10167 109 Street NW · DOWNTOWN
January 9, 2026
PassSpray bottle contained 0ppm of chlorine or QUAT. It is important to use the strips to verify. This was corrected during the inspection. , , Pail contained a liquid with towels. The solution was neither a QUAT or chlorine based.
At the time of inspection, stacks of cooked meat dishes were cooling in the back room (on top of the chest freezer). Staff indicated that they were cooling and were waiting to be brought back to the cooler. During the inspection, the temperature of the dish was at 27C. Operator was instructed to discard all the takeout containers on the chest freezer. , , A large pot of broth/stock was sitting on the counter, the staff indicated that when an order came up, they would portion enough in a smaller pot to be reheated. The temperature of the stock was at 41C. The stock was discarded during the inspection. , , A few takeout containers containing cooked chicken, ribs and sauce had a temperature of 18C, they were discarded during the inspection., , A bin containing bags of raw meat were defrosting at room temperature on the floor. It was returned to walk in cooler. Temperature was at 4C., , Small containers of broth were at 22C. it was discarded during the inspection.
Hand sink was non-operational at the start of inspection; no water was present when faucet was turned on. The sink was also obstructed with two pairs of rubber gloves and a strainer - this was removed during inspection. There were also no paper towels. Operator was instructed to have staff use the two compartment sink in the interim. Paper towels were brought over as well., , Front hand sink was equipped with soap and paper towels
Personal items such as airpods, snacks, beverage containers, vitamins, etc., were located on the prep counter/shelves.
Chlorine test strips were present, however, it appeared to be unused. , , QUAT test strips were present, it expired in October 2025. The roll was never used.
Cutting boards on the prep tables were showing blackened/brown discoloration., , A piece of rounded cardboard was used to cover a pail. The cardboard was heavily stained with grease and food. It was discarded during the inspection. , , Single use plastic containers were being reused to portion food and hold food.
The ceiling had dust build up., , Walk in cooler floor had buildup of debris and food.
Yunshang is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 582 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 387 (66%) that have passed their most recent inspection, with 1 (0%) closed.
This restaurant has been inspected 4 times since February 12, 2025, with 4 passes and 0 closures on record.
Spray bottle contained 0ppm of chlorine or QUAT. It is important to use the strips to verify. This was corrected during the inspection. , , Pail contained a liquid with towels. The solution was neither a QUAT or chlorine based.
At the time of inspection, stacks of cooked meat dishes were cooling in the back room (on top of the chest freezer). Staff indicated that they were cooling and were waiting to be brought back to the cooler. During the inspection, the temperature of the dish was at 27C. Operator was instructed to discard all the takeout containers on the chest freezer. , , A large pot of broth/stock was sitting on the counter, the staff indicated that when an order came up, they would portion enough in a smaller pot to be reheated. The temperature of the stock was at 41C. The stock was discarded during the inspection. , , A few takeout containers containing cooked chicken, ribs and sauce had a temperature of 18C, they were discarded during the inspection., , A bin containing bags of raw meat were defrosting at room temperature on the floor. It was returned to walk in cooler. Temperature was at 4C., , Small containers of broth were at 22C. it was discarded during the inspection.
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.
Hand sink was non-operational at the start of inspection; no water was present when faucet was turned on. The sink was also obstructed with two pairs of rubber gloves and a strainer - this was removed during inspection. There were also no paper towels. Operator was instructed to have staff use the two compartment sink in the interim. Paper towels were brought over as well., , Front hand sink was equipped with soap and paper towels
Personal items such as airpods, snacks, beverage containers, vitamins, etc., were located on the prep counter/shelves.
Chlorine test strips were present, however, it appeared to be unused. , , QUAT test strips were present, it expired in October 2025. The roll was never used.
Cutting boards on the prep tables were showing blackened/brown discoloration., , A piece of rounded cardboard was used to cover a pail. The cardboard was heavily stained with grease and food. It was discarded during the inspection. , , Single use plastic containers were being reused to portion food and hold food.
The ceiling had dust build up., , Walk in cooler floor had buildup of debris and food.
Mouse droppings were observed by the chest freezer. Please clean and monitor for new activity. , , Owner made some improvements to the back storage area and the ceiling. Please continue to repair any open holes, gaps, cracks.
In the back storage area there was a bag of MSG and potatoes on the floor. It was explained to operators, the importance of keeping food stored off the floor.
Hand sink by the mechanical dishwasher did not have hot water, only cold water. Operator was instructed to use the extra two compartment sink in the interim. Ensure there is hot and cold water for the hand sink. Soap and paper towels were present., , Front hand sink had soap and paper towels.
In house pest control monitoring was in place., , Mouse traps in the back storage room were in place. However, there were mouse droppings in the back by the chest freezer and other areas of the room. , , Some improvements noted in the back storage area. There was less items. Continue to remove all unnecessary items from the room (ie. clutter) to allow for easier cleaning. Conduct a thorough cleaning and repair all cracks, gaps of the structural areas/foundation. Remove droppings., , Exterior back door had a gap at the bottom. Repair or replace the door to ensure there are no gaps are present., , The back room was missing baseboards. Proper baseboards need to be installed to prevent entry of pests.
Bins storing dry ingredients had buildup of food, please clean., , High touch areas had some buildup of food, ie. walk in cooler handle. Please clean all high touch areas., , The long cutting board across the deep fryer had staining and cuts/grooves, please repair or replace cutting board., , Meat slicer in the back room had buildup of dried food, please ensure it is thoroughly cleaned and sanitized after use., , Knives were stored between the prep cooler and the wall, this method could lead to cross contamination. Operator indicated that a knife magnetic strip would be installed.
Used towels were on counters. Ensure all used towels are stored in sanitizer solution when not in use., , Bleach solution was prepared and at 100ppm.
Staff was observed to be talking on their cell phone and afterwards did not wash their hands. Operator re-trained staff during the inspection.
Soups were made in large batches and daily. The broth would be cooled in 20L pails then placed into cooler. It would be reheated on the stove. Ensure cooling does not occur out at room temperature for more than 2 hours., , A large pot of soup was placed to the side of the stove at the time, the temperature was adequate. Operator indicated that due to lack of stove space, the pot needs to be moved temporarily to allow for other items to be cooked. Afterwards, the pot gets returned to the stove for further hot holding. It was explained to operator to find other alternatives to hot hold the soup. However, if the relocation time is short and the temperature remains at 60C, it may be possible to continue this as long as there is a designated staff member that is responsible for monitoring and measuring temperatures. Should there be any issues, a permanent solution will need to be in place., , In the storage room, three bottles of opened sauces were discarded during inspection as label indicated refrigerate after opening. Remind staff to follow manufacturer's instructions for proper storage.
Hand sink by the mechanical dishwasher did not have hot water, only cold water. Operator was instructed to use the extra two compartment sink in the interim. Ensure there is hot and cold water for the hand sink. Soap and paper towels were present., , Front hand sink had soap and paper towels.
One bin holding food was stored on the floor of the walk in cooler, it was corrected during the inspection.
Facility had iodine, hydrogen peroxide, chlorine and QUAT test strips, however, the QUAT test strips were expired. , , Please obtain new QUAT test strips and use the chlorine test strips on a frequent/daily basis to ensure there is active sanitizer present.
In house pest control monitoring was in place., , Mouse traps in the back storage room were in place. However, there were mouse droppings in the back by the chest freezer and other areas of the room. , , Remove all unnecessary items from the room (ie. clutter) to allow for easier cleaning. Conduct a thorough cleaning and repair all cracks, gaps of the structural areas/foundation. Remove droppings., , Exterior back door had a gap at the bottom. Repair or replace the door to ensure there are no gaps are present., , The back room was missing baseboards. Proper baseboards need to be installed to prevent entry of pests.
Bins storing dry ingredients had buildup of food, please clean., , High touch areas had some buildup of food, ie. walk in cooler handle. Please clean all high touch areas., , The long cutting board across the deep fryer had staining and cuts/grooves, please repair or replace cutting board., , Meat slicer in the back room had buildup of dried food, please ensure it is thoroughly cleaned and sanitized after use., , Knives were stored between the prep cooler and the wall, this method could lead to cross contamination. Operator indicated that a knife magnetic strip would be installed.