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Bow Island Centex Gas Station - Food Store

701 7 Avenue E Bow Island AB T0K 0G0 · Food - General

Official record from Alberta →

Inspection summary

Bow Island Centex Gas Station - Food Store has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 4, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions 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 4 times across 2 separate inspections, most recently on August 31, 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 once on July 24, 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 2 times across 2 separate inspections, most recently on July 24, 2025. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer for disinfecting food surfaces was not available; Lysol disinfectant was being used. The operator was educated on how to dilute a quats solution with the concentrate on hand.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips are not available, only chlorine test strips are. The operator said bleach is not being used as a sanitizer.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are using scented, Lysol wipes for sanitizing. Discussed using bleach water solution for sanitizing. Discussed mixing 1/2 tsp of bleach to 1 Litre of water to yield 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler did not have a thermometer inside. Discussed installing thermometer at warmest area or near the door. Creamers were on ice. Discussed ensuring the whole product is cold-add enough ice or packs to cover 3/4 the product. Discussed taking out small portions as needed or storing in the fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine (bleach) test strips are available for use. Please purchase.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap container was empty and was underneath the hand washing sink. A bar of soap is used for handwashing and shared with all staff. Staff filled up soap dispenser and discarded bar of soap during inspection
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • The soap dispenser behind the hand sink near the coffee and slurpee machines was empty. Please ensure hand soap is available at the sink.

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