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Centex Gas & Econo Airport Parking - Restaurant / Convenience

405 11 Avenue Nisku AB T9E 7N2 · Food - General

Official record from Alberta →

Inspection summary

Centex Gas & Econo Airport Parking - Restaurant / Convenience has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on November 24, 2025, found no infractions.

3 of 6 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, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on December 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 9, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 9, 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?

  • 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 December 12, 2023. 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 4 times across 2 separate inspections, most recently on December 9, 2024. 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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Blueberry pie, apple pie and pre-packaged burger packs past best before dates were observed. The staff removed the food items during inspection.Please monitor food items at the facility and ensure food past best before dates are removed from the shelfs or coolers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a bucket was too strong (above 400ppm). The Quat sanitizer dispenser was dispensing sanitizer solution a concentration above 400ppm. Quat test strips were not observed to dilute and re-measure the sanitizer concentration. 100ppm chlorine sanitizer solution was prepared for temporary use during inspection and the concentration measured/verified with chlorine test strips at the facility.Contact your chemical provider to re-calibrate the sanitizer dispenser. 200ppm Quat sanitizer solution concentration is required
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed.Please obtain Quat test strips.
    • 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 at the handwashing sink in the kitchen was empty. The staff refilled the dispenser during inspection.Please ensure hand working sinks are always supplied with soap, paper towels, hot and cold running water.
    • 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?
      • Pest control records were not observed. Implement monthly pest control for the facility, ensure records are kept for review during inspection. A template will be sent with this report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff at the facility had food safety training certificate. Please ensure someone in a managerial position obtains a food safety training certificate. A list of recognized food safety courses will be sent with this report.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **There were no sanitizer test strips for the QUATs sanitizer.Please purchase QUATs sanitizer test strips.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution on site during food processing. Education was provided.ENNSURE THAT:1) A sanitizer solution is prepared prior to the start of food processing.2) Food contact surfaces shall be cleaned and sanitized before, during, and after food processing.3) Wiping cloths are stored in the sanitizer solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **A staff was observed to put on gloves without performing hand hygiene. The said staff proceeded to putting on a hair net, apron and then started assembling sandwiches without performing hand hygiene. Education was provided.GOING FORWARD, Ensure that:1) Staff perform handwashing prior to putting on new gloves and prior to the start of food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Shredded cheese, meatballs, pepperoni and butter were at room temperature. The temperature of the food items ranged between 9-10C.**Gravy on the steam table was at 30C. The cook explained that she is waiting for the other gravy held at 60C to finished before she transfers the gravy at 30C to the hot holding.**Frozen Chicken was being thawed in a bucket of waterEducation was providedGOING FORWARD, ENSURE THAT:1) Gravy is heated on the grill/stove to 74C before it goes on the hot holding unit. The hot holding unit/steam table should not be used for reheating gravy.2) That cheese, meatballs, pepperoni and butter are stored in the cooler/on ice at all times.3) Ensure that frozen chicken is thawed under cold running water or in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **There was no sanitizer test strips for the QUATs sanitizer.Please purchase QUATs sanitizer test strips.
    • 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 sink soap dispenser in the kitchen was empty. The soap was replenished at the time of the inspection.

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