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Alix Gas Plus - Food

4518 51 Avenue Alix AB T0C 0B0 · Food - General

Official record from Alberta →

Inspection summary

Alix Gas Plus - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on April 27, 2026, recorded 2 infractions.

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

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.

  • 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 7 times across 7 separate inspections, most recently on April 27, 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?

  • 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 5 separate inspections, most recently on April 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on January 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on September 18, 2025. For example: Do food handlers ensure that food is protected from contamination (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 3 times across 3 separate inspections, most recently on April 24, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine test strips in use were not appropriate.Make sure to obtain the test strips capable of measuring chlorine concentration up to at least 200 ppm.2) There was no sanitizer solution present at the time of inspection. Chlorine solution measured and verified at 100 ppm was made during the inspection.Make sure that sanitizing solution is readily available when active food handling is happening.
    • 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?
      • Repair front door to ensure it closes completely after each use. Repair weatherstripping from side exit door (closest to food prep area).
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine test strips in use were not appropriate.Make sure to obtain the test strips capable of measuring chlorine concentration up to at least 200 ppm.2) There was no sanitizer solution present at the time of inspection. Chlorine solution measured and verified at 100 ppm was made during the inspection.Make sure that sanitizing solution is readily available when active food handling is happening.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • April 24 2026 call to Alix Gas Plus. I spoke with Ifran and Ron and notified them of the disruption in water service and the restriction for use of water in their kitchen therefore not allowing for the preparation of food until water service has been restored. Once the city is advises them that the water service is restored they will also need to flushed their water lines 4 or 5 minutes. Ron agreed that they will not prepare any food until the water line has been repaired and water has been restored and they will flush the water lines for 5 minutes.Flush water lines for 5 minutes after service has been restored
    • 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?
      • Repair front door to ensure it closes completely after each use. Repair weatherstripping from side exit door (closest to food prep area).
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine test strips in use were not appropriate.Make sure to obtain the test strips capable of measuring chlorine concentration up to at least 200 ppm.2) There was no sanitizer solution present at the time of inspection. Chlorine solution measured and verified at 100 ppm was made during the inspection.Make sure that sanitizing solution is readily available when active food handling is happening.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice cream scoop was stored in visibly dirty water.Ice cream scoops must be stored in dipper well, alternatively store it in cold water and change the water frequently.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) One compartment of three compartment sink was blocked with the food equipment.Food equipment was removed from the sink during the inspection.Make sure to follow the appropriate dishwashing procedures.1)Wash2)Rinse3)Sanitize.2) Some single use paper cups were observed in the dish drying area. Staff mentioned that they are for personal use only. Personal use dishes were removed from the client area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some dishwashing was observed in the hand washing sink. Soap and cleaning sponge were also stored near it.Violation was corrected during the inspection.** Handwashing sink should not be used for anything else than handwashing. **
    • 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?
      • Repair front door to ensure it closes completely after each use. Repair weatherstripping from side exit door (closest to food prep area).
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Repair front door to ensure it closes completely after each use. Repair weatherstripping from side exit door (closest to food prep area).
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION: Observed gravy in an unplugged instant pot. Ensure gravy is maintained at a hot holding temperature of 60C minimum. You can also cold-hold pre-portioned gray and warm up smaller single-serve portions. Refrain from cooling and reheating entire pot of gravy multiple times. This infraction was corrected at the time of inspection.2. Provide functional thermometers for all the temperature-controlled units to monitor foods in cold and hot holding.
    • 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?
      • Repair front door to ensure it closes completely after each use. Repair weatherstripping from side exit door (closest to food prep area).
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Improper cleaning procedures for the deep fryer. Ensure to remove all removable parts of deep fryer daily and wash, rinse and sanitize each time. For items that cannot be removed ensure to use the clean-in-place method (wipe down with clean soapy cloth/paper towel, wipe down with wet clean cloth/paper towel, and sanitize as per manufacturer's instructions).2. Clean and sanitize ice cream freezer surface. - Waffle cones relocated in the cooler (Corrected During Inspection)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Opened tin cans observed in cooler. Ensure to empty contents to a food-grade reusable container with lid for leftover canned food to ensure product safety and prevent contamination.2. Clean pop machine and pop BIBs nozzles regularly. Pop BIBS nozzles observed with debris build-up (cabinet below pop machine).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Observed gravy in an unplugged instant pot. Ensure gravy is maintained at a hot holding temperature of 60C minimum. You can also cold-hold pre-portioned gray and warm up smaller single-serve portions. Refrain from cooling and reheating entire pot of gravy multiple times.2. Provide functional thermometers for all the temperature-controlled units to monitor foods in cold and hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel was observed not available at hand wash sink. Operator provided PHI with paper towel that was at the front counter. Paper towel dispenser not available at time of inspection. Ensure paper towel in paper towel dispenser is available for use at hand wash sink at all times to encourage proper hand hygiene.2. Hand wash sink beside the three-compartment sink observed used to wash knife and cutting board. Ensure to wash, rinse, sanitize and air-dry all food contact surfaces and to keep hand-wash sink accessible and used only for hand washing.
    • 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. Implement weekly in-house pest control checklist provided by PHI and ensure all openings from the exterior are filled and holes/gaps are repaired. 2. Repair front door to ensure it closes completely after each use. Repair weatherstripping from side exit door (closest to food prep area).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent cover observed missing from the floor vent by ATM. Repair or replace vent cover.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Improper cleaning procedures for the deep fryer. Ensure to remove all removable parts of deep fryer daily and wash, rinse and sanitize each time. For items that cannot be removed ensure to use the clean-in-place method (wipe down with clean soapy cloth/paper towel, wipe down with wet clean cloth/paper towel, and sanitize as per manufacturer's instructions).2. Clean and sanitize ice cream freezer surface (where waffle bowls are stored) or relocate the waffle bowls.3. Observed knife and cutting board rinsed at hand-wash sink and placed to dry at three-compartment sink. Ensure to wash, rinse, sanitize and then air dry.4. Ensure to prepare a sanitizing solution that is readily available for use to sanitize work surfaces and equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Opened tin cans observed in cooler. Ensure to empty contents to a food-grade reusable container with lid for leftover canned food to ensure product safety and prevent contamination.2. An opened box of pizza boxes observed on the floor below the three-compartment sink. Store all food packaging off the floor.3. Clean pop machine and pop BIBs nozzles regularly. Pop BIBS nozzles observed with debris build-up (cabinet below pop machine).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Observed gravy in an unplugged instant pot. Ensure gravy is maintained at a hot holding temperature of 60C minimum. You can also cold-hold pre-portioned gray and warm up smaller single-serve portions. Refrain from cooling and reheating entire pot of gravy multiple times.2. Provide functional thermometers for all the temperature-controlled units to monitor foods in cold and hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel was observed not available at hand wash sink. Operator provided PHI with paper towel that was at the front counter. Paper towel dispenser not available at time of inspection. Ensure paper towel in paper towel dispenser is available for use at hand wash sink at all times to encourage proper hand hygiene.2. Hand soap observed missing at hand wash sink at front counter. Operator placed hand wash soap.3. Hand wash sink beside the three-compartment sink observed used to wash knife and cutting board. Ensure to wash, rinse, sanitize and air-dry all food contact surfaces and to keep hand-wash sink accessible and used only for hand washing.
    • 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. Evidence of pests observed in the facility. With PPE on (gloves mask), ensure to spray with bleach water, let it air dry and wipe droppings with a paper towel. Discard paper towel in a plastic bag. Discard PPE in the plastic bag. Close plastic bag tightly and discard in garbage bin outside. Wash hands after cleaning procedure.2. Implement weekly in-house pest control checklist provided by PHI and ensure all openings from the exterior are filled and holes/gaps are repaired. 3. Repair front door to ensure it closes completely after each use. Repair weatherstripping from side exit door (closest to food prep area).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent cover observed missing from the floor vent by ATM. Repair or replace vent cover.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed soiled dishes at the hand washing station. To maintain hygiene standards, please ensure that the hand sink is solely utilized for hand hygiene purposes and remains unobstructed at all times. The operator promptly relocated the dishes to the three-compartment sink.This infraction was fixed at the time of the inspection.
  11. Initial Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

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