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Shire Farms

424013 Range Road 14A Ponoka County AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Shire Farms has been inspected once by Alberta Health Services (Environmental Public Health), on July 9, 2025. The most recent inspection, on July 9, 2025, recorded 4 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 July 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on July 9, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

1 inspection

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - During the inspection it was observed that the operator did not have an approved sanitizer available for use. PHI has communicated the approved sanitizer options (e.g., chlorine, Quaternary Ammonium and Iodine), along with the requirements for an approved alternative sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No testing equipment to measure the concentration of the active ingredient for the approved sanitize. Please ensure testing strips are acquired for the approved sanitizer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • - Well water is the primary water supply source. Sampling to ensure potability and satisfactory water quality is required. At the time of inspection, the operator did not have a current water sample report to confirm satisfactory water quality.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Interlocking rubber mats are the primary flooring material, but sealant is required around the gaps in the interlocking pattern and where the floor meets the walls to prevent moisture from penetrating beneath the flooring.
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