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Esso Family Restaurant

Lot 17 Block 2 Plan 581HW Grassland AB · Food - General

Official record from Alberta →

Inspection summary

Esso Family Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on March 5, 2026, recorded 3 infractions.

1 of 8 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: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 5, 2026. 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 2 times across 2 separate inspections, most recently on March 5, 2026. 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 9 times across 6 separate inspections, most recently on August 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 6 separate inspections, most recently on March 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 June 23, 2025. 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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution in a spray bottle in the back and a container in the front is measured to be at 100 ppm.Ensure that the QUAT sanitizer solutions are maintained at 200 ppm. Operator replaced the solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some sauces are measured to be at 9-9.9 degrees Celsius on the prep cooler. Sliced cheddar cheese is measured to be at 10.4 degrees Celsius in a container on the cooler.Ensure that foods on the prep cooler are maintained at or below 4 degrees Celsius. The food containers on the prep cooler should be covered and should not be filled to the top to allow the temperature to be maintained. Operator is instructed to discard the sauces and the sliced cheddar cheese during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A mixer jug that is melted and broken along the top rim is being held by a piece of orange duct tape around the rim. Duct tape sticky side is very likely able to come in contact with food placed in the jug.Ensure that mixer jug is replaced to prevent contamination of food and be smooth and easily cleanable. Operator discarded the mixer jug during the inspection.
  2. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A floor drain beside the cooler and pizza oven is noted to be open. Ensure that a cover is provided on the drain to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The utensils container beside the gravy warmer is noted to have grease and food debris.2.The mixer base is noted to have grease and grime buildup.1-2.Ensure the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Shelves above the cooking area counter and the back food prep counters have buildup of grease and grime. 2.Under counter shelves in the front service area have buildup of grime. 3.Dry ingredient shelves have heavy grime and food debris buildup.4.Floors under the dishwasher are disorganized and unclean.1-4. Ensure the indicated areas and items are cleaned and sanitized.
  3. Risk Management Inspection

    3 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?
      • The smooth corrugated cardboard panels on some shelves have buildup of debris and grime on the edges.Ensure that the surface of shelves is made to be nonabsorbent, smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The utensils container beside the gravy warmer is noted to have grease and food debris.2.The mixer base is noted to have grease and grime buildup.1-2.Ensure the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The handwashing sink basin is noted to have grime buildup.2.The bread holding pans under the gravy station have buildup of debris and grime.3.Shelves above the cooking area counter and the back food prep counters have buildup of grease and grime. 4.Under counter shelves in the front service area have buildup of grime. 5.Floors under the pizza oven, deep fryer and grill are noted to have grease and debris buildup.6.The freezer beside the deep fryer has buildup of food debris and grime.7.Dry ingredient shelves have heavy grime and food debris buildup.8.Floors under the dishwasher are disorganized and unclean.1-8. Ensure the indicated areas and items are cleaned and sanitized.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution is measured to be at 0 ppm and the sanitizer container is noted to have buildup of grime.Ensure that the QUAT sanitizer solution is measured to be at 200 ppm and that the container is maintained clean. Staff replaced the QUAT sanitizer solution during the inspection, and it is measured to be at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Cardboard boxes from frozen fries are being reused to store other food items. 2.Scoops are stored inside bulk food containers. 1.Ensure that cardboard boxes are not reused and only containers that are nonabsorbent, smooth and easily cleanable are used to store foods.2.Ensure that the scoops are stored in a container on top of the dry ingredient bins. Scoops must be washed and sanitized daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The smooth corrugated cardboard panels on some shelves have buildup of debris and grime on the edges.2.The shelf under the grill is lined with aluminum foil that is ripping and unclean and have a number of grill cleaning implements stored on the shelf.1-2.Ensure that the surface of shelves is made to be nonabsorbent, smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The utensils container beside the gravy warmer is noted to have grease and food debris.2.The mixer base is noted to have grease and grime buildup.3.The stainless steel freezer inside and outside areas are noted to have buildup of grime and debris.1-3.Ensure the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The handwashing sink basin is noted to have grime buildup.2.The bread holding pans under the gravy station have buildup of debris and grime.3.The outside door area of the prep cooler and the top lid of the cooler have food spatter and grime buildup.4.Shelves above the cooking area counter and the back food prep counters have buildup of grease and grime. 5.Under counter shelves in the front service area have buildup of grime. 6.Floors under the pizza oven, deep fryer and grill are noted to have grease and debris buildup.7.The freezer beside the deep fryer has buildup of food debris and grime.8.Dry ingredient shelves have heavy grime and food debris buildup.9. A cart in the back kitchen area has buildup of grease and food debris.10.Floors under the dishwasher are disorganized and unclean.11.Floors under the freezer and the cart beside the freezer and the three compartment sink have heavy grime and debris.1-11. Ensure the indicated areas and items are cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods on the top prep cooler open area are measured to be 7-13 degrees Celsius. Foods on the cooler must be maintained at or below 4 degrees Celsius. Operator is instructed to discard some mayonnaise, sauces that are mayonnaise based as well as some sliced cheese, sliced mushrooms and sliced vegetables.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves in the front and back kitchen areas have buildup of grease and food debris. Ensure shelves are cleaned and sanitized.
  7. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen chicken strips are stored directly in a cardboard box in the freezer.Ensure that chicken strips and all foods are stored in proper containers that are non-absorbent, smooth and easily cleanable. Operator removed chicken strips from the box.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer is noted to have buildup of food debris in some parts of the machine. Meat slicer must be taken apart after usage and removable parts washed and sanitized in the dishwasher. The slicer must then be cleaned with soap and water, ensuring that all nooks and crannies are cleaned. the slicer can then be sprayed with bleach sanitizer thoroughly and left to dry or sanitizer is left in contact with all surfaces for at least 2 minutes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The inside areas of the white standing freezer has buildup of food debris and grease.2.The bread holding trays under the gravy hot holding unit are noted with buildup of debris and grime. 3.The sides of the prep cooler as will as the grill are noted to have heavy grease and grime buildup.4.A cart in the back area is noted to be heavily dirty.5.The food preparation counters in the back kitchen areas have heavy, grease grime and food debris. 6. The outside areas of the dishwasher and the adjoining dishwasher counter area have buildup of grime, dust and grease. 7.A rack beside the dishwashing sinks is covered in dust, grime and grease. 8.The dishwashing sinks are observed to have grime and grease buildup. 1-8. All the indicated items and areas must be cleaned, sanitized and maintained clean.
  8. Monitoring Inspection

    3 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?
      • 1.Used pizza pans are noted to be stored on a tray lined with carboard under the oven. 2.A carpet mat that is absorbent and not easily cleanable is noted in the back kitchen area. 1.The pizza pans tray must not be lined with cardboard, another liner that is non-absorbent, smooth and easily can be used but must be cleaned and sanitized frequently. 2.Ensure that any mats used in the kitchen are non-absorbent, smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Dirty scoops and measuring spoons are stored inside dry ingredient bins. 2.A container is noted with damaged utensils that are not easily cleanable. Buildup of debris is observed inside the bin. 3.Some cutting boards are observed in the back kitchen area that are no longer smooth and easily cleanable. 4.The meat slicer is noted to have buildup of food debris in some parts of the machine. 5.Weaved basket type holders that are not easily cleanable are used for disposable cutlery and soup crackers. 1. Scoops must be removed from dry ingredient bins, cleaned and sanitized and stored properly. 2-3.Ensure that utensils and cutting boards that are no longer smooth and easily cleanable are replaced. 4.Meat slicer must be taken apart after usage and removable parts washed and sanitized in the dishwasher. The slicer must then be cleaned with soap and water, ensuring that all nooks and crannies are cleaned. the slicer can then be sprayed with bleach sanitizer thoroughly and left to dry or sanitizer is left in contact with all surfaces for at least 2 minutes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The paper towel dispenser has buildup of grime on the side and the top. 2.The inside and outside areas of the white standing freezer has buildup of food debris and grease.3.Clean dishes shelves under the counter as well as shelves above the counter are noted to have buildup of grease and debris.4.The outside areas of the microwave are noted to have heavy grease buildup.5.The bread holding trays under the gravy hot holding unit are noted with buildup of debris and grime. 6.The sides of the prep cooler as will as the grill are noted to have heavy grease and grime buildup.7.Vent hood grills have buildup of grease and grime.8.A cart in the back area is noted to be heavily dirty.9.Dry ingredient containers in the back kitchen area are noted to be covered in grime, grease and debris. 10.The food preparation counters in the back kitchen areas have heavy, grease grime and food debris.11.Shelves above back kitchen food prep areas, dry ingredient shelves, shelves above the dishwasher are noted to have heavy grease and grime buildup. 12. Dishwasher racks have heavy grime buildup. 13. The inside and outside areas of the dishwasher and the adjoining dishwasher counter area have buildup of grime, dust and grease. 14.A rack beside the dishwashing sinks is covered in dust, grime and grease. 15.The dishwashing sinks are observed to have grime and grease buildup. 16.Trays of condiments in the front service area have buildup of dust, and food debris. 17.The paper towel dispenser, sink and toilet in the staff bathroom are noted to be dirty. 18.Shelves and trays in the front service area are noted to have dust and debris buildup. 1-18. All the indicated items and areas must be cleaned, sanitized and maintained clean.
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