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Esso Beaverlodge - Food Store

310 1 Street Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

Esso Beaverlodge - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on September 23, 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 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 25, 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?

  • 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 10, 2025. 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 4 times across 2 separate inspections, most recently on June 17, 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?

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

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available in this facility to test the concentration of the chemical sanitizer being used.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips for this facility. If using chlorine bleach as your sanitizer, you will need to obtain chlorine test strips.
    • 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?
      • At time of inspection:1. The front entrance door contains a pest entry point (i.e. between both doors).The owner / operator of this facility is requested to conduct the following, namely:1. Re-seal the main front entrance door to ensure pests (i.e. rodents / insects) are not easily capable of entering into this facility.
  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?
      • In the back storage area: 1. The staff storage cabinet is made from wood, which is absorbent and difficult to clean.1. Ensure all cabinets are smooth, durable, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • First cited 2023-05-09:Minor cleaning is required in the following areas:-High touch areas on light switches (staff bathroom).-Inside cupboards in the customer service area (under coffee station, under handwashing sink in customer service area). Ensure all areas of the facility are maintained in a clean and sanitary condition.The manager cleaned the indicated areas during the inspection.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer solution is unavailable.1. Ensure the bleach sanitizer solutions is available at all times for use and testing during an inspection. The manager mixed the bleach sanitizer solution in a bucket at the time of the inspection.2. Steel wool is noted in the dishwashing area. 2. Ensure steel wool, scrub pads and sponges are discarded after-use as these products are porous and uncleanable. The steel wool was discarded by the manager at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A fridge with high-risk food products is noted 8 degrees Celsius. Ensure high-risk food are stored in a fridge at 4 degrees Celsius. The food items were moved to a functioning fridge by the manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the back storage area: 1. The staff storage cabinet is made from wood, which is absorbent and difficult to clean.2. Shelves in the back storage are made from wood, which is absorbent and difficult to clean. 1-2. Paint or seal the shelves and ensure all shelves/cabinets are smooth, durable, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: - Walls in the kitchen (a few minor patches remain).- High touch areas on light switches (staff bathroom), doors, fridge and freezer doors in kitchen. - Inside cupboards in the customer service area (under coffee station, under handwashing sink in customer service area). - Floors in the shared hallway and janitorial room.- Top of the freezer chests in the kitchen. Please clean all indicated areas.
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