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Shell - Food

11230 107 Avenue NW Edmonton AB T5H 0Y1 · Food - General

Official record from Alberta →

Inspection summary

Shell - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 13, 2024. The most recent inspection, on October 20, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 October 17, 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?

  • 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 once on December 13, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid soap or paper towels provided in dispensers at the designated hand sink station in the food handling area.The first compartment of the three-compartment sink will need to be designated as a hand wash station, as there is no hand sink located within 10 feet of the food handling area. This compartment will need to be separated from the other two sink compartments that will be used for washing and sanitizing dishes and utensils.REQUIRED ACTION: -provide liquid soap and paper towel in dispensers at the designated hand sink station in the food handling area.-install a splash guard between the first and second compartments at the three-compartment sink.
  3. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid soap or paper towels provided in dispensers at the designated hand sink station in the food handling area.The first compartment of the three-compartment sink will need to be designated as a hand wash station, as there is no hand sink located within 10 feet of the food handling area. This compartment will need to be separated from the other two sink compartments that will be used for washing and sanitizing dishes and utensils.REQUIRED ACTION: -provide liquid soap and paper towel in dispensers at the designated hand sink station in the food handling area.-install a splash guard between the first and second compartments at the three-compartment sink.
  4. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right-side of the roller grill was not heating properly- taquitos present on the grill after one hour were only measured at 23-25C. Foods must be re-heated to 74C and then maintained at minimum 60C. Please adjust the temperature of the grill and monitor. Service the machine as required to ensure it will re-heat foods to 74C and then maintain foods at 60C minimum.

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