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7-Eleven 33372H - Food

2 Sioux Road Sherwood Park AB T8A 4X1 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 33372H - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on June 11, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 June 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on June 11, 2026. 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?

  • 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 once on June 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 22, 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?

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. Risk Management 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?
      • Repeated Violation: 2026-06-11: No permit was observed posted in the facility. The operator has already requested a valid permit from the corporate office.2026-06-08: An expired permit was observed to be posted in the facility (Expiration date: September 30, 2025). Operator was advised to obtain and post a valid permit.
  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several food items showed signs of improper temperature control, including bulging dip containers with rancid odors, visibly wet shredded cheese, and cheese and pepperoni sticks that were soft and loose to the touch. The following perishable items were voluntarily discarded at the time of inspection due to temperature abuse. Boba Vibes = 1Boiled eggs = 4Oikos yogurt = 1Cream cheesecake = 2Carole’s cheesecake = 2Lunch Mate = 7Pepperoni and mozzarella lunch kit = 2Schneiders turkey = 1Schneiders Genoa salami = 3Dry salami = 4Parmesan shredded = 5Shredded nacho mix = 6Shredded pizza mix = 4Armstrong cheese sticks = 2Armstrong marble sticks = 4Fromage cheese = 2Medium cheddar = 3Marble cheddar cheese = 3Babybel bars = 127-Select boost shots = 107-Select immunity shots = 13Silk almond milk = 1Hot pepperoni and cheddar cheese sticks = 5Philadelphia dill pickle dip = 6Herb and garlic dip = 5Herb and spice dip = 5Onion dip = 5Heluva Good sour cream dip = 5Dairyland sour cream = 11PHI applied a chemical cleaner to the affected food items to ensure they were rendered unusable and all items were discarded.
    • 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?
      • No food safety records were available for review. The operator was instructed to ensure all required food safety records are consistently completed and maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Fresh to Go cooler was measured at 17°C at the front and 14°C at the back, with internal food temperatures recorded at 16.7°C, indicating improper cold holding. The operator was instructed to immediately discontinue use of the unit until it has been repaired and is capable of consistently maintaining 4°C or below.
    • 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?
      • An expired permit was observed to be posted in the facility (Expiration date: September 30, 2025). Operator was advised to obtain and post a valid permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spilled food, empty slushy containers, and debris were observed underneath the slushy machine and adjacent counters; the operator was advised to thoroughly clean these areas to maintain sanitary conditions within the facility.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not in a dispenser at the front handwashing sink. - Ensure that paper towel are kept in a dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The change table straps in the washroom were broken off. Change table was placed out of order under the straps can be repaired.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - an open display refrigeration unit (first unit adjacent to coffee station) was at 7 degrees Celsius ambient air temperature, with all other refrigeration units at 4 degrees Celsius, or lower. Note that the operator was aware of this issue, with a technician on-site working on the equipment, with final repairs pending (and the operator was to remove perishable food items to another refrigeration unit if the issue was not resolved forthwith).All freezer units were at range of -16 to -20 degrees Celsius, with all foods stored frozen solid. All hot-holding equipment units were 'storing' food products at ambient air temperature of 60 degrees Celsius, or higher.Also, operator and staff were tracking daily food safety temperatures (of cold-holding and hot-holding) using logs/checklist, with these records available on-site for review.

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