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Canco Petroleum - Food Store

1620 20 Street Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Canco Petroleum - Food Store has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on May 18, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 6 times across 5 separate inspections, most recently on May 12, 2026. 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 2 times across 2 separate inspections, most recently on June 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 5, 2024. 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?

  • 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 10 times across 6 separate inspections, most recently on May 6, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 4 times across 4 separate inspections, most recently on May 6, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer is not available for use onsite. Provide an accurate probe thermometer that can verify the temperature of prepared food.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer is not available for use onsite. Provide an accurate probe thermometer that can verify the temperature of prepared food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water heater for this facility is not operational. There is no hot water accessible from handwashing or dishwashing sinks. All food handling activities have been suspended. Restore access to reliable hot water prior to conducting any future food handling onsite.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • This facility is operating without an active valid food handling permit. Payment for permit renewal was sent during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 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 baseboards under the sink are peeling from the wall, making the surface more difficult to clean.The corner of the wall directly adjacent to the freezer is peeling and damaged, making surfaces difficult to clean.Repair or otherwise modify indicated surfaces to render them smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The self-service slush drink dispensers have a build-up of debris around the nozzles. Clean drink dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were identified as requiring more frequent cleaning:-The floor under and behind the deep fryer unit-The wall-mounted potato cutterClean indicated areas.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The ready-to-use quats sanitizer intended for food contact surfaces indicated a concentration of 480ppm. The highest concentration of quats sanitizer permitted for use in Alberta is 400ppm. Acquire alternate food-grade sanitizer or adjust concentration to 200-400ppm quats, allowing for it to be used without rinsing for food handling surfaces and dishwashing. Food sanitizer requiring rinse may be used for food equipment that requires rinsing as part of its cleaning process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display thermometer in the hot-holding unit is only capable of measuring a maximum temperature of 50C. Use a display thermometer that is capable of accurately measuring a maximum temperature of at least 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in a sanitary dispenser in the food handling area.Replace wall-mounted paper towel dispenser or provide suitable alternate dispenser for paper towel available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of tile adjacent to the dishwashing sinks is missing. Repair area to render surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of ceiling panels in the walk-in cooler is separating, creating a gap that would be difficult to properly clean. Cover or seal gap in ceiling to render cooler surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The floor around the deep fryer unit-The vent hood of the deep fryer unit-The container used to store spice breading mixClean indicated areas.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured at 7.4C. Repair cooler to ensure it can maintain perishable foods at a temperature of 4C or lower.*Thawed chicken is being stored into alternate satisfactory coolers, but perishable dairy products remain in cooler. Move dairy and remaining perishables into alternate satisfactory coolers or repair cooler.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed in this facility is from a previous ownership. The displayed food handling permit must reflect the current facility ownership.Post current facility food handling permit in a conspicuous place.*Updated food handling permit to be sent with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in walk in cooler near door in disrepair. A cover was added; however, it is not smooth and easily cleanable.*Floor is covered by cleanable drink storage unit. Acceptable solution to noted violation so long as exposed surfaces are cleanable. Baseboard behind the kitchen dishwashing sink not secured to wall. Repair/replace baseboard in kitchen.
  10. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Coolers and hot-holding units being used to store perishable foods did not have accurate display thermometers. Provide thermometers to confirm food storage temperatures. 2. The probe thermometer available was measured to be inaccurate, reading at least 5 degrees lower than normal.Calibrate thermometer or provide an alternate accurate probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured at 7.4C. Repair cooler to ensure it can maintain perishable foods at a temperature of 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A plug for the dishwashing sink was not available at the time of inspection. The dishwashing process described by staff onsite did not mention a sanitizing basin.Ensure that dishwashing sinks are capable of maintaining a basin of prepared sanitizer (100ppm chlorine or equivalent) to reliably sanitize dishware after washing.
    • 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?
      • 1. Gaps observed at bottom of back door.COMPLETE THE FOLLOWING:1. Repair/replace weather stripping to prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed in this facility is from a previous ownership. The displayed food handling permit must reflect the current facility ownership.Post current facility food handling permit in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles in walk in cooler near door in disrepair. A cover was added; however, it is not smooth and easily cleanable.2. Baseboard behind the kitchen dishwashing sink not secured to wall. COMPLETE THE FOLLOWING:1. Repair/replace floor tile. 2. Repair/replace baseboard in kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The potato cutter was observed to be in a visibly unclean state. Clean equipment. Consider covering or removing equipment if no longer in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A soiled piece of cardboard was being used to absorb spillage from the milkshake machine. This is not suitable as cardboard cannot be cleaned. Remove and/or replace with an alternate material that is non-absorbent and cleanable, such as a rubber mat.
  11. Initial Inspection

    3 infractions

    • 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?
      • 1. Gaps observed at bottom of back door.COMPLETE THE FOLLOWING:1. Repair/replace weather stripping to prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **CORRECTED**1. The store had undergone a change of ownership without notifying Alberta Health Service and was operating without a valid food handling permit. Food permit application completed during inspection as permits are non-transferable between owners.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles in walk in cooler near door in disrepair. A cover was added; however, it is not smooth and easily cleanable.2. Baseboard behind the kitchen dishwashing sink not secured to wall. COMPLETE THE FOLLOWING:1. Repair/replace floor tile. 2. Repair/replace baseboard in kitchen.

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