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Snack Shack

202 2 Avenue NW Manning AB T0H 2M0 · Food - General

Official record from Alberta →

Inspection summary

Snack Shack has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 9, 2026. The most recent inspection, on July 17, 2026, recorded 8 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 17, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 17, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on June 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 2 separate inspections, most recently on July 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

2 inspections

  1. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labeled.All chemical containers must be labeled.
    • 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?
      • Even when pests are not evident a pest monitoring program is required. Develop and maintain a pest monitoring program. A sample monitoring sheet will be provided with this report. June 9, 2026 - Pest monitoring records last completed in February 2026. - Ants and flies noted during the inspection. - Gaps around the rear screen door.Contacting a qualified pest control operator may be required if the pests cannot be controlled.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Extension cords being used extensively. These can be a fire hazard.Permanent equipment should be plugged directly into an outlet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Tap at the three-compartment sink is dripping. Manager indicated that the plumber has been called. 2. Shelf above the ice cream cooler has an unfinished edge. This prevents proper cleaning and sanitizing.July 17, 2026 - Tap is still leaking a bit. Manager indicated that the plumber has been called. Shelf above the ice cream cooler has been replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving near drive through window, utensil drawer across from the three-compartment sink, the front counter edge and other shelving has worn edges. Counter next to three-compartment sink has worn away in places.There is damage to the wall next to the bulk flour bins.Surfaces must be refinished or replaced so that they can be effectively cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler door seal is damaged. Door seal must be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dry goods storage area has areas of stock and boxes that are interfering with cleaning and debris noted under and behind equipment. Reorganization of areas to allow for cleaning and sanitation is required. Written sanitation records do not include daily tasks and all areas. Written procedures and records must be updated to include all areas, equipment, and sanitation tasks.July 17, 2026. There is better organization in the storage areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease behind under and on the sides of the cooking equipment. Cooler doors are visibly dirty.Utensil drawer across from the three-compartment sink had food debris in it. Improved cleaning of the noted areas is required.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the gravy in hot holding unit was too low - 56 degrees Celsius. Food in hot holding mut be kept at or above 60 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired in May 2025.New test strips must be obtained and used. Sanitizer solution must be tested regularly and the sanitizer concentration recorded.
    • 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?
      • Even when pests are not evident a pest monitoring program is required. Develop and maintain a pest monitoring program. A sample monitoring sheet will be provided with this report. June 9, 2026 - Pest monitoring records last completed in February 2026. - Ants and flies noted during the inspection. - Gaps around the rear screen door.Contacting a qualified pest control operator may be required if the pests cannot be controlled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Tap at the three-compartment sink is dripping. Manager indicated that the plumber has been called. 2. Shelf above the ice cream cooler has an unfinished edge. This prevents proper cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dry goods storage area has areas of stock and boxes that are interfering with cleaning and debris noted under and behind equipment. Reorganization of areas to allow for cleaning and sanitation is required. Written sanitation records do not include daily tasks and all areas. Written procedures and records must be updated to include all areas, equipment, and sanitation tasks.

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