Shell Bow Island - Food
410 7 Avenue E Bow Island AB T0K 0G0 · Food - General
Inspection summary
Shell Bow Island - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on September 29, 2026, found no infractions.
5 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The last 2 inspections in a row found no infractions. 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 once on October 17, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 October 31, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
7 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff are using soap and water to clean the countertops. Bleach is available on site. Discussed mixing 1/2 tsp to 1 lit of water to make a sanitizer solution. Discussed cleaning surfaces and then using sanitizer as final step in process. Facility does not have any sanitizer test strips. Please purchase chlorine (bleach) test trips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the open display cooler containing sausage, cheese, and sandwiches was measured at 8 degrees C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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