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7-Eleven 14815H - Food

4615 Valiant Drive NW Calgary AB T3A 0Y2 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 14815H - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on April 14, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on November 5, 2024. 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 2 times on December 8, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 across 2 separate inspections, most recently on November 5, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -No thermometers were found in the prep cooler at the front near the front desk and the prep cooler at the back.-Please ensure that there are functional thermometers available to check for the temperatures in the food establishment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a paper towel roll store within the splash zone of the hand sink at the front. -Ensure paper towels are stored in a suitable paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the Slurpee stations, food shelves, in the storage area and main bibs area was grimy and dirty.-Please clean the areas.-Ensure that thorough cleaning is done throughout the facility.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -No thermometers were found in the prep cooler at the front near the front desk and the prep cooler at the back.-Please ensure that there are functional thermometers available to check for the temperatures in the food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures for Pepperoni pizza and cheese pizza in the hot holding were measured at 56 C and 55 C respectively.The pepperoni and cheese pizza were reheated by the operator and the temperatures were measured at 89 C for pepperoni pizza and 77C for cheese pizza.-Ensure that the temperature in the hot holding is measured at 60C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the front hand washing sink and there were no paper towels in the hand sink at the back besides the Slurpee machine.-Ensure that hand sinks are supplied with hot and cold potable water, soap and single use paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the Slurpee stations, food shelves, in the storage area and main bibs area was grimy and dirty.-Please clean the areas.-Ensure that thorough cleaning is done throughout the facility.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were washing powder dispenser machine parts (hot chocolate) in the handwashing sink in the front. - Handwashing sinks are for handwashing only. Do not use for any other purpose. - All equipment and utensils must be washed, rinse and sanitized in the 3-compartment sink in the back.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate the Quat sanitizer test strips at first. A sealed container of test strips were found later in the inspection. - Ensure Quat sanitizer test strips are available at all times. Train staff to use it to verify the concentration of Quat sanitizer solutions. Quat sanitizers must be used at 200 ppm.

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