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7-Eleven 42105H - Food

208 - 10474 Cityscape Drive NE Calgary AB T3N 1B4 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven 42105H - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on January 17, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 on January 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 2 separate inspections, most recently on January 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 January 11, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 11, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products like breading for fried chicken, and potatoes on the wire rack located in the chicken processing kitchen were stored next to cleaning supplies such as bristled brushes and scrubs used for the deep fryer posing a threat for cross-contamination.***Please reorganize the wire rack so food products are separated from items not associated with food processing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A hotel pan was covered in flour, batter, and raw chicken and left in the sifter machine located in the chicken processing kitchen at room temperature.***After processing fried chicken, all kitchen utensils should be washed and sanitized and not left in the sifting device at room temperature to prevent the growth of harmful bacteria.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Staff working in chicken kitchen was only using quats sanitizer to clean raw chicken prep surface. Please ensure that all food contact surfaces are washed/cleaned with a detergent/degreaser, rinsed with clean water, then sanitized with an approved sanitizer.2) The sanitizer spray bottle for the front service area did not register a sanitizing residual. Please replace solution as needed to maintain 200 ppm quats.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler working in chicken kitchen was wearing several bangles on both arms. Please remove jewelry while handling foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes of potatoes and frying fat were stored under the hand sink in the chicken kitchen. There were spray bottles of chemicals hung on the ledge of the hand sink above the boxes as well. This is not a sanitary area. Store foods in a sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment (fry cutter) in the chicken kitchen was only sprayed down with water at the 3 comp sink, and staff was not conducting proper wash procedure. When inspector educated staff on proper manual wash procedure, staff proceeded to place fry cutter back onto wall mount without proper cleaning. Please ensure all food equipment/utensils are washed, rinsed and sanitized in the 3 comp sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in chicken kitchen was obstructed by boxes. Relocate boxes - ensure hand washing stations are easily accessible at all times.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A rolled up floor mat was used to prop the door open to the chicken kitchen and the mat was touching aprons hung on door. Store floor mats separately and use more sanitary means as a door stop.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff member working alone in the chicken kitchen had limited knowledge in food sanitation. It is strongly recommended that this person take a recognized course in food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food/coffee beans spillage under the coffee island service sink on the sale floor. Please clean.

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