Skip to content
Loading map…

Barrhead Petro Canada - Food Store

5709 49 Street Barrhead AB T7N 1A1 · Food - General

Official record from Alberta →

Inspection summary

Barrhead Petro Canada - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on April 20, 2026, found no infractions.

2 of 5 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.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on December 9, 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 once on December 21, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on December 21, 2023. 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

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food hot holding unit has a temperature of 50-53C. Action shall be taken to increase the temperature of the hot holding, or record the time the food is made and discard after 2 hours in the hold holding unit.Dec 9 - The internal temperature of the food in the hot holding unit is 49-50C. The operator is not recording the time food is placed in the hot holding unit (staff is using memory instead).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is using a LED bulb instead of a 100-watt incandescent bulb which is required as per the manufacturer's instructions. The operator shall replace the bulb in compliance with the manufacturer's instructions. The incandescent build will add further heat to the hot holding unit.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food hot holding unit has a temperature of 50-53C. Action shall be taken to increase the temperature of the hot holding, or record the time the food is made and discard after 2 hours in the hold holding unit.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Inappropriate sanitizer is being used at this facility. The facility is currently using Windex and Bug Remover as a surface sanitizer. Please note that these products are not approved as a disinfectant, as they have no DIN or NPN number, and no instructions on a sanitizing step on the bottle. Food contact surfaces must be sanitized to prevent contamination of food or utensils that come into contact with these surfaces. Please ensure to use an approved disinfectant for surface sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food Equipment is not being maintained in a sanitary condition. 1. F'Real Milkshake machine has food debris build up where the metal cup is placed as well as the button consol customers can touch. 2. Pure Water Center dispensing machine at the front of the store has slime build up in the metal basin where the water bottles are placed to refill. Please ensure both areas are cleaned and sanitized. Equipment used in a food establishment should be kept in a clean and sanitary condition to minimize the risk of contamination of food by equipment surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant build up of debris/dust behind two chest freezers in the back storage room. Please ensure that these areas are cleaned and maintained in good condition. Surfaces such as floors, should be cleaned at a frequency that will prevent the accumulation of dust, dirt and other debris. Over accumulation of debris poses a risk of attracting pests.

Nearby inspected facilities

Own this business? Add a badge to your website