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Acme Gas Plus - Food

524 Wheeler Avenue Acme AB T0M 0A0 · Food - General

Official record from Alberta →

Inspection summary

Acme Gas Plus - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 23, 2025. The most recent inspection, on October 6, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 3 separate inspections, most recently on May 14, 2026. 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 2 times across 2 separate inspections, most recently on September 8, 2026. 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?

  • 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 once on May 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 8, 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 3 times across 3 separate inspections, most recently on May 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 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?
      • 1) Live flies were observed in the facility in close proximity to the food preparation area.Take appropriate pest-control measures to eliminate the presence of flies and prevent their entry into the facility.2) Pest control records were not available for review.Maintain pest control records at the facility and ensure they are readily available for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The surface used to store frying utensils during food preparation was covered with a black garbage bag.Remove the garbage bag from the surface. Store frying utensils on a clean, smooth, non-absorbent, and easily cleanable surface that can be effectively cleaned and sanitized as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food preparation cooler was observed to be unsanitary, with an accumulation of food debris on the interior surfaces.Thoroughly clean and sanitize the food preparation cooler to remove accumulated food debris. Maintain the cooler in a clean and sanitary condition through regular cleaning and immediately clean any spills or food debris as needed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The garbage disposal bin in the food preparation area was observed to be overflowing. A number of flies were observed on and around the garbage.Empty garbage bins frequently enough to prevent waste from overflowing or accumulating. Keep garbage bins covered when not in use and maintain them in a clean and sanitary condition. Remove food waste promptly to minimize attraction and harborage of flies and other pests.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • May 14, 2026: No sanitizer solution was available in the facility. This is a repeated violation.Previous inspection: 1. There was no surface sanitizer available. Purchase a surface sanitizer - bleach is suitable.2. There were no sanitizer test strips available. Purchase test strips for the sanitizer.**Observed again on December 1, 2025
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The utensils used for portioning gravy were coated with gravy, stored at room temperature, and repeatedly reinserted into the gravy, creating a potential risk of bacterial growth and cross-contamination.The operator voluntarily washed the utensils; however, sanitization could not be completed due to the absence of sanitizer in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display hot holding unit containing some pre-prepared burgers and fries was not able to maintain temperatures above 54 degrees C. The operator voluntarily threw away the food inside the hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no chlorine solution to sanitize reusable cooking equipment.There is a three-compartment sink setup but no handwashing sink. Manual dishwashing is inappropriate.One of the sinks can be used for handwashing only and the other two sinks could be designated for washing/rinsing and sanitizing.This setup is restricted for single use customer utensils only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no designated handwashing sink in the facility.Handwashing was occurring in the dishwashing sink.Ensure a sink is dedicated to handwashing only.
  5. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer available. Purchase a surface sanitizer - bleach is suitable.2. There were no sanitizer test strips available. Purchase test strips for the sanitizer.**Observed again on December 1, 2025
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sauces from prep cooler were portioned out into smaller squeeze bottles that were left at room temperature and were not covered. This led to the sauces being open to contamination from flies. A squeeze bottle of ketchup was opened and found to have dead and alive fruit flies inside the bottle.All bottles had their contents discarded and were washed thoroughly. Staff onsite was advised not to store sauces at room temperature in order to prevent flies from contaminating the bottles in the future.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There were no test strips for the dishwashing sanitizer. Purchase test strips for the sanitizer.**Observed again on December 1, 2025
    • 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?
      • Large amounts of fruit flies were observed onsite and contaminating bottles of sauces and ketchup that was to be used on burgers.Please ensure that the facility is free of any unapproved insects and that there is no source of attraction or harbourage onsite.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One out of two toilets in the unisex washroom was clogged.A sign was made to inform the public that the clogged toilet was out of service and not to use it.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not available onsite.Please ensure that the valid food handling permit is printed and posted for the public to view.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep cooler was not working at the time of the inspection. High risk food items were not being stored in the prep cooler, but low-risk sauces with preservatives were being stored in the room temperature prep cooler.The manufacturer's label on these products stated that they must be refrigerated after opening, so they were moved into a cooler that was recorded holding food at 4C.Please ensure that all equipment in this facility is being maintained appropriately to ensure safe food handling.2. Squeeze bottles for sauces were overly oily, indicating that they were not routinely being changed or washed.Please ensure that all equipment is properly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust, food debris, and grease is noted to be building up on floors and walls.2. Hallway to receiving door was noted to be cluttered.Please ensure that the facility is clean and well maintained in a sanitary condition to ensure ease of regular and routine cleaning.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Trash bins in the coffee area were disposed of every other day.Both trash bins were used to dump coffee grounds for the coffee machine, creating a humid, moist environment that was attracting fruit flies.Please ensure that waste disposals are being done more frequently to prevent attracting flies into the facility.
  6. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer available. Purchase a surface sanitizer - bleach is suitable.2. There were no sanitizer test strips available. Purchase test strips for the sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There were no test strips for the dishwashing sanitizer. Purchase test strips for the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel or soap for handwashing at the sink. Purchase and make available soap and paper towels for handwashing at the sink.
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