Chevron Anzac - Food
102 Gilmore Drive Anzac AB T0P 1J0 · Food - General
Inspection summary
Chevron Anzac - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on September 24, 2026, found no infractions.
7 of 14 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.
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.
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 on February 13, 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 once on November 12, 2024. 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 once on November 12, 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 9 times across 7 separate inspections, most recently on September 21, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 6 times across 4 separate inspections, most recently on August 28, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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.
14 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the shelving of the storage area for prepackaged beverages in the garage-warehouse was observed to have accumulated debris. Facility owner indicated that the area is cleaned once a month. Clean the area and ensure that cleaning is conducted more frequently.Update September 21, 2026: The flooring was observed with accumulated debris. No cleaning schedule for the warehouse was available for review. Clean the above-mentioned area and provide the cleaning schedule to the undersigned public health inspector for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the walk-in cooler, a box of green bell peppers was observed to be stored beside thawing raw chicken. Facility owner moved the box of green bell peppers on the shelf above the raw meats. Ensure that cooked and ready-to-eat food items are protected from contamination during storage by storing away or above raw meats.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Unassembled Pizza 73 boxes were observed to be stored in an unsanitary manner in the garage-warehouse, as the protective plastic packaging was torn and left open. Ensure that food-contact packaging is stored in a sanitary manner and adequately protected from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the Pizza 73 kitchen, scoops were observed stored the handles directly in contact with the food item flour. Facility owner removed the scoops, and placed them into the dishwashing sink. Ensure that all food utensils such as scoops are stored in a hygienic manner to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the shelving of the storage area for prepackaged beverages in the garage-warehouse was observed to have accumulated debris. Facility owner indicated that the area is cleaned once a month. Clean the area and ensure that cleaning is conducted more frequently.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 floor for the furnace room in the Pizza 73 area was observed to be a raw wooden material that had evidence of oil absorption. The oil changing equipment was observed stored in the furnace room. Ensure that the floor surface is smooth, durable, and easy to clean.Update March 26, 2026: Facility operator indicated that a flooring surface has been ordered. Provide the undersigned public health inspector with a copy of the receipt or invoice of the flooring surface and a timeline on when the flooring will be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- White cardboard products used to place directly under pizzas, was observed to be not covered and stored beside non-food associated products. Organize the shelving to ensure that the articles not associated with food items or food preparation be stored separately to prevent cross contamination. Ensure that the food associated products are protected from contamination.
- 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 floor for the furnace room in the Pizza 73 area was observed to be a raw wooden material that had evidence of oil absorption. The oil changing equipment was observed stored in the furnace room. Ensure that the floor surface is smooth, durable, and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A bag of road salt was stored beside and touching beverages in the garage storage.2. A box of drinks was observed stored directly on the floor of the garage storage. Facility owner moves the road salt away from the beverages, and stored the box on a shelf. Ensure that all food items are protected from contamination by storing above the floor and separate from non-food associated articles.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bottled and boxed beverages, and boxed styrofoam cups were observed stored beside non-food associated products (vehicle oil and anti-freeze) on the same shelf.2. White cardboard products used to place directly under pizzas, was observed to be not covered and stored beside non-food associated products. Organize the shelving to ensure that the articles not associated with food items or food preparation be stored separately to prevent cross contamination. Ensure that the food associated products are protected from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The facility lacked a probe thermometer to monitor the temperature of gravy during cooking and cooling. Obtain and use a functional probe thermometer to ensure that high risk foods are cooked at the appropriate temperature and cooling can be monitored.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizzas and a burger were stored at a temperature under 60C in the hot holding unit at the cashier counter.The facility owner raised the temperature of the hot holding unit. Ensure cooked high risk food items are stored and displayed at 60C or higher and monitored.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was empty and observed to be broken by the hand sink near the back door of Pizza 73. A facility operator obtained paper towel for the hand washing and placed it near the hand washing sink.Fix or replace the paper towel dispenser. Ensure that each hand washing sink is stocked with paper towel, soap, and hot and cold running water for convenient hand washing.
- 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 floor for the furnace room in the Pizza 73 area was observed to be a raw wooden material that had evidence of oil absorption. The oil changing equipment was observed stored in the furnace room. Ensure that the floor surface is smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The sanitizer solution bottle was observed with a build-up of grime and dust. Clean the sanitizer bottle to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The preparation cooler and standing freezer in the Pizza 73 area were observed to have accumulation of a sticky residue and dust debris on the outside surfaces. 2. The walls in the walk-in cooler were observed with grime and a mould-like substance.Clean and sanitize the equipment mentioned above. Ensure they are clean and sanitized on a frequent basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significantly accumulation of dust was observed on the ventilation covers in Pizza 73.Clean and sanitize the vent covers, ensure that it is frequently cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bottle beverages were observed store directly on the floor in the convenience store and back storage area. Store all food items including beverages above the floor to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the Pizza 73 kitchen, scoop handles stored inside flour food containers were touching the food items. Ensure food is protected from cross contamination by storing scoops outside of the food container or scoop handle not touching the food items.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of debris was observed on the floor and under shelving of the beverage storage area. Clean the above-mentioned area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant build-up of dust and grease-like marks were observed on the chest and standing freezers storing Pizza 73 ingredients in the storage area. Clean and sanitize the above-mentioned equipment to reduce the risk of cross contamination and ensure all food equipment are maintained in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solutions for the kitchen was not observed. Ensure that there is sanitizer solutions made and available for testing. Obtain and use appropriate test strips to verify the sanitizing concentrations.
- 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 management is being conducted by a professional company. However, there were only records for the entire facility is incomplete. Ensure pest control records and management are being maintained for both kitchen and convenience store side.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Renovation was observed incomplete and some equipment was not set up in the kitchen, including but not limited to:1. holes in the kitchen walls, including the large hole for the make-up air unit. 2. the ceiling above the range hood was observed with exposed building materials3. the ventilation range hood lacked light bulbs4. there were gaps between the flooring and wall at the entrance of the kitchen area and the handwashing sink nearest to the back door, exposing building materials. 5. food shelving were not assembled and in boxesComplete all renovations and ensure all the above-mentioned areas are addressed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions