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Deli Cafe by Shell - Food Store

1820 Uxbridge Drive NW Calgary AB T2N 3Z1 · Food - General

Official record from Alberta →

Inspection summary

Deli Cafe by Shell - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on December 18, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on December 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 29, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Quats test strip is expired since Oct 31, 2025.- Have the quats test strip replace and test the concentration daily.2. Do not have daily records of verifying the temperature of the dishwasher.- Create a log and test the temperature daily and record.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing Violation There was no thermometer to check the temperature of high temperature dishwasher.-Ensure that the thermometer is available for checking the temperature of the mechanical dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***On-going ViolationThe dishwasher is not being cleaned so that the dishwashing trays are untouchable. Washing in an absolutely filthy machine cannot be adequately washing. Photographs have been taken of this in case court submissions are necessary.Immediately bring the dishwasher to an acceptable sanitary condition.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sprint RTU sanitizer 3432 was being used as sanitizer for a food contact surfaces.-Ensure that the sprint RTU is not being used for food contact surfaces as it requires a rinse step after the application.The sanitizers which can be used for food contact surfaces do not require rinse step afterwards.** Please use food safe sanitizers like Quat at 200ppm and bleach at 100ppm.-Please also see attached link for the use of alternative sanitizers in food establishment.wf-eph-alternative-chem-sanitizers.pdf (albertahealthservices.ca)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no thermometer to check the temperature of high temperature dishwasher.-Ensure that the thermometer is available for checking the temperature of the mechanical dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking trays with heavy encrustations. Utensils are not being properly washed. The dishwasher is not being cleaned so that the dishwashing trays are untouchable. Washing in an absolutely filthy machine cannot be adequately washing. Photographs have been taken of this in case court submissions are necessary.Immediately bring the dishwasher to an acceptable sanitary condition.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of Quat sanitizer in sanitizer bucket measured at 0 ppm. The Quat sanitizer dispenser with the Optifill system is in disrepair and does not dispense any sanitizer. Use the pump system instead.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable milk/creamers were stored at a temperature of 11C. - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is in disrepair and did not have the required chemicals such as detergent. The temperature during sanitation cycle was measured at 37C. - Repair the dishwasher and purchase the required chemicals. The temperature of the dishwasher during the sanitation cycle must be measured at71C at dish level. - In the meantime, use the following 2-compartment manual dishwashing method: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking trays with heavy encrustations. Utensils are not being properly washed. The dishwasher is not being cleaned so that the dishwashing trays are untouchable. Washing in an absolutely filthy machine cannot be adequately washing. Photographs have been taken of this in case court submissions are necessary.Immediately bring the dishwasher to an acceptable sanitary condition.

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