , Clean up mice droppings., Seal off holes / gaps that may be allowing mice to enter.
The door to the walk-in cooler did not have a proper seal. , The door was wrapped in a leather covering with duct tape., Replace OR fix the door., Surfaces must be smooth, easy to clean and in good repair.
1. Massive accumulation of dust and dirt on kitchen ceiling., 2. Dirt and debris present on floor in various hard-to-reach areas of kitchen including the walk-in cooler., 3. Food debris and dirty present on floor of upright freezer. , Clean noted areas., All surfaces must be clean and sanitary.
Storage areas were messy, cluttered and unorganized., Facility must be well maintained., Remove items unnecessary for business and re-organize storage areas.
, , The door to the walk-in cooler did not have proper seals that able to keep the cold air in, the door was wrap with leather covering and fixed with duct tapes. , - Ensure the door is repair with proper seals and fixed to meet the smooth, non-porous, and easily cleanable materials and finishes.