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7-Eleven Distribution Canada Corp. - Concession & Warehouse

5445 8 Street NE Calgary AB T2K 5R9 · Food - General

Official record from Alberta →

Inspection summary

7-Eleven Distribution Canada Corp. - Concession & Warehouse has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on November 26, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. 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 once on October 2, 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 once on November 26, 2025. 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?

  • 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 October 2, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    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. The counter tops near the hot holding units are in disrepair. The material is no longer smooth, durable and impervious to moisture. Repair/replace the counter tops and ensure the surface is smooth, durable and easy to clean.2.The shelving units near the grill area and underneath the hot holding units are in disrepair. The paint has been removed, and raw wood is exposed. Repair/replace the shelving units and ensure the surface is smooth, durable and easy to clean.3, There are unfinished wall tiles behind the commercial dishwasher and near the hand wash sink. All surfaces, including the walls must be fully constructed to facilitate cleaning and to prevent bacteria growth or potential pest harborage. Finish the walls with the same tiles or remove and ensure the surface is smooth, durable and easy to clean.
  2. Initial 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)?
      • The concession was using a residential dishwasher. The chef was informed that the sole use of a residential dishwasher is not allowed in a commercial kitchen facility. A 2-compartment sink was available on site. The kitchen equipment, dishwares, and utensils must be manually sanitized at the compartment sink after coming out from the dishwasher. Manual sanitizing includes all equipment, dishwares, and utensils be fully submerged in an approved sanitizer solution: either 100-ppm chlorine or 200-ppm QUAT solution. A 100-ppm chlorine can be made by mixing 1/2 teaspoon of concentrated bleach per liter of water. A 200-ppm QUAT can be made by mixing a QUAT concentrate solution with water as per the manufacturer's instruction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bins in which cooking utensils and equipment were stored had an accumulation of food debris and dirt.Thoroughly clean and sanitize the storage bins.

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