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Empanada Convenience Store

8706 150 Street NW Edmonton AB T5R 1E4 · Food - General

Official record from Alberta →

Inspection summary

Empanada Convenience Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on February 27, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 February 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 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?

  • 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 6 times across 3 separate inspections, most recently on February 13, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on February 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen is draining slowly. Please have this issue fixed promptly to ensure proper sanitation.
    • 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 on the right-hand side of the chest freezer storage room. Please ensure this area is thoroughly cleaned and sanitized. The facility has a pest control company providing monthly service. Ensure all pest control recommendations are followed, and all food is protected from contamination.
    • 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 large double gas stove with hot cooking oil was observed set up in the corridor, with the back door left open to aid ventilation. Deep frying in the corridor must be discontinued immediately. If deep frying cannot be relocated, a proper ventilation canopy must be installed, or ventless deep fryers should be used to ensure safety and prevent fire hazards.
    • 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 ventilation hood has an accumulation of dirt and grease and requires cleaning. The service sticker indicates that maintenance was due in October 2025. Please schedule the servicing as soon as possible to prevent fire hazards.
  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?
      • Light covers required for bulbs in a side storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Additional cleaning for dust buildup in vents in prep area in the back.* Additional cleaning for behind equipment and mixer in kitchen.* Additional cleaning behind large chest freezers.
  4. Initial Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a bag of multi purpose flour directly on the floor next to a couple of brooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers required for bulbs in a side storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Additional cleaning for dust buildup in vents in prep area in the back.* Additional cleaning for behind equipment and mixer in kitchen.* Additional cleaning behind large chest freezers.

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