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Slave Lake Shell - Food Store

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

Official record from Alberta →

Inspection summary

Slave Lake Shell - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on December 2, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on November 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

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.

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