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Shell Canada - Food Store

320 - 4 Versailles Avenue St. Albert AB T8N 7V1 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The district manager had been contacted with regards to the missing ceiling tile. Work in progress.***There was one ceiling tile missing behind the counter.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were cleaning cloths being stored in a container without measurable sanitizer present. Discussed that the cleaning cloths if re-used are to be stored in a sanitizer solution or new, clean cloths are to be used each time or paper towels can be used and discarded after each use.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Staff was not aware of what type of sanitizer was in the spray bottle labeled sanitizer 200ppm. Ensure complete and proper labels are present on all repackaged chemicals. Staff are to be educated on manufacturer's instructions for the chemicals present.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no test strips found for checking the sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was one ceiling tile missing behind the counter.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • Feb 5, 2024The dedicated hand sink was not accessible. There were no written procedures for the dual use sink (dishwashing sink used as a hand sink). Discussed options of keeping the door partly open so that the room could be accessed and the dedicated hand sink could be accessed or having written procedures for cleaning the dish sinks before starting the dishes. Dec 18, 2023***The cashier door was still blocking access to the handwashing sink when completely opened (the door was completely open during inspection).***There was an obstructed hand sink present. One of the dishwashing sinks was stocked for hand washing. If the cashier door is closed then the hand washing sink would be accessible.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Feb 5, 2024Manager wrote out the instructions during the inspection and will get them printed and posted by the sink.Dec 18, 2023One compartment of the 3-compartment dishwashing sink in the facility was dedicated for handwashing. A written procedure on how the sink will be cleaned and sanitized before dishwashing in required.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was not operating the grill according to the written procedure. The grill temperature was set lower than the required equipment temperature. When measured with an infra-red thermometer, the temperature was at 56C. The staff present increased the grill temperature during inspection. Please ensure the equipment is operated according to the written procedure. Use a probe thermometer to verify the internal temperature of food. Cooked food such as hot dog on the grill must reach a minimum internal temperature of 74C. This should also reflect on your written procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dec 18, 2023***The cashier door was still blocking access to the handwashing sink when completely opened (the door was completely open during inspection).***There was an obstructed hand sink present. One of the dishwashing sinks was stocked for hand washing. If the cashier door is closed then the hand washing sink would be accessible.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One compartment of the 3-compartment dishwashing sink in the facility was dedicated for handwashing. A written procedure on how the sink will be cleaned and sanitized before dishwashing in required.