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Davis Chevrolet GMC Buick - Food Services

149 East Lake Crescent NE Airdrie AB T4A 2H7 · Food - General

Official record from Alberta →

Inspection summary

Davis Chevrolet GMC Buick - Food Services has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on December 16, 2025, recorded 9 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 on December 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on December 16, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on December 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in use at this facility was measured at a concentration in excess of 400ppm quats. Concentration of quats sanitizer was diluted to 200ppm during inspection. Ensure that food-grade sanitizer is prepared per manufacturer instructions and verified using suitable test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cloth used to sanitize food handling surfaces was not being stored in a suitable sanitizing solution.Cleaning cloth was placed into a suitable sanitizer basin during inspection. Ensure that cloths used to sanitize surfaces are stored in suitable solution when not in use or replaced on a regular basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of raw meat was observed being stored directly above packaged cooked meat and pastries.Meat was moved during inspection to be stored below other foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine in the mechanical dishwasher was measured at a concentration of less than 10ppm.Chlorine sanitizer was replaced, and the dishwasher was re-measured at a concentration of 100ppm during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of quats sanitizer in use at this facility was not available onsite. Acquire suitable quats sanitizer test strips or use an alternate sanitizer with suitable test strips available if mixing chemical onsite, such as diluted bleach chlorine.
    • 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?
      • The food handling permit for this facility was not properly displayed.Food permit was posted in publicly visible place during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was identified in front of the prep cooler, creating a gap that would make this area more difficult to clean as needed. Seal or repair hole to make surfaces in the food handling area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife block was observed to be in use for utensil storage. This storage method is unsuitable due to the difficulty in cleaning internal storage surfaces. Remove wooden knife block or replace with alternate utensil storage with easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wire shelving directly adjacent to the stove has a build-up of grease and debris. Clean indicated area.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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 baseboards at the bottom of the wall by the 2-compartment sink and by the prep cooler was coming off the wall.**Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white chopping boards on the prep cooler and by the stove used in the kitchen had knife markings, dirt build up in the grooves and were discolored.**Resurface/Replace chopping boards.**Please ensure all equipment used in the food facility is in good repair.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottles in the kitchen containing QUAT sanitizing solution and chlorine sanitizing solution were unlabelled. Staff labelled the bottles during the inspection.**Please ensure that all chemicals used in the food prep area are clearly labelled to identify its contents.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available in the kitchen. Operator stated hot water was running and may have run out prior to inspection. Operator called service provider who will be in today to repair issue.**Investigate and restore hot water to kitchen**Facility must be equipped with hot and cold water at all times.
    • 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 baseboards at the bottom of the wall by the 2-compartment sink and by the prep cooler was coming off the wall.**Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white chopping boards on the prep cooler and by the stove used in the kitchen had knife markings, dirt build up in the grooves and were discolored.**Resurface/Replace chopping boards.**Please ensure all equipment used in the food facility is in good repair.

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