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Athabasca Petro Canada - Food

4809 28 Street Athabasca AB T9S 1W1 · Food - General

Official record from Alberta →

Inspection summary

Athabasca Petro Canada - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on October 27, 2025, recorded 1 infraction.

None of the 6 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 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 7 times across 5 separate inspections, most recently on October 27, 2025. 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 once on November 19, 2024. 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 2 times across 2 separate inspections, most recently on December 3, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on November 28, 2024. 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. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer solution available.Ensure that a chlorine bleach sanitizer solution at 200 ppm is available at all times. Chlorine bleach sanitizer solution is prepared during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind and underneath the coffee machine and coffee cup holders is noted to have heavy buildup of dust and debris.Ensure that this is area is cleaned and sanitized.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.A sanitizer solution is not readily available. 2.All food contact surfaces, and coffee brewing equipment are not being sanitized. 1.Ensure that at a bleach sanitizer solution at 200 ppm is available at all times.2. Ensure that all food contact surfaces, and equipment are cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels are not available at the handwashing sink. Ensure that paper towels in a proper dispenser are available at the handwashing sink.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a 200 ppm chlorine bleach or QUAT sanitizer is made available at all times. Operator prepared a 200 ppm bleach sanitizer solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The small fridge near the back holding drinks and lunch mate packs and pepper jack and cheese sticks is measured to be 7.1-10 degrees Celsius on the top shelf and bottom shelf. 2.There are not thermometers available in the fridges. 1.Ensure that the fridge is able to maintain temperatures at or below 4 degrees Celsius. Operator is instructed to discard the lunch mate packs and the pepper jack and cheese sticks. Operator is also advised to not fill the fridge too much, to allow for proper air flow throughout.2.Ensure that thermometers are made available in fridges containing perishable foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available. Ensure that chlorine bleach sanitizer test strips are obtained to test sanitizer concentrations for surfaces, equipment and dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels are not available at the handwashing sink. Ensure that paper towels in a proper dispenser are available at the handwashing sink.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a 200 ppm chlorine bleach or QUAT sanitizer solution is available at all times. Operator prepared a 200 ppm solution of chlorine bleach during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available. Ensure that chlorine bleach sanitizer test strips are obtained to test sanitizer concentrations for surfaces, equipment and dishes.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a bleach sanitizer solution at 200 ppm is prepared and available at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cabinets and drawers are noted with buildup of debris and grime. Ensure these areas are cleaned and sanitized.

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