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7-Eleven 29797 - Food

100 6 Avenue SW Slave Lake AB T0G 2A0 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 29797 - Food has been inspected 15 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on October 15, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 5 separate inspections, most recently on July 2, 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?

  • 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 June 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 January 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on October 9, 2026. 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 3 times on July 25, 2025. 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep fryer wheels are in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep fryer wheels are in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • The front door has a pest entry point along the bottom. Daylight should not shine through the bottom or middle of an exterior door.ENSURE:All pest entry points are sealed.
  6. Risk Management 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)?
      • Drain plugs purchased, but they did not fit into the compartment for sanitizing.Drain plugs need to fit into all compartments so that equipment can be fully submerged.ENSURE:Drain plugs are available at all times and used whenever food contact surfaces are cleaned and sanitized.Temporarily, the middle compartment is used for sanitizing, and the right compartment is used for soap and water as they are the only compartments that have a fitting drain plug.
    • 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?
      • The front door has a pest entry point along the bottom. Daylight should not shine through the bottom or middle of an exterior door.ENSURE:All pest entry points are sealed.
  7. Risk Management 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)?
      • Drain plugs purchased, but they did not fit into the compartment for sanitizing.Drain plugs need to fit into all compartments so that equipment can be fully submerged.ENSURE:Drain plugs are available at all times and used whenever food contact surfaces are cleaned and sanitized.
    • 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?
      • The front door has a pest entry point along the bottom. Daylight should not shine through the bottom or middle of an exterior door.ENSURE:All pest entry points are sealed.
  8. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs not available at dishwashing sinks. Workers are using a cap temporarily to plug the water, but it is not fully effective. Drain plugs are important so food-contact surfaces can be fully submerged in soapy water, plain water, and finally sanitizer to effectively clean and sanitize them.ENSURE:Drain plugs are available at all times and used whenever food contact surfaces are cleaned and sanitized.
    • 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?
      • The front door has a pest entry point along the bottom. Daylight should not shine through the bottom or middle of an exterior door.ENSURE:All pest entry points are sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep fryer wheels are still in an unsanitary condition with caked on grease.Floor underneath handwashing sink is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.OUTSTANDING VIOLATION
  9. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs not available at dishwashing sinks. Workers are using a cap temporarily to plug the water, but it is not fully effective. Drain plugs are important so food-contact surfaces can be fully submerged in soapy water, plain water, and finally sanitizer to effectively clean and sanitize them.ENSURE:Drain plugs are available at all times and used whenever food contact surfaces are cleaned and sanitized.
    • 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?
      • The front door has a pest entry point along the bottom. Daylight should not shine through the bottom or middle of an exterior door.ENSURE:All pest entry points are sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep fryer wheels are in an unsanitary condition with caked on grease.Floor underneath handwashing sink is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
  10. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Taquitos, sauced chicken skewers, and hotdogs were internally measured to be below 140F while in hot-holding:Taquitos - 132FChicken skewers - 133FHotdogs - 132 FThe implicated foods were reheated to 165F before returning to hot-holding.ENSURE:Foods are first cooked to 165F or above then maintained at 140F in hot-holding.
  11. Monitoring Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Kitchen smelled strongly of grease. Grease was observed around the corners and underneath the grease trap. Please ensure the grease trap is serviced routinely.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board used for making sandwiches was in disrepair. The plastic covering had holes and was not clean. This was corrected during the inspection. Operator removed the plastic covering and discarded it. The cutting board was wiped cleaned with sanitizer.A container with utensils was sitting next to the handwash station. Operator corrected this and moved it to the cabinet. Please ensure that clean food equipment is kept separate to ensure there is no cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both the standing cooler and the freezer doors were greasy to the touch and had visible signs of grease and dough on them.Please ensure these areas are cleaned and that staff are informed to wash their handwash before and after touching the handles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the pipes in the freezer, connecting to the vent fan, was duct tapped. Please ensure the tape is removed to allow easy cleaning of the pipe.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 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?
      • Expired Food Handling Permit was displayed behind the front counter. Food Handling Permit was recently renewed and paid for by the corporate head office. Managment stated that head office is the one who receives the payment invoice with the attached Food Handling Permit and then it is forwarded to the corresponding store. PHI instructed management to send a picture via email of the renewed permit once obtained from the head office. Ensure that the most up to date Food Handling Permit is displayed in a conspicuous place for public view by patrons.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was being thawed in standing water. Thawing should be done in the refrigerator or under continuously running cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls in the back kitchen need to be cleaned and sanitized.

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