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Shell - Food

282 Aviation Boulevard NE Calgary AB T2E 7H8 · Food - General

Official record from Alberta →

Inspection summary

Shell - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on May 5, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on May 5, 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 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 May 5, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 31, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were unable to demonstrate proper manual dishwashing procedures using the three‑compartment sink. - All dishware must be washed, rinsed, and fully submerged in an approved food safe sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer in use is labelled for hard surfaces only. - Obtain an approved food safe sanitizer and corresponding test strips must be obtained to verify proper sanitizer concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:It was unknown if a manager or person in charge was certified in food safety. Please have this person complete a recognized food safety course and/or provide a copy of the certificate to AHS.**Jan 31, 2024: note that owners of more than one establishment must employ a separate manager with approved training at each site.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Staff were washing food equipment and utensils in the front hand sink. Soap was sometimes mixed with lemon juice and was used for washing, and items were not sanitized. Lemon juice is not an approved sanitizer. Take all food equipment to the back 3 comp sink where they can be properly washed, rinsed, and sanitized. Use an approved sanitizer (chlorine, quaternary ammonium, or product with DIN). The hand sink is for hand washing only.**Jan 31, 2024: food equipment and utensils washed in hand sink. Rear 3 comp sink was used for storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:Sanitizer test strips were not provided. Bottles of bleach were available during time of inspection - if choose to use bleach as a sanitizer, please obtain chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATON:The 3 compartment dish washing sink in the back area were not used for dishwashing but for storage of beverages and personal items. Please do not store items in the sinks - use the sinks for washing food equipment and utensils.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:It was unknown if a manager or person in charge was certified in food safety. Please have this person complete a recognized food safety course and/or provide a copy of the certificate to AHS.**Jan 31, 2024: note that owners of more than one establishment must employ a separate manager with approved training at each site.

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