1160 - 88 Shawnee Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
John Chinese Restaurant se trouve dans le quartier SHAWNEE SLOPES. SHAWNEE SLOPES, Calgary compte 17 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juin 2026, 15 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Ce restaurant a été inspecté 6 fois depuis le 16 avril 2025, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
a) Concentration of chlorine in sani pail located in the kitchen measured 0 ppm, , b) Cleaning clothes were 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) Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperature of bean sprouts stored on the counter without temperature control was 13.8C, , b) Internal temperature of fresh grated garlic in oil stored on spice cart without temperature control was 22.8C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher, , Staff was instructed to discard bean sprouts and garlic in oil .DONE
Dish washer was out of order, , Reusable customer dishes were washed using two compartment sink, , , Requirement:, , A functional dish washer or three compartment sink is required to wash and sanitize reusable customer dishes , , Use single use dishes for the customers. Facility have single use customer dishes onsite, , Wash and sanitize only prep utensils using two compartment sink, , Repair dish washer asap
Bean paste was left in the can after opening, located in walk in cooler., , , Requirement:, , Transfer food to a plastic/glass/stainless steel-food grade container after opening the can.
4 infractions
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.
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.
7 infractions
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.
Aucune infraction
5 infractions
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.
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.
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 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.