A Plus 1 Convenience Store - Food
90 3 Avenue SW High River AB T1V 2C2 · Food - General
Inspection summary
A Plus 1 Convenience Store - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on June 25, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 2 separate inspections, most recently on December 4, 2024. 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 3 times across 2 separate inspections, most recently on October 31, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 12/04. Violation Outstanding. 10/31. A probe thermometer is not available to check the temperature of cooked foods. Obtain a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A food safe surface sanitizer was not available or prepared. Ensure that a surface sanitizer is prepared and available whenever there is food handling occurring. Food safe surface sanitizers include:1. 100ppm bleach water solution2. 200ppm Quats solution. A 100ppm bleach water solution was prepared at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was chicken and potatoes in the hot holding unit that had mesured internal temperatures of 49C to 50C. All foods must be held at a temperature of 60C or hotter. The food was reheated and put back in the hot holding unit. The temperature of the hot holding unit was also increased.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not available to check the temperature of cooked foods. Obtain a probe thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A sanitizing step is not being completed when manually dishwashing.A proper manual dishwashing procedure with a 3-compartment sink:1. Clean/soak dishes in water water and soap2. Rinse3. Soak in a sanitizer (100ppm bleach water solution or 200ppm quats solution). 4. Air dryEnsure staff are all trained on how to properly manually wash dishes. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Quats sanitizer test strips onsite. Please obtain Quats test strips to measure concentration of Quats.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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