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7-Eleven 27000H - Food

5001 52 Street St. Paul AB T0A 3A1 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 27000H - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on April 15, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on May 15, 2024. For example: Do food handlers ensure that food is protected from contamination (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 2 times on December 4, 2023. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at 50ppm QUAT - it should be at 200ppm QUAT for effective food contact surface sanitization.Bottle was changed and 200ppm QUAT achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sandwich cooler was operating at 8CItems moved to a cooler at 4C. Operator indicated a service technician was enroute to repair.Ensure that highly perishable items are stored in cooler at 4C or less.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in the customer service area did not have an internal thermometer available.Ensure that you have a thermometer installed in the cooler for temperature monitoring.A new one was installed - and corrected during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit on display expired September 2024.Ensure you have a valid food handling permit on display at all times.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Juice cup belonging to staff noted on the flour container. Ensure that all personal items are separated from food items for customers to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was inaccessible due to mop stick and bucket. Ensure that the hand wash sink is accessible at all times to facilitate handwashing practice amongst staff.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty utensils were stored with clean kitchen utensils. Ensure that once utensils are used they are returned to the dishwashing area for washing and sanitization to prevent contamination of clean items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed and inaccessible due to the presence of a waste bin. Ensure that hand wash sink is accessible at all times to facilitate regular handwashing practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning and sanitization:- White fan in the kitchen area- Cooler fanBoth items above were noted to have buildup of dirt's on them
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage area in need of decluttering. Ensure that items not in use are discarded to prevent pest infestation due to favourable conditions available.

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