10828 82 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Mr. Bun Shanghai Cuisine se trouve dans le quartier GARNEAU. GARNEAU, Edmonton compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 101 (83%) 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.
Tanjiang Restaurant
QUEEN ALEXANDRA
Ce restaurant a été inspecté 6 fois depuis le 16 août 2024, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
Unlabeled spray bottles (2) were stored in the dishwashing area., , ACTION REQUIRED: ensure all chemical bottles are labeled to indicate contents.
1. Facility was thawing meat at room temperature, namely:, --A bus pan with three packages of pork was on the counter, --Three packages of beef and a bag of ground pork were stored in the one-compartment sink, --Two boxes of pork were on the floor, --A pot containing a package of beef was on the floor, , External temperatures ranged from 5-22C. The internal temperature of products was ~6C., , Corrected during inspection: moved to cooler at the time of inspection. Discussed acceptable thawing methods. , , 2. The preparation table cooler in back food processing area (across from dishwashing area) was not maintaining satisfactory temperature. Internal temperature of chicken drumstick was measured at 16°C. , , Corrected during inspection: instructed manager to discard all high-risk foods in the cooler and to discontinue its use until repaired. , , 3. Facility did not have a probe thermometer. , , ACTION REQUIRED: obtain a probe thermometer.
The hand sink in the food preparation/dishwashing area was obstructed. Food equipment was stored in the basin and food/food equipment was stored in front of it. , , Corrected during inspection: equipment was moved at the time of inspection.
1. Bins of bulk dry goods (sugar, flour) were left uncovered during storage., , ACTION REQUIRED: ensure all foods are covered when in storage., , 2. An open can of Chee Hou Sauce was stored in the cooler with a spoon in it., , ACTION REQUIRED: repackage canned goods once opened. Label product with a "use by" or "opened on" date. Do not store utensils in products when in storage.
A dead mouse was observed under the True Refrigerator (across from hot holding cabinet used for plates)., , ACTION REQUIRED: report the sighting to your pest control provider. Conduct a deep clean of the facility including under and behind all equipment.
Scoops were stored in bulk food when not in use and containers were used as scoops., , ACTION REQUIRED: store scoops in such a way that the handle is not in contact with the bulk food supply.
Sanitation concerns noted in the following areas:, -Black mildew build-up on FRP wall and caulking in the dishwashing area, -Food splatter in the interior of coolers, -Food splatter in the microwave, -Debris and garbage under and behind equipment, -Dirt build-up on the exterior of cooler and freezer doors/handles, -Dust build-up on top of flat surfaces such as the white upright freezer close to the cookline, -Food debris such as noodles under equipment in the cookline, -Significant grease build-up on fryers and cooking equipment, -Food debris & grease on equipment such as the mini fridge/freezer in the cookline, -Food debris and dried liquid in the base of the cooler in the back storage area, -Dried liquid along the back of the chest freezer in the back storage area, , ACTION REQUIRED: deep clean required throughout the facility. Develop a written cleaning schedule that is effective.
Aucune infraction
8 infractions
Several used cleaning cloths were observed on the food prep counters when not in use. Ensure used cleaning cloths are stored in a sanitizer such as 100ppm bleach/chlorine when not in use. The operator placed the indicated cloths in a 100ppm bleach/chlorine sanitizer bucket during the inspection.
No readily available food-contact surface sanitizer was available while food was being prepared. Ensure a sanitizer such as 100ppm bleach/chlorine is readily available at all times to facilitate effective cleaning and sanitizing of food-contact surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
No thermometers were observed in the two upright coolers near the back of the facility. , Ensure the indicated coolers are equipped with thermometers to help monitor temperature.
Aucune infraction
14 infractions
Used, soiled cleaning cloths are being stored on food contact surfaces. Employees were shown how to make a bucket of sanitizer solution and all used cloths were placed inside the bucket.
Multiple bags of dry food items are being stored directly on the floor in the dry storage area, with some items resting underneath dirty brooms and mops. Additionally, there is an open bag of flour on the floor. During the inspection, the brooms and other dirty items were moved., , Action Required: All food must be stored in a manner that prevents contamination. Food should always be kept off the floor.
A large box containing flats of eggs were being stored inside the dry storage room without temperature control. Employees indicate they had been at room temperature all night. All the eggs were discarded during the inspection.
The handwashing sink across from the dishwasher was observed without paper towels in a dispenser. Ensure handwashing sinks are equipped with paper towels in a dispenser to facilitate effective hand hygiene. The operator provided paper towels at the indicated handwashing sink during the inspection.
The handwashing sink across from the grill line was observed with no paper towel dispenser. , Ensure the indicated handwashing is equipped with a paper towel dispenser.
Several scoops without handles were observed in bulk sugar, salt, msg and cornstarch. , Ensure scoops with handles are provided to help prevent contamination.
The wall with the light switch in the back storage area was observed to be made of, drywall which is difficult to clean and sanitize effectively., Ensure the indicated drywall surface is painted or refinished to be smooth, moisture resistant, and easy to clean.
1. A buildup of grime was observed on the wall beside the mechanical dishwasher. , 2. A buildup of debris was observed on top of the mechanical dishwasher. , 3. The floor in the mop sink room was observed with a buildup of grime. , 4. A buildup of grime was observed on the wall around the light switch in the back storage room. , 1-4. Ensure the indicated areas are cleaned and sanitized.
Employees were thawing meat at room temperature in the pot wash sink. The staff were instructed on proper thawing practices and then moved the meat under cold running water.
Employees are sharpening their knives inside the back kitchen hand sink. The hand sink is to be used for handwashing only.
The employee washroom was initially missing hand soap, but this was addressed during the inspection when a new soap dispenser was installed. Please make sure that soap is always available for staff to wash their hands.
The hot water tap at the back kitchen hand sink does not turn. Repair so the hand sink is in good working order and supplied with hot and cold running water.
Chlorine test strips are unavailable at the facility.
Pest monitoring is not being completed by the facility. No pest records are available.
Valid food permit is not posted for public view.
Duct tape is currently used to cover damaged stainless-steel panels on the wall. Please repair the area around these panels to ensure it is properly sealed and prevents pest entry.
The area between the wall and the dish pit has worn and moldy caulking. Please re-caulk and clean this area to ensure it is both clean and in good repair.
A pipe is leaking water onto the floor in the front bar area and needs to be repaired.
Cleaning is needed:, -meat slicer, -walls, floors and under the stainless-steel table in the dish area, -around the grease trap, -employee washroom, especially the walls, -the spice containers on the cook line, -the ventilation units (large amount of dust), -grease build-up around the deep fryers, -front bar area (large amount of water deposits), -the kids booster seats, the customer washroom: the checklist inside the women's washroom indicates it was last cleaned on June 4 - please update list