7-Eleven 32239 - Food
5202 55A Street Cold Lake AB T9M 1R3 · Food - General
Inspection summary
7-Eleven 32239 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 15, 2024. The most recent inspection, on August 29, 2025, found no infractions.
1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.
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 August 26, 2025. 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 6 times across 4 separate inspections, most recently on August 26, 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?
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 August 26, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 2 times across 2 separate inspections, most recently on August 7, 2024. For example:
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?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please ensure that all refrigeration units are equipped with accurate thermometers. Temperatures should be monitored daily and recorded, with logs maintained for review.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not present in the wall-mounted dispenser at the designated hand washing sink in the deep fryer room. Please ensure paper towels are stocked in the dispenser at all times to support proper hand hygiene.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A panel behind the coffee machine has a large visible hole. Please repair the damaged panel to maintain a cleanable and sanitary surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease accumulation was observed at the bottom of the grease trap. Please clean the grease trap and ensure it is being serviced on a routine basis.2. The area beneath the three-compartment sink in the deep fryer room requires cleaning. Additionally, a baseboard is separating from the wall and allowing moisture to collect behind it. Please repair the baseboard to prevent further deterioration.3. As noted previously, the floor in the sandwich preparation area remains visibly dirty. Please ensure this area is thoroughly cleaned and maintained in a sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please ensure that all refrigeration units are equipped with accurate thermometers. Temperatures should be monitored daily and recorded, with logs maintained for review.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not present in the wall-mounted dispenser at the designated hand washing sink in the deep fryer room. Please ensure paper towels are stocked in the dispenser at all times to support proper hand hygiene.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A panel behind the coffee machine has a large visible hole. Please repair the damaged panel to maintain a cleanable and sanitary surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Grease accumulation was observed at the bottom of the grease trap. Please clean the grease trap and ensure it is being serviced on a routine basis.2. The area beneath the three-compartment sink in the deep fryer room requires cleaning. Additionally, a baseboard is separating from the wall and allowing moisture to collect behind it. Please repair the baseboard to prevent further deterioration.3. As noted previously, the floor in the sandwich preparation area remains visibly dirty. Please ensure this area is thoroughly cleaned and maintained in a sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 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?
- Payment is outstanding for Food Handling Permit, you must pay for permit fee immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty at time of inspection; please clean more frequently to maintain in a clean manner:- Nozzle area for coffee machine- Floor by slushy machine- Floor in sandwich room- Floor in storage room where syrup is stored. Visible spills need to be cleaned/wiped as soon as possible to prevent pests.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- Payment is outstanding for Food Handling Permit, you must pay for permit fee immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty at time of inspection; please clean more frequently to maintain in a clean manner:- Nozzle area for coffee machine- Floor by slushy machine- Floor in sandwich room- Floor in storage room where syrup is stored. Visible spills need to be cleaned/wiped as soon as possible to prevent pests.
- 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?