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Esso Blackfalds - Food

5113 Indiana Street Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Esso Blackfalds - Food has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on August 13, 2026, found no infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on August 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 2, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 separate inspections, most recently on August 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on January 15, 2026. For example: 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?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in Cooler: 2.3CThe bacon twists and pigs-in-a-blanket are currently displayed at room temperature after being cooked. These are not shelf-stable products and must be kept in a cooler at 4C or less or kept hot at 60C or higher. The display cooler was turned on but will take time to cool down to temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two-compartment sink is available for cleaning equipment but only detergent was being used to wash dishes. Staff were able to find a bottle of lemon-scented bleach but scented bleach isn't suitable for food prep surfaces and equipment as it leaves chemical residues behind. Please use unscented bleach to sanitize dishes and equipment after washing. A copy of the 2-sink dishwashing poster will be provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The trays and some of the plastic shelves in the walk-in cooler have mould spots on them. Please give these a thorough cleaning.
  3. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some frozen dairy products past expiration dates.Removed product from shelving.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • Expired permit since September 2025.New permit fee provided.
  6. Demand Inspection

    1 infraction

    • 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?
      • Expired permit. Facility no longer does food preparation. Will risk rank facility based on this.Pay invoice when received.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Facility with no power. Closed.Will have to discard any perishable foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing tile in corner of store between pop coolers. Replace to allow for adequate cleaning.Forward picture of new installed tile.Update. Owner indicated that the tiles are scheduled to be replaced first week of March.
  9. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing tile in corner of store between pop coolers. Replace to allow for adequate cleaning.Forward picture of new installed tile.Update. Owner indicated that the tiles are scheduled to be replaced first week of March.
  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing tile in corner of store between pop coolers. Replace to allow for adequate cleaning.Forward picture of new installed tile.Update. Owner indicated that the tiles are scheduled to be replaced first week of March.
  11. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to located chlorine testing strips. Operator indicated that they have strips but it is the evening operator who uses them and knows where they are.Email pictures of chlorine test strips.
    • 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?
      • Expired permit posted.Post current permit and forward picture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing tile in corner of store between pop coolers. Replace to allow for adequate cleaning.Forward picture of new installed tile.
  12. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm chlorine concentration initial measured for chlorine spray bottle. Re-mixed and measured at 200ppm.Ensure 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine testing strips available. Acquire testing strips to confirm 100ppm chlorine in sanitizer sink for dishwasher and sanitizer spray bottle. Email picture of acquired strips.
  13. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach is used to sanitize food prep surfaces and equipment. The spray bottle labelled as a bleach spray did not have any measurable chlorine in it. Please ensure that a 100ppm chlorine solution (1/2tsp bleach per litre of water) is prepared daily in the spray bottle so that it is fresh.Corrected During Inspection.

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