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7-Eleven 38822H /Pizza 73 - 7-Eleven - Food

2550 16 Avenue Cold Lake AB T9M 0L6 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 38822H /Pizza 73 - 7-Eleven - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on September 14, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on August 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on September 14, 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 June 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 12, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Risk Management 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?
      • 1. A ceiling tile above the cash-register area was visibly discoloured and bubbling or deteriorating around the ventilation outlet. Identify and correct the source of moisture or deterioration, clean the surrounding area, and replace the affected ceiling tile after the source has been corrected. Maintain ceiling surfaces in good repair and in a condition that is smooth, durable and readily cleanable.2. The floor in the back area was visibly dirty and had an unfinished or unsealed surface that could not be effectively cleaned. Repair and seal the affected floor with a smooth, durable, non-absorbent and readily cleanable finish. Clean the area and maintain the floor in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floors throughout the facility were visibly dirty, including hard-to-reach areas. Thoroughly clean the floors, and maintain them in a clean and sanitary condition.2. The floors and walls in both the men's and women's public washrooms required more thorough cleaning, particularly behind the toilets, along wall-floor junctions and in other hard-to-reach areas. Thoroughly clean both washrooms and maintain them in a clean and sanitary condition.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Visible buildup was present on the bottom tray and dispensing spigot of the Follett ice and water machine. Thoroughly clean and sanitize the machine, including the tray, spigot and all associated food-contact surfaces, in accordance with the manufacturer's instructions. Maintain the equipment in a clean and sanitary condition.
    • 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. A ceiling tile above the cash-register area was visibly discoloured and bubbling or deteriorating around the ventilation outlet. Identify and correct the source of moisture or deterioration, clean the surrounding area, and replace the affected ceiling tile after the source has been corrected. Maintain ceiling surfaces in good repair and in a condition that is smooth, durable and readily cleanable.2. The floor in the back area was visibly dirty and had an unfinished or unsealed surface that could not be effectively cleaned. Repair and seal the affected floor with a smooth, durable, non-absorbent and readily cleanable finish. Clean the area and maintain the floor in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floors throughout the facility were visibly dirty, including hard-to-reach areas. Thoroughly clean the floors, and maintain them in a clean and sanitary condition.2. The floors and walls in both the men's and women's public washrooms required more thorough cleaning, particularly behind the toilets, along wall-floor junctions and in other hard-to-reach areas. Thoroughly clean both washrooms and maintain them in a clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Empty food containers used to store ready-to-eat foods were observed stored in a bathroom stall in the public women’s washroom. This location poses a risk of contamination and is not appropriate for the storage of food contact items.Please remove all food containers from the washroom immediately. Clean and sanitize them prior to moving them to a more appropriate storage location. Food contact items must be stored in clean, dry areas designated for food equipment or food storage, and protected from fecal, chemical, and moisture contamination at all times.2. The sandwich preparation area was observed to be disorganized. Non-food items such as stickers used for food labeling were stored in close proximity to food products (e.g., bread and wraps in plastic bags). This creates a risk of contamination and does not meet acceptable standards for organized and sanitary food preparation areas.Please reorganize the sandwich preparation area to ensure clear separation between food items and non-food items. Store labels, stickers, and packaging materials in a clean, designated area away from exposed or ready-to-eat food products. Maintain the food preparation area in a sanitary and organized condition at all times to minimize contamination risk.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips available on site were expired, making them unreliable for verifying sanitizer concentration.Please replace the test strips with valid, non-expired ones to ensure accurate verification of sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the designated handwashing sink in the back food preparation area. Please ensure the handwashing sink is always stocked with a supply of single-use paper towels at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong and unpleasant odour was present in the back food preparation area, originating from the drain or grease trap near the three-compartment sink. Odours of this nature may contribute to nuisance conditions in the facility and can indirectly impact food safety and sanitation if not addressed.Please identify and correct the source of the odour. Clean, service, or maintain the drain and/or grease trap to eliminate offensive smells. Ongoing odours in food handling areas must be controlled to maintain a safe and sanitary environment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The men's washroom was in an unclean condition. The shelving in the walk-in cooler was also visibly soiled.Please clean and maintain the men's washroom and shelving in the walk-in cooler to ensure all areas remain in a sanitary condition.
  5. Monitoring Inspection

    0 infractions

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