Toronto, ON

Shanghai 360

Name: Shanghai 360
Address: 1800 Sheppard Ave E, Toronto, ON

1800 Sheppard Ave E

Last inspected Jun 26, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

9 inspections

Inspection

Jun 26, 2026

Pass

2 recorded violations

majorCode —Equipment and utensils

Official wording

Use food equipment not of sound and tight construction - Sec. 8(1)(a)

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

majorCode —Cleaning and sanitizing

Official wording

Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine - Sec. 19(b)

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Toronto Public Health – DineSafe, Jun 26, 2026 · Original Source

Inspection

Feb 23, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Toronto Public Health – DineSafe, Feb 23, 2026 · Original Source

Inspection

Oct 15, 2025

Pass

4 recorded violations

minorCode —Cleaning and sanitizing

Official wording

Food premise not maintained with clean floors in food-handling room - Sec. 7(1)(g)

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode —Equipment and utensils

Official wording

Use food equipment not of sound and tight construction - Sec. 8(1)(a)

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Cleaning and sanitizing

Official wording

Fail to ensure equipment surface sanitized as necessary - Sec. 22

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Other

Official wording

Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Toronto Public Health – DineSafe, Oct 15, 2025 · Original Source

Inspection

Jun 19, 2025

Pass

1 recorded violation

minorCode —Facility maintenance

Official wording

Food premise not maintained with food handling room in sanitary condition - Sec. 7(1)(e)

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Toronto Public Health – DineSafe, Jun 19, 2025 · Original Source

Inspection

Mar 14, 2025

Pass

2 recorded violations

minorCode —Cleaning and sanitizing

Official wording

Fail to ensure equipment surface sanitized as necessary - Sec. 22

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode —Cleaning and sanitizing

Official wording

Food premise not maintained with clean floors in food-handling room - Sec. 7(1)(g)

Inspector’s notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Toronto Public Health – DineSafe, Mar 14, 2025 · Original Source

Inspection

Nov 21, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Toronto Public Health – DineSafe, Nov 21, 2024 · Original Source

Inspection

Jun 19, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Toronto Public Health – DineSafe, Jun 19, 2024 · Original Source

Inspection

Jun 17, 2024

Conditional Pass

2 recorded violations

criticalCode —Food temperature

Official wording

Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)

Inspector’s notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode —Cleaning and sanitizing

Official wording

Fail to ensure equipment surface sanitized as necessary - Sec. 22

Inspector’s notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Toronto Public Health – DineSafe, Jun 17, 2024 · Original Source

Inspection