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Shell - Food

4550 50 Avenue Lacombe AB T4L 2B6 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizing solution was prepared, measured and verified at 100 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All the freezing and cooling units need functional thermometers to monitor temperature on routine basis.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Weather stripping to the back exit door needs to be replaced, so that it seals completely to the floor to prevent any insect entry.2) Pest control records were not observed at the time of inspection. Kindly send the updated inspection records.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • No paper towels were observed at the handwashing station. This infraction was fixed at the time of the inspection, Please ensure paper towels are supplied at all the time.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps under the doors were found under both back exits.- Ensure the gaps are properly sealed to avoid the entry of pests A pest control monitoring plan is not established- Ensure a plan is established in house or by professional companies.
  4. Initial Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired candies found on the shelf, removed during inspection- Ensure to go thru all food products on shelf, remove expired food products, and follow the first in first out rules
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared- Ensure a food safe sanitizer is prepared (ie 100ppm non scented bleach)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was ran out at the designated handwashing station.- Restocked during inspection, ensure paper towel are supplied at all time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bottle of dish soap with a pump was provided at the designated handwashing sink- Ensure hand soap is provided in a pump style to avoid touching potentailly contaminated bottle soufaces
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps under the doors were found under both back exits.- Ensure the gaps are properly sealed to avoid the entry of pests A pest control monitoring plan is not established- Ensure a plan is established in house or by professional companies.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was operating without permit, permit application form filled out onsite, and approval inspection conducted onsite.- Ensure the invoice is paid, and post the permit for public display.