Skip to content
Loading map…

Shell Wandering River - Food Store

101 1 Street Wandering River AB T0A 3M0 · Food - General

Official record from Alberta →

Inspection summary

Shell Wandering River - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 18, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on July 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on September 24, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on July 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 4 separate inspections, most recently on June 23, 2025. 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no water dispensing from the faucet at the dishwashing sinks, staff advised that there is an issue with plumbing system at the dishwashing sink. Staff have been filling a large container with water from maintenance room that requires a ladder to get to. Ensure that the dishwashing sink faucet is repaired to allow for dishes to be washed properly at the sink. Staff are advised that the bread preparation cannot proceed as there is no adequate way to wash dishes at this time.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available for measuring food temperatures.Ensure a thermometer is obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bread slicer is noted to have buildup of bread debris and has not been cleaned since last used. Ensure that the bread slicer is cleaned and sanitized after each use.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available for measuring food temperatures.Ensure a thermometer is obtained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Employees and/or management at this facility do not have food safety training certification. Ensure that a staff member and/or manager obtains food safety training certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A glass panel on the wall, near where the walled section and the ventilation hood are removed is noted to have a window where the front panel of glass is cracked and pieces of the glass are missing.Ensure that the cracked and broken glass is removed to prevent it from falling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bread slicer is noted to have buildup of bread debris and has not been cleaned since last used. Ensure that the bread slicer is cleaned and sanitized after each use.
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available for measuring food temperatures.Ensure a thermometer is obtained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Employees and/or management at this facility do not have food safety training certification. Ensure that a staff member and/or manager obtains food safety training certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A glass panel on the wall, near where the walled section and the ventilation hood are removed is noted to have a window where the front panel of glass is cracked and pieces of the glass are missing.Ensure that the cracked and broken glass is removed to prevent it from falling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The bread slicer is noted to have buildup of bread debris and has not been cleaned since last used. 2.An unclean bread cutting knife is noted stored in a carboard box with other items.1.Ensure that the bread slicer is cleaned and sanitized after each use.2.Ensure that the knife is washed and sanitized after each use and cardboard boxes are not used to store knives, utensils and etc.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available for measuring food temperatures.Ensure a thermometer is obtained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Employees and/or management at this facility do not have food safety training certification. Ensure that a staff member and/or manager obtains food safety training certification.
  7. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available for measuring food temperatures.Ensure a thermometer is obtained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Employees and/or management at this facility do not have food safety training certification. Ensure that a staff member and/or manager obtains food safety training certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The bread slicer is noted to be covered in food debris and has not been cleaned and sanitized. 2.The bread baking oven is noted to have buildup of grime and debris.1-2.Ensure that the indicated equipment are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The oven and cutting boards in the front are noted to have food and grime buildup. 2.The back kitchen areas including tables, pans, shelves and floors are covered in dust and debris.3.Some dust build up is noted in the areas and cabinets around the coffee station.1-3.Ensure all the indicated areas are cleaned and sanitized with 100 ppm bleach solution.
Own this business? Add a badge to your website