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Shell Canada C00035 - Food

230 Lynx Street Banff AB T1L 1A4 · Food - General

Official record from Alberta →

Inspection summary

Shell Canada C00035 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on July 22, 2026, recorded 1 infraction.

1 of 5 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: 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 2 times across 2 separate inspections, most recently on July 22, 2026. 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 June 18, 2025. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing step was described when discussing dishwashing. - Please ensure dishes are washed according to proper 3-compartment dishwashing procedures. Dishes need to be washed, rinsed, then sanitized by submersion in an approved sanitizing solution such as 100 ppm chlorine.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the hold holding cabinet was 116F (46C). Needs to be above 60C to ensure foods are being safely hot held. -Breakfast sandwiches in the unit were discarded. Please do not use this unit to store high-risk foods until it can hold temperatures above 140F.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit with egg breakfast sandwiches was at 40C. Sandwiches were discarded onsite. - Do not use this unit to store high-risk foods until it can hold temperatures above 60C.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff did not describe a sanitizing step when discussing manual dishwashing procedures. - Ensure all dishes are washed, rinsed then sanitized in the 3-compartment sink, using an approved food safe sanitizer (ie. 100 ppm bleach). Review Dishwashing procedures with staff. Noted 2023-03-17"Staff not aware of correct chemical to use for 3-compartment dishwashing method (and may just use soap). Review sanitizing method for 3-compartment dishwashing and ensure a bleach or QUATs solution is provided in the third sink at the appropriate concentration and dishes soak for at least 2 minutes."

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