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Crown Convenience Store - Food

10516 92 Street NW Edmonton AB T5H 1T8 · Food - General

Official record from Alberta →

Inspection summary

Crown Convenience Store - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on August 17, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on June 15, 2026. 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 4 times across 3 separate inspections, most recently on June 5, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 5, 2024. 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?

  • 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 once on May 6, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler measured 10 C. Ensure coolers measure less than 4C to allow for proper cooling of food items.
    • 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 record not seen
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Dishwashing soap, paper towel not observed. -Chlorine test strips not observed. These must be available at the sinks to allow for proper handwashing and to allow for proper washing of equipment. Chlorine test strips able to measure between 0-200 ppm must be available to ensure sanitizer solution concentration is maintained at a minimum of 100 ppm to ensure proper destruction of germs.
    • 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?
      • -Mouse droppings still were observed in the corners under the shelving room next to the furnace. These areas must be cleaned and sanitized. Wear appropriate personal protective equipment while doing so.
    • 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?
      • An invoice will be e-mailed to you. Follow the instructions on the invoice on how to pay. Once payment has been received, you will be e-mailed a copy of the Food Handling Permit. Print this off and post it in an area visible to customers.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Dishwashing soap, paper towel not observed. -Chlorine test strips not observed. These must be available at the sinks to allow for proper handwashing and to allow for proper washing of equipment. Chlorine test strips able to measure between 0-200 ppm must be available to ensure sanitizer solution concentration is maintained at a minimum of 100 ppm to ensure proper destruction of germs.
    • 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?
      • -Mouse droppings still were observed in the corners under the shelving room next to the furnace. These areas must be cleaned and sanitized. Wear appropriate personal protective equipment while doing so.-The back exit door had a gap along the bottom. This gap must be sealed so that when the door is closed there is no visible light shining through 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?
      • An invoice will be e-mailed to you. Follow the instructions on the invoice on how to pay. Once payment has been received, you will be e-mailed a copy of the Food Handling Permit. Print this off and post it in an area visible to customers.
  5. Initial Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The 2 compartment sink by the coffee machine counter for customers at the front did not have hot water..-The 2 compartment sink at the back staff area was leaking. Sinks must be provided with hot water to allow for proper handwashing and cleaning of equipment. Sink at the back must be repaired so that there are no leaks. You are not to handle any food, even portioning bulk candy, until we verify that hot water is available and that the sinks are in good working order with no leaks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Dishwashing soap, paper towel not observed. -Chlorine test strips not observed. These must be available at the sinks to allow for proper handwashing and to allow for proper washing of equipment. Chlorine test strips able to measure between 0-200 ppm must be available to ensure sanitizer solution concentration is maintained at a minimum of 100 ppm to ensure proper destruction of germs.
    • 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?
      • -Mouse droppings were observed in the corners under the shelving room next to the furnace. These areas must be cleaned and sanitized. Wear appropriate personal protective equipment while doing so.-The back exit door had a gap along the bottom. This gap must be sealed so that when the door is closed there is no visible light shining through to prevent entry of pests.-The back exit door was left open during the inspection. Do not leave the back door open as you do not have a proper screen door and pests will enter the facility.
    • 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?
      • Approval for Food Handling Pemit denied due to issues observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The back rooms were cluttered with equipment. -There was dirt and debris underneath the shelf next to the back exit door.Reduce the clutter in these rooms. Keep items off the floor. This will prevent attracting pests and allow for easier access for cleaning. Clean up areas with dirt and debris areas thoroughly.

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