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7-Eleven 37241 - Food

6843 Kateri Drive Grande Prairie AB T8W 0H1 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 37241 - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on September 11, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on September 11, 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 3 times across 3 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 11 times across 7 separate inspections, most recently on August 25, 2026. 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 6 times across 4 separate inspections, most recently on August 21, 2026. 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 on August 21, 2026. 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?

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.

9 inspections

  1. 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?
      • At time of inspection:1. The front entrance door contains a pest entry point (i.e. between both doors - at the bottom).The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order to have a professional inspect and repair the front entrance - to ensure it is free of pest entry points. Both doors may need to have the weatherstripping replaced.*****AT TIME OF RE-INSPECTION, A WORK ORDER HAS BEEN GENERATED TO ADDRESS THIS ISSUE. THEREFORE, THIS ISSUE REMAINS PENDING COMPLETION.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • At time of inspection:1. The front entrance door contains a pest entry point (i.e. between both doors - at the bottom).The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order to have a professional inspect and repair the front entrance - to ensure it is free of pest entry points. Both doors may need to have the weatherstripping replaced.*****AT TIME OF RE-INSPECTION, A WORK ORDER HAS BEEN GENERATED TO ADDRESS THIS ISSUE. THEREFORE, THIS ISSUE REMAINS PENDING COMPLETION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. It is unclear as to when the deep fat fryer is requiring service / internal cleaning.The owner / operator of this facility is requested to conduct the following, namely:1. Submit documentation on when the last cleaning / service was for the kitchen deep fat fryer. If this appliance requires service, immediately generate a work order to have this appliance inspected / cleaned / serviced.***AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  3. Monitoring Inspection

    7 infractions

    • 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?
      • At time of inspection:1. There did not appear to be any food / refrigeration temperature logs / records available for review. There were also no sanitizer concentration logs available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure temperature records are being recorded for all:- refrigeration / freezer temperatures- cooking / hot-holding temperatures- sanitizer concentrations (when using chemical test strips).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips (i.e. quaternary ammonia test strips) were not noted to be available in this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical (quaternary ammonia) test strips and use them to check and verify the concentration of this solution on a regular basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The rear kitchen hand sink was obstructed (i.e. items were found within the hand wash sink basin).2. The rear kitchen hand sink (and main washroom hand sink) did not contain any liquid hand soap in the dispensers provided.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT obstruct any hand wash sink. *****THIS ISSUE WAS CORRECTED DURING INSPECTION.2. Ensure all hand wash sink soap dispensers are filled with liquid hand soap.
    • 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?
      • At time of inspection:1. The front entrance door contains a pest entry point (i.e. between both doors - at the bottom).2. There were no pest control professional (or equivalent) records available for review The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order to have a professional inspect and repair the front entrance - to ensure it is free of pest entry points. Both doors may need to have the weatherstripping replaced.2. Submit the last three (3) pest control professional inspection reports to the acting AHS Executive Officer for review.
    • 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?
      • At time of inspection:1. There was no valid food handling permit posted in this facility. The owner / operator of this facility is requested to conduct the following, namely:1. Locate the valid food handling permit for this facility and post it in a location where it is easily visible to all patrons.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There were no Alberta-approved food safety certificates noted in this facility (so that they can be reviewed).The owner / operator of this facility is requested to conduct the following, namely:1. Submit the manager's Alberta-approved food safety certificate for this facility. If one is not available for review, the operator of this store must immediately register for the next Alberta-approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. It is unclear as to when the deep fat fryer is requiring service / internal cleaning.The owner / operator of this facility is requested to conduct the following, namely:1. Submit documentation on when the last cleaning / service was for the kitchen deep fat fryer. If this appliance requires service, immediately generate a work order to have this appliance inspected / cleaned / serviced.
  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink by the coffee machine is missing paper towel.Ensure that hand washing sink is kept supplied at all times.Manager provided paper towel for the hand washing sink during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cardboard and some pieces of plastic that are stained and in disrepair and are on a few of the shelves.1. Remove the cardboard, damaged and stained plastic and ensure all shelves are smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas requires some minor cleaning: -Side of the fridge near the handwashing sink in the back kitchen area.-White step stool.-Electrical power bar by slushie machine with grape crush and tropical passion fruit. -Tops of the slushie and coffee machines. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.Due to safety concerns with the electrical power bar, it is recommended to replace it instead of attempting to clean it.
  5. Risk Management 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?
      • 1. Cardboard and some pieces of plastic that are stained and in disrepair and are on a few of the shelves.1. Remove the cardboard, damaged and stained plastic and ensure all shelves are smooth, durable, easily cleanable, and in good repair.
  6. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink in the bathroom is blocked by a large box.1. Remove the box and ensure all handwashing sinks are easily accessible for 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?
      • 1. Cardboard and some pieces of plastic that are stained and in disrepair and are on a few of the shelves.1. Remove the cardboard, damaged and stained plastic and ensure all shelves are smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas requires some minor cleaning: -Side of the fridge near the handwashing sink in the back kitchen area.-High touch areas on the fridges.-Side of the deep fryer.-Mop sink area.-Wall near three-compartment sink.-Floor by beverage syrup area.-Beverage syrup hoses and boxes. -White step stool.-Electrical power bar by slushie machine with grape crush and tropical passion fruit. -Tops of the slushie and coffee machines. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.Due to safety concerns with the electrical power bar, it is recommended to replace it instead of attempting to clean it.
  7. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer spray bottles are noted at the following concentrations:-50 ppm-50 ppm-100 ppmEnsure the QUAT sanitizer is at a minimum concentration of 200 ppm. To mix a QUAT sanitizer follow manufacturer's instructions. The assistant store manager replaced the QUAT sanitizers at the time of the inspection, and when tested with the test strips the concentrations are noted at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hats are stored in the washroom. Ensure all articles of clothing used as a part of a uniform are stored in a manner that prevents potential contamination and are not stored in the washroom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink in the bathroom is blocked by a large box.1. Remove the box and ensure all handwashing sinks are easily accessible for proper hand hygiene.2. Soap is missing by the coffee handwashing station.2. Ensure all handwashing sinks are stocked with soap at all times for 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?
      • 1. Cardboard and some pieces of plastic that are stained and in disrepair and are on a few of the shelves.1. Remove the cardboard, damaged and stained plastic and ensure all shelves are smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas requires some minor cleaning: -Side of the fridge near the handwashing sink in the back kitchen area.-High touch areas on the fridges.-Side of the deep fryer.-Mop sink area.-Wall near three-compartment sink.-Floor by beverage syrup area.-Beverage syrup hoses and boxes. -White step stool.-Electrical power bar by slushie machine with grape crush and tropical passion fruit. -Tops of the slushie and coffee machines. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.Due to safety concerns with the electrical power bar, it is recommended to replace it instead of attempting to clean it.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used scrub pad is noted in the dishwashing area. Please ensure to discard scrub pads after-use as they are not cleanable. The Assistant Manager discarded the scrub pad during the inspection.
    • 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 sink tap is leaking. Please repair the tap and ensure all plumbing is maintained and repaired as per Alberta Plumbing Codes requirements. Staff indicated repairs are already scheduled for the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-Doors. -The storage area to the walk-in fridge. -Metal tiered shelf holding flour. -Wall behind the 3-compartment sink. Please clean all indicated areas and ensure all surfaces, walls, doors, shelves, are maintained in a clean and sanitary condition.

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