Skip to content
Loading map…

24/7 Shell/Chesters Chicken - Food

130 - 49 Hinshaw Drive Sylvan Lake AB T4S 0K5 · Food - General

7 inspections

  1. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A backpack and a coat were being stored in contact with food or food equipment. Items were relocated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was only an oven thermometer in the deli/sandwich cooler. Please provide an accurate fridge thermometer for this unit as they are necessary for ensuring hazardous foods are being stored at the proper temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for quat could be located. Test strips are necessary to verify the concentration of sanitizer when washing utensils. Some were provided. Ensure all staff are trained to verify sanitizer when mixing it and there are test strips readily available for use.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted was expired in 2024 and no permit has been obtained for operation from Oct. 1, 2025 onward. Please ensure a valid permit is obtained and posted in a location visible to the customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Serving utensils were being used for over 4 hours without being washed and sanitized. Utensils were taken to be washed during the inspection. Ensure the serving utensils for hot dogs and hot foods in the warming display unit are changed out or washed and sanitized at a minimum of every four hours to prevent bacterial growth.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was left in the chicken breading with the handle in contact with the food. Handles can contaminate food they come in contact with. Ensure scoop handles are stored out of the food in a sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemicals are on site without proper direction for which chemicals are to be used on which surfaces. Multiple sanitizers present for food contact surfaces and dishwashing. Some chemicals were refilled into used chemical containers from different products and improperly labeled. Ensure all chemicals are in their properly labeled container, staff are all trained on which chemical is used for which purpose and have one sanitizer for use that is intended for food contact surfaces. Avoid chemicals that have an extended contact time or require a rinse step as these may lead to chemical contamination of food contact surfaces or improper sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of sauce that required refrigeration was 20 C in the new condiment cooler. Sauce was discarded. Please ensure all items that require refrigeration are kept at or below 4 C. Items that require refrigeration and remain at room temperature for 2 hours must be discarded.All other cooler units were at or below 4 C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing steps occurring. Please ensure all staff are trained in proper dishwashing procedures which include: 1. scraping utensils 2. washing in soap and water in the first sink3. rinsing in clean water in the second sink4. sanitizing in either bleach at 100 ppm or quat at 200-400 ppm (according to manufacturer's instructions) 5. air drying
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips present to verify the concentration of the sanitizers present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was provided at the hand sink. Ensure sinks are supplied with soap and paper towel in dispensers at all times to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen facility is poorly organized with items being stored improperly, making food handling and cleaning difficult. Please remove any unnecessary items and organize the kitchen area.
  4. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weather stripping observed missing/worn at the front entrance door. Repair or replace to prevent pest entry.
  5. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No information provided to AHS in advance of installing a new fryer and suppression system to offer a new product. Equipment was laidout in a manner that could increase contamination risk (raw chicken coating station was next to the counter where sandwiches will be prepared). Equipment was relocated. Layout reviewed on site. Please ensure a washable barrier is set-up between the coating station and any ready-to-eat foods.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of sanitizing solution was a left from the evening before and had lost it's effectiveness. No sanitizer registered on a test strip. Please ensure sanitizer is made fresh and tested on a test strip to confirm the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler had been warming throughout the day and was reading up to 6.8 C. Hazardous items were moved to another unit and a service call had already been placed. Have the unit adjusted or repaired and able to maintain 4 C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing steps were explained to be wash, sanitize, then rinse. Proper steps were discussed during inspection and the following are the proper steps that must be taken: scrape, wash in soap and water, rinse in clean water, then place in a sanitizing solution for 2 minutes. (chlorine at 100 ppm, quat between 200 - 400 ppm according to manufacturer's instruction). Allow to air dry after sanitizing.