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Cooking Oil Station

310 16 Avenue NW Calgary AB T2M 0H6 · Food - General

Official record from Alberta →

Inspection summary

Cooking Oil Station has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 2, 2025. The most recent inspection, on July 15, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 27, 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?

  • 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 March 27, 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 once on March 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on July 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on May 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on May 7, 2026***There were several miscellaneous items not related to food handling stored around food preparation areas. Reorganize the area and store items not related to food handling in a separate area to prevent cross contamination.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on May 7, 2026***There were several miscellaneous items not related to food handling stored around food preparation areas. Reorganize the area and store items not related to food handling in a separate area to prevent cross contamination.
  3. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on May 7, 2026***There are food spillage and debris in the freezers located in the back area.Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean and sanitize the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Not assessed during this inspection - May 7, 2026***There is grease and dust accumulation in the ventilation canopy. All food equipment must be maintained in a clean and sanitary manner to protect food from contamination. Thoroughly clean the ventilation canopy and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on May 7, 2026***There were several miscellaneous items not related to food handling stored around food preparation areas. Reorganize the area and store items not related to food handling in a separate area to prevent cross contamination.
  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is grease and dust accumulation in the ventilation canopy. All food equipment must be maintained in a clean and sanitary manner to protect food from contamination. Thoroughly clean the ventilation canopy and ensure it is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are food spillage and debris in the freezers located in the back area.Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean and sanitize the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were several miscellaneous items not related to food handling stored around food preparation areas. Reorganize the area and store items not related to food handling in a separate area to prevent cross contamination.
  5. Demand Inspection

    2 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?
      • There is a large gap underneath the back exit door.Install a door sweep or weatherstripping to prevent the entry of pests. No pests observed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are food spillage and debris in the freezers located in the back area.Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean and sanitize the indicated area.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes for food contact surfaces were stored on the kitchen prep tables with debris.Store wiping clothes in use inside the sanitizer solution between uses to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetable in the kitchen upright cooler.Store raw meat below low risk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen sausages were thawed at the room temperature in the basement.Thaw high risk foods under 4C or under cold running water.About 60 to 80 sausages were placed on the racks in the basement at room temperature. The temperature was between 16C to 18C. Sausages were discarded.Store the high risk foods either under 4C or above 60C.
  7. Initial 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?
      • There is a hole in the floor under the 3 compartment sink exposing concrete and dirt. The cover over the grease trap is a little small. Gaps around the cover expose the concrete.Cover the hole in the floor so it is smooth, easily cleanable and water resistant. Modify the cover or make a new one so it doesn't have gaps and is smooth, easily cleanable and water resistant.
  8. Demand Inspection

    0 infractions

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