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Shelly's Cafe

NW 33-64-1 W5 Westlock County AB T0G 0P0 · Food - General

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 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 hand soap was observed at the hand sink areas. Ensure that dispensed hand soap be obtained and equipped at the hand sink areas at all times.
    • 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?
      • Dead mice were observed in a mouse trap in the back food storage room. Some mouse droppings were also observed on the floors close to the above mouse trap area. Cleaning and disinfecting must be carried out at the above affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sides of the stainless steel prep table were observed dirty. Cleaning must be carried out at the above noted areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grill and the floors under the entire cooking line were observed greasy and dirty, Cleaning must be carried out to the above noted areas on a regular basis. In addition, some mouse droppings were observed on the floors in the back storage room including the floors at the deep freezer areas. Proper cleaning and disinfecting must be carried out at the affected areas.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small fridge was kept at 12C during inspection. The staff was required to transfer all the high risk foods such as chopped veggies to the coke cooler close by which was kept at 3C during inspection. The staff will defrost the small fridge and keep monitoring its temperature. Ensure that this small fridge be defrosted on a regular basis and high risk foods be kept refrigerated at 4C or below at all times.
    • 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?
      • Some mouse droppings were observed at one corner of the floor in the dry food storage room. Discussed with the on site staff, the affected area must be properly cleaned and disinfected by following the provided instructions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer, grill and dishwasher were observed greasy and dusty. Cleaning must be carried out at the noted areas on a regular basis.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the grill and deep fryer, the top of the dishwasher, cooler doors and inside of the small black fridge were observed dirty. Cleaning must be carried out to the above noted areas on a regular basis.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small black cooler was maintained at 10C during inspection. The operator was required to transfer all the high risk foods being stored in there to another cooling unit which was maintained at 4C during inspection. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the grill and deep fryer, the top of the dishwasher, cooler doors and inside of the small black fridge were observed dirty. Cleaning must be carried out to the above noted areas on a regular basis.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 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?
      • Some mouse droppings were observed at one corner on the floor in the dry food storage room. Proper cleaning and disinfecting must be carried out at the affected areas. In addition, the exterior back door needs some work to ensure that both the exterior back door and the interior screen door can be shut snuggly to prevent pest entry. Gaps must be properly sealed off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grill were observed dirty and greasy. Cleaning must be carried out at the above noted areas on a regular basis. In addition, mold was still observed on the wood shelving units in the walk-in cooler. The operator reported that she already did cleaning with vinegar. Proper clean-up procedures were emailed to the operator. She advised that she will carry out the cleaning again and the woold shelving units will be removed if mold keeps coming back.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods such as chopped veggies and hams stored in the top condiment containers in the stainless steel cooling unit were kept between 11C and 14C during inspection. The staff advised that those foods had been stored in there for not longer than 2 hours. The staff was required to transfer them to the walk-in cooler which was maintained below 4C during inspection. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The veggie soup intended for hot holding display were kept at 47C during inspection and the steam table was observed not being turned on. One staff was required to heat up the soup on the stove quickly until the internal temperature reaches 74C; then, the soup can be transferred back to the steam table for hot holding. Ensure that high risk foods intended for hot holding display be kept at 60C or above at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher as no liquid was observed going into the dishwasher when the sanitizer line was primed. Repairs must be carried out and ensure that at least 50ppm chlorine residual be obtained for each cycle. In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be manually sanitized in a sink with an approved sanitizing solution such as a 100ppm bleach solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mold was observed throughout the shelving units in the walk-in cooler. Proper cleaning must be carried out to the shelving units.
  14. Monitoring Inspection

    0 infractions

  15. Monitoring Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pop cooler was kept at 7C after the door was kept closed for 15 minutes. The operator unplugged it during re-inspection and intends to get it repaired. Ensure that high risk foods be kept refrigerated at 4C or below at all times. This pop cooler must not be used until it is verified by our office that it can be maintained at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stainless steel cooler was kept at 13C during re-inspection. The operator reported that she turned the temperature up since veggies being stored in it froze up. She was required to turn down the temperature of this cooler immediately. In the meantime, she was instructed that the internal temperatures of high risk foods being stored in there must be checked. If they are higher than 4C and had been stored in there longer than 2 hours, they must be disposed of. The operator was contacted by phone on the same day and she advised that the temperature of the stainless steel cooler was kept at 7C. She was required to transfer all the high risk foods being stored in it to the walk-in cooler. A picture was received later from her that this stainless steel cooler was emptied. High risk foods must not be stored in this stainless steel cooler until it can be maintained at 4C or below.
    • 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?
      • Some mouse droppings were observed in the back corner of the floor in the back food storage room. Proper cleaning must be carried out. Foods being stored in there must be checked and if there are signs of mouse infestation, foods must be disposed of.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and charcoal grill and top of the dishwasher were observed dirty. Cleaning must be carried out at the above noted areas on a regular basis.
  18. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pop cooler in the kitchen was maintained at 9C during inspection. One staff was required to transfer all the high risk foods to the walk-in cooler. In the meantime, this pop cooler must be closely monitored until it can be maintained at 4C or below at all times. In the meantime, high risk foods must not be stored in it.
    • 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?
      • Some mouse droppings were observed in the back corner of the floor in the back food storage room. Proper cleaning must be carried out. Foods being stored in there must be checked and if there are signs of mouse infestation, foods must be disposed of.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and charcoal grill and top of the dishwasher were observed dirty. Cleaning must be carried out at the above noted areas on a regular basis.
  19. Risk Management Inspection

    0 infractions

  20. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the grill and deep fryer and the filters in the canopy were observed dirty and greasy. Cleaning must be carried out at the noted areas on a regular basis.