Skip to content
Loading map…

7-Eleven 38820H - Food

2 Street Highway 63 Wandering River AB T0A 3M0 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 38820H - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

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

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.

  • 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 July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 30, 2025. 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?

  • 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 9 separate inspections, most recently on September 24, 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 14, 2025. 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Heavy dust buildup is noted above the air fryer vent.2.Dust is noted under the hot holding food units in the front kitchen area. 3.Sides of the donut display unit has buildup of dust.4.Cup holders in the coffee service areas in the store have buildup of dust.5.Floors in the back storage area have buildup of dust and dirt.1-5.Ensure that the indicated areas are cleaned and sanitized and maintained clean.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust is noted on shelves in cabinets under the counter in the front kitchen area.2.The drying racks above the three compartment sink have buildup of heavy grime.3.Back freezer door areas are noted to have grime buildup.1-3.The indicated areas and items must be cleaned and sanitized.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A peroxide disinfectant is being used on food contact surfaces. Ensure that only sanitizers are used on food contact surfaces that are safe to be used on or around food. Operator is advised to only use the QUAT sanitizer that they have available on food contact surfaces.
    • 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?
      • A large number of dead insects are noted around the coffee counters area as well as around milkshakes machine in the store. Ensure that the insects are cleaned and the area is sanitized. Fly lights or fly tape may need to be installed to prevent pest accumulation on food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is observed in cabinets under the coffee counters area used to separate coffee cup lids and create partitions inside cabinets. Shelve and cabintes must be lined with materials that are non absorbent, smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust is noted on shelves in cabinets under the counter in the front kitchen area.2.Drawer under the hotdog warmer has buildup of debris.3.Outside door areas of the freezer and the prep cooler in the kitchen have buildup of grime.4.The outside areas of the sanitizer bottle and the spray nozzle have buildup of dust and grime.5.The drying racks above the three compartment sink have buildup of heavy grime.6.Dust is noted on top of equipment in the kitchen.7.Dust and debris is noted under the milk/creamer machine.8.The floors under the sink in coffee area in the store has heavy dirt buildup.9.Coffee area condiment, cup lids and stir sticks holder have heavy dust buildup.10.Back freezer door areas are noted to have grime buildup.1-10.The indicated areas and items must be cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cutting board attached to the chicken hot holding unit is noted to have buildup of grime and the surface is no longer cleanable. Ensure that the cutting board is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dirty aprons are hanging from the rack next to dry ingredient containers. Ensure that aprons are removed from this area and stored in a clean manner away from food containers and food contact areas.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer take out containers and lids are being stored in a cardboard box.Ensure that the lids are stored in the original containers or stored in a non-absorbent, smooth and easily cleanable container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Some dry ingredient bins on the storage unit in the kitchen are noted to have buildup of food debris and grime. 2.Heavy dust buildup is noted under the hotdog roller machine. 3.The cabinet under the handwashing sink across from the chicken hot holding unit is noted to be cluttered and has buildup of debris. 4.The cutting board attached to the chicken hot holding unit is noted to have buildup of grime and the surface is no longer cleanable. 5.Coffee cup holders and slushie cup lid holder units have heavy buildup of dust. 6.Back storage area freezers have grime and debris buildup on the outside door areas and door handles. 7.The floor under the sink in the store area is noted to have heavy dirt and grime buildup. 1-7.All the indicated areas and items must be cleaned and maintained clean.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves above the 3 compartment sink are noted to have buildup of grease and grime.Ensure that the indicated item is cleaned and sanitized.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelves above the 3 compartment sink are noted to have buildup of grease and grime.2.Counters under equipment, and shelves under these counters in the front service area are noted to have buildup of heavy dust.3. Dust is noted on counters under equipment in the store areas. 1-3. Ensure that the indicated items and areas are cleaned and sanitized.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelves above the 3 compartment sink are noted to have buildup of grease and grime.2.Dust and food debris buildup are noted under the coolers in the kitchen. 3.Counters under equipment, and shelves under these counters in the front service area are noted to have buildup of heavy dust.4.Dust is noted on top of equipment, as well as on coffee cup holders and Slurpee cup lids holders.5.The outside and inside areas of the cabinet under the Slurpee machine is noted to have dust and food spills. 6.Coffee area cabinets have buildup of dust and debris. 7.Floor under the coffee cabinets is noted to have spills of coffee and buildup of debris.8. Dust is noted on counters under equipment in the store areas. 1-8. Ensure that the indicated items and areas are cleaned and sanitized.
  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The shelves above the 3 compartment sink are noted to have buildup of grease and grime.2.Dust and food debris buildup are noted under the coolers in the kitchen. 3.Counters under equipment, and shelves under these counters in the front service area are noted to have buildup of heavy dust.4.The sandwich prep cooler is noted to have buildup of grime and grease on the outside. 5.Dust is noted on top of equipment, as well as on coffee cup holders and Slurpee cup lids holders.6.The outside and inside areas of the cabinet under the Slurpee machine is noted to have dust and food spills. 7.High touch surfaces around the kitchen are noted to be greasy and grimy.8.Coffee area cabinets have buildup of dust and debris. 9.Floor under the coffee cabinets is noted to have spills of coffee and buildup of debris.10. Dust is noted on counters under equipment in the store areas. 1-10. Ensure that the indicated items and areas are cleaned and sanitized.
Own this business? Add a badge to your website