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Ice Cream Shack

136 - 11 Athabascan Avenue Sherwood Park AB T8A 6H2 · Food - General

Official record from Alberta →

Inspection summary

Ice Cream Shack has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on August 18, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 14, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on August 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on June 14, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on June 14, 2024. 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach mixed with soap on site. Indicated that do not mix soap and bleach just use chlorine. Staff remixed solution to 100 ppm chlorine.Noted that there is no dipper well on site. Staff said water is changed out every 30 minutes for scoops. Recommend to place scoops in ice water - as it keeps water mixture with ice cream at safe temperatures.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No - food safety record keeping must be implemented to include daily checklist/log of refrigeration and freezer unit temperatures (with copies of the checklists/logs kept on-site for review).
    • 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?
      • No - regular monthly pest control checklist or pest control service records are to be available and kept on-site (for a period of one year).Copy of the 'AHS monthly pest control checklist' is provided to the operator for use by staff (or instead, include monthly contract of pest control service by a licensed pest control company).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the hard ice cream scoops/dippers were being stored in stagnant water at room temperature after use (which can lead to bacterial growth and contamination of the scoops via the ice cream dairy product residual on the scoops). The operator is to ensure that either: a dipper well is installed via the plumbing system, the scoops are washed and rinsed after each use, or the scoops are stored inside a stainless steel container/well with hot water (at 60 degrees Celsius, or higher) or cold water with ice (at 4 degrees Celsius, or lower) - with the container water replaced after two hours (i.e. as ice melts). At present time, the operator will wash and rinse each scoop after use and store in an empty washed container.
  4. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No - food safety record keeping must be implemented to include daily checklist/log of refrigeration and freezer unit temperatures (with copies of the checklists/logs kept on-site for review).
    • 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?
      • No - regular monthly pest control checklist or pest control service records are to be available and kept on-site (for a period of one year).Copy of the 'AHS monthly pest control checklist' is provided to the operator for use by staff (or instead, include monthly contract of pest control service by a licensed pest control company).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - the hard ice cream scoops/dippers were being stored in stagnant water at room temperature after use (which can lead to bacterial growth and contamination of the scoops via the ice cream dairy product residual on the scoops). The operator is to ensure that either: a dipper well is installed via the plumbing system, the scoops are washed and rinsed after each use, or the scoops are stored inside a stainless steel container/well with hot water (at 60 degrees Celsius, or higher) or cold water with ice (at 4 degrees Celsius, or lower) - with the container water replaced after two hours (i.e. as ice melts). At present time, the operator will wash and rinse each scoop after use and store in an empty washed container.

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