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ECONOGAS & FOOD MART / BP GAS

4244-4248 S WENTWORTH AVE, CHICAGO, IL 60609 · Grocery Store

Inspection summary

ECONOGAS & FOOD MART / BP GAS has been inspected 12 times by Chicago Department of Public Health since February 5, 2010. The most recent inspection, on November 3, 2025, recorded 3 infractions.

2 of 12 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: Handwashing and staff hygiene, 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on April 21, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on November 3, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 3, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 14, 2013. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 15 times across 7 separate inspections, most recently on October 12, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of 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.

12 inspections

  1. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED COOLING UNITS THROUGHOUT STORE WITHOUT THERMOMETERS CONTAINING TCS FOODS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BEVERAGE EQUIPMENT (SLUSHY AND SPECIALTY COFFEE), PREP TABLES AND INTERIOR OF CABINETS WITH EXCESSIVE SPLATTER, DRIED FOOD DEBRIS BUILD UP. INSTRUCTED TO CLEAN ACCUMULATED BUILD UP IN ORDER TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS STORED IN REAR STORAGE AREA ON FLOORS. INSTRUCTED TO ORGANIZE AND ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR FOR PROPER CLEANING.
  2. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLE FOR REST ROOM USED BY FEMALE EMPLOYEES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CLUTTER AT REAR DISH WASHING AREA. ORGANIZE AND MAINTAIN AT ALL TIMES.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOOD STORAGE RACKS IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOOR IN REAR STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW PREVENTER DEVICE ON MOP SINK IN REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OR ORGANIZE CLUTTER BEHIND FRONT COUNTER IN REAR STORAGE AREA. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE.
  4. Canvass Re-Inspection

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHEN POENTIALLY HAZARDOUS FOODS (TACO MEAT AND CHEESE) ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
  5. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE HANDLING MONEY TOUCHING REGISTER AND PLACE GLOVES ON TO SERVE TACO MEAT AND NACHOS WITHOUT PROPERLY WASHING HANDS. CRITICAL VIOLATION 7-38-010.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HANDWASH SINK AT NEWLY ADDED PREP AREA AT FRONT ENCLOSED CASHIER/CUSTOMER SERVICE AREA. OBSERVED PREPARED TACO MEAT AND NACHO CHEESE IN HOT HOLDING UNIT AT COUNTER WITHIN ENCLOSED AREA. INSTRUCTED TO REMOVE HOT HOLDING UNIT AND CEASE AND DESIST PREPARATION AND SERVING UNTIL HANDWASH SINK IS PROVIDED. ALSO NOTED HANDWASH SINK AT SELF-SERVE COUNTER AT FRONT ENTRANCE UNACCESSIBLE WITH SLURPEE MACHINE COVERING THE SINK. MUST BE ACCESSIBLE FOR PROPER HANDWASHING. OBSERVED NO PAPER TOWELS AT REAR EXPOSED HANDWASH SINK. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHEN POENTIALLY HAZARDOUS FOODS (TACO MEAT AND CHEESE) ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES AT REAR STORAGE AREA, PROVIDE ADEQUATE INSPECTION AISLES FOR CLEANING AND PEST MONITORING.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE PROPER STORAGE SHEVLING FOR ELEVATION 6" OFF THE FLOOR FOR EASY CLEANING AND PEST MONITORING. CRATES ARE NOT ACCEPTABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE COUNTER TOP UNDERNEATH THE COFFEE AND SLURPEE MACHINE TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDERNEATH THE CRATES IN THE REAR STORAGE ROOM TO REMOVE SPILLS AND DEBRIS.
  7. Canvass

    0 infractions

  8. Canvass

    5 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND SEVERAL BAGS OF ICE FOR SALE IN VARIOUS SIZES WITH NO IDENTIFYING LABELS. MANAGER STATES ICE IS COMING FROM A NEIGHBORING RESTAURANTS ICE MACHINE. INSTRUCTED TO DISCARD ALL ICE AND SELL ICE FROM A LICENSED REPUTABLE ESTABLISHMENT. TOTAL VALUE 50 POUNDS $50.00 CRITICAL VIOLATION 7-38-005(B) CITATION ISSUED SOURCE UNSOUND.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND FRONT PREP HAND SINK AND REAR PREP SINK WITH NO SOAP OR PAPER TOWELS. INSTRUCTED MANAGER TO ADD PAPER TOWELS AND SOAP MAINTAIN AT ALL TIMES. FOUND MANAGER PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS WITH NO HAND SINK ACCESSIBLE TO HAND WASHING FACILITIES. MANAGER REMOVED AND DISCARDED POTENTIALLY HAZARDOUS FOODS AT THIS TIME. MANAGER MUST INSTALL HAND SINK IN AREA IN ORDER TO SERVE FOODS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED NO SOAP OR PAPER TOWELS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL PRODUCT MUST BE STORED 6 INCHES OFF FLOOR. ALL FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND DEBRIS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK OBSTRUCTED WITH CLUTTER. MUST REMOVE ALL CLUTTER TO PROPERLY USE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER FROM ALL REAR AREAS. CORRECT AND MAINTAINAT ALL TIMES.
  9. Canvass Re-Inspection

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE/DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED-GROUND BEEF.(FOOD SANITATION CERTIFICATE EXPIRED ON 5/8/2011. NO PROOF OF ENROLLMENT AVAILABLE AT THIS TIME OF INSPECTION) SERIOUS CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTALL PAPER TOWEL DEVICE IN REAR AT HAND SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN DEBRIS UNDER BLUE CRATES IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.NO GREASE TRAP AT 3-COMP SINK IN REAR,MUST INSTALL TO CITY PLUMBING WITH HOT/COLD WATER.
  10. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FAUCET NECK TOO SHORT TO REACH 1ST AND LAST COMP OF 3-COMP SINK,NOT ABLE TO WASH,RINSE,SANITIZE FOOD EQUIPMENT,UTENSILS,INADEQUATE DISH WASHING FACILITIES.MUST REPLACE. SERIOUS CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL PAPER TOWEL DEVICE IN REAR AT HAND SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN DEBRIS UNDER BLUE CRATES IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO GREASE TRAP AT 3-COMP SINK IN REAR,MUST INSTALL. NO HAND SINK BEHIND COUNTER IN FOOD AREA MUST INSTALL TO CITY PLUMBING WITH HOT AND COLD WATER.
  11. License Re-Inspection

    0 infractions

  12. License

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL DUSTY SHELVES ON SALES FLOOR AND IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN ALL FLOORS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALL IN MOP SINK AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. WASTE LINE IN WALL IN WASHROOM MUST HAVE ADDITIONAL PIPING ATTACHED TO IT SO THAT THE WATER GOES DIRECTLY INTO THE FLOOR DRAIN. ATTACH A METAL DRAINBOARD TO 3 COMPARTMENT SINK IN REAR

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