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Shelee's Cafe & Catering Ltd.

10520 68 Avenue Grande Prairie AB T8W 2P1 · Food - General

Official record from Alberta →

Inspection summary

Shelee's Cafe & Catering Ltd. has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on November 4, 2025, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on May 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 22, 2025. 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 7 times across 6 separate inspections, most recently on November 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on April 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 4, 2025. 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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper Towel is missing from the dispenser at two of the handwashing stations. Ensure that paper towel is available at all times for proper hand hygiene. Paper towel was placed by the handwashing stations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher sliding door leaks a bit of water during operation. Repair the dishwasher and ensure the dishwasher is maintained in good repair.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher sliding door leaks a bit of water during operation. Repair the dishwasher and ensure the dishwasher is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the fridge units is non-operational. 1. Remove or repair the fridge and ensure all fridges are in good repair. Plans are in place to remove the fridge.2. The prep cooler is noted at 11.2 degrees Celsius.2. Turn down the temperature or repair the prep cooler as required and ensure the prep cooler is at 4 degrees Celsius and below.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is noted between 33 to 40.4 degrees Celsius (Verified 10 times with probe thermometer). Update May 6, 2025: Dishwasher is noted between 60.8 and 63.0 degrees Celsius. Ensure the high temperature is at a minimum of 71 degrees Celsius at the dish level.In the meantime, do one of the following after dishes have been washed in the dishwasher:-Spray with a food safe sanitizer and air dry.-Use one of the two compartments sinks and soak the dishes in a food safe sanitizer for 2 minutes and air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the fridge units is non-operational. 1. Remove or repair the fridge and ensure all fridges are in good repair. Plans are in place to remove the fridge.2. The prep cooler is noted at 11.2 degrees Celsius.2. Turn down the temperature or repair the prep cooler as required and ensure the prep cooler is at 4 degrees Celsius and below.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is noted between 33 to 40.4 degrees Celsius (Verified 10 times with probe thermometer). Ensure the high temperature is at a minimum of 71 degrees Celsius at the dish level.In the meantime, do one of the following after dishes have been washed in the dishwasher:-Spray with a food safe sanitizer and air dry.-Use one of the two compartments sinks and soak the dishes in a food safe sanitizer for 2 minutes and air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the fridge units is non-operational. 1. Remove or repair the fridge and ensure all fridges are in good repair. Plans are in place to remove the fridge.2. The prep cooler is noted at 11.2 degrees Celsius.2. Turn down the temperature or repair the prep cooler as required and ensure the prep cooler is at 4 degrees Celsius and below.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with high-risk food products is noted at 11.2 degrees Celsius. Ensure all prep coolers with high-risk food products are at 4 degrees Celsius and below. Staff moved the high-risk food products to another fridge at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is noted between 33 to 40.4 degrees Celsius (Verified 10 times with probe thermometer). Ensure the high temperature is at a minimum of 71 degrees Celsius at the dish level.In the meantime, do one of the following after dishes have been washed in the dishwasher:-Spray with a food safe sanitizer and air dry.-Use one of the two compartments sinks and soak the dishes in a food safe sanitizer for 2 minutes and air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the fridge units is non-operational. 1. Remove or repair the fridge and ensure all fridges are in good repair. Plans are in place to remove the fridge.2. The prep cooler is noted at 11.2 degrees Celsius.2. Turn down the temperature or repair the prep cooler as required and ensure the prep cooler is at 4 degrees Celsius and below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some minor cleaning is required in the following areas: -bin holding chocolate chips. -top of dishwasher.-side of what appears to be proofer. Clean the indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The narrow counter by the handwashing sink has what appears to be a wallpaper like sticker on it, which is peeling, and the surface making it difficult to clean. 1. Please remove the wallpaper sticker.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The display cooler with high-risk foods is noted between 9 C to 12.1 C (verified over 3 times).2. The prep cooler is noted between 8.2 C and 12.0 C (verified over 3 times). 1-2. Please ensure high-risk foods are maintained at 4 C or below. Staff moved the high-risk foods to a different fridge and display cooler during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The display cooler is noted between 9 C to 12.1 C.The sliding doors are noted to have gaps, and the fan is dusty. 2. The prep cooler is noted between 8.2 C and 12 C.1-2. Please turn down the cooler temperatures, inspect, perform maintenance and repairs as required and ensure all fridges and display coolers maintain a temperature of 4 degrees Celsius and below. Staff booked an appointment with maintenance during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The white cutting boards require some cleaning.1. Please clean the cutting boards. if the cutting boards can't be cleaned, plane or replace them.1. The narrow counter by the handwashing sink has what appears to be a wallpaper like sticker on it, which is peeling, and the surface making it difficult to clean. 1. Please remove the wallpaper sticker.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer is noted at 0 ppm.Please ensure the bleach sanitizer is maintained at minimum concentration of 100 ppm. To mix bleach sanitizer:Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 liter water.Staff replaced the bleach sanitizer during the inspection.

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