Downtown Fas Gas Plus - Food Store
9912 100 Avenue Peace River AB T8S 1S4 · Food - General
Inspection summary
Downtown Fas Gas Plus - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on August 13, 2026, recorded 3 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 3 times across 3 separate inspections, most recently on August 13, 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 once on January 22, 2024. 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 January 22, 2024. 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 7 times across 3 separate inspections, most recently on August 13, 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 once on August 13, 2026. 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.
5 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There is a large number of cases of drinks stored directly on the floor. Food must be stored at least 6 inches off the floor to protect from contamination.
- 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 are not consistently maintained. Ensure pest monitoring is conducted at least monthly and findings are recorded.The loading door has a gap at the bottom that could allow for pest entry. Repair the door to prevent pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedules are not consistently maintained. Ensure records are updated daily.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup under the ice machine and sink next to the ice machine.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- No records of pest control done in the facility.Written records must be started and available for review.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available during inspection. Sanitizer and test strips to ensure the sanitizer concentration is correct must be obtained and used on food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk in cooler temperature was too warm. Walk in cooler temperature must be maintained at or below 4.0 Celsius.
- 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?
- No records of pest control done in the facility.Written records must be started and available for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Men's toilet was plugged but was able to be cleared during the inspection. Washrooms should be checked regularly during the day.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor drain in the men's washroom is held down with duct tape. This is not acceptable because it does not allow for adequate cleaning. Duct tape must be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written sanitation records available for review. Written cleaning and sanitation records must be started and available for review.This was noted on the previous inspection. Written cleaning procedures and records must be updated to include all areas and equipment in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in the walk in cooler have a build up of dirt and debris. Floors must be cleaned including hard to reach areas in corners and under shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and debris build-up under the slushy machines, in corners and under shelving. Cleaning must be improved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?