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Shell Rycroft - Food Store

4910 43 Street Rycroft AB T0H 3A0 · Food - General

Official record from Alberta →

Inspection summary

Shell Rycroft - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on January 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 6, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on February 12, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler training certificate is expired.Ensure food handler(s) have an approved valid food safety training and certificate.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, the front counter was using Mr. Clean, a quat‑based disinfectant, diluted in water. According to the product label, this dilution method is not permitted for surface disinfection, although dilution is permitted for floor cleaning as stated in the manufacturer’s directions.If Mr. Clean is to be used on surfaces, staff must follow the label instructions exactly and must obtain and use quat test strips to ensure the sanitizer concentration is maintained at 200–400 ppm.ORUse the chlorine sanitizer solution available at the facility.When using chlorine sanitizer:The required concentration must be 100–200 ppm for proper sanitization.Staff must use chlorine test strips to verify the concentration each time a new solution is prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, the chlorine sanitizer used for dishwashing was measured below the required concentration. Staff subsequently added additional bleach to the solution, bringing the sanitizer level to 100–200 ppm, which meets the required concentration range for chlorine sanitization.Ensure that chlorine sanitizer concentrations are tested with test strips each time a new solution is prepared, and that the sanitizer consistently measures between 100–200 ppm.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler training certificate is expired.Ensure food handler(s) have an approved valid food safety training and certificate.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • Staff washroom: single use paper towel in a dispenser was not available. Staff provided some single use paper towels during inspection for the washroom.Ensure single use paper towel displayer is installed in the staff washroom.
    • 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?
      • Back loading dock door has a gap. Ensure a new weather strip is installed to prevent the entry of pests.

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