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Slave Lake Shell - Food Store

1501 Main Street SE Slave Lake AB T0G 2A0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A small black mini fridge for coffee creamers in the self-serve coffee area was observed to be missing a thermometer. Obtain a thermometer designed for use in the above noted unit to verify adequate temperatures are being maintained for safe food storage. **Note: Adequate temperature of the mini fridge was verified by PHI during the inspection. Mini fridge was measured at a temperature of 1.6 degrees C.**Update (November 25, 2025): The black mini fridge is still missing a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) test strips within the facility were observed to be expired (EXP: 03/2024).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & food equipment.**Update (November 25, 2025): Chlorine test strips are currently ordered and in transit. Operator showed PHI invoice showing that the test strips are set to arrive on Saturday November 29.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A small black mini fridge for coffee creamers in the self-serve coffee area was observed to be missing a thermometer. Obtain a thermometer designed for use in the above noted unit to verify adequate temperatures are being maintained for safe food storage. **Note: Adequate temperature of the mini fridge was verified by PHI during the inspection. Mini fridge was measured at a temperature of 1.6 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) test strips within the facility were observed to be expired (EXP: 03/2024).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & food equipment.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer spray bottle above the hand-sink was tested and measured at 0 ppm during the inspection. PHI had staff remake the solution, which was tested between 100 - 200 ppm. Ensure that sanitizer solutions are maintained at required concentrations and are made fresh daily for effective sanitization of food contact surfaces.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measure at 0 ppm. Operator prepared a new bleach solution during inspection. Ensure that staff test the concentration of the sanitizer solution regularly to maintain minimum concentration of 100 ppm of chlorine.