Alcurve Store - Food
Highway 17 & 45 Lloydminster AB T9V 3C1 · Food - General
Inspection summary
Alcurve Store - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on March 31, 2026, recorded 3 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 3 times across 2 separate inspections, most recently on March 31, 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 once on March 31, 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?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 4 times across 4 separate inspections, most recently on March 31, 2026. For example:
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?
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 3 separate inspections, most recently on December 30, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - At time of review no effective surface or equipment sanitizer currently available (spray sanitizer bottles present have Chlorine based sanitizer at or below 50ppm solution).- Premise does not have any test strips for verifying sanitizer concentration.- Directed premise operator and staff present to remix sanitizer solution. and to acquire test strips for verifying.
- 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?
- - Premise has visible signs of mice droppings in premise rear storage area.- Operators have visible mouse control devices throughout premise but requires improvement.- Rear door has visible damaged door seals and gaps observed between door and door frame.- Directed operators to clean up affected areas, properly implement pest control as discussed and to repair rear door seals to prevent entry of pests.
- 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?
- - Observed that premise has outdated and expired permit posted on wall above kitchen service counter (2025).- Directed owner to post correct permit for this billing year.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 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?
- - Observed that premise still has outdated and expired permit posted on wall above kitchen service counter, taken down at this time.- Directed owner to post correct permit.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- - Observed that premise still has outdated and expired permit posted on wall above kitchen service counter.- Directed staff member present to have owner/operators post correct permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Kitchen and service area much cleaner than previous visit, request that operators maintain current cleaning schedule and increase sanitizing -
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed that staff could not verify correct sanitizer for surfaces.- Provided guidance and reviewed proper sanitizer solution preparation, Chlorine solution prepared. >200 ppm solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Inproper manual dishwashing procedures observed at this time,- Discussed and reviewed proper dishwashing procedures with staff member (visual aid for dishwashing is mounted on wall in kitchen over sink).- No test strips observed for verifying sanitizers in use.- Request that operators acquire test strips for sanitizer concentration verification.
- 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?
- - Observed that premise has outdated and expired permit posted.- Directed staff member present to have owner/operators post correct permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Particulate and grease buildup on surfaces in kitchen and processing area (repeat occurrence).- Directed staff present to thoroughly clean area, remove products which are not associated with processing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- - Particulate and grease buildup on surfaces in processing area.- Directed staff present to thoroughly clean area, remove products which are not associated with processing.
- 23. Is the facility maintained in a clean and sanitary condition?