Bonanza General Store - Food
SW 9-80-12 W6 Bonanza AB T0H 0K0 · Food - General
Inspection summary
Bonanza General Store - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on August 26, 2025, recorded 7 infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 2 times on August 26, 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 August 26, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 August 26, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 26, 2025. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 once on August 26, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
2 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution initially tested too strong using a test strip. Staff prepared a new solution onsite.Ensure proper sanitization and safety:- Always prepare the solution at the correct concentration: 1 liter of water to ½ teaspoon of bleach.- Test the solution with a test strip each time a new batch is made.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - A wiping cloth was found left on the counter and in other areas of the workspace.- Staff promptly relocated the clothEnsure all food contact surfaces are sanitized after use.Ensure to store wiping cloths inside the solution when not in use. Approved Sanitizing Methods1. Spray Bottle Method (Wipe Twice Technique):- Step 1: Wipe surface with soapy water to remove debris.- Step 2: Spray with sanitizing solution and wipe to sanitize.- Step 3: Spray again and allow to air dry—do not wipe.2. Wiping Cloth Bucket Method:- Keep a bucket filled with sanitizing solution at all times.- Store wiping cloths inside the solution when not in use.- After each use, return cloth to the sanitizing solution.- Prepare a fresh sanitizing solution every 4 hours or sooner if visibly dirty.
- 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 operator was unable to present the temperature log during inspection. Staff stated they were unaware of its location.Ensure that cleaning log are properly completed and stored on-site.- All staff must be informed of the location of these logs and trained on how to access and update them as needed.Maintaining accessible and up-to-date cleaning logs is essential for demonstrating compliance.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The display cooler was found operating at a temperature between 10–15°C.- Internal temperatures of food items, including spring rolls and sandwiches, were recorded between 7–10°C.- These food items were discarded due to non-compliance with safe temperature standards.- The lower section of the cooler was found to be functioning at 4°C or below.- It appears the fan may not be working properly, which could be contributing to uneven cooling within the unit. Ensure- All food must be stored in the lower part of the cooler until repairs are completed.- Items may remain in the display for visual purposes only, but must not be sold.- Immediate repair of the cooler is required to restore proper functionality and ensure food safety compliance.
- 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?
- The operator was unable to present the pest control log during inspection. Staff stated they were unaware of its location.Monthly pest control monitoring records are not kept.Ensure monthly pest control monitoring records are kept.- All staff must be informed of the location of these logs and trained on how to access and update them as needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The display cooler was found operating at a temperature between 10–15°C.- The lower section of the cooler was functioning at 4°C or below.- It appears the fan may not be working properly, which could be contributing to uneven cooling within the unit.Ensure- All food must be stored in the lower part of the cooler until repairs are completed.- Items may remain in the display for visual purposes only, but must not be sold.- Immediate repair of the cooler is required to restore proper functionality and ensure food safety compliance.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning log was observed at the time of inspection.Ensure that daily, weekly, and monthly cleaning logs are properly completed and stored on-site.- All staff must be informed of the location of these logs and trained on how to access and update them as needed.Maintaining accessible and up-to-date cleaning logs is essential for demonstrating compliance.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions