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Shell Gas Bar

1119 Dufferin Avenue, Wallaceburg ON N8A 2W2 · Food Store/Food Sales (Convenience/Variety)

Official record from Chatham-Kent →

Inspection summary

Shell Gas Bar has been inspected 13 times by Chatham-Kent Public Health since September 28, 2015. The most recent inspection, on July 23, 2026, found no infractions.

9 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 21, 2026. For example: Either manual or mechanical dishwashing provided s. 18

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Single-service containers and articles are protected from contamination s. 7(1)h

  • 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 July 21, 2026. For example: Toxic/poisonous substances are stored separately from food s. 23

  • 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 July 21, 2026. For example: Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a

  • 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 3 separate inspections, most recently on March 17, 2026. For example: Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g

About this data

These results come from Chatham-Kent 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.

13 inspections

  1. Follow-up

    0 infractions

  2. Complaint

    8 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Single-service containers and articles are protected from contamination s. 7(1)h
      • Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
    • Either manual or mechanical dishwashing provided s. 18
      • Provide a 2 compartment sink of sufficient size
    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
      • Ensure multi-service articles are cleaned and sanitized after each use
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
    • Toxic/poisonous substances are stored separately from food s. 23
      • Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
    • All food handlers practice good personal hygiene s. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
  3. Follow-up

    0 infractions

  4. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
  5. Required

    5 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure floors are kept clean and in good repair
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Provide a hand washing station in a convenient location for access by food handlers
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
    • Single-service containers and articles are protected from contamination s. 7(1)h
      • Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
    • Either manual or mechanical dishwashing provided s. 18
      • Provide a commercial grade mechanical dishwasher
      • Provide a 2 compartment sink of sufficient size
  6. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip sanitary facilities with liquid soap in a dispenser
  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    0 infractions

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