7-Eleven 37797H - Food
283180 Range Road 293 N Rocky View County AB T0M 0S0 · Food - General
Inspection summary
7-Eleven 37797H - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on June 25, 2026, recorded 2 infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.
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 28, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 October 30, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on June 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 2 times on May 10, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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
- Demand Inspection
2 infractions
- 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 section of the walk-in cooler has damaged siding along one of its sides, exposing surfaces that are more difficult to properly clean.Repair indicated area to ensure that surfaces are smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- This facility is not connected to municipal utilities. The sewage disposal tank is of an insufficient size for this facility's usage, requiring daily pump-out and disposal. Until connection to municipal sewage service is re-established, prepare and provide a written log or checklist for verifying the level of sewage present in the septic tank at least twice daily. Establish a means of verifying when disposal of the septic tank is required (i.e., the particular level at which disposal services is called).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility washrooms were in unsanitary states. Fecal matter was noted on seat of toilet and debris was noted on the floors of the washrooms.**Clean the washrooms.-Facility has a high flow of customers accessing the washrooms.-Increase daily frequency of monitoring, cleaning and disinfection of washrooms
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of foods stored in the hot holding roller unit was measured at a maximum temperature of 55C. Temperature was adjusted to greater than 60C during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- A suitable sink plug was not available to provide a satisfactory sanitizing basin for manual dishwashing.Provide a drain plug suitable for creating a sanitizing basin.
- 23. Is the facility maintained in a clean and sanitary condition?
- One of the washrooms has a loose faucet, making handwashing more difficult. Repair fixture.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1, Tongs and serrated knife stored below paper towel dispenser. Utensils were moved during the inspection to protect them from water droplet contamination when reaching for paper towels.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Opened bags of hot dogs stored in cooler. COMPLETE THE FOLLOWING:1. Please keep bags stored in containers to contain liquids and facilitate cleaning in the event of a spill.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?