7-Eleven 14816H - Food
1907 8 Avenue NE Calgary AB T2E 0T2 · Food - General
Inspection summary
7-Eleven 14816H - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on November 20, 2025, recorded 2 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 2 times across 2 separate inspections, most recently on September 23, 2025. 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 September 23, 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 7 times across 4 separate inspections, most recently on November 20, 2025. 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?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on September 23, 2025. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 once on September 23, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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
- Demand Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*No ventilation in the kitchen. Air quality very bad.- Ensure a proper ventilation. The air quality is a health hazard.November 20, 2025: a duct was connected to the top of the deep-frying unit to exhaust smoke, odours, and grease to the exterior. Work is still in progress to test new system.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Ongoing violation*1. Heavy accumulation of grease and grime was observed on the floor, walls and ceiling tiles in the kitchen (cooking) room. Please thoroughly clean all these areas.**October 09: As per operator, a case has been created to replace the ceiling. Oil and grease buildup noted behind the fryer and will be cleaned once the new duct system testing is complete.**November 20, 2025: case for ceiling tiles still in progress. Grease still observed on wall behind deep fryer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*No ventilation in the kitchen. Air quality very bad.- Ensure a proper ventilation. The air quality is a health hazard
- 23. Is the facility maintained in a clean and sanitary condition?
- *Ongoing violation*Heavy accumulation of grease and grime was observed on the floor, walls and ceiling tiles in the kitchen (cooking) room.- Please thoroughly clean all these areas.**October 09: As per operator, a case has been created to replace the ceiling. Oil and grease buildup noted behind the fryer.- Thoroughly clean the area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer concentration in spray bottles for the front service area and back kitchen was measured <150 ppm. Operator refilled spray bottles with sanitizer during inspection and concentration was tested at 200 ppm.- Ensure sanitizer solution is prepared and concentration is regularly checked using available test strips.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Expired food item such as a package of frozen meat loaf was found stored in the display freezer during the inspection. This product was past the labeled best-before dates and immediately discarded by operator at the time of inspection.- Maintain proper stock rotation practices (e.g., FIFO – First In, First Out) to prevent the storage and use of expired products.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Operator was observed washing hands directly over a container of raw meat placed in the 3-compartment sink for thawing. The meat was discarded by the operator during the inspection.- Ensure handwashing is conducted at designated hand sinks only, away from food and food contact surfaces, to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three containers of raw (chicken) meat were observed thawing in stagnant water in the 3-comp dishwashing sink. Meat temperature was measured between 2-4°C. Operator was instructed to immediately place meat in the cooler during inspection.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*No ventilation in the kitchen. Air quality very bad.- Ensure a proper ventilation. The air quality is a health hazard
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ambient temperature of the cooler located under the oven in the front service area was measured at 8.2°C. Food items were relocated to a functioning cooler during the inspection.- Repair or replace the unit. Do not use this cooler to store food until it is capable of consistently maintaining temperatures at or below 4°C.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Heavy accumulation of grease and grime was observed on the floor, walls and ceiling tiles in the kitchen (cooking) room.- Please thoroughly clean all these areas.2. Syrup was observed leaking from the soda machine located in the back room.- Clean the affected area immediately and repair the soda machine if needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No ventilation in the kitchen. Air quality very bad.Ensure a proper ventilation. The air quality is a health hazard
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The pizza warmer near the check out counter was measured at 40-50C and adjusted. As discussed, maintain all hot held foods at 60C or more.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?