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Railside Shell - Food Store

11232 101 Avenue Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Railside Shell - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 2, 2026. The most recent inspection, on April 17, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions 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 April 2, 2026. 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 February 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on April 14, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 once on February 2, 2026. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 4/14. Outstanding. The washroom's hand wash sink (i.e. hot water faucet) is not functional.Ensure the washroom's hand wash sink (i.e. hot water faucet) is repaired / replaced.
  3. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The washroom's hand wash sink (i.e. hot water faucet) is not functional.Ensure the washroom's hand wash sink (i.e. hot water faucet) is repaired / replaced.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, this facility was using Mr. Clean, a quat‑based disinfectant, diluted in water. According to the product label, this dilution method is not permitted for surface disinfection, although dilution is permitted for floor cleaning as stated in the manufacturer’s directions.If Mr. Clean is to be used on surfaces, staff must follow the label instructions exactly and must obtain and use quat test strips to ensure the sanitizer concentration is maintained at 200–400 ppm.ORUse the chlorine sanitizer solution available at the facility.When using chlorine sanitizer:The required concentration must be 100–200 ppm for proper sanitization.Staff must use chlorine test strips to verify the concentration each time a new solution is prepared.
    • 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash liquid soap was not present at handwash station nearby slush / coffee bar area.Paper towels were out of stock for handwash station nearby cash counter area.Both the handwash stations were re-stocked for handwash liquid soap and paper towels during the inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The washroom's hand wash sink (i.e. hot water faucet) is not functional.Ensure the washroom's hand wash sink (i.e. hot water faucet) is repaired / replaced.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning schedule records were not maintained or available during the inspection.Ensure the cleaning schedule records are updated and are available for review during future inspections.

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