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Shell Canada - Food Store

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

Official record from Alberta →

Inspection summary

Shell Canada - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on April 3, 2025, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 on March 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 18, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 3, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on February 5, 2024. 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.

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.

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