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Shell - Food

400 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General

Official record from Alberta →

Inspection summary

Shell - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 3, 2025. The most recent inspection, on February 5, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 2 times across 2 separate inspections, most recently on March 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 2 separate inspections, most recently on March 5, 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 once on March 3, 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?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were noted to be expired at the time of inspection. Please acquire new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards by the hand washing sink area were noted to be loose. The area was covered with dust and debris and needed cleaning.Please clean the area and ensure to secure all baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and buildup was noted throughout the facility especially corners of the facility and walk-in-cooler and employee areas. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  3. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were noted to be expired at the time of inspection. Please acquire new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was noted to be empty. Please ensure that the hand washing sink is fully stocked with appropriate hand washing supplies at all times. Please stock paper towel dispenser with paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards by the hand washing sink area were noted to be loose. The area was covered with dust and debris and needed cleaning.Please clean the area and ensure to secure all baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and buildup was noted throughout the facility especially corners of the facility and walk-in-cooler and employee areas. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.

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