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Caroline Gas & Snacks - Food

4903 50 Avenue Caroline AB T0M 0M0 · Food - General

Official record from Alberta →

Inspection summary

Caroline Gas & Snacks - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on January 9, 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: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 January 31, 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 2 times across 2 separate inspections, most recently on January 31, 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 2 times across 2 separate inspections, most recently on January 31, 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?

  • 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 3 times across 3 separate inspections, most recently on February 12, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times across 2 separate inspections, most recently on January 31, 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?

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

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Continues: A valid food safety training certificate could not be produced by the owner or staff on site.Please ensure a copy of a food safety certificate is submitted via photographs, and retained onsite for review.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer spray bottles/buckets were observed at the time of the inspection.Some spray bottles were without labels and were confirmed to contain no chlorine or quats when tested. One spray bottle was labelled as ethanol (with the percentage unclear), the use of which was not clear.***Please ensure an approved sanitizer (100 PPM chlorine, 200 PPM quats, or another approved food-safe sanitizer) is obtained and properly labelled. AHS reference documents have been provided.***
    • 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?
      • Continues: Daily temperature monitoring is being completed but not recorded. As of Jan 31, 2025, this violation remains outstanding. Template has been provided.*** Please ensure daily temperature monitoring of all refrigeration and hot-holding units are being recorded. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Continues: The hot holing unit was found to be at 46.3°C.As of Jan 31, 2025, this violation remains outstanding. At the time of the inspection, the hot-holding unit was found to be at 53 degrees Celsius.*** Please ensure that all hot holding units are able to keep foods at 60°C (140°F) or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available.***Please ensure test strips to test chosen approved sanitizer, are obtained.***
    • 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?
      • Continues: A pest monitoring plan is in place and the was no evidence of pests within the facility; however, pest monitoring records are not being kept.As of Jan 31, 2025, this violation remains.*** Please ensure to record pest monitoring activities monthly. ***
    • 20. Do food handlers at the facility have adequate food safety training?
      • Continues: A valid food safety training certificate could not be produced by the owner or staff on site.As of Jan 31, 2025, this violation remains outstanding.*** Please ensure at least 1 staff present has valid food safety training at all times. ***
  5. Monitoring Inspection

    4 infractions

    • 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?
      • Daily temperature monitoring is being completed but not recorded. *** Please ensure daily temperature monitoring is being recorded. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holing unit was found to be at 46.3°C.*** Please ensure that all hot holding units are able to keep foods at 60°C (140°F) or above.
    • 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?
      • A pest monitoring plan is in place and the was no evidence of pests within the facility; however, pest monitoring records are not being kept.*** Please ensure to record pest monitoring activities monthly. ***
    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food safety training certificate could not be produced by the owner or staff on site.*** Please ensure at least 1 staff present has valid food safety training at all times. ***

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