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Brooks Flying J - Food Store

1260 Cassils Road E Brooks AB T1R 1B7 · Food - General

Official record from Alberta →

Inspection summary

Brooks Flying J - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on February 11, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on February 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 once on February 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There is no clear manual dishwashing method in place for reprocessing the limited food equipment on site. The detergent is located at the three-compartment sink at the back of the store, the sanitizer is located in a cabinet under the hand sink inside the store, and the quat test strips are located in a desk in the office. Hoses are hooked up to the three-compartment sink to fill mop buckets, which makes the three-compartment sink inaccessible for dishwashing.*Establish a wash, rinse and sanitize method for reprocessing food equipment on site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips are available in the office but are not used to prepare and verify sanitizer solution.*Use the appropriate test strips to prepare and verify sanitizer concentration to be used on food counters, food equipment and tongs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot dog and sink counter caulking between the counter and backsplash is dried up and not effective. There's a bucket placed in the Pepsi cooler due to a disconnected condensation hose.*Apply caulking between counter and back splash to protect counter from moisture.*Connect condensation hose in the cooler.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A Quat sanitizer is available. Test Strips are available. Determine a fill line in the 3rd sink (sanitizing sink). Determine the volume of water when filling to the fill line. Follow the manufacturer's mixing strength instructions. 200 Parts Per Million Quaternary Ammonium concentration is to be maintained. Use the test strip to confirm the strength.

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