G1 - 510 77 Avenue SE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 novembre 2025
Chlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front area. Operator diluted the solution to 100ppm., , -Ensure chlorine sanitizing solution is maintained at 100ppm for food safety.
Dishes were not being sanitized properly after washing and rinsing in the 3-compartment sink. , Operator was educated on manual dishwashing and sanitizing., , -Emailed the manual dishwashing requirement to operator., - Ensure staff follow the dishwashing and sanitizing procedure accurately.
The following areas had dust/dirt/grease build up:, 1. Ceiling and vent hood., 2. inside and outside of the microwave., , -Clean the indicated area
Shanghai Fine Food se trouve dans le quartier FAIRVIEW INDUSTRIAL. FAIRVIEW INDUSTRIAL, Calgary compte 143 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 109 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Flat Cap Butchers 2023323351
FAIRVIEW INDUSTRIAL
Ce restaurant a été inspecté 5 fois depuis le 17 août 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
3 infractions
Chlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front area. Operator diluted the solution to 100ppm., , -Ensure chlorine sanitizing solution is maintained at 100ppm for food safety.
Dishes were not being sanitized properly after washing and rinsing in the 3-compartment sink. , Operator was educated on manual dishwashing and sanitizing., , -Emailed the manual dishwashing requirement to operator., - Ensure staff follow the dishwashing and sanitizing procedure accurately.
The following areas had dust/dirt/grease build up:, 1. Ceiling and vent hood., 2. inside and outside of the microwave., , -Clean the indicated area
1 infraction
Shrimp dumplings left out at room temperature. Temperature measured at 20C
2 infractions
Lemon scented bleach was being used as a sanitizer., -obtain regular bleach with no additives as the additives are not safe for food contact surfaces.
The exhaust canopy hood vents above the cooking equipment was dirty with grease, dust, etc., --clean the hood vents
3 infractions
Lemon scented bleach was being used as a sanitizer., -obtain regular bleach with no additives as the additives are not safe for food contact surfaces.
Food safe education has not been completed., -register and complete a food safe education course.
The exhaust canopy hood vents above the cooking equipment was dirty with grease, dust, etc., --clean the hood vents
4 infractions
Chlorine sanitizer measured much greater than 200ppm., -demonstrated how to mix a bleach sanitizer and measure it.,
Recently cooked dumplings measured 25Celsius., -ensure cooked, perishable foods are cooled quickly and are not stored at ambient temperature for long periods of time.
Raw meats were stored above cooked foods/vegetables., -store raw meats at the bottom of the cooler to prevent contamination of cooked/vegetables/ready-to-eat items.,
The exhaust canopy hood vents above the cooking equipment was dirty with grease, dust, etc., --clean the hood vents